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- Title
COLD PLASMA TECHNOLOGY AND ITS APPLICATIONS IN FOOD INDUSTRY.
- Authors
Chaitradeepa, G. M.; Hanumantharaju, K. N.; Soumya; Chennappa, G.; Lokesh, A. C.
- Abstract
Novel non-thermal food processing and preservation methods is in demand due to reduced nutritional modification after the processes. There are several non-thermal processing techniques are in practice, in that Cold Plasma (CP) technology is one of the low cost and energy efficient technique. Plasma is a form of ionized gas (containing balanced charges of ions and electrons) that is generated by a neutral gas. Plasma can interact and destruct microbial cells, spores and viruses by etching. Plasma can be generated in four different modes, using different techniques. Cold plasma technique is effective in pathogenic microbial decontamination which are present in food grains, meat products, milk, fruits and vegetables. It can also be used in effluent treatment in food industry because food industry sewage contains more reactive oxygen species. In addition to these cold plasma technique has some limitations while treating the sensitive food products due to degradation of oligosaccharides and lipid oxidation. These review article discuss the different cold plasma production techniques and its application in food processing industries.
- Subjects
LOW temperature plasmas; FOOD industry; IONIZED gases; PLASMA production; WATER purification; FUSION reactors; DECONTAMINATION (From gases, chemicals, etc.)
- Publication
Biochemical & Cellular Archives, 2023, Vol 23, p1407
- ISSN
0972-5075
- Publication type
Article
- DOI
10.51470/bca.2023.23.S1.1407