Effects of pH on Bacterial Inactivation in Aqueous Solutions due to Low-Temperature Atmospheric Pressure Plasma Application

2009 ◽  
Vol 7 (1) ◽  
pp. 33-42 ◽  
Author(s):  
Satoshi Ikawa ◽  
Katsuhisa Kitano ◽  
Satoshi Hamaguchi
Keyword(s):  
Low Temperature ◽  
Aqueous Solutions ◽  
Atmospheric Pressure ◽  
Atmospheric Pressure Plasma ◽  
Bacterial Inactivation ◽  
Pressure Plasma ◽  
Effects Of Ph

Images of Nanosecond Pulse-Driven Low Temperature Atmospheric Pressure Plasma Using Dielectric-Free Parallel Electrodes

2008 ◽  
Vol 36 (4) ◽  
pp. 970-971 ◽  
Author(s):  
Chang-Seung Ha ◽  
Joon-Young Choi ◽  
Ho-Jun Lee ◽  
Dong-Hyun Kim ◽  
Hae June Lee
Keyword(s):  
Low Temperature ◽  
Atmospheric Pressure ◽  
Atmospheric Pressure Plasma ◽  
Nanosecond Pulse ◽  
Pressure Plasma

scholarly journals Assessment of quality and safety of pork treated with low-temperature atmospheric-pressure plasma

2021 ◽  
Vol 6 (1) ◽  
pp. 78-86
Author(s):  
N. Yu. Moskalenko ◽  
O. A. Kudryashova ◽  
L. S. Kudryashov ◽  
S. L. Tikhonov ◽  
N. V. Tikhonova ◽  
...  
Keyword(s):  
Low Temperature ◽  
Atmospheric Pressure ◽  
Cold Treatment ◽  
Meat Product ◽  
Argon Plasma ◽  
Atmospheric Pressure Plasma ◽  
Weight Fraction ◽  
Microbial Inactivation ◽  
Temperature Plasma ◽  
Pressure Plasma

It is known that processing methods ensuring partial or full microbial inactivation are quite limited. Therefore, it is of great interest to develop technique and technologies allowing the effective action on microorganisms without a significant influence on product properties. The use of cold plasma can be one of the promising methods of meat product treatment by cold sterilization. The present work examines a possibility of chilled meat treatment with low-temperature atmospheric-pressure plasma to increase its stability to microbial spoilage and extend shelf life. To obtain low temperature plasma, the equipment developed by the designing department “Plasmamed” was used. Chilled meat was treated with low-temperature atmospheric-pressure argon plasma for 5, 10, 20 and 30 min. Samples were stored at a temperature of 2–4 °C for 10 days. Organoleptic indices, moisture weight fraction, changes in pH and water activity were analyzed before treatment and during storage. Sanitary microbiological analyses were carried out by the following indicators: quantity of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM), the presence and quantity of coliforms, Salmonella, Escherichia coli, Listeria monocytogenes, Proteus. It was shown that meat cold treatment with argon plasma inhibited the development of mesophilic microorganisms. The colony forming units detected in the samples after ten days of storage were determined by the duration of exposure to plasma. It was proved that meat treatment for 15 and 30 min had the bactericidal effect and facilitated an improvement in meat color during storage. The organoleptic indices of the samples treated with plasma corresponded to the requirements of standards and approved consumer characteristics.

EFFECT OF INTRACAMERAL IMPLANTATION OF PLASMA-MODIFIED POLYLACTIC ACID FILMS ON THE COURSE OF IN VIVO-INDUCED BULLOUS KERATOPATHY

2021 ◽  
pp. 32-38
Author(s):  
E.O. FILIPPOVA ◽  
◽  
N.M. IVANOVA ◽  
V.F. PICHUGIN ◽  
◽  
...  
Keyword(s):  
Low Temperature ◽  
Polylactic Acid ◽  
Atmospheric Pressure ◽  
Atmospheric Pressure Plasma ◽  
Bullous Keratopathy ◽  
Pressure Plasma

To determine the effect of intracameral implantation of polylactic acid (PLA) films modified in low-temperature atmospheric pressure plasma on the course of in vivo-induced bullous keratopathy (BK).

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