Nonthermal Plasma Technology for Decontamination of Foods

VOCs Removal Using the Synergy Technology Basing on Nonthermal Plasma Technology

Chemistry, Emission Control, Radioactive Pollution and Indoor Air Quality ◽

10.5772/16291 ◽

2011 ◽

Author(s):

Tao Zhu

Keyword(s):

Nonthermal Plasma ◽

Plasma Technology

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Effects of Nonthermal Plasma Technology on Functional Food Components

Comprehensive Reviews in Food Science and Food Safety ◽

10.1111/1541-4337.12379 ◽

2018 ◽

Vol 17 (5) ◽

pp. 1379-1394 ◽

Cited By ~ 24

Author(s):

Aliyu Idris Muhammad ◽

Xinyu Liao ◽

Patrick J. Cullen ◽

Donghong Liu ◽

Qisen Xiang ◽

...

Keyword(s):

Functional Food ◽

Nonthermal Plasma ◽

Plasma Technology ◽

Food Components

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Applications of nonthermal plasma technology on safety and quality of dried food ingredients

Journal of Applied Microbiology ◽

10.1111/jam.14823 ◽

2020 ◽

Cited By ~ 2

Author(s):

C.M.G. Charoux ◽

A. Patange ◽

S. Lamba ◽

C.P. O’Donnell ◽

B.K. Tiwari ◽

...

Keyword(s):

Nonthermal Plasma ◽

Plasma Technology ◽

Food Ingredients

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Nonthermal Plasma Hybrid Technology for VOCs Decomposition

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.549.238 ◽

2012 ◽

Vol 549 ◽

pp. 238-241 ◽

Cited By ~ 1

Author(s):

Tao Zhu ◽

Yan Dong Wan ◽

Yu Jie Liu ◽

Yu Yuan ◽

Hai Rong Li ◽

...

Keyword(s):

New Technologies ◽

Nonthermal Plasma ◽

Energy Utilization ◽

Utilization Efficiency ◽

Air Pollution Control ◽

Hazardous Air Pollutants ◽

Plasma Technology ◽

Waste Gas ◽

Operation Conditions ◽

Vocs Decomposition

Because of its wide pollution, large flow and low concentration, the waste gas containing volatile organic compound (VOCs) will be controlled more strictly on its emission, and new technologies for its treatment must be developed continuously. As an emerging technology for environmental protection, non-thermal plasma (NTP) has been subjected to extensive researches over the past 20 years. In the field of air pollution control, the NTP technology has been used for the abatement of various types of hazardous air pollutants due to its unique properties including the moderate operation conditions (normal temperature and atmospheric pressure), moderate capital cost, compact system, easy operations and short residence times, compared to the conventional technologies. Especially, combined plasma technology has multi-function effects, better pollutant degradation efficiency, better energy utilization efficiency and higher pollutant selectivity than single plasma technology. The research progresses in treatment of waste gas containing VOCs and the patents application by plasma technology combined with adsorbent, catalyst and ferroelectric are summarized and analyzed. From the review, we can come to a conclusion the synergistic technology result in greater enhancement of VOCs decomposition and energy efficiency. The development direction of combined plasma technology is prospected.

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Nonthermal Plasma Technology as a Versatile Strategy for Polymeric Biomaterials Surface Modification: A Review

Biomacromolecules ◽

10.1021/bm900186s ◽

2009 ◽

Vol 10 (9) ◽

pp. 2351-2378 ◽

Cited By ~ 440

Author(s):

Tim Desmet ◽

Rino Morent ◽

Nathalie De Geyter ◽

Christophe Leys ◽

Etienne Schacht ◽

...

Keyword(s):

Surface Modification ◽

Nonthermal Plasma ◽

Plasma Technology ◽

Polymeric Biomaterials

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Non-thermal plasma: An advanced technology for food industry

Food Science and Technology International ◽

10.1177/1082013220929474 ◽

2020 ◽

Vol 26 (8) ◽

pp. 727-740

Author(s):

Sachin K Sonawane ◽

Marar T ◽

Sonal Patil

Keyword(s):

Food Industry ◽

Nonthermal Plasma ◽

Food Products ◽

Nutritional Composition ◽

Green Technology ◽

Microbial Inactivation ◽

Advanced Technology ◽

Life Extension ◽

The Novel ◽

Plasma Technology

In this era of green technology, plasma technology is one of the novel techniques intended towards many industries including food industry as a principal application due to less utilization of energy, solvents, and water with minimum impact on food quality. The foremost purpose behind the utilization of nonthermal plasma processing (cold plasma) lies in the retention of freshness of food products along with furtherance of sensory properties as well as functional and nutritional composition. In addition, this technique assists in shelf life extension and carries out desirable modifications in the structure of food and packaging material. This technology has been proven to be advantageous over other technologies since all these processes are carried out at low temperature, hence is highly suitable for heat-sensitive materials. The present review summarizes the mechanism of this plasma technology along with its benefits to the industry, for example improvements in cooking quality, enhancements in enzyme activity, modification of starches, and microbial inactivation. Also, the effects of plasma treatment on characteristics of various food products have been elaborated in this review.

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