Opportunities and Challenges of Cold Plasma in Food Processing

2020 ◽  
Author(s):  
Nadee S Kaluwahandi ◽  
Lin Wei ◽  
Kasiviswanathan Muthukumarappan
Keyword(s):  
Food Processing ◽  
Cold Plasma

Cold plasma decontamination of stainless steel food processing surfaces assessed using an industrial disinfection protocol

Food Control ◽  
2021 ◽  
Vol 121 ◽  
pp. 107543
Author(s):  
Andreas S. Katsigiannis ◽  
Danny L. Bayliss ◽  
James L. Walsh
Keyword(s):  
Stainless Steel ◽  
Food Processing ◽  
Cold Plasma

Computational cold plasma dynamics and its potential application in food processing

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Dharini Manoharan ◽  
Mahendran Radhakrishnan
Keyword(s):  
Food Processing ◽  
Cold Plasma ◽  
Computational Study ◽  
Target Surface ◽  
Cost Effective ◽  
Flow Dynamics ◽  
Plasma Simulation ◽  
Food Material ◽  
Plasma Dynamics ◽  
Processing Technologies

Abstract Cold plasma is a novel nonthermal technology that has been used for preserving and maintaining the quality of food materials. Researchers developed numerous cold plasma equipment to study the effect of plasma on food materials; however, the degree of processing such as flow of plasma species from the source of plasma to the food material and their interaction/diffusion into the food, differs with respect to the equipment. The computational study can simulate the flow dynamics of plasma which in turn can improve the efficiency of processing and design aspects. Computational fluid dynamics (CFD) is the most reliable, cost-effective, and robust numerical tool used for simulating various high-end food processing technologies. In cold plasma processing, computational study aids in revealing the distribution of reactive species and their flow dynamics on the target surface. As CFD studies on plasma interaction with food materials are not available, this review is focused on covering the basics of using CFD in cold plasma simulation. It also explores the significant use of CFD in cold plasma simulation in various sectors along with its possible and futuristic applications in food processing.

Cold Plasma: A novel Non-Thermal Technology for Food Processing

2014 ◽  
Vol 10 (1) ◽  
pp. 1-11 ◽  
Author(s):  
Rohit Thirumdas ◽  
Chaitanya Sarangapani ◽  
Uday S. Annapure
Keyword(s):  
Food Processing ◽  
Cold Plasma

scholarly journals A Study on Cold Plasma for Food Preservation

2019 ◽  
pp. 1-14 ◽  
Author(s):  
T. Raviteja ◽  
Susan Kanthi Dayam ◽  
J. Yashwanth
Keyword(s):  
Food Processing ◽  
Cold Plasma ◽  
Room Temperature ◽  
Emerging Technology ◽  
Food Preservation ◽  
Food Technology ◽  
Positive Ions ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Microbe Population

Cold plasma is an electrically energized matter composed of highly reactive species which includes molecules of charged and gas with minute particle in the form of negative and positive ions, photons electrons, free radicals at room temperature. It is an emerging technology in non-thermal food preservation in the application of sterilization. An increase in the plasma-based treatment for food is employed to inactivate the food borne pathogens seen in the recent years. The present study recollects the activity of the plasma agents on the microbe population, surface decontamination of the raw produce in the food processing and future novelty in food technology.

scholarly journals Potential of Cold Plasma Technology in Ensuring the Safety of Foods and Agricultural Produce: A Review

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1435 ◽  
Author(s):  
Carolina Varilla ◽  
Massimo Marcone ◽  
George A. Annor
Keyword(s):  
Food Processing ◽  
Cold Plasma ◽  
Food Packaging ◽  
Fruits And Vegetables ◽  
Meat Products ◽  
Enzyme Inactivation ◽  
Plasma Technology ◽  
Salmonella Spp ◽  
Design Elements ◽  
Food Applications

Cold plasma (CP) is generated when an electrical energy source is applied to a gas, resulting in the production of several reactive species such as ultraviolet photons, charged particles, radicals and other reactive nitrogen, oxygen, and hydrogen species. CP is a novel, non-thermal technology that has shown great potential for food decontamination and has also generated a lot of interest recently for a wide variety of food processing applications. This review discusses the potential use of CP in mainstream food applications to ensure food safety. The review focuses on the design elements of cold plasma technology, mode of action of CP, and types of CP technologies applicable to food applications. The applications of CP by the food industry have been demonstrated for food decontamination, pesticide residue removal, enzyme inactivation, toxin removal, and food packaging modifications. Particularly for food processing, CP is effective against major foodborne pathogenic micro-organisms such as Listeria monocytogenes and Salmonella Typhimurium, Tulane virus in romaine lettuce, Escherichia coli O157:H7, Campylobacter jejuni, and Salmonella spp. in meat and meat products, and fruits and vegetables. However, some limitations such as lipid oxidation in fish, degradation of the oligosaccharides in the juice have been reported with the use of CP, and for these reasons, further research is needed to mitigate these negative effects. Furthermore, more research is needed to maximize its potential.

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