scholarly journals A novel cold plasma jet generated by capillary atmospheric dielectric barrier discharge

2006 ◽  
Vol 55 (1) ◽  
pp. 344
Author(s):  
Sun Jiao ◽  
Zhang Jia-Liang ◽  
Wang De-Zhen ◽  
Ma Teng-Cai
Keyword(s):  
Dielectric Barrier Discharge ◽  
Cold Plasma ◽  
Barrier Discharge ◽  
Plasma Jet ◽  
Dielectric Barrier ◽  
Atmospheric Dielectric Barrier Discharge

scholarly journals Evaluation of In-Package Atmospheric Dielectric Barrier Discharge Cold Plasma Treatment as an Intervention Technology for Decontaminating Bulk Ready-To-Eat Chicken Breast Cubes in Plastic Containers

2020 ◽  
Vol 10 (18) ◽  
pp. 6301 ◽  
Author(s):  
Eun Song Lee ◽  
Chan-Ick Cheigh ◽  
Joo Hyun Kang ◽  
Seung Young Lee ◽  
Sea C. Min
Keyword(s):  
Dielectric Barrier Discharge ◽  
Cold Plasma ◽  
Barrier Discharge ◽  
Storage Period ◽  
Microbial Inactivation ◽  
Toxicity Tests ◽  
Chicken Breast ◽  
Oral Toxicity ◽  
Dielectric Barrier ◽  
Atmospheric Dielectric Barrier Discharge

This article evaluates the effects of in-package atmospheric dielectric barrier discharge cold plasma (ADCP) treatment on microbial inactivation, nitrate and nitrite contents, oral toxicity, and storage quality of protein-coated boiled chicken breast cubes (CBCs). ADCP treatment at 24 kV for 3 min inactivated natural mesophilic aerobic bacteria, Salmonella, and Tulane virus in CBCs by 0.7 ± 0.2, 1.4 ± 0.1 log CFU/cube, and 1.1 ± 0.2 log PFU/cube, respectively. ADCP treatment did not affect the nitrite content of CBCs (p > 0.05). Furthermore, the hematological and blood biochemical parameters from toxicity tests indicated the toxicological safety of ADCP-treated CBCs. Microbial counts of natural bacteria and Salmonella in ADCP-treated CBCs were lower than the ADCP-untreated CBCs by 0.7–0.9 and 1.4–1.7 log CFU/cube, respectively, throughout post-treatment storage at 4 °C for 21 d. ADCP treatment did not alter the pH, color, total volatile basic nitrogen, lipid oxidation, and tenderness of CBCs during storage at 4 and 24 °C, and did not change the sensory properties of CBCs following a 3 d storage period at 4 °C (p > 0.05). Thus, ADCP treatment has the potential to be applied as a method to increase the microbiological safety of packaged ready-to-eat chicken products, leading to overall toxicological safety.

scholarly journals Modal analysis of dielectric barrier discharge-based argon cold plasma jet

2020 ◽  
Vol 38 (4) ◽  
pp. 229-238
Author(s):  
G. Divya Deepak ◽  
N. K. Joshi ◽  
Ram Prakash
Keyword(s):  
Glow Discharge ◽  
Dielectric Barrier Discharge ◽  
Atmospheric Pressure ◽  
Cold Plasma ◽  
Barrier Discharge ◽  
Plasma Jet ◽  
Ring Electrode ◽  
Comsol Multiphysics ◽  
Dielectric Barrier ◽  
Argon Gas

AbstractIn this study, an atmospheric pressure dielectric barrier discharge-based argon plasma jet has been modeled using COMSOL Multiphysics, which is based on the finite element method. The fluid dynamics and plasma modules of COMSOL Multiphysics code have been used for the modeling of the plasma jet. The plasma parameters, such as electron density, electron temperature, and electrical potential, have been examined by varying the electrical parameters, that is, supply voltage and supply frequency for both cases of static and with the flow of argon gas. The argon gas flow rate was fixed at 1 l/min. Ring electrode arrangement is subjected to a range of supply frequencies (10–25 kHz) and supply voltages (3.5–6 kV). The experimental results of the ring electrode configuration have been compared with the simulation analysis results. These results help in establishing an optimized operating range of the dielectric barrier discharge-based cold plasma jet in the glow discharge regime without arcing phenomenon. For the applied voltage and supply frequency parameters examined in this work, the discharge was found to be consistently homogeneous and displayed the characteristics of atmospheric pressure glow discharge.

scholarly journals Electrical characterization of atmospheric pressure dielectric barrier discharge-based cold plasma jet using ring electrode configuration

2016 ◽  
Vol 34 (4) ◽  
pp. 615-620 ◽  
Author(s):  
G. Divya Deepak ◽  
N.K. Joshi ◽  
U. Pal ◽  
R. Prakash
Keyword(s):  
Dielectric Barrier Discharge ◽  
Atmospheric Pressure ◽  
Cold Plasma ◽  
Barrier Discharge ◽  
Supply Voltage ◽  
Electrical Characterization ◽  
Plasma Jet ◽  
Ring Electrode ◽  
Dielectric Barrier

AbstractIn this study, an atmospheric pressure cold plasma jet has been generated based on dielectric barrier discharge plasma. The double ring electrode configuration is used and analysis has been performed subjected to wide range of supply frequencies up to 25 kHz and supply voltage up to 6 kV. The electrical characterization of the plasma jet has been carried out using a high voltage probe. The V-I characteristics of the developed cold plasma jet have been studied and the consumption of the power has been analyzed at various input combinations of supply frequency and applied voltage. Consequently, the supply voltage and supply frequency are optimized with respect to the discharge current and jet length for optimum power consumption. The peak power consumed for glow discharge operation has been found to be 1.27 W in the optimized configuration.

scholarly journals Microbial Inactivation and Quality Preservation of Chicken Breast Salad Using Atmospheric Dielectric Barrier Discharge Cold Plasma Treatment

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1214
Author(s):  
Eun Song Lee ◽  
Ye Jeong Jeon ◽  
Sea C. Min
Keyword(s):  
Dielectric Barrier Discharge ◽  
Cold Plasma ◽  
Barrier Discharge ◽  
Microbial Inactivation ◽  
Dielectric Barrier ◽  
Microbiological Safety ◽  
Mesophilic Bacteria ◽  
Tulane Virus ◽  
Atmospheric Dielectric Barrier Discharge

Microbiological safety of ready-to-eat foods is paramount for consumer acceptability. The effects of in-package atmospheric dielectric barrier discharge cold plasma (ADCP) treatment on the microbiological safety and quality of model chicken salad (CS) were investigated in this study. CS, packaged in a commercial polyethylene terephthalate container, was treated with ADCP at 24 kV for 2 min. The inactivation of indigenous mesophilic bacteria, Salmonella, and Tulane virus in CS; growth of indigenous mesophilic bacteria and Salmonella in CS; and quality of CS during storage at 4 °C were then investigated. ADCP inactivated indigenous mesophilic bacteria, Salmonella, and Tulane virus by 1.2 ± 0.3 log CFU/g, 1.0–1.5 ± 0.2 log CFU/g, and 1.0 ± 0.1 log PFU/g, respectively. Furthermore, it effectively retarded the growth of the microorganisms, while not significantly affecting the color of chicken, romaine lettuce, and carrot, and the antioxidant capacity of all vegetables throughout storage at the tested temperatures (p > 0.05). The color, smell, and appearance of all vegetables evaluated on day 0 were not significantly different in the sensory test, regardless of the treatment (p > 0.05). Collectively, ADCP treatment effectively decontaminates packaged CS without altering its quality-related properties.

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