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Cold Plasma: A novel Non-Thermal Technology for Food Processing Rohit Thirumdas Chaitanya Sarangapani Uday S. Annapure Received: 6 August 2014/Accepted: 19 November 2014/Published online: 27 November 2014 # Springer Science+Business Media New York 2014 Abstract In the past cold plasma is used for sterilization of
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Abstract. In the past cold plasma is used for sterilization of sensitive materials and now it is extended to food industries as a novel technology. For years cold plasma processing has been viewed ...
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Food Biophysics DOI 10.1007/s11483-014-9382-z REVIEW ARTICLE Cold Plasma: A novel Non-Thermal Technology for Food Processing Rohit Thirumdas Chaitanya Sarangapani Uday S. Annapure Received: 6 August 2014 / Accepted: 19 November 2014 # Springer Science+Business Media New York 2014 Abstract In the past cold plasma is used for sterilization of ...
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In the past cold plasma is used for sterilization of sensitive materials and now it is extended to food industries as a novel technology. For years cold plasma processing has been viewed as useful for microbial inactivation while maintaining quality of fresh produce. However, this process is not effective for in vitro model food systems for inactivation of microbes or enzymes which are present ...
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27/11/2014 Cold Plasma: A novel Non-Thermal Technology for Food Processing For years cold plasma processing has been viewed as useful for microbial inactivation while maintaining quality of fresh produce. However, this process is not effective for in vitro model food systems for inactivation of microbes or enzymes which are present in intact tissues, as it is a surface phenomenon.
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17/07/2021 Cold plasma is a novel non thermal food processing technology that uses energetic, reactive gases to inactivate contaminating microbes on meats, poultry, fruits, and
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23/03/2021 Cold plasma (CP) techniques have been promoted as a novel nonthermal technology for the preservation of milk and milk products. Apart from maintaining the nutritive value, CP also inactivates microorganisms without any chances of developing resistance. Cold plasma was also found to deactivate enzymes that are responsible for browning (colour change) reactions and generation of an
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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 ...
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23/05/2017 Cold Plasma - A Novel Method of Food Preservation 1. ANKIT DAYAL J-13-D-196-A Ph.D. (FST) SKUAST-Jammu COLD PLASMA STERILIZATION - A NOVEL METHOD OF FOOD PRESERVATION 2. FOOD PRESERVATION Processes that help to preserve the food and extends the shelf-life. Canning, drying, freezing, sterilization etc. 3. STERILIZATION A process to kill or entirely
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In the past cold plasma is used for sterilization of sensitive materials and now it is extended to food industries as a novel technology. For years cold plasma processing has been viewed as useful for microbial inactivation while maintaining quality of fresh produce. However, this process is not effective for in vitro model food systems for inactivation of microbes or enzymes which are present ...
View More
27/11/2014 Cold Plasma: A novel Non-Thermal Technology for Food Processing For years cold plasma processing has been viewed as useful for microbial inactivation while maintaining quality of fresh produce. However, this process is not effective for in vitro model food systems for inactivation of microbes or enzymes which are present in intact tissues, as it is a surface phenomenon.
View More
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 ...
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27/08/2020 Cold Plasma Technology- a novel non-thermal technology with multi-faceted applications. On Aug 27, 2020 0. website builders Introduction. The current pandemic situation has changed the on-ground situations and operational models of almost all industries. Now there is increased scrutiny on aspects like the hygiene and cleanliness not only in critical sectors like healthcare, food
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23/03/2021 Cold plasma (CP) techniques have been promoted as a novel nonthermal technology for the preservation of milk and milk products. Apart from maintaining the nutritive value, CP also inactivates microorganisms without any chances of developing resistance. Cold plasma was also found to deactivate enzymes that are responsible for browning (colour change) reactions and generation of an
View More
Cold plasma is a novel nonthermal food processing technology that uses energetic, reactive gases to inactivate contaminating microbes on meats, poultry, fruits, and vegetables. This flexible sanitizing method uses electricity and a carrier gas, such as air, oxygen, nitrogen, or helium; antimicrobial chemical agents are not required. The primary modes of action are due to UV light and reactive ...
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Cold plasma technology is a novel nonthermal technology, which has demonstrated unprecedented potential for effective decontamination of fruits, vegetables, juices, seeds, nuts, poultry and meat, and their products. This chapter focuses on the inactivation of bacteria, bacterial spores, fungi, and biofilms in plant- as well as animal-based food systems. It reviews the roles of plasma variables ...
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23/03/2021 Cold plasma (CP) techniques have been promoted as a novel nonthermal technology for the preservation of milk and milk products. Apart from maintaining the nutritive value, CP also inactivates microorganisms without any chances of developing resistance. Cold plasma was also found to deactivate enzymes that are responsible for browning (colour change) reactions and generation of
View More
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 ...
View More
01/05/2021 Non-thermal technologies, especially cold plasma (CP), have gained augmenting attention as a powerful tool for marginally processed food, particularly seafood to meet consumer demand, in which stability and the improved nutritional and organoleptic properties are expected. Nevertheless, there are several limitations such as protein oxidation, lipid oxidation, changes in organoleptic properties ...
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In the past cold plasma is used for sterilization of sensitive materials and now it is extended to food industries as a novel technology. For years cold plasma processing has been viewed as useful for microbial inactivation while maintaining quality of fresh produce. However, this process is not effective for in vitro model food systems for inactivation of microbes or enzymes which are present ...
View More
27/08/2020 Cold Plasma Technology- a novel non-thermal technology with multi-faceted applications. On Aug 27, 2020 0. website builders Introduction. The current pandemic situation has changed the on-ground situations and operational models of almost all industries. Now there is increased scrutiny on aspects like the hygiene and cleanliness not only in critical sectors like healthcare, food
View More
Tolouie H, Mohammadifar MA, Ghomi H, Hashemi M (2018) Cold atmospheric plasma manipulation of proteins in food systems. Critical reviews in food science and nutrition 58(15): 2583-2597. Thirumdas R, Sarangapani C, Annapure US (2015) Cold plasma: a novel non-thermal technology for food processing. Food biophysics 10(1): 1-11.
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Cold plasma is a novel nonthermal food processing technology that uses energetic, reactive gases to inactivate contaminating microbes on meats, poultry, fruits, and vegetables. This flexible sanitizing method uses electricity and a carrier gas, such as air, oxygen, nitrogen, or helium; antimicrobial chemical agents are not required. The primary modes of action are due to UV light and reactive ...
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19/10/2021 It is a novel nonthermal food processing technology. As it uses cold gases to disinfect meat, poultry, fruits, and vegetables. In other words, the technique inactivates the microorganisms on the surface of food and packaging materials. Cold plasma is created at atmospheric pressure and at temperatures below 40 degrees Celcius in a plasma ball. The plasma ball is filled with a gaseous
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12/05/2020 The Cold plasma is a novel nonthermal food processing technology that uses energetic, reactive gases to inactivate contaminating microbes on meats, poultry, fruits, and vegetables. This flexible sanitizing method uses electricity and a carrier gas, such as air, oxygen, nitrogen, or helium; antimicrobial chemical agents are not required.
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Cold plasma is a novel non thermal food processing technology that uses energetic, reactive gases to inactivate contaminating microbes on meats, poultry, fruits, and vegetables. The atmospheric cold plasma is proposed for decontamination of fruits and vegetables, especially, without changes in sensory attributes. Growing demand for fresh produce poses the challenge to the food industry of ...
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High-voltage atmospheric cold plasma (HVACP) is a novel nonthermal decontamination technology that has potential for use in the food industry. In this study, HVACP was applied to treat pure aflatoxin B 1 (AFB 1) powder on a glass slide. AFB 1 was degraded by 76% using a 5 min HVACP treatment in air having 40% relative humidity.
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01/05/2021 Non-thermal technologies, especially cold plasma (CP), have gained augmenting attention as a powerful tool for marginally processed food, particularly seafood to meet consumer demand, in which stability and the improved nutritional and organoleptic properties are expected. Nevertheless, there are several limitations such as protein oxidation, lipid oxidation, changes in organoleptic properties ...
View More
Cold plasma is a promising nonthermal technology for the decontamination and preservation of fresh and fresh-cut produce. The rapid action of a cocktail of reactive oxygen and nitrogen species in plasma against a variety of food spoilage and pathogenic organisms make it a suitable decontamination intervention. This study evaluates the ...
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