Decontamination Using A One Atmosphere Uniform Glow Discharge Cold Plasma
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| Author | : Ali Demirci |
| Publisher | : Elsevier |
| Total Pages | : 841 |
| Release | : 2012-06-26 |
| Genre | : Technology & Engineering |
| ISBN | : 0857095757 |
The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry. Microbial decontamination in the food industry provides a comprehensive guide to the decontamination problems faced by the industry, and the current and emerging methods being used to solve them.Part one deals with various food commodities such as fresh produce, meats, seafood, nuts, juices and dairy products, and provides background on contamination routes and outbreaks as well as proposed processing methods for each commodity. Part two goes on to review current and emerging non-chemical and non-thermal decontamination methods such as high hydrostatic pressure, pulsed electric fields, irradiation, power ultrasound and non-thermal plasma. Thermal methods such as microwave, radio-frequency and infrared heating and food surface pasteurization are also explored in detail. Chemical decontamination methods with ozone, chlorine dioxide, electrolyzed oxidizing water, organic acids and dense phase CO2 are discussed in part three. Finally, part four focuses on current and emerging packaging technologies and post-packaging decontamination.With its distinguished editors and international team of expert contributors, Microbial decontamination in the food industry is an indispensable guide for all food industry professionals involved in the design or use of novel food decontamination techniques, as well as any academics researching or teaching this important subject. - Provides a comprehensive guide to the decontamination problems faced by the industry and outlines the current and emerging methods being used to solve them - Details backgrounds on contamination routes and outbreaks, as well as proposed processing methods for various commodities including fresh produce, meats, seafood, nuts, juices and dairy products - Sections focus on emerging non-chemical and non-thermal decontamination methods, current thermal methods, chemical decontamination methods and current and emerging packaging technologies and post-packaging decontamination
| Author | : MDPI |
| Publisher | : MDPI |
| Total Pages | : 184 |
| Release | : 2021-01-20 |
| Genre | : Medical |
| ISBN | : 3039366033 |
Non-equilibrium plasma (or low-temperature plasma, LTP) offers a chemically rich medium without the need for high power and elevated temperatures. This unique characteristic has made LTP very useful for various industrial and biomedical applications where thermal effects are not desirable. In addition, the relative simplicity of the design of sources capable of generating non-equilibrium plasma at atmospheric pressure makes LTP a very attractive technology that can accomplish the same or better results than much more complex and expensive approaches. This book describes various low-temperature plasma sources and some of their environmental and biomedical applications. The plasma sources covered in this book include low-temperature plasma jets which are novel devices that can launch low-power, low-temperature plasma plumes in ambient air. These plasma plumes can accurately and reliably be aimed at a surface to be treated or at a biological target such as cells and tissues. The application of these plasma jets in medicine, including in cancer therapy, are thoroughly discussed in this book. The contents of this book will appeal to engineers, medical experts, academics, and students who work with plasma technology.
| Author | : Vicente M. Gómez-López |
| Publisher | : John Wiley & Sons |
| Total Pages | : 577 |
| Release | : 2012-05-01 |
| Genre | : Technology & Engineering |
| ISBN | : 0813823846 |
Attempts to provide safer and higher quality fresh and minimally processed produce have given rise to a wide variety of decontamination methods, each of which have been extensively researched in recent years. Decontamination of Fresh and Minimally Processed Produce is the first book to provide a systematic view of the different types of decontaminants for fresh and minimally processed produce. By describing the different effects – microbiological, sensory, nutritional and toxicological – of decontamination treatments, a team of internationally respected authors reveals not only the impact of decontaminants on food safety, but also on microbial spoilage, vegetable physiology, sensory quality, nutritional and phytochemical content and shelf-life. Regulatory and toxicological issues are also addressed. The book first examines how produce becomes contaminated, the surface characteristics of produce related to bacterial attachment, biofilm formation and resistance, and sublethal damage and its implications for decontamination. After reviewing how produce is washed and minimally processed, the various decontamination methods are then explored in depth, in terms of definition, generation devices, microbial inactivation mechanisms, and effects on food safety. Decontaminants covered include: chlorine, electrolyzed oxidizing water, chlorine dioxide, ozone, hydrogen peroxide, peroxyacetic acid, essential oils and edible films and coatings. Other decontamination methods addressed are biological strategies (bacteriophages, protective cultures, bacteriocins and quorum sensing) and physical methods (mild heat, continuous UV light, ionizing radiation) and various combinations of these methods through hurdle technology. The book concludes with descriptions of post-decontamination methods related to storage, such as modified atmosphere packaging, the cold chain, and modeling tools for predicting microbial growth and inactivation. The many methods and effects of decontamination are detailed, enabling industry professionals to understand the available state-of-the-art methods and select the most suitable approach for their purposes. The book serves as a compendium of information for food researchers and students of pre- and postharvest technology, food microbiology and food technology in general. The structure of the book allows easy comparisons among methods, and searching information by microorganism, produce, and quality traits.
| Author | : Daniela Bermudez-Aguirre |
| Publisher | : Academic Press |
| Total Pages | : 412 |
| Release | : 2019-10-12 |
| Genre | : Technology & Engineering |
| ISBN | : 0128149221 |
Cold plasma is one of the newest technologies tested for food preservation. In the last decade, this novel approach has shown promising results as a disinfectant of food products and packaging materials. Cold plasma is also affordable, waterless, waste-free, and leaves no chemical residue on the product. This exciting new technology is covered thoroughly in Advances in Cold Plasma Applications for Food Preservation.The book presents the basic principles of cold plasma, examples of food products disinfected by cold plasma, and the challenges of using cold plasma to maximize microbial and spore inactivation. Some chapters are devoted to specific applications of the technology, such as the use of cold plasma for space missions. Insights about the required regulations for this technology are also discussed.Written and edited by experts in the field, Advances in Cold Plasma Applications for Food Preservation is aimed at academic researchers, food scientists, and government officials working on disinfection of food products. - Covers the basic principles of cold plasma - Presents novel information and updated results in microbial, spore, and enzyme inactivation in different food products - Explores the use of cold plasma in disinfection of food products, including packaged food and food packaging materials and discuss how some food components are modified - Includes the description of some of the current equipment devices and the requirements to design specific food processing systems - Investigates specific uses of cold plasma in some applications such as space food - Details current regulatory status of cold plasma for food applications
| Author | : Tian Ding |
| Publisher | : Springer Nature |
| Total Pages | : 357 |
| Release | : 2021-11-08 |
| Genre | : Technology & Engineering |
| ISBN | : 9811618275 |
This book provides readers with a comprehensive overview of cold plasma technology for tackling the various food-related hazards in a wide range of food sectors. The principles and characteristics of cold plasma generation in gas and its interaction with liquids, as well as its combating modes of action for common hazards (e.g., bacteria, spores, biofilms, fungi, and fungal toxins) are emphasized in this book. It also presents the applications of cold plasma or its hurdles with other techniques to assure the microbiological safety of the key food classifications, including fruits, vegetables, cereals, grains, meat, aquatic products, liquid food products (e.g., juices, milk), nuts, spices, herbs, and food packaging. This book is useful for researchers to grasp the comprehensive understandings of how food safety can be controlled with cold plasma technology. This book also provides adequate information for engineers in food industry for better development and optimization of the plasma-generating systems. Government institutions that are responsible for food safety regulations can understand more knowledge about the intricacies and influencing factors, which should be considered for regulating the applications of cold plasma technology in food.
| Author | : Zdenko Machala |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 479 |
| Release | : 2012-02-03 |
| Genre | : Science |
| ISBN | : 9400728522 |
Non-thermal (cold) plasmas at atmospheric pressure have recently found many breakthrough applications in biology, medicine, and food security. Plasmas can efficiently kill bacteria, yeasts, moulds, spores, biofilms and other hazardous microorganisms, including potential bio-terrorism agents. They can be employed for bio-decontamination and sterilization of surfaces, medical instruments, water, air, food, even of living tissues without causing their damage. Direct or indirect plasma interaction with living cells of microorganisms or even humans enables novel bio-medical applications, e.g. treatment of skin diseases and ulcers. Plasma-enhanced blood coagulation coupled with its antiseptic properties proved success in wound healing and opens new possibilities in surgery, emergency medicine and military applications. Plasma treatment allows cell manipulations, their removal and targeted transfer into the injured area, which can accelerate wound healing. Plasma induced apoptosis (programmed cell death) of tumor cells brings forth a great potential for cancer treatment. Besides, plasma enables painless treatment of dental caries, root canal disinfection, and other dentistry applications. This book is a selection of reviewed manuscripts issuing from the NATO Advanced Research Workshop Plasma for bio-decontamination, medicine and food security held in Jasná, Slovakia, on 15-18 March 2011. It provides a comprehensive overview of the current knowledge and research activities focused at the plasma applications in areas such as bio-decontamination, water chemistry, effects on cells; biofilm inactivation, UV sterilization, and medicine, especially tissue treatment and wound healing, as well as dentistry and food security.
| Author | : NN Misra |
| Publisher | : Academic Press |
| Total Pages | : 382 |
| Release | : 2016-07-15 |
| Genre | : Technology & Engineering |
| ISBN | : 012801489X |
Cold Plasma in Food and Agriculture: Fundamentals and Applications is an essential reference offering a broad perspective on a new, exciting, and growing field for the food industry. Written for researchers, industry personnel, and students interested in nonthermal food technology, this reference will lay the groundwork of plasma physics, chemistry, and technology, and their biological applications. Food scientists and food engineers interested in understanding the theory and application of nonthermal plasma for food will find this book valuable because it provides a roadmap for future developments in this emerging field. This reference is also useful for biologists, chemists, and physicists who wish to understand the fundamentals of plasma physics, chemistry, and technology and their biological interactions through applying novel plasma sources to food and other sensitive biomaterials. - Examines the topic of cold plasma technology for food applications - Demonstrates state-of-the-art developments in plasma technology and potential solutions to improve food safety and quality - Presents a solid introduction for readers on the topics of plasma physics and chemistry that are required to understand biological applications for foods - Serves as a roadmap for future developments for food scientists, food engineers, and biologists, chemists, and physicists working in this emerging field
| Author | : Paul K. Chu |
| Publisher | : CRC Press |
| Total Pages | : 497 |
| Release | : 2013-07-15 |
| Genre | : Science |
| ISBN | : 1466509902 |
Written by a team of pioneering scientists from around the world, Low Temperature Plasma Technology: Methods and Applications brings together recent technological advances and research in the rapidly growing field of low temperature plasmas. The book provides a comprehensive overview of related phenomena such as plasma bullets, plasma penetration into biofilms, discharge-mode transition of atmospheric pressure plasmas, and self-organization of microdischarges. It describes relevant technology and diagnostics, including nanosecond pulsed discharge, cavity ringdown spectroscopy, and laser-induced fluorescence measurement, and explores the increasing research on atmospheric pressure nonequilibrium plasma jets. The authors also discuss how low temperature plasmas are used in the synthesis of nanomaterials, environmental applications, the treatment of biomaterials, and plasma medicine. This book provides a balanced and thorough treatment of the core principles, novel technology and diagnostics, and state-of-the-art applications of low temperature plasmas. It is accessible to scientists and graduate students in low-pressure plasma physics, nanotechnology, plasma medicine, and materials science. The book is also suitable as an advanced reference for senior undergraduate students.
| Author | : Manzoor Ahmad Shah |
| Publisher | : Springer Nature |
| Total Pages | : 318 |
| Release | : 2022-09-28 |
| Genre | : Technology & Engineering |
| ISBN | : 9811951144 |
Food is contaminated in the production chain and is the point of concern among the consumers and industries. There is also a considerable increase in foodborne outbreaks, which possess the challenge to industry associated with the production of processed food. Various strategies are used to prevent the contamination during postharvest stage, storage and distribution. Different methods are exploited for degrading or eliminating the microbial contamination from food commodities. The conventional techniques used for decontamination demanded a considerable requirement for novel technologies, which are efficient, environmental friendly, and cost-effective. Novel technologies efficiently remove the contamination without adversely affecting the nutritional properties and sensory characteristics of food material. There is a lack of scientific information on the microbial decontamination of different food commodities such as fruits, vegetables, cereals, sprouts, microgreens, meat, poultry, milk, nut, spices etc. under one umbrella. The application of conventional and novel technologies for improving the food safety of individual food commodities will be addresses in this book. Written by several experts in the field, this book is a valuable source for students, scientists, and professionals in food science, food microbiology, food technology, food processing, and other allied sciences.
| Author | : J Reece Roth |
| Publisher | : CRC Press |
| Total Pages | : 1320 |
| Release | : 2001-08-25 |
| Genre | : Science |
| ISBN | : 1000687740 |
Written by a leading expert in the field, Industrial Plasma Engineering, Volume 2: Applications to Nonthermal Plasma Processing provides a background in the principles and applications of low temperature, partially ionized Lorentzian plasmas that are used industrially. The book also presents a description of plasma-related processes and devices tha
