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Use of cold plasma in food processing

By H.C. Mastwijk and M.N. Nierop Groot


Application of cold plasma has been reported in agriculture, food, and bioscience literature as an effective, non-chemical, gas-phase disinfection agent that can be applied at moderate temperatures. The unusual thermodynamic properties of these gases are discussed with focus on nitrogen-based atmospheric plasma. Typical concepts, such as electron temperature and charge-exchange processes with surfaces are explained in more detail. Finally, some general phenomena related to microbial inactivation are presented, including a survey on outstanding issues concerning research and development efforts aimed at utilization of cold plasma disinfection

Year: 2010
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Provided by: NARCIS
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