Application of Cold Plasma in Food Safety and Quality: Cold Plasma in Food Processing - Softcover

Balakrishnan, M.; Preetha, P.

Softcover

ISBN 10: 6203925705 ISBN 13: 9786203925708

Verlag: LAP LAMBERT Academic Publishing, 2021

Inhaltsangabe

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 microbial inactivation is mainly due to UV light and reactive chemical products of the cold plasma ionization process. Cold plasma systems operates at atmospheric pressures or in low pressure treatment chambers. Reductions of greater than 5 logs can be obtained for pathogens such as Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus. Effective treatment times can range from 120 s to as little as 3 s, depending on the food treated and the processing conditions. Key limitations for cold plasma are the relatively early state of technology development, the variety and complexity of the necessary equipment, and the largely unexplored impacts of cold plasma treatment on the sensory and nutritional qualities of treated foods.

Über diesen Titel

Über die Autorin bzw. den Autor

Dr. M. Balakrishnan is currently working as Associate Professor in the Department of Food Process Engineering, Tamil Nadu Agricultural University, Coimbatore, India. He has 20 years of experience in teaching, research and extension activities. He has completed many national and international externally funded research projects.

Details zur Ausgabe

• Verlag: LAP LAMBERT Academic Publishing
• Erscheinungsdatum: 2021
• Sprache: Englisch
• ISBN 10: 6203925705
• ISBN 13: 9786203925708
• Einband: Taschenbuch
• Anzahl der Seiten: 72
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: Saarbrücker Vlg. f. Rechtswissensch.; customerservice@vdm-vsg.de; ; Brivibas gatve 197; Riga; 1039; Lettland