POSSIBLE APPLICATIONS OF LOW-TEMPERATURE (COLD) PLASMA IN FOOD TECHNOLOGY
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2013, Vol 20, Issue 5
Abstract
The objective of the study was to describe the possibility of applying low temperature (cold) plasma to food technology development. This technology is a novel, non-thermal technique. In the food industry, it could be potentially used to preserve food. The possibility of using this technique in practice is based on the highly reactive chemical compounds, which make up the plasma. Free radicals, atomic oxygen, and other compounds or ions show properties that enable the inactivation of many micro-organisms. The chemical composition of plasma differs depending on the gas used to make it. The mixtures of gases that appear to be the most lethal to micro-organisms contain atomic oxygen or air. Presently, the possibility of using low-temperature (cold) plasma in the food industry is analyzed in laboratories. The reference literature contains examples of applying plasma to decontaminate surfaces of grain and seeds, meat or packaging materials. The continuous increase in the consumer demand for low-processed products and the necessity to protect the environment are two key reasons to justify the indispensability to further search into the low-temperature (cold) plasma technology.
Authors and Affiliations
Artur Wiktor, Magdalena Śledź, Małgorzata Nowacka, Dorota Witrowa-Rajchert
Keywords
Related Articles
- EP ID EP110169
- DOI http://dx.doi.org/10.151.93/zntj/2013/90/005-014
- Views 70
- Downloads 0
Assessment of ability of selected fungal strains in Basidiomycota phylum to synthesize lipases and esterases
Amidst the major producers of commercially important lipases are the following genera of fungi: Aspergillus, Candida, Mucor, Rhizomucor, Rhizopus, and Penicillium genus. It is estimated that only 1 to 2 % of the entire p...
BASIC CHEMICAL COMPOSITION AND CONTENT OF SELECTED WHEY PROTEINS IN MILK FROM DIFFERENT COW BREEDS AND IN RENNET WHEY
The objective of the research conducted was to determine the effect of cow breed on the chemical composition and content of some selected whey proteins in milk and in rennet whey. The research comprised 2278 milk...
EFFECT OF CARRIER TYPE ON STORAGE STABILITY OF NATURAL Β-CAROTENE MICROENCAPSULATED USING SPRAY DRYING
Natural food additives (particularly colorants) have a low storage stability compared to their synthetic counterparts. The stability of colouring β-carotene preparations can be significantly increased by the use of a m...
PORÓWNANIE SKŁADU CHEMICZNEGO ŚWIEŻYCH I ZAMRAŻALNICZO PRZECHOWYWANYCH MIĘŚNI KURCZĄT BROJLERÓW ŻYWIONYCH MIESZANKAMI PASZOWYMI Z RÓŻNĄ ILOŚCIĄ OLEJU SOJOWEGO, LNIANEGO I WITAMINY E
Materiał badawczy stanowiło 100 rozdrobnionych próbek mięśni (po 50 próbek mięśni piersiowych i mięśni nóg) pochodzących z kurcząt brojlerów żywionych mieszankami paszowymi z różną ilością oleju sojowego, lnianego i wi...
Zastosowanie zamrażalniczo utrwalonego mleka koziego do wyrobu potencjalnie probiotycznego napoju fermentowanego