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Microwave- and radio-frequency-powered cold plasma applications for food safety and preservation
- Authors
- Puligundla P.; Mok C.
- Issue Date
- Jan-2019
- Publisher
- Elsevier
- Keywords
- Cold plasma; Food safety; Inactivation mechanism; Microbial inactivation; Microwave plasma; Radio-frequency plasma; Spore inactivation
- Citation
- Advances in Cold Plasma Applications for Food Safety and Preservation, pp.309 - 329
- Journal Title
- Advances in Cold Plasma Applications for Food Safety and Preservation
- Start Page
- 309
- End Page
- 329
- ISSN
- 0000-0000
- Abstract
- Microwave (MW) and radio-frequency (RF) plasma are emerging as attractive non-thermal technologies to ensure the safety and microbiological quality of food. Microwave plasma, at low or atmospheric pressure, can be used for microbial inactivation. Radiofrequency-driven plasma also possesses an antimicrobial potential against a broad range of microorganisms. Both microwave and radiofrequency plasma have the potential to inactivate heat-resistant spores. The two technologies are described in this chapter besides the potential applications for each one. The mechanisms of inactivation by both types of plasma are also discussed. © 2020 Elsevier Inc. All rights reserved.
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Related Researcher
- Puligundla, Pradeep
- BioNano Technology (식품생명공학과)