Mahdis Moradi - Lecturer at Islamic Azad University, Gorgan Branch, Iran
Mohadeseh Eslami Kanafi - Lecturer at the Comprehensive Scientific and Applied University of Gilan Province, Iran
Seyed Davood Mir Sadeghi - PhD student of Entrepreneurship Management, Aliabad Katul Higher Education
Melika Zandi - Expert of Rahpooyan Danesh Kolak Laboratory,Tehran,Iran
Samira Yazdankhah - Assistant Professor, Basir Abek Institute of Higher Education, Iran
Amir Reza Herzvi - Student of food science and engineering engineering Islamic Azad University,Gorgan,Iran

Nowadays, food industry experts consider the use of cold plasma method as a non-thermal method for reducing microbial load and cold sterilization. In this study, the antimicrobial effect of cold plasma was considered in order to provide microbial safety. The aim of this study was to investigate the effect of cold plasma on the work cycle (۸, ۱۲ and ۱۶) percent and different times (۲.۵, ۵ and ۱۰ minutes) to evaluate the microbial properties of cold plasma treatments. The results of this study showed that with increasing the duration of effectiveness with cold plasma, the growth rate of bacteria such as total microorganisms, mold and yeast, Escherichia coli, and Enterobacteriaceae decreased significantly, and was negative in Staphylococcus aureus (P <۰.۰۵). It should be noted that the microbial quality of cold plasma-treated treatments was much lower than the control treatment. In general, the results of this study showed that the use of non-thermal cold plasma in dried vegetables maintains and improves the nutritional value without adversely affecting the treatments, and is also a good alternative to thermal depollutionizing methods.

Cold sterilization, Cold plasma, Non-thermal, Antimicrobial.