APPLICATION OF COLD PLASMA IN FRESH FOODPRESERVATION

Publish Year: 1395
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:

ICRSIE01_055

تاریخ نمایه سازی: 25 آذر 1395

Abstract:

Non thermal plasma techniques is an emerging non thermal technology for the improvement of foodsafety. Plasma is ionized gas, that consists of a large number of different species such as electrons,positive and negative ions, free radicals, gas atoms, molecules in the ground or excited state, whichcan generated by different ways. The cold plasma technology is an emerging disinfection method thatoffers an exciting complementary or alternative, novel non thermal approach for reducing themicrobial populations on the raw or fresh produce surface and packaging materials. Overallapplication of cold plasma for microbial destruction on different food substrates like fresh fruits, cutfruits, dry fruits, meat products, cheese, etc. and Recent findings in the area of non-thermal plasmasfor inactivation of microorganisms and spores.

Authors

Ashraf Haj Hosseini

Department of Science and FoodEngineering,IslamicAzadUniversity,Science and ResearchBranch, Tehran

Anousheh Sharifan

Assistant Professor of Department of Science and Food Engineering, Islamic Azad University,Science and Research Branch, Tehran

Farideh Peidaei Mahmoudabad

Department of Science and Food Engineering, Islamic Azad University, Science and ResearchBranch, Tehran

Azam Lotfi gharamaleki

DepartmentofScienceand Food Engineering, Islamic Azad University, Science and ResearchBranch, Tehran

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