Engineering principles of cold plasma

Pedrow, P.D.; Hua, Zi; Xie, Shuzheng; Zhu, Mei‐Jun

doi:10.1016/b978-0-12-814921-8.00001-3

Cited by 9 publications

(18 citation statements)

References 62 publications

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“…As the name suggests, DBD prevents its electrodes from directly contacting the plasma by creating dielectric barrier insulation (Figure 2a). If the plasma comes in contact with these electrodes, there can be a possibility of streamer to spark transition that might lead to the generation of hot or thermal plasma and might degrade the quality of the food (Ekezie et al, 2017; Pedrow et al, 2020). The selection of thickness and the dielectric strength of the material should be such that there must not be any dielectric breakdown during the whole process.…”

Section: Cp Technologymentioning

confidence: 99%

“…For maintaining low pressure, the setup requires the addition of a vacuum pump (Basaran et al, 2008;Hosseini et al, 2018). Three F I G U R E 2 (a) Dielectric barrier discharge (DBD) plasma reactor (Adopted from Sudheesh & Sunooj, 2020) and (b) atmospheric pressure jet plasma (Adopted from Pedrow et al, 2020). major types of low-pressure plasma generators are (a) generators coupled with a capacitor, (b) generators coupled with an inductor, and (c) generators coupled with a microwave (Figure 3) (Pedrow et al, 2020).…”

Section: Low-pressure Plasma Generatorsmentioning

confidence: 99%

“…Three F I G U R E 2 (a) Dielectric barrier discharge (DBD) plasma reactor (Adopted from Sudheesh & Sunooj, 2020) and (b) atmospheric pressure jet plasma (Adopted from Pedrow et al, 2020). major types of low-pressure plasma generators are (a) generators coupled with a capacitor, (b) generators coupled with an inductor, and (c) generators coupled with a microwave (Figure 3) (Pedrow et al, 2020). The operation of low-pressure plasma generators requires high-level technical expertise as the process engineer needs to ensure that the chemistry developed between food particles in the plasma zone must not form any harmful chemical compound (Hosseini et al, 2018).…”

Section: Low-pressure Plasma Generatorsmentioning

confidence: 99%

“…e.g. E F is predominant in microwave cold plasma reactor, EL is predominant in corona based and jet reactor while EP is predominant plasma sheathes (Pedrow et al, 2020).…”

Section: Cp Technologymentioning

confidence: 99%

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Effects of cold plasma on food poisoning microbes and food contaminants including toxins and allergens: A review

Kumar

Yadav

Dalbhagat

et al. 2022

Food Processing Preservation

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Cold plasma (CP) has emerged as a powerful intervention in the non‐thermal processing of food. It a green technology with a minimum negative impact on food and the environment. Though many conventional biological, chemical and thermal techniques have not given satisfactory results, CP has shown an exceptional promise in the elimination of several kinds of food contaminants including food poisoning microbes such as bacteria, fungi, and parasites, heavy metals, toxins, and allergens. CP plays an important role in the inactivation and inhibition of food poisoning microbes. It could be a befitting alternative to traditional models because of its promising results in diverse groups of food products. This review is a collation of recent studies focused on the effect of CP on various types of microbes, toxins and allergens. The review also emphasises the effect of CP on other food contaminants including the toxicity of pesticides and heavy metals. Practical applications The CP technology being a green non‐thermal process, offers numerous potential applications in food industries. With rapid advancements in plasma science, the CP technology is being widely used for surface decontamination of food products as well as food packaging materials. Several review articles are available on cold plasma processing of food products. However, none of the literature available provides a comprehensive review of effects of cold plasma on food poisoning microbes and food contaminants. The present article reviews the updated and more advanced mechanisms and new concepts about the microbial inactivation during the CP treatment. By examining the safety of gases used in CP technology, this review will help both consumers and food processors to understand the safety of the treatment and its wide‐scale commercial application in food processing.

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Section: Cp Technologymentioning

confidence: 99%

Section: Low-pressure Plasma Generatorsmentioning

confidence: 99%

Section: Low-pressure Plasma Generatorsmentioning

confidence: 99%

“…e.g. E F is predominant in microwave cold plasma reactor, EL is predominant in corona based and jet reactor while EP is predominant plasma sheathes (Pedrow et al, 2020).…”

Section: Cp Technologymentioning

confidence: 99%

See 2 more Smart Citations

Effects of cold plasma on food poisoning microbes and food contaminants including toxins and allergens: A review

Kumar

Yadav

Dalbhagat

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

show abstract

“…The characteristics of plasma are influenced by several factors such as process parameters, gas composition, reactor configuration and power supply (Pedrow et al . 2020). While the generation of reactive species is dependent on the different gas compositions used, such as argon, helium, nitrogen, oxygen, hydrogen and its mixtures, along with air (Yepez et al .…”

Section: Introductionmentioning

confidence: 99%

Cold plasma an emerging nonthermal technology for milk and milk products: A review

Rathod

Kahar²,

Ranveer

et al. 2021

Int J of Dairy Tech

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Plasma, the fourth state of matter, is under wide evaluation for the preservation of highly perishable foods, including milk and milk products. Cold plasma (CP) techniques have been promoted as a novel nonthermal technology for the preservation of milk and milk products. Apart from maintaining the nutritive value, CP also inactivates microorganisms without any chances of developing resistance. Cold plasma was also found to deactivate enzymes that are responsible for browning (colour change) reactions and generation of an off flavour. This review will describe the action of CP and its effect on the nutritional quality of milk and milk products.

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Effect of Non‐Thermal Sulfur Hexafluoride Cold Plasma Modification on Surface Properties of Polyoxymethylene

Chodkowski,

Terpiłowski,

Románszki

et al. 2024

ChemPhysChem

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X‐ray photoelectron spectroscopy was employed to reveal the differences in the chemical structure of the topmost layer after plasma modification. It was found out that changes in the surface properties of the polymer could be observed even after 20 seconds of treatment. The surface becomes hydrophobic or superhydrophobic, with the water contact angles up to 160 degrees. Morphological changes and increased roughness can be observed only in the nanoscale, whereas the structure seems to be unaffected in the microscale. As a result of plasma modification a permanent hydrophobic effect was obtained on the polyoxymethylene surface.

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Engineering principles of cold plasma

Cited by 9 publications

References 62 publications

Effects of cold plasma on food poisoning microbes and food contaminants including toxins and allergens: A review

Effects of cold plasma on food poisoning microbes and food contaminants including toxins and allergens: A review

Cold plasma an emerging nonthermal technology for milk and milk products: A review

Effect of Non‐Thermal Sulfur Hexafluoride Cold Plasma Modification on Surface Properties of Polyoxymethylene

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