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Cold Plasma: A novel Non-Thermal Technology for Food Processing Rohit Thirumdas Chaitanya Sarangapani Uday S. Annapure Received: 6 August 2014/Accepted: 19 November 2014/Published online: 27 November 2014 # Springer Science+Business Media New York 2014 Abstract In the past cold plasma is used for sterilization of
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Abstract. In the past cold plasma is used for sterilization of sensitive materials and now it is extended to food industries as a novel technology. For
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Food Biophysics DOI 10.1007/s11483-014-9382-z REVIEW ARTICLE Cold Plasma: A novel Non-Thermal Technology for Food Processing Rohit Thirumdas Chaitanya Sarangapani Uday S. Annapure Received: 6 August 2014 / Accepted: 19 November 2014 # Springer Science+Business Media New York 2014 Abstract In the past cold plasma is used for
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In the past cold plasma is used for sterilization of sensitive materials and now it is extended to food industries as a novel technology. For years cold plasma processing has been viewed as useful for microbial inactivation while maintaining quality of fresh produce. However, this process is not effective for in vitro model food systems for inactivation of microbes or enzymes which
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27/08/2020 Cold Plasma Technology- a novel non-thermal technology with multi-faceted applications. On Aug 27, 2020 0. Introduction . The current pandemic situation has changed the on-ground situations and operational models of almost all industries. Now there is increased scrutiny on aspects like the hygiene and cleanliness not only in critical sectors like healthcare,
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In the past cold plasma is used for sterilization of sensitive materials and now it is extended to food industries as a novel technology. For years cold plasma processing has been viewed as useful for microbial inactivation while maintaining quality of fresh produce. However, this process is not effective for in vitro model food systems for inactivation of microbes or enzymes which
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17/07/2021 Cold plasma is a novel non thermal food processing technology that uses energetic, reactive gases to inactivate contaminating microbes on meats, poultry, fruits, and vegetables. The atmospheric ...
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27/08/2020 Cold Plasma Technology- a novel non-thermal technology with multi-faceted applications. On Aug 27, 2020 0. Introduction . The current pandemic situation has changed the on-ground situations and operational models of almost all industries. Now there is increased scrutiny on aspects like the hygiene and cleanliness not only in critical sectors like healthcare,
View More
27/11/2014 Cold Plasma: A novel Non-Thermal Technology for Food Processing For years cold plasma processing has been viewed as useful for microbial inactivation while maintaining quality of fresh produce. However, this process is not effective for in vitro model food systems for inactivation of microbes or enzymes which are present in intact tissues, as it is a surface
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15/10/2021 In the past cold plasma is used for sterilization of sensitive materials and now it is extended to food industries as a novel technology. For years cold plasma processing has been viewed as useful for microbial inactivation while maintaining quality of fresh produce. However, this process is not effective for in vitro model food systems for inactivation of microbes or
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23/05/2017 Cold Plasma - A Novel Method of Food Preservation 1. ANKIT DAYAL J-13-D-196-A Ph.D. (FST) SKUAST-Jammu COLD PLASMA STERILIZATION - A NOVEL METHOD OF FOOD PRESERVATION 2. FOOD PRESERVATION Processes that help to preserve the food and extends the shelf-life. Canning, drying, freezing, sterilization etc. 3. STERILIZATION A
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In this era of green technology, plasma technology is one of the novel techniques intended towards many industries including food industry as a principal application due to less utilization of energy, solvents, and water with minimum impact on food quality. The foremost purpose behind the utilization of nonthermal plasma processing (cold plasma) lies in the retention of
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23/03/2021 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
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01/05/2021 Non-thermal technologies, especially cold plasma (CP), have gained augmenting attention as a powerful tool for marginally processed food, particularly seafood to meet consumer demand, in which stability and the improved nutritional and organoleptic properties are expected. Nevertheless, there are several limitations such as protein oxidation, lipid oxidation, changes
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16. Thirumdas R, Sarangapani C, Annapure US. Cold plasma: a novel non-thermal technology for food processing. Food Biophys. (2014) 10:1–11. doi: 10.1007/s11483-014-9382-z. PubMed Abstract CrossRef Full Text Google Scholar
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27/11/2014 Cold Plasma: A novel Non-Thermal Technology for Food Processing For years cold plasma processing has been viewed as useful for microbial inactivation while maintaining quality of fresh produce. However, this process is not effective for in vitro model food systems for inactivation of microbes or enzymes which are present in intact tissues, as it is a surface
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12/05/2020 The Cold plasma is a novel nonthermal food processing technology that uses energetic, reactive gases to inactivate contaminating microbes on meats, poultry, fruits, and vegetables. This flexible sanitizing method uses electricity and a carrier gas, such as air, oxygen, nitrogen, or helium; antimicrobial chemical agents are not required.
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15/10/2021 In the past cold plasma is used for sterilization of sensitive materials and now it is extended to food industries as a novel technology. For years cold plasma processing has been viewed as useful for microbial inactivation while maintaining quality of fresh produce. However, this process is not effective for in vitro model food systems for inactivation of microbes or
View More
Cold plasma is a novel nonthermal food processing technology that uses energetic, reactive gases to inactivate contaminating microbes on meats, poultry, fruits, and vegetables. This flexible sanitizing method uses electricity and a carrier gas, such as air, oxygen, nitrogen, or helium; antimicrobial chemical agents are not required. The primary modes of action are due to UV
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In this era of green technology, plasma technology is one of the novel techniques intended towards many industries including food industry as a principal application due to less utilization of energy, solvents, and water with minimum impact on food quality. The foremost purpose behind the utilization of nonthermal plasma processing (cold plasma) lies in the retention of
View More
23/03/2021 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
View More
23/03/2021 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
View More
16. Thirumdas R, Sarangapani C, Annapure US. Cold plasma: a novel non-thermal technology for food processing. Food Biophys. (2014) 10:1–11. doi: 10.1007/s11483-014-9382-z. PubMed Abstract CrossRef Full Text Google Scholar
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1.3 Cold Plasma . Plasma is considered to be the fourth state of matter, containing reactive species like ions, atoms and radicals formed by dissociative electron attachment process. It is a novel non-thermal food processing technology, which uses energetic and reactive gases to achieve microbial deactivation in food products. Popular gases ...
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Non-thermal Atmospheric Plasma (NTAP) is a cutting-edge technology which has gained much attention during the last decade in the food-processing sector as a promising technology for food preservation and maintenance of food safety, with minimal impact on the quality attributes of foods, thanks to its effectiveness in microbial inactivation, including of pathogens,
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