Microbial decontamination of particulate food using a pilot-scale atmospheric plasma jet treatment system

Lee, Seung Young; In, Jiwon; Chung, Myong Soo; Min, Sea C.

doi:10.1016/j.jfoodeng.2020.110436

Cited by 14 publications

(3 citation statements)

References 63 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…For larger surface treatments, an arrangement of multiple jets is typically necessary [44]. Lee et al [45] developed a pilot-scale APPJ system for the inactivation of natural bacteria in particulate foods (rice germ, black pepper powder, and sesame). This system integrates a pneumatic suction conveyor capable of handling up to 226 kg/h.…”

Section: Atmospheric Pressure Plasma Jet (Appj)mentioning

confidence: 99%

Insights into Cold Plasma Treatment on the Cereal and Legume Proteins Modification: Principle, Mechanism, and Application

Li,

Peng,

Cao

et al. 2024

Foods

View full text Add to dashboard Cite

Cereal and legume proteins, pivotal for human health, significantly influence the quality and stability of processed foods. Despite their importance, the inherent limited functional properties of these natural proteins constrain their utility across various sectors, including the food, packaging, and pharmaceutical industries. Enhancing functional attributes of cereal and legume proteins through scientific and technological interventions is essential to broadening their application. Cold plasma (CP) technology, characterized by its non-toxic, non-thermal nature, presents numerous benefits such as low operational temperatures, lack of external chemical reagents, and cost-effectiveness. It holds the promise of improving proteins’ functionality while maximally retaining their nutritional content. This review delves into the pros and cons of different cold plasma generation techniques, elucidates the underlying mechanisms of protein modification via CP, and thoroughly examines research on the application of cold plasma in augmenting the functional properties of proteins. The aim is to furnish theoretical foundations for leveraging CP technology in the modification of cereal and legume proteins, thereby enhancing their practical applicability in diverse industries.

show abstract

Section: Atmospheric Pressure Plasma Jet (Appj)mentioning

confidence: 99%

Insights into Cold Plasma Treatment on the Cereal and Legume Proteins Modification: Principle, Mechanism, and Application

Li,

Peng,

Cao

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

“…Plasma-jet discharge is a promising technology for many applications, including material treatment [63][64][65], pesticide degradation [66,67], and microbial inactivation [68][69][70]. APPJ discharge is one of the most commonly used plasma systems owing to its versatility, low-cost tools, ease of design, and fewer requirements.…”

Section: Atmospheric Pressure Plasma-jet Dischargementioning

confidence: 99%

Degradation of Pesticide Residues in Water, Soil, and Food Products via Cold Plasma Technology

Sojithamporn,

Leksakul,

Sawangrat

et al. 2023

Foods

View full text Add to dashboard Cite

Water, soil, and food products contain pesticide residues. These residues result from excessive pesticides use, motivated by the fact that agricultural productivity can be increased by the use of these pesticides. The accumulation of these residues in the body can cause health problems, leading to food safety concerns. Cold plasma technology has been successfully employed in various applications, such as seed germination, bacterial inactivation, wound disinfection, surface sterilization, and pesticide degradation. In recent years, researchers have increasingly explored the effectiveness of cold plasma technology in the degradation of pesticide residues. Most studies have shown promising outcomes, encouraging further research and scaling-up for commercialization. This review summarizes the use of cold plasma as an emerging technology for pesticide degradation in terms of the plasma system and configuration. It also outlines the key findings in this area. The most frequently adopted plasma systems for each application are identified, and the mechanisms underlying pesticide degradation using cold plasma technology are discussed. The possible factors influencing pesticide degradation efficiency, challenges in research, and future trends are also discussed. This review demonstrates that despite the nascent nature of the technology, the use of cold plasma shows considerable potential in regards to pesticide residue degradation, particularly in food applications.

show abstract

“…The total protein content of hulless barley ranges from 6.4 g/100 g to 23.4 g/100 g, and the starch content of hulless barley is 47.90%–79.0% (Du et al, 2022; Obadi et al, 2021; Zhu et al, 2020); hence, whole hulless barley flour (WHBF) is one of the good raw materials for whole grain foods, and whole grain diets have benefits for human health (Manickavasagan et al, 2013). However, it is potentially harmful to use WHBF directly in industrial processing because the bran of hulless barley is contaminated by microorganisms during growth, harvest, and transportation (Lee et al, 2021). Moreover, Kottapalli et al (2006) founded that the initial aerobic plate counts in barley were ~6.5 log cfu/g, and Cakir et al (2020) founded that the initial yeast counts in hulless barley were 3.30 log cfu/g.…”

Section: Introductionmentioning

confidence: 99%

Study on the microbial inactivation of whole hulless barley flour using a continuous instant pressure drop sterilizer

Chen

Wang

Qin

et al. 2022

J Food Process Engineering

View full text Add to dashboard Cite

This work evaluated the microbial reduction and quality change of the whole hulless barley flour (WHBF) treated by a continuous instant pressure drop (CIPD) sterilizer.The microbial reduction of WHBF was proportional to steam-material ratio under the conditions of 165 C, 0.2 MPa steam, and 0.2 MPa Laval nozzle, and the microbial reduction was 3.87 ± 0.09 log cfu/g with the steam-material ratio of 3.0:1. The work was followed-up with the quality testing of CIPD, UV-C, hot air, and ozone treated WHBF. The microbial reduction of hot air, UV-C, and ozone treated WHBF was 3.98 ± 0.09, 3.33 ± 0.04, and 3.68 ± 0.12 log cfu/g, respectively, while the CIPD treatment achieved similar bactericidal effect at a unit treatment time of 22 s. Moreover, there is no measurable quality degradation in CIPD treated WHBF compared with the untreated WHBF. These results showed CIPD sterilizer had a great potential for microbial inactivation of powdery foods industry.

show abstract

Microbial decontamination of particulate food using a pilot-scale atmospheric plasma jet treatment system

Cited by 14 publications

References 63 publications

Insights into Cold Plasma Treatment on the Cereal and Legume Proteins Modification: Principle, Mechanism, and Application

Insights into Cold Plasma Treatment on the Cereal and Legume Proteins Modification: Principle, Mechanism, and Application

Degradation of Pesticide Residues in Water, Soil, and Food Products via Cold Plasma Technology

Study on the microbial inactivation of whole hulless barley flour using a continuous instant pressure drop sterilizer

Contact Info

Product

Resources

About