Power Modulator for High-Yield Production of Plasma-Activated Water

Pemen, Ajm Guus; Ooij, PP van; Beckers, Fjcm Frank; Hoeben, Wflm Wilfred; Koonen-Reemst, Amcb; Huiskamp, T.; Leenders, Phm

doi:10.1109/tps.2017.2739484

Cited by 31 publications

(30 citation statements)

References 20 publications

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“…Voltage, power, and frequency have significant impacts on the inactivation efficacy of PAW, as it has been known that these parameters determine the input energy of plasma, thus affecting the inactivation efficacy of PAW. Pemen et al (2017) reported 0.8 log reduction after plasma treatment of 20 min at 90 W, while for 120 and 150 W, 2.8 to 4.0 log reduction was achieved after 10 min treatment, and the reduction was more than 8 log after 20 min treatment, being significantly greater than the reduction at the power of 90 W. Qi et al (2018) investigated the influence of different voltages (6 to 12 kV) on inactivation efficacy of PAW against Shewanella putrefaciens. Results showed that the reduction rate was in positive correlation with the voltage applied, and more acidic pH and higher concentration of the long-living reactive species, including H 2 O 2 , NO 3 − , and O 3 were detected at a higher voltage.…”

Section: 1mentioning

confidence: 99%

“…Zhang et al (2017) compared the effectiveness of four different processes against S. aureus using a DBD plasma source, and 3 log reduction was obtained in an indirect treatment, while the inactivation rate for a direct treatment was 7 log under the same conditions. Pemen et al (2017) observed 0.8 log reduction of Staphylococcus epidermidis with indirect plasma treatment at 90 W after 20 min, whereas 2.4 log reduction was achieved after 3 min direct plasma treatment at lower power of 60 W. The higher inactivation rates obtained with direct treatment were reported to result from the fact that short-living reactive species, such as atomic oxygen or hydroxyl radicals can cause initial damage during the direct discharge period, and the inactivation efficiency can be further enhanced by the long-living reactive species generated in water (Li et al, 2015;Zhang et al, 2017). Another factor correlated with PAW antimicrobial efficiency is the generation mode, that is, whether the plasma plume is above or beneath the water surface.…”

Section: 1mentioning

confidence: 99%

“…Aging means PAW was not used immediately after generation, but with delay. Reduced inactivation rates were reported when aging PAW was used (Chen, Liang, & Su, 2018;Pemen et al, 2017;Shen et al, 2016;Smet et al, 2019). For example, Traylor et al (2011) reported 5.6 and 2.4 log reduction of E. coli when PAW was used immediately after generation and after 30 min aging, respectively, and the reduction remained at around 1 log on day 1 and day 2, while no reduction was observed on day 7.…”

Section: 1mentioning

confidence: 99%

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Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry

Zhao

Patange

Sun

et al. 2020

Comp Rev Food Sci Food Safe

175

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Novel nonthermal inactivation technologies have been increasingly popular over the traditional thermal food processing methods due to their capacity in maintaining microbial safety and other quality parameters. Plasma-activated water (PAW) is a cutting-edge technology developed around a decade ago, and it has attracted considerable attention as a potential washing disinfectant. This review aims to offer an overview of the fundamentals and potential applications of PAW in the agri-food sector. A detailed description of the interactions between plasma and water can help to have a better understanding of PAW, hence the physicochemical properties of PAW are discussed. Further, this review elucidates the complex inactivation mechanisms of PAW, including oxidative stress and physical effect. In particular, the influencing factors on inactivation efficacy of PAW, including processing factors, characteristics of microorganisms, and background environment of water are extensively described. Finally, the potential applications of PAW in the food industry, such as surface decontamination for various food products, including fruits and vegetables, meat and seafood, and also the treatment on quality parameters are presented. Apart from decontamination, the applications of PAW for seed germination and plant growth, as well as meat curing are also summarized. In the end, the challenges and limitations of PAW for scale-up implementation, and future research efforts are also discussed. This review demonstrates that PAW has the potential to be successfully used in the food industry.

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Section: 1mentioning

confidence: 99%

Section: 1mentioning

confidence: 99%

Section: 1mentioning

confidence: 99%

See 1 more Smart Citation

Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry

Zhao

Patange

Sun

et al. 2020

Comp Rev Food Sci Food Safe

175

View full text Add to dashboard Cite

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“…VitalFluid is a spin-off company from the Electrical Energy Systems Group at Eindhoven University of Technology, founded in 2014. The power system comprises a dual resonant power modulator switching at 1 MHz [23]. The power (J/s) is modulated by changing the repetition frequency (bursts/s) and the number of cycles per burst (cycles/ burst x J/cycle = J/burst).…”

Section: Equipment and Settingsmentioning

confidence: 99%

On the Possibilities of Straightforward Characterization of Plasma Activated Water

Hoeben

Ooij

Schram

et al. 2019

Plasma Chem Plasma Process

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Plasma activated deionized water from a hot arc 150 W PAW synthesizer has been analyzed for nitrite, nitrate and peroxide densities. Observed nitrite and nitrate levels are impressive, reaching several millimoles per liter at few hundred kiloJoules per liter energy input. Nitrate levels appear positively influenced by the applied energy density, together with a less pronounced increase in nitrite levels and limiting energy density for maximum peroxide levels. Active PAW cooling during synthesis appears to be essential for obtaining relevant peroxide levels and connected PAW activity. In addition to established laboratory diagnostics, alternative low access tools have been investigated for applicability of PAW characterization in offlab situations. Although no unique parameter exists to properly represent PAW activity, pH, oxidizing-reduction potential and electrical conductivity provide important insight, together with aqueous phase nitrite absorption spectrometry. Finally, classic acid-base titration has been applied to find access to the complex mixture of acidic reactive nitrogen species. Keywords Plasma activated water • Reactive oxygen species (ROS) • Reactive nitrogen species (RNS) • Reactive oxygen and nitrogen species (RONS) • Wet chemical analysis • Atmospheric plasma liquid interaction • Pulsed power plasma technology

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“…PAW typically contains hydrogen peroxide, nitrates, nitrites, and peroxynitrite, and typically has a pH ranging from 2 to 4. The combination of PAW and the low pH has proven synergistic antimicrobial effects against bacteria, biofilms, yeasts, and other microorganisms (Burlica, Kirkpatrick, & Locke, 2006;Burlica, Shih, & Locke, 2010;Kamgang-Youbi et al, 2007, 2008Oehmigen et al, 2010;Pemen et al, 2017;Thirumdas et al, 2018).…”

Section: Plasma-activated Watermentioning

confidence: 99%

Processing and retail strategies to minimizeCampylobactercontamination in retail chicken

Marmion

Ferone

et al. 2019

J Food Process Preserv

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Campylobacteriosis is the most commonly reported zoonosis in Ireland and European Union, posing a serious health burden with 9 million cases reported annually in the European Union. Chicken meat is recognized as a major source of human infections, with an estimated 20%–30% of cases of campylobacteriosis in the European Union attributed to the handling, preparation, and consumption of broilers. The application of strict biosecurity measures is the most effective method to prevent flock colonization. However, biosecurity measures alone will not be sufficient because broiler chickens are at constant risk of Campylobacter contamination. Therefore, specific post‐slaughter interventions, for example, physical and chemical interventions such as irradiation, cold plasma treatment, chemical treatment, and cold processing also need to be considered. This review highlights the effectiveness of traditional and novel decontamination techniques at the processing stage. This review also discusses the key points at retail storage. Practical applications Campylobacteriosis is the most common cause of bacterial enteritis and remains the most commonly reported foodborne disease in the EU and has been so since 2005. Most cases of human Campylobacter infection are thought to result from handling raw poultry or eating undercooked poultry meat This literature review explores traditional and emerging techniques to reduce Campylobacter contamination in retail chicken through in‐factory processing to retail display and consumption by the consumer. This paper potentially helps understand the efficacy of decontamination methods and how Campylobacter can be controlled at processing and retail stages.

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Power Modulator for High-Yield Production of Plasma-Activated Water

Cited by 31 publications

References 20 publications

Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry

Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry

On the Possibilities of Straightforward Characterization of Plasma Activated Water

Processing and retail strategies to minimizeCampylobactercontamination in retail chicken

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