Use of cold plasma in food processing

H.C. Mastwijk, M.N. Nierop Groot

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Application of cold plasma has been reported in agriculture, food, and bioscience literature as an effective, non-chemical, gas-phase disinfection agent that can be applied at moderate temperatures. The unusual thermodynamic properties of these gases are discussed with focus on nitrogen-based atmospheric plasma. Typical concepts, such as electron temperature and charge-exchange processes with surfaces are explained in more detail. Finally, some general phenomena related to microbial inactivation are presented, including a survey on outstanding issues concerning research and development efforts aimed at utilization of cold plasma disinfection.
Original languageEnglish
Title of host publicationEncyclopedia of biotechnology in agriculture and food
EditorsD.R. Heldman, D.G. Hoover, M.B. Wheeler
Place of Publication[s.l.]
PublisherTaylor & Francis
Pages174-177
Number of pages784
ISBN (Print)9780849350276
Publication statusPublished - 2010

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