Application of Cold Plasma in Food Safety and Quality

Language: English

Published by LAP LAMBERT Academic Publishing Jun 2021, 2021

6203925705 / 9786203925708

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This item is printed on demand - Print on Demand Titel. Neuware -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 microbial inactivation is mainly due to UV light and reactive chemical products of the cold plasma ionization process. Cold plasma systems operates at atmospheric pressures or in low pressure treatment chambers. Reductions of greater than 5 logs can be obtained for pathogens such as Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus. Effective treatment times can range from 120 s to as little as 3 s, depending on the food treated and the processing conditions. Key limitations for cold plasma are the relatively early state of technology development, the variety and complexity of the necessary equipment, and the largely unexplored impacts of cold plasma treatment on the sensory and nutritional qualities of treated foods.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 72 pp. Englisch.

Seller Inventory # 9786203925708

Title
Application of Cold Plasma in Food Safety and Quality
Author
M. Balakrishnan
Publisher
LAP LAMBERT Academic Publishing Jun 2021
Publication year
2021
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
6203925705
ISBN 13
9786203925708
Item weight
125 grams
Dimensions
220x150x5 mm

buchversandmimpf2000

Emtmannsberg, BAYE, Germany

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