Title : Effectiveness of atmospheric cold plasma in inactivating microorganisms
Abstract:
The environmentally conscious Cold Plasma (CP) technique is undergoing continuous improvement to effectively reduce microbial load in food products, biological substances, and packaging materials. The primary focus lies on understanding the interaction between reactive organisms and bacteria within food items to render them harmless. Recent studies conducted with two distinct reactor systems have demonstrated that CP technology exhibits remarkable proficiency in decontaminating high moisture beef slices. Moreover, it has been discovered that cold plasma activated water can be efficiently utilized for decontamination purposes. Thus, by refining this innovative method, a significant step towards enhancing food safety and agricultural practices is being taken.
The effectiveness of a state-of-the-art plasma leap water reactor in eliminating bacteria was examined by conducting experiments on the most commonly found bacterium, Escherichia coli. The results obtained from these tests revealed that the plasma-activated water (PAW) generated by the reactor successfully rendered all bacteria inactive, achieving a reduction of 6 logarithmic units after only 5 seconds of treatment. This breakthrough technology offers an array of applications, including its potential as an eco-friendly substitute for conventional methods of food preservation.
Research on edible coating that incorporates cold plasma in order to address the challenges posed by the limited shelf life of fresh-cut products due to issues like microbial contamination and spoilage. This innovative approach aims to extend the longevity of fresh fruits by utilizing cold plasmas to generate reactive nitrogen and oxygen species, which effectively cleanse the produce. Furthermore, efforts are being made to enhance an existing prototype PAW system, unravel the action mechanisms of this technology, and assess the release profiles of active species onto the surface of edible foods through the application of plasma bubbles.
The fruit industry has the opportunity to greatly benefit from the potential impacts that the project can have on various aspects, such as enhancing the quality of fruits, prolonging their storage life, reducing waste generation, and promoting environmental sustainability. Moreover, we thoroughly examine the overarching goal in the long run and also delve into the potential challenges that may arise along with discussing the feasibility of implementing a sustainable synergy of PAW and edible coatings.
Audience Take Away:
This research can be beneficial to a variety of individuals, such as researchers, professionals in the food industry, and educators, that make up the audience. The findings of this study have the potential to provide advantages to these different groups.
Professionals in the food industry can apply the findings of this research to improve food safety measures. The utilization of atmospheric cold plasma technology can assist in efficiently deactivating microorganisms on the surfaces of food, resulting in improved food quality, increased shelf life, and decreased chances of foodborne diseases.
Other faculty members in related fields can utilize this research to broaden their own studies and educational resources. The thorough examination of the effectiveness of cold plasma in deactivating particular microorganisms establishes a basis for future exploration in the areas of food safety and microbiology.
This research provides a practical solution for designers and engineers in the food processing and packaging industries. By using atmospheric cold plasma technology, the process of microbial decontamination can be simplified and made more efficient, benefiting both the environment and industry professionals.
The research results can help enhance the precision of food processing designs by providing insights into the efficacy of cold plasma in eliminating different microorganisms. This knowledge allows designers to customize their processes for improved microbial control and product safety.
The research offers fresh insights on the utilization of cold plasma technology to eliminate microbes, which can help designers overcome issues concerning food safety and quality control. The thesis provides valuable data and methodologies that can be used as a resource for creating innovative approaches in food processing.
Potential advantages include the possibility of utilizing cold plasma technology in industrial and commercial settings. This could lead to more sustainable and environmentally conscious practices in food processing. Additionally, it has the potential to improve food quality, extend shelf life, and enhance safety standards. Furthermore, it serves as a foundation for future advancements in food safety technologies and contributes to expanding knowledge in the realm of atmospheric cold plasma applications.
