Applications of Cold Plasma in Food Safety

Applications of Cold Plasma in Food Safety PDF Author: Tian Ding
Publisher: Springer Nature
ISBN: 9811618275
Category : Technology & Engineering
Languages : en
Pages : 357

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Book Description
This book provides readers with a comprehensive overview of cold plasma technology for tackling the various food-related hazards in a wide range of food sectors. The principles and characteristics of cold plasma generation in gas and its interaction with liquids, as well as its combating modes of action for common hazards (e.g., bacteria, spores, biofilms, fungi, and fungal toxins) are emphasized in this book. It also presents the applications of cold plasma or its hurdles with other techniques to assure the microbiological safety of the key food classifications, including fruits, vegetables, cereals, grains, meat, aquatic products, liquid food products (e.g., juices, milk), nuts, spices, herbs, and food packaging. This book is useful for researchers to grasp the comprehensive understandings of how food safety can be controlled with cold plasma technology. This book also provides adequate information for engineers in food industry for better development and optimization of the plasma-generating systems. Government institutions that are responsible for food safety regulations can understand more knowledge about the intricacies and influencing factors, which should be considered for regulating the applications of cold plasma technology in food.

Applications of Cold Plasma in Food Safety

Applications of Cold Plasma in Food Safety PDF Author: Tian Ding
Publisher: Springer Nature
ISBN: 9811618275
Category : Technology & Engineering
Languages : en
Pages : 357

Get Book Here

Book Description
This book provides readers with a comprehensive overview of cold plasma technology for tackling the various food-related hazards in a wide range of food sectors. The principles and characteristics of cold plasma generation in gas and its interaction with liquids, as well as its combating modes of action for common hazards (e.g., bacteria, spores, biofilms, fungi, and fungal toxins) are emphasized in this book. It also presents the applications of cold plasma or its hurdles with other techniques to assure the microbiological safety of the key food classifications, including fruits, vegetables, cereals, grains, meat, aquatic products, liquid food products (e.g., juices, milk), nuts, spices, herbs, and food packaging. This book is useful for researchers to grasp the comprehensive understandings of how food safety can be controlled with cold plasma technology. This book also provides adequate information for engineers in food industry for better development and optimization of the plasma-generating systems. Government institutions that are responsible for food safety regulations can understand more knowledge about the intricacies and influencing factors, which should be considered for regulating the applications of cold plasma technology in food.

Advances in Cold Plasma Applications for Food Safety and Preservation

Advances in Cold Plasma Applications for Food Safety and Preservation PDF Author: Daniela Bermudez-Aguirre
Publisher: Academic Press
ISBN: 0128149221
Category : Technology & Engineering
Languages : en
Pages : 412

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Book Description
Cold plasma is one of the newest technologies tested for food preservation. In the last decade, this novel approach has shown promising results as a disinfectant of food products and packaging materials. Cold plasma is also affordable, waterless, waste-free, and leaves no chemical residue on the product. This exciting new technology is covered thoroughly in Advances in Cold Plasma Applications for Food Preservation.The book presents the basic principles of cold plasma, examples of food products disinfected by cold plasma, and the challenges of using cold plasma to maximize microbial and spore inactivation. Some chapters are devoted to specific applications of the technology, such as the use of cold plasma for space missions. Insights about the required regulations for this technology are also discussed.Written and edited by experts in the field, Advances in Cold Plasma Applications for Food Preservation is aimed at academic researchers, food scientists, and government officials working on disinfection of food products. - Covers the basic principles of cold plasma - Presents novel information and updated results in microbial, spore, and enzyme inactivation in different food products - Explores the use of cold plasma in disinfection of food products, including packaged food and food packaging materials and discuss how some food components are modified - Includes the description of some of the current equipment devices and the requirements to design specific food processing systems - Investigates specific uses of cold plasma in some applications such as space food - Details current regulatory status of cold plasma for food applications

Cold Plasma in Food and Agriculture

Cold Plasma in Food and Agriculture PDF Author: NN Misra
Publisher: Academic Press
ISBN: 012801489X
Category : Technology & Engineering
Languages : en
Pages : 382

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Book Description
Cold Plasma in Food and Agriculture: Fundamentals and Applications is an essential reference offering a broad perspective on a new, exciting, and growing field for the food industry. Written for researchers, industry personnel, and students interested in nonthermal food technology, this reference will lay the groundwork of plasma physics, chemistry, and technology, and their biological applications. Food scientists and food engineers interested in understanding the theory and application of nonthermal plasma for food will find this book valuable because it provides a roadmap for future developments in this emerging field. This reference is also useful for biologists, chemists, and physicists who wish to understand the fundamentals of plasma physics, chemistry, and technology and their biological interactions through applying novel plasma sources to food and other sensitive biomaterials. - Examines the topic of cold plasma technology for food applications - Demonstrates state-of-the-art developments in plasma technology and potential solutions to improve food safety and quality - Presents a solid introduction for readers on the topics of plasma physics and chemistry that are required to understand biological applications for foods - Serves as a roadmap for future developments for food scientists, food engineers, and biologists, chemists, and physicists working in this emerging field

Non-Thermal Processing Technologies for the Dairy Industry

Non-Thermal Processing Technologies for the Dairy Industry PDF Author: M. Selvamuthukumaran
Publisher: CRC Press
ISBN: 1000464997
Category : Technology & Engineering
Languages : en
Pages : 189

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Book Description
The dairy industry usually adopts conventional methods of processing various milk-based food products, which can destroy nutrients and minimize organoleptic qualities. An alternative approach for this is the non-conventional method of non-thermal processing techniques. Not only does this enhance the nutritional profile of the various processed products, but increases the consumer acceptability. There are some emerging non-thermal processing techniques such as pulsed light, cold plasma, high pressure processing, ultrasonic, UV pasteurization, or ozone treatments, which can be successfully employed in dairy processing industries to enhance product acceptability, safety, and quality aspects. Non-Thermal Processing Technologies for the Dairy Industry describes several emerging non-thermal processing techniques that can be specially employed for the dairy processing industry. The book narrates the benefits of using pulsed light, cold plasma, high pressure and ultrasonic during processing of various dairy products. Key Features: Addresses techniques used for extraction of functional food components from various dairy products by using super critical CO2 extraction technology. Explains application of ozone and cold plasma technology for treating dairy processing waste waters with efficient recycling aspects. Discusses the importance of using biopreservatives in shelf life extension of several dairy food products. Portrays scope and significant importance of adopting UV pasteurization in processing market milk along with safety and environmental impacts over processing This book solves the issue of waste generation in dairy industries and further advises recovery of such waste for efficient recycling process. In addition to being useful for dairy technologists, it is a great source for academic scholars and students looking to gain knowledge and excel in the non-thermal procesing area.

Technologies in Food Processing

Technologies in Food Processing PDF Author: Harish Sharma
Publisher: CRC Press
ISBN: 1351377396
Category : Science
Languages : en
Pages : 359

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Book Description
With the unprecedented increase in the world’s population, the need for different foodprocessing techniques becomes extremely important. And with the increase in awareness of and demand for food quality, processed products with improved quality and better taste that are safe are also important aspects that need to be addressed. In this volume, experts examine the use of different technologies for food processing. They look at technology with ways to preserve nutrients, eliminate anti-nutrients and toxins, add vitamins and minerals, reduce waste, and increase productivity. Topics include, among others: • applications of ohmic heating • cold plasma in food processing • the role of biotechnology in the production of fermented foods and beverages • the use of modification of food proteins using gamma irradiation • edible coatings to restrain migration of moisture, oxygen, and carbon dioxide • natural colorants, as opposed to synthetic coloring, which may have toxic effects • hurdle technology in the food industry • the unrecognized potential of agro-industrial waste

Packaging for Nonthermal Processing of Food

Packaging for Nonthermal Processing of Food PDF Author: Melvin A. Pascall
Publisher: John Wiley & Sons
ISBN: 1119126878
Category : Technology & Engineering
Languages : en
Pages : 296

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Book Description
A comprehensive review of the many new developments in the growing food processing and packaging field Revised and updated for the first time in a decade, this book discusses packaging implications for recent nonthermal processing technologies and mild food preservation such as high pressure processing, irradiation, pulsed electric fields, microwave sterilization, and other hurdle technologies. It reviews typical nonthermal processes, the characteristics of food products after nonthermal treatments, and packaging parameters to preserve the quality and enhance the safety of the products. In addition, the critical role played by packaging materials during the development of a new nonthermal processed product, and how the package is used to make the product attractive to consumers, is discussed. Packaging for Nonthermal Processing of Food, Second Edition provides up to date assessments of consumer attitudes to nonthermal processes and novel packaging (both in the U.S. and Europe). It offers a brand new chapter covering smart packaging, including thermal, microbial, chemical, and light sensing biosensors, radio frequency identification systems, and self-heating and cooling packaging. There is also a new chapter providing an overview of packaging laws and regulations in the United States and Europe. Covers the packaging types required for all major nonthermal technologies, including high pressure processing, pulsed electric field, irradiation, ohmic heating, and others Features a brand new chapter on smart packaging, including biosensors (thermal-, microbial-, chemical- and light-sensing), radio frequency identification systems, and self-heating and cooling packaging Additional chapters look at the current regulatory scene in the U.S. and Europe, as well as consumer attitudes to these novel technologies Editors and contributors bring a valuable mix of industry and research experience Packaging for Nonthermal Processing of Food, Second Edition offers many benefits to the food industry by providing practical information on the relationship between new processes and packaging materials, to academia as a source of fundamental knowledge about packaging science, and to regulatory agencies as an avenue for acquiring a deeper understanding of the packaging requirements for new processes.

Plasma Medical Science

Plasma Medical Science PDF Author: Shinya Toyokuni
Publisher: Academic Press
ISBN: 012815005X
Category : Science
Languages : en
Pages : 460

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Book Description
Plasma Medical Science describes the progress that has been made in the field over the past five years, illustrating what readers must know to be successful. As non-thermal, atmospheric pressure plasma has been applied for a wide variety of medical fields, including wound healing, blood coagulation, and cancer therapy, this book is a timely resource on the topics discussed. - Provides a dedicated reference for this emerging topic - Discusses the state-of-the-art developments in plasma technology - Introduces topics of plasma biophysics and biochemistry that are required to understand the application of the technology for plasma medicine - Brings together diverse experience in this field in one reference text - Provides a roadmap for future developments in the area

Plasma Medicine

Plasma Medicine PDF Author: M. Laroussi
Publisher: Cambridge University Press
ISBN: 1107006430
Category : Medical
Languages : en
Pages : 363

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Book Description
The first book dedicated exclusively to plasma medicine for graduate students and researchers in physics, engineering, biology, medicine and biochemistry.

Plasma for Bio-Decontamination, Medicine and Food Security

Plasma for Bio-Decontamination, Medicine and Food Security PDF Author: Zdenko Machala
Publisher: Springer Science & Business Media
ISBN: 9400728514
Category : Science
Languages : en
Pages : 479

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Book Description
Non-thermal (cold) plasmas at atmospheric pressure have recently found many breakthrough applications in biology, medicine, and food security. Plasmas can efficiently kill bacteria, yeasts, moulds, spores, biofilms and other hazardous microorganisms, including potential bio-terrorism agents. They can be employed for bio-decontamination and sterilization of surfaces, medical instruments, water, air, food, even of living tissues without causing their damage. Direct or indirect plasma interaction with living cells of microorganisms or even humans enables novel bio-medical applications, e.g. treatment of skin diseases and ulcers. Plasma-enhanced blood coagulation coupled with its antiseptic properties proved success in wound healing and opens new possibilities in surgery, emergency medicine and military applications. Plasma treatment allows cell manipulations, their removal and targeted transfer into the injured area, which can accelerate wound healing. Plasma induced apoptosis (programmed cell death) of tumor cells brings forth a great potential for cancer treatment. Besides, plasma enables painless treatment of dental caries, root canal disinfection, and other dentistry applications. This book is a selection of reviewed manuscripts issuing from the NATO Advanced Research Workshop Plasma for bio-decontamination, medicine and food security held in Jasná, Slovakia, on 15-18 March 2011. It provides a comprehensive overview of the current knowledge and research activities focused at the plasma applications in areas such as bio-decontamination, water chemistry, effects on cells; biofilm inactivation, UV sterilization, and medicine, especially tissue treatment and wound healing, as well as dentistry and food security.

Herbs, Spices and Medicinal Plants

Herbs, Spices and Medicinal Plants PDF Author: Mohammad B. Hossain
Publisher: John Wiley & Sons
ISBN: 1119036615
Category : Technology & Engineering
Languages : en
Pages : 400

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Book Description
The latest research on the health benefits and optimal processing technologies of herbs and spices This book provides a comprehensive overview of the health benefits, analytical techniques used, and effects of processing upon the physicochemical properties of herbs and spices. Presented in three parts, it opens with a section on the technological and health benefits of herbs and spices. The second part reviews the effect of classical and novel processing techniques on the properties of herbs/spices. The third section examines extraction techniques and analytical methodologies used for herbs and spices. Filled with contributions from experts in academia and industry, Herbs, Spices and Medicinal Plants: Processing, Health Benefits and Safety offers chapters covering thermal and non-thermal processing of herbs and spices, recent developments in high-quality drying of herbs and spices, conventional and novel techniques for extracting bioactive compounds from herbs and spices, and approaches to analytical techniques. It also examines purification and isolation techniques for enriching bioactive phytochemicals, medicinal properties of herbs and spices, synergy in whole-plant medicine, potential applications of polyphenols from herbs and spices in dairy products, biotic and abiotic safety concerns, and adverse human health effects and regulation of metal contaminants in terrestrial plant-derived food and phytopharmaceuticals. Covers the emerging health benefits of herbs and spices, including their use as anti-diabetics, anti-inflammatories, and anti-oxidants Reviews the effect of classical and novel processing techniques on the properties of herbs and spices Features informed perspectives from noted academics and professionals in the industry Part of Wiley's new IFST Advances in Food Science series Herbs, Spices and Medicinal Plants is an important book for companies, research institutions, and universities active in the areas of food processing and the agri-food environment. It will appeal to food scientists and engineers, environmentalists, and food regulatory agencies.