Characterization of titanium coatings obtained by the cold plasma technique

Vacuum ◽  
1983 ◽  
Vol 33 (4) ◽  
pp. 231-233 ◽  
Author(s):  
A Ruder ◽  
A Grill ◽  
D Itzhak
Keyword(s):  
Cold Plasma ◽  
Plasma Technique ◽  
Titanium Coatings

scholarly journals Preparation and Characterization of Polymeric Prodrugs of Non-Steroidal Anti-Inflammatory Drugs (NSAIDs) by Cold Plasma Technique

2017 ◽  
Vol 30 (3) ◽  
pp. 303-306 ◽  
Author(s):  
Yukinori Yamauchi ◽  
Naoki Doi ◽  
Yasushi Sasai ◽  
Shin-ichi Kondo ◽  
Masayuki Kuzuya
Keyword(s):  
Cold Plasma ◽  
Plasma Technique ◽  
Inflammatory Drugs ◽  
Anti Inflammatory

Characterization of Ni/γ-Al2O3 Catalyst Prepared by Atmospheric High Frequency Cold Plasma Jet for CO2 Reforming of CH4

2010 ◽  
Vol 31 (3) ◽  
pp. 353-359
Author(s):  
Xiaoyan CHAI ◽  
Shuyong SHANG ◽  
Gaihuan LIU ◽  
Xumei TAO ◽  
Xiang LI ◽  
...  
Keyword(s):  
High Frequency ◽  
Cold Plasma ◽  
Plasma Jet

Cold plasma technique as a pretreatment for drying fruits: evaluation of the excitation frequency on drying process and bioactive compounds

2021 ◽  
pp. 110462
Author(s):  
Andria da C. Loureiro ◽  
Francisca das C. do A. Souza ◽  
Edgar A. Sanches ◽  
Jaqueline de A. Bezerra ◽  
Carlos Victor Lamarão ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Cold Plasma ◽  
Excitation Frequency ◽  
Drying Process ◽  
Plasma Technique

scholarly journals Characterization of the Flavor Profile of Bigeye Tuna Slices Treated by Cold Plasma Using E-Nose and GC-IMS

Fishes ◽  
2022 ◽  
Vol 7 (1) ◽  
pp. 13
Author(s):  
Weicong Pan ◽  
Soottawat Benjakul ◽  
Chiara Sanmartin ◽  
Alessandra Guidi ◽  
Xiaoguo Ying ◽  
...  
Keyword(s):  
Ion Mobility ◽  
Cold Plasma ◽  
Principal Component ◽  
Bigeye Tuna ◽  
Volatile Flavor Compounds ◽  
Physicochemical Changes ◽  
Thunnus Obesus ◽  
Volatile Flavor ◽  
Flavor Profile

To avoid heat, treatment induces numerous physicochemical changes under severe conditions in the tuna, cold plasma (CP), as a non-thermal technology, possess objective potential on tuna processing. The effect of cold plasma on the volatile flavor compounds of bigeye tuna (Thunnus obesus) sashimi has been evaluated using electronic nose (E-nose) and gas chromatography-ion mobility spectrometry (GC-IMS). GC–IMS results revealed a total of 33 volatile compounds in tuna slices. The effect of CP treatment on tuna flavor was not significant, furthermore CP could protect volatile freshness compounds such as 1-hexanol. Principal component analysis (PCA) of the E-nose and GC–IMS results could effectively differentiate the effect of storage to tuna sashimi. There was a high correlation between the E-nose and GC–IMS results, providing a theoretical basis for establishing the flavor fingerprint of tuna sashimi.

Design and Characterization of Cold Plasma Ozonator for Wastewater Treatment

2020 ◽  
pp. 159-169
Author(s):  
Harsha Rao ◽  
Lakshminarayana Rao ◽  
Haritha Haridas ◽  
D. K. Manju ◽  
S. Swetha ◽  
...  
Keyword(s):  
Wastewater Treatment ◽  
Cold Plasma
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