Microwave- and radio-frequency-powered cold plasma applications for food safety and preservation

2020 ◽  
pp. 309-329
Author(s):  
Pradeep Puligundla ◽  
Chulkyoon Mok
Keyword(s):  
Food Safety ◽  
Radio Frequency ◽  
Cold Plasma ◽  
Plasma Applications

scholarly journals The potential of cold plasma applications in food safety

Meso ◽  
2018 ◽  
Vol 20 (3) ◽  
pp. 213-218 ◽  
Author(s):  
Martin Dobeic
Keyword(s):  
Food Safety ◽  
Cold Plasma ◽  
Plasma Applications

Möglichkeiten der Anwendung von Kaltplasma im Bereich der Lebensmittelsicherheit Übersichtsarbeit Kaltplasma ist im Bereich der Hygiene und Lebensmittelverpackungen immer gefragter. Sie ist insbesondere interessant, weil sie ein Trockendesinfizierungsverfahren umfasst, das keine Rückstände in der Umwelt hinterlässt und zugleich die Desinfizierung von Lebensmitteln ohne bedeutende Nebenerscheinungen ermöglicht. Die Behandlung und Verpackung von Lebensmitteln durch Anwendung von Kaltplasma könnte nicht nur eine höhere Lebensmittelsicherheit sondern wahrscheinlich auch eine längere Haltbarkeitsdauer sicherstellen. In Anbetracht der diversen hygienischen Anforderungen von unterschiedlichen Lebensmitteln gibt es verschiedene Herstellungsverfahren von Plasma, was zusätzlich zur praktischen Anwendbarkeit von Kaltplasma beiträgt. Trotz der versprechenden Forschungsergebnisse in Bezug auf Kaltplasma im Bereich der Lebensmittelhygiene, ist es immer noch erforderlich, seine Auswirkungen auf die Qualität und die organoleptischen Parameter von Lebensmitteln zu prüfen.

Cold Plasma Hurdled Strategies for Food Safety Applications

2021 ◽  
pp. 325-340
Author(s):  
Xinyu Liao ◽  
Yue Zhang ◽  
Xihong Zhao ◽  
Tian Ding
Keyword(s):  
Food Safety ◽  
Cold Plasma ◽  
Safety Applications

Atmospheric Pressure Cold Plasma Application for Food Safety

2017 ◽  
Author(s):  
Magesh T Rajan ◽  
Jeffrey Turner ◽  
Lee Pinnell ◽  
James Tallman ◽  
Emille Moreno
Keyword(s):  
Food Safety ◽  
Atmospheric Pressure ◽  
Cold Plasma

High-voltage and high-frequency inverter controlled by DPLL for cold plasma applications

2005 ◽  
Vol 92 (6) ◽  
pp. 327-340 ◽  
Author(s):  
O. Godoy-Cabrera ◽  
R. López-Callejas * ◽  
J. S. Benítez-Read ◽  
J. O. Pacheco-Sotelo ◽  
A. de la Piedad-Beneitez
Keyword(s):  
High Voltage ◽  
High Frequency ◽  
Cold Plasma ◽  
Plasma Applications ◽  
Frequency Inverter

scholarly journals ASSESSMENT OF THE EFFECTIVENESS OF MICROPLASMA PIXEL RF TECHNOLOGY OF THE ACCENT PRIME MULTI-FUNCTION DEVICE FOR RADIO FREQUENCY AND ULTRASOUND THERAPY

2019 ◽  
Vol 22 (3-4) ◽  
pp. 120-128
Author(s):  
I. Ya Pinson ◽  
O. Yu Olisova ◽  
I. V Verhkoglyad ◽  
Elena Sergeevna Snarskaya
Keyword(s):  
Radio Frequency ◽  
Tissue Regeneration ◽  
Cold Plasma ◽  
Initial Level ◽  
Ultrasound Therapy ◽  
Individual Selection ◽  
Plasma Damage ◽  
Skin Changes ◽  
Rehabilitation Time ◽  
Selection Of

The article is devoted to the study of the effectiveness of the latest Pixel RF microplasma nozzle for the Accent Prime device (Alma Lasers, Israel), which allows to use cold plasma for the correction of skin pathology with minimal patient rehabilitation time, quick tissue regeneration and maximum procedure efficiency. Innovative roller nozzles with many spicule electrodes provide local penetration of plasma radio-frequency charges with the formation of microchannels in the skin with a zone of thermal plasma damage. We observed 12 women aged 30 to 40 years with manifestations of involutional skin changes in the form of wrinkles. The procedures were carried out according to the method of processing each skin crease 1 time in 2 weeks 3-4 procedures per course with research before treatment and 6 weeks after the end of the course. The procedures were performed with an individual selection of energy for each patient in the range of 10-12 watts. Studies after a course of procedures with the Microplasma Pixel RF nozzle demonstrated an improvement in the skin microrelief pattern, namely, a decrease in wrinkling by 27% from the initial level and a relief reduction by 15.67%.

scholarly journals Traceability of Sustainability and Safety in Fishery Supply Chain Management Systems Using Radio Frequency Identification Technology

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2265
Author(s):  
Labonnah Farzana Rahman ◽  
Lubna Alam ◽  
Mohammad Marufuzzaman ◽  
Ussif Rashid Sumaila
Keyword(s):  
Supply Chain ◽  
Supply Chain Management ◽  
Food Safety ◽  
Radio Frequency ◽  
Radio Frequency Identification ◽  
Product Information ◽  
Chain Management ◽  
Symmetric Information ◽  
Fresh Food ◽  
Frequency Identification

At present, sustainability and emerging technology are the main issues in any supply chain management (SCM) sector. At the same time, the ongoing pandemic is increasing consumers’ concerns about food safety, processing, and distribution, which should meet sustainability requirements. Thus, supervision and monitoring of product quality with symmetric information traceability are important in fresh food and fishery SCM. Food safety and traceability systems based on blockchain, Internet of Things (IoT), wireless sensor networks (WSN), and radio frequency identification (RFID) provide reliability from production to consumption. This review focuses on RFID-based traceability systems in fisheries’ SCM, which have been employed globally to ensure fish quality and security, and summarizes their advantages in real-time applications. The results of this study will help future researchers to improve consumers’ trust in fisheries SCM. Thus, this review aims to provide guidelines and solutions for enhancing the reliability of RFID-based traceability in food SCM systems so to ensure the integrity and transparency of product information.

Effect of Radio Frequency Low Pressure Cold Plasma on Total Phenol, Antioxidant Activity and Colour Degradation Kinetics of Red Chilli Pepper Powder

2021 ◽  
Vol 58 (03) ◽  
pp. 241-249
Author(s):  
Sasireka Rajendran ◽  
George Amponsah Annor ◽  
Mallikarjunan Kumar ◽  
Ganapathy Shunmugam
Keyword(s):  
Antioxidant Activity ◽  
Moisture Content ◽  
Radio Frequency ◽  
Plasma Treatment ◽  
Cold Plasma ◽  
Degradation Kinetics ◽  
Quality Parameters ◽  
Total Phenol ◽  
Chilli Pepper ◽  
Pepper Powder

The study was aimed to analyse the effect of low pressure cold plasma treatment [operated at 60.8 kPa on the quality parameters of red chilli pepper powder (RCPP)]. The experiments were conducted at two radio frequency power levels (60 W, 120 W) over a time range from 0 to 10 min. Total phenols, antioxidant activity, colour, and moisture content were determined. Results showed that radio frequency operating power and treatment time had significant negative effects (p < 0.05) on the quality parameters analysed. Cold plasma treatment reduced the redness, total phenol content, moisture content, and increased the antioxidant activity of the RCPP. Changes in the quality of the treated samples, especially the colour degradation were significant after 4 min of treatment. Degradation kinetics was determined for parameters studied to ascertain their order of reaction during cold plasma treatment. The order of reaction was decided from best fit models with the highest R2 , minimum bias, and error sum of squares. Total phenol followed a zero-order, whereas antioxidant activity and colour followed first-order reactions. The study explored the possibilities and impact of using cold plasma for powdered food materials.

Cold plasma applications on pulse processing

Pulse Foods ◽  
2021 ◽  
pp. 295-307
Author(s):  
Lokeswari Ramireddy ◽  
Mahendran Radhakrishnan
Keyword(s):  
Cold Plasma ◽  
Pulse Processing ◽  
Plasma Applications
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