scholarly journals Effect of Plasma-activated Water Process on the Growth and Functional Substance Content of Lettuce during the Cultivation Period in a Deep Flow Technique System

2020 ◽  
Vol 29 (4) ◽  
pp. 464-472
Author(s):  
Seung Won Noh ◽  
Jong Seok Park ◽  
Sung Jin Kim ◽  
Dae-Woong Kim ◽  
Woo Seok Kang
Keyword(s):  
Cultivation Period ◽  
Deep Flow Technique ◽  
Plasma Activated Water ◽  
Technique System

Plasma-activated water from DBD as a source of nitrogen for agriculture: Specific energy and stability studies

2021 ◽  
Vol 129 (9) ◽  
pp. 093303
Author(s):  
Ganesh Subramanian P. S. ◽  
Ananthanarasimhan J. ◽  
Leelesh P. ◽  
Harsha Rao ◽  
Anand M. Shivapuji ◽  
...  
Keyword(s):  
Specific Energy ◽  
Stability Studies ◽  
Plasma Activated Water

Non-thermal pulsed plasma activated water: environmentally friendly way for efficient surface modification of semiconductor nanoparticles

2021 ◽  
Author(s):  
Pavel Galář ◽  
Josef Khun ◽  
Anna Fučíková ◽  
Kateřina Dohnalová ◽  
Tomáš Popelář ◽  
...  
Keyword(s):  
Surface Modification ◽  
Free Surface ◽  
Thermal Plasma ◽  
Environmentally Friendly ◽  
Semiconductor Nanoparticles ◽  
Reactive Species ◽  
Pulsed Plasma ◽  
Non Thermal Plasma ◽  
Plasma Activated Water

Non-thermal plasma activated water can be used for cheap, easy and chemicals-free surface modification of nanoparticles, with all the reactive species originating solely in air and water.

Analysis of plasma activated water by gliding arc at atmospheric pressure: Effect of the chemical composition of water on the activation

2021 ◽  
Vol 129 (23) ◽  
pp. 233301
Author(s):  
M. Wartel ◽  
F. Faubert ◽  
I. D. Dirlau ◽  
S. Rudz ◽  
N. Pellerin ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Atmospheric Pressure ◽  
Pressure Effect ◽  
Gliding Arc ◽  
Chemical Composition Of Water ◽  
Plasma Activated Water

scholarly journals Plasma-Activated Water (PAW) as a Disinfection Technology for Bacterial Inactivation with a Focus on Fruit and Vegetables

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 166
Author(s):  
Aswathi Soni ◽  
Jonghyun Choi ◽  
Gale Brightwell
Keyword(s):  
Fruit And Vegetables ◽  
Atmospheric Plasma ◽  
Model Systems ◽  
Thermal Treatments ◽  
Bacterial Cells ◽  
Bacterial Inactivation ◽  
Gas Temperature ◽  
Bacterial Strains ◽  
Sensory Qualities ◽  
Plasma Activated Water

Plasma-activated water (PAW) is generated by treating water with cold atmospheric plasma (CAP) using controllable parameters, such as plasma-forming voltage, carrier gas, temperature, pulses, or frequency as required. PAW is reported to have lower pH, higher conductivity, and higher oxygen reduction potential when compared with untreated water due to the presence of reactive species. PAW has received significant attention from researchers over the last decade due to its non-thermal and non-toxic mode of action especially for bacterial inactivation. The objective of the current review is to develop a summary of the effect of PAW on bacterial strains in foods as well as model systems such as buffers, with a specific focus on fruit and vegetables. The review elaborated the properties of PAW, the effect of various treatment parameters on its efficiency in bacterial inactivation along with its usage as a standalone technology as well as a hurdle approach with mild thermal treatments. A section highlighting different models that can be employed to generate PAW alongside a direct comparison of the PAW characteristics on the inactivation potential and the existing research gaps are also included. The mechanism of action of PAW on the bacterial cells and any reported effects on the sensory qualities and shelf life of food has been evaluated. Based on the literature, it can be concluded that PAW offers a significant potential as a non-chemical and non-thermal intervention for bacterial inactivation, especially on food. However, the applicability and usage of PAW depend on the effect of environmental and bacterial strain-based conditions and cost-effectiveness.

Antibacterial activity and the physicochemical characteristics of plasma activated water on tomato surfaces

LWT ◽  
2021 ◽  
pp. 111879
Author(s):  
Chih-Yao Hou ◽  
Yu-Ching Lai ◽  
Chun-Ping Hsiao ◽  
Song-Yue Chen ◽  
Chih-Tung Liu ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Physicochemical Characteristics ◽  
Plasma Activated Water
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