Characterization of a Novel Atmospheric Air Cold Plasma System for Treatment of Packaged Biomaterials

2013 ◽  
pp. 1011-1016 ◽  
Keyword(s):  
Cold Plasma ◽  
Plasma System ◽  
Atmospheric Air

Characterization of dielectric barrier discharge atmospheric air cold plasma treated gelatin films

2015 ◽  
Vol 6 ◽  
pp. 61-67 ◽  
Author(s):  
S.K. Pankaj ◽  
Carmen Bueno-Ferrer ◽  
N.N. Misra ◽  
L. O’Neill ◽  
B.K. Tiwari ◽  
...  
Keyword(s):  
Dielectric Barrier Discharge ◽  
Cold Plasma ◽  
Barrier Discharge ◽  
Dielectric Barrier ◽  
Atmospheric Air ◽  
Gelatin Films

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

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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