Cold Plasma in Food and Agriculture

Fundamentals and Applications
 
 
Academic Press
  • 1. Auflage
  • |
  • erschienen am 15. Juli 2016
  • |
  • 380 Seiten
 
E-Book | ePUB mit Adobe DRM | Systemvoraussetzungen
E-Book | PDF mit Adobe DRM | Systemvoraussetzungen
978-0-12-801489-9 (ISBN)
 

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
  • Englisch
  • San Diego
  • |
  • USA
Elsevier Science
  • 23,67 MB
978-0-12-801489-9 (9780128014899)
012801489X (012801489X)
weitere Ausgaben werden ermittelt
  • Front Cover
  • Cold Plasma in Food and Agriculture: Fundamentals and Applications
  • Copyright
  • Contents
  • Contributors
  • Foreword
  • Chapter 1: Plasma in Food and Agriculture
  • 1. Challenges and Trends in Food Production
  • 1.1. Food Security
  • 1.2. Food Safety
  • 1.3. Minimal Processing
  • 1.4. Consumer and Regulatory Acceptance
  • 2. The Emergence of Nonthermal Solutions
  • 2.1. Related Nonthermal Technologies
  • 2.1.1. Pulsed Electric Field Processing
  • 2.1.2. Pulsed Ultraviolet-Light Processing
  • 2.1.3. Ozone Processing
  • 2.1.4. General Remarks
  • 3. What Is Cold Plasma?
  • 4. History
  • 5. Cold Plasma in Food Processing-A Paradigm Shift
  • 6. Objective of the Book
  • Acknowledgments
  • References
  • Chapter 2: Physics of Cold Plasma
  • 1. Introduction
  • 2. Electron Kinetics
  • 3. Plasma Chemistry
  • 4. Breakdown Processes
  • 5. Plasma Sources
  • 5.1. Glow Discharge
  • 5.2. Microplasmas
  • 5.3. Corona Discharge
  • 5.4. Dielectric Barrier Discharge
  • 5.5. Jet Sources
  • 6. Modeling Approaches
  • 7. Summary
  • References
  • Chapter 3: The Chemistry of Cold Plasma
  • 1. Introduction
  • 2. Collisional Processes in Plasma
  • 2.1. Primary Plasma Processes-Collisions of Electrons
  • 2.2. Secondary Plasma Processes-Collisions of Heavy Particles
  • 3. Some Case Studies in Plasma Chemistry of Relevance to Food and Agriculture
  • 3.1. The Plasma Chemistry of Ozone Formation
  • 3.2. Nitrogen Fixation by Cold Plasma
  • 3.2.1. The Plasma Production of Nitrogen Oxides and Nitric Acid
  • 3.2.2. Ammonia Production by Nonthermal Plasma
  • 3.3. Cold Plasma Treatment of VOCs
  • 4. Concluding Remarks
  • References
  • Chapter 4: Atmospheric Pressure Nonthermal Plasma Sources
  • 1. Introduction
  • 2. Corona Discharge APNTP
  • 2.1. Corona Discharge
  • 2.2. Pulsed Corona Discharge
  • 2.3. Application of Corona APNTP
  • 3. Dielectric Barrier Discharge APNTP
  • 3.1. Dielectric Barrier Discharge
  • 3.2. Different Patterns of DBD
  • 3.3. Applications of DBD APNTP
  • 4. Glow Discharge APNTP
  • 4.1. Low Pressure Glow Discharge
  • 4.2. Atmospheric Pressure Glow Discharge
  • 4.3. Microdischarges
  • 4.4. Hollow Cathode Discharge
  • 4.5. Glow Discharge With Liquid Electrodes
  • 5. Atmospheric Pressure Plasma Jets
  • 6. High Voltage Pulsed Discharge Produced APNTP
  • 7. Conclusion
  • References
  • Chapter 5: Plasma Diagnostics
  • 1. Introduction
  • 2. Electrical Diagnostics of Plasma
  • 2.1. Langmuir Probe
  • 2.2. Equivalent Circuit Model
  • 2.3. Interferometry
  • 3. Optical Diagnostics of Nonthermal Plasma
  • 3.1. Instrumentations
  • 3.2. Optical Emission Spectroscopy
  • 3.3. Spectral Profile (Voigt)
  • 3.4. Plasma Density (Stark Broadening)
  • 3.5. Optical Absorption Spectroscopy
  • 3.6. Laser-Induced Fluorescence
  • 3.7. Laser Scattering
  • 3.8. Infrared Spectroscopy
  • 4. Electron Spin Resonance
  • 5. Mass Spectrometry of Plasma
  • 6. Concluding Remarks
  • References
  • Chapter 6: Principles of Nonthermal Plasma Decontamination
  • 1. Introduction
  • 1.1. Plasma as a Tool for Biodecontamination
  • 2. Role of Plasma Species in Microbial Inactivation
  • 2.1. Reactive Oxygen Species (ROS) and Reactive Nitrogen Species (RNS)
  • 2.2. UV Photons
  • 3. Effect of Nonthermal Plasma on Microbial Cells
  • 3.1. Effect on Cell Morphology
  • 3.2. Effect on Cell Membrane Function
  • 3.3. Effect on Nucleic Acids
  • 3.4. Effect on Proteins and Enzyme Activity
  • 4. Kinetics of Microbial Inactivation in Nonthermal Plasma
  • 5. Concluding Remarks
  • References
  • Chapter 7: Cold Plasma Interactions With Food Constituents in Liquid and Solid Food Matrices
  • 1. Plasma Treatment of Liquid and Solid Food Systems
  • 2. Plasma Effect on Proteins/Enzymes
  • 3. Plasma Effect on Lipids
  • 4. Plasma Effect on Carbohydrates
  • 5. Matrix Interactions During Plasma Exposure: Radical Scavengers and Protective Effects
  • 6. Plasma Effects on Functional Properties of Food Systems
  • 7. Summary
  • References
  • Chapter 8: Plasma in Agriculture
  • 1. Introduction
  • 2. Decontamination of Seeds Using Cold Plasma
  • 3. Enhancement of Seed Germination
  • 4. Growth of Plants
  • 5. Soil Remediation Using Cold Plasma
  • 6. Concluding Remarks
  • References
  • Chapter 9: Cold Plasma for Food Safety
  • 1. Introduction
  • 2. Microbiological Safety of Plant Origin Foods
  • 2.1. Fruits and Vegetables
  • 2.1.1. The Effects of Plasma Source and Process Parameters
  • 2.1.2. The Effects of Plasma-Activated Water
  • 2.1.3. The Effect of Produce Surface and Topology
  • 2.1.4. The Effects of Microbial Growth Phase, Concentration, and Cell Type
  • 2.1.5. The Inactivation of Internalized Bacteria and Biofilms
  • 2.2. Fruit Juices
  • 2.3. Food Grains and Nuts
  • 3. Microbiological Safety of Animal Origin Foods
  • 3.1. Meat, Fish, and Poultry
  • 3.1.1. The In-Package Plasma Technologies for Meat Safety
  • 3.1.2. The Effects of Plasma Process Parameters
  • 3.1.3. The Effects of Food Surface
  • 3.1.4. The Effects of Cell Type and Cell Concentration
  • 3.1.5. Hygienic Design of Meat-Processing Machinery
  • 3.1.6. Decontamination of Fish and Fish Products
  • 3.2. Egg and Egg Products
  • 3.3. Milk and Milk Products
  • 4. Concluding Remarks
  • References
  • Chapter 10: Quality of Cold Plasma Treated Plant Foods
  • 1. Introduction
  • 2. Physical Quality
  • 2.1. Color
  • 2.2. Firmness
  • 2.3. Surface Features and Microstructure
  • 3. Physiological Activity and Respiration Rate
  • 4. Chemical Quality
  • 4.1. Change in pH
  • 4.2. Proteins and Enzyme Activity
  • 4.3. Antioxidant Activity
  • 4.4. Starch
  • 4.5. Lipids
  • 4.6. Ascorbic Acid
  • 4.7. Pigments and Phenolic Constituents
  • 4.8. Volatile Constituents
  • 5. Sensory Attributes
  • 6. Conclusions
  • References
  • Chapter 11: Quality of Cold Plasma Treated Foods of Animal Origin
  • 1. Introduction
  • 2. Meat and Meat Products
  • 2.1. Physical Quality
  • 2.2. Chemical Quality
  • 2.3. Sensory Properties
  • 3. Egg and Egg Products
  • 4. Milk and Dairy Products
  • 5. Fish Products
  • 6. Conclusion
  • References
  • Chapter 12: Cold Plasma Applications in Food Packaging
  • 1. Introduction
  • 2. Effects of Cold Plasma on Polymers
  • 2.1. Surface Modifications
  • 2.1.1. Physical Changes
  • 2.1.2. Chemical Changes
  • 2.1.3. Contact Angle
  • 2.2. Crystal Structure
  • 2.3. Barrier Properties
  • 3. Applications
  • 3.1. Surface Activation
  • 3.1.1. Adhesion
  • 3.1.2. Printing
  • 3.2. Surface Deposition
  • 3.2.1. Bioactive and Antimicrobial Compounds
  • 3.2.2. Barrier Layers
  • 3.3. Surface Sterilization
  • 3.4. In-Package Decontamination
  • 4. Conclusion
  • References
  • Chapter 13: Nonthermal Plasma for Effluent and Waste Treatment
  • 1. Introduction
  • 2. Degradation of Pesticides
  • 2.1. Phenolic Compounds
  • 2.2. Pesticides
  • 2.3. Pesticides in Soils
  • 3. Degradation of Coloring Matter
  • 3.1. Glow Discharge Electrolysis
  • 3.2. Gliding Arc Discharge
  • 3.3. Dielectric Barrier Discharge
  • 3.4. Pulsed Electrical Discharge
  • 4. Destruction of Off-Odors
  • 4.1. Pulsed Electrical Discharge
  • 4.2. Volume Dielectric Barrier Discharge
  • 4.3. Surface-Plasma Discharge
  • 4.4. DC Corona Discharge
  • 5. Concluding Remarks
  • References
  • Chapter 14: Future of Cold Plasma in Food Processing
  • 1. Introduction
  • 2. Regulatory Approval
  • 3. Design of Plasma Source
  • 3.1. Features and Design of the Machine
  • 3.2. Reference Plasma Source
  • 3.3. New Plasma Sources
  • 3.4. Safety Aspects
  • 4. Process Control
  • 5. Future Innovations
  • 5.1. Food Packaging
  • 5.2. Food Structure-Property Modification
  • 5.3. Mass-Transfer Enhancement
  • 6. Consumer Confidence
  • 7. Closing Remarks
  • References
  • Index
  • Back Cover

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