Advances in Cold plasma applications for Food Safety and Preservation

图书简介

Advances in Cold Plasma Applications for Food Safety and Preservation presents the basic principles of cold plasma, including advances in the field of microbial and spore inactivation and improvements and drawbacks in the design of equipment. Edited by experts in the field, this book is ideal for researchers in food science and food engineering who are working on the disinfection of food products. It is also a valuable resource for graduate students studying cold plasma as a nonthermal technology for food preservation, and for workers in the industry who use cold plasma technology to disinfect food products during the food production chain.

Part I: Fundamentals of Cold Plasma Technology 1. Introduction 2. Engineering principles of cold plasma 3. Microbial inactivation of foodborne pathogens by cold plasma 4. Spore inactivation by cold plasma 5. Enzyme inactivation by cold plasma Part II: Food Preservation by Cold Plasma 6. Effect of cold plasma in food components 7. Disinfection of high moisture food (fresh produce, poultry, meat) using cold plasma 8. Disinfection of dried food (spices, flour, powdered foods, nuts, grains) using cold plasma 9. Packed food and packaging materials disinfected by cold plasma Part III: Equipment 10. Development of cold plasma equipment to disinfect food products 11. Microwaved powered cold plasma in food applications 12. Elimination of bofilms and disinfection of food equipment using cold plasma Part IV: Government, Industry and Legislation of Cold Plasma 13. Cold plasma for Space Food applications 14. Cold plasma: From research to full production 15. Regulatory status of cold plasma in food applications

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Advances in Cold plasma applications for Food Safety and Preservation 冷等离子体在食品安全和保存中的应用进展 食品科学技术基础学科

Advances in Cold plasma applications for Food Safety and Preservation

冷等离子体在食品安全和保存中的应用进展
食品科学技术基础学科