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Cold plasma is a novel non thermal food processing technology that uses energetic, reactive gases to inactivate contaminating microbes on meats, poultry, fruits, and vegetables. The microbial inactivation is mainly due to UV light and reactive chemical products of the cold plasma ionization process. Cold plasma systems operates at atmospheric pressures or in low pressure treatment chambers. Reductions of greater than 5 logs can be obtained for pathogens such as Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus. Effective treatment times can range from 120 s to as little as 3 s, depending on the food treated and the processing conditions. Key limitations for cold plasma are the relatively early state of technology development, the variety and complexity of the necessary equipment, and the largely unexplored impacts of cold plasma treatment on the sensory and nutritional qualities of treated foods.
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Application of Cold Plasma in Food Safety and Quality
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LAP LAMBERT Academic Publishing Jun 2021, 2021
ISBN 10: 6203925705
ISBN 13: 9786203925708
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Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
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Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Cold plasma is a novel non thermal food processing technology that uses energetic, reactive gases to inactivate contaminating microbes on meats, poultry, fruits, and vegetables. The microbial inactivation is mainly due to UV light and reactive chemical products of the cold plasma ionization process. Cold plasma systems operates at atmospheric pressures or in low pressure treatment chambers. Reductions of greater than 5 logs can be obtained for pathogens such as Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus. Effective treatment times can range from 120 s to as little as 3 s, depending on the food treated and the processing conditions. Key limitations for cold plasma are the relatively early state of technology development, the variety and complexity of the necessary equipment, and the largely unexplored impacts of cold plasma treatment on the sensory and nutritional qualities of treated foods. 72 pp. Englisch. Codice articolo 9786203925708
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Application of Cold Plasma in Food Safety and Quality : Cold Plasma in Food Processing
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LAP LAMBERT Academic Publishing, 2021
ISBN 10: 6203925705
ISBN 13: 9786203925708
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Da: AHA-BUCH GmbH, Einbeck, Germania
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Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Cold plasma is a novel non thermal food processing technology that uses energetic, reactive gases to inactivate contaminating microbes on meats, poultry, fruits, and vegetables. The microbial inactivation is mainly due to UV light and reactive chemical products of the cold plasma ionization process. Cold plasma systems operates at atmospheric pressures or in low pressure treatment chambers. Reductions of greater than 5 logs can be obtained for pathogens such as Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus. Effective treatment times can range from 120 s to as little as 3 s, depending on the food treated and the processing conditions. Key limitations for cold plasma are the relatively early state of technology development, the variety and complexity of the necessary equipment, and the largely unexplored impacts of cold plasma treatment on the sensory and nutritional qualities of treated foods. Codice articolo 9786203925708
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Application of Cold Plasma in Food Safety and Quality
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LAP LAMBERT Academic Publishing, 2021
ISBN 10: 6203925705
ISBN 13: 9786203925708
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Da: moluna, Greven, Germania
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Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Balakrishnan M.Dr. M. Balakrishnan is currently working as Associate Professor in the Department of Food Process Engineering, Tamil Nadu Agricultural University, Coimbatore, India. He has 20 years of experience in teaching, research . Codice articolo 488320907
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Application of Cold Plasma in Food Safety and Quality
Editore:
LAP LAMBERT Academic Publishing Jun 2021, 2021
ISBN 10: 6203925705
ISBN 13: 9786203925708
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Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germania
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Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Cold plasma is a novel non thermal food processing technology that uses energetic, reactive gases to inactivate contaminating microbes on meats, poultry, fruits, and vegetables. The microbial inactivation is mainly due to UV light and reactive chemical products of the cold plasma ionization process. Cold plasma systems operates at atmospheric pressures or in low pressure treatment chambers. Reductions of greater than 5 logs can be obtained for pathogens such as Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus. Effective treatment times can range from 120 s to as little as 3 s, depending on the food treated and the processing conditions. Key limitations for cold plasma are the relatively early state of technology development, the variety and complexity of the necessary equipment, and the largely unexplored impacts of cold plasma treatment on the sensory and nutritional qualities of treated foods.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 72 pp. Englisch. Codice articolo 9786203925708
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Application of Cold Plasma in Food Safety and Quality | Cold Plasma in Food Processing
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LAP LAMBERT Academic Publishing, 2021
ISBN 10: 6203925705
ISBN 13: 9786203925708
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Da: preigu, Osnabrück, Germania
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Taschenbuch. Condizione: Neu. Application of Cold Plasma in Food Safety and Quality | Cold Plasma in Food Processing | M. Balakrishnan (u. a.) | Taschenbuch | Englisch | 2021 | LAP LAMBERT Academic Publishing | EAN 9786203925708 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. Codice articolo 120359656
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