Cold Plasma in Food and Agriculture: Fundamentals and Applications

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 applicationsDemonstrates state-of-the-art developments in plasma technology and potential solutions to improve food safety and qualityPresents a solid introduction for readers on the topics of plasma physics and chemistry that are required to understand biological applications for foodsServes as a roadmap for future developments for food scientists, food engineers, and biologists, chemists, and physicists working in this emerging field

1. Cold Plasma in Food and Agriculture

2. Physics of Cold Plasma

3. Chemistry of Cold Plasma 

4. Cold Plasma Sources

5. Diagnostics of Cold Plasma

6. Antimicrobial Mechanisms of Cold Plasma

7. Cold Plasma Interactions with Liquid and Solid Food Matrices 

8. Plasma Agriculture

9. Cold Plasma for Food Safety

10. Quality of Cold Plasma Treated Plant Foods

11. Quality of Cold Plasma Treated Foods of Animal Origin

12. Plasma Applications in Food Packaging

13. Cold Plasma for Effluent and Waste Treatment

14. Future of Cold Plasma in Food Processing