Advances in Cold Plasma Applications for Food Safety and Preservation

Cold plasma is one of the newest technologies tested for food preservation. In the last decade, this novel approach has shown promising results as a disinfectant of food products and packaging materials. Cold plasma is also affordable, waterless, waste-free, and leaves no chemical residue on the product. This exciting new technology is covered thoroughly in Advances in Cold Plasma Applications for Food Preservation.

The book presents the basic principles of cold plasma, examples of food products disinfected by cold plasma, and the challenges of using cold plasma to maximize microbial and spore inactivation. Some chapters are devoted to specific applications of the technology, such as the use of cold plasma for space missions. Insights about the required regulations for this technology are also discussed.

Written and edited by experts in the field, Advances in Cold Plasma Applications for Food Preservation is aimed at academic researchers, food scientists, and government officials working on disinfection of food products.

Covers the basic principles of cold plasmaPresents novel information and updated results in microbial, spore, and enzyme inactivation in different food productsExplores the use of cold plasma in disinfection of food products, including packaged food and food packaging materials and discuss how some food components are modifiedIncludes the description of some of the current equipment devices and the requirements to design specific food processing systemsInvestigates specific uses of cold plasma in some applications such as space foodDetails current regulatory status of cold plasma for food applications

Part I. Fundamentals of Cold Plasma Technology 1. Engineering principles of cold plasma 2. Advances in the inactivation of microorganisms and viruses in food and model systems using cold plasma 3. Mathematical modeling during microbial inactivation with cold plasma 4. Cold plasma to control biofilms in food and in the food-processing environment

Part II. Food Preservation by Cold Plasma 5. Disinfection of high moisture food using cold plasma 6. Disinfection of granular food products using cold plasma 7. Enzyme inactivation model systems and food matrices by cold plasma 8. Effect of cold plasma in food components 9. Packed food and packaging materials disinfected by cold plasma

Part III. Equipment 10. Equipment design for cold plasma disinfection of food products 11. Microwave and radio-frequency poweredcold plasma applications for food safety and preservation

Part IV. Special Applications of Cold Plasma and Regulatory Status 12. Cold plasma for space food applications 13. Regulatory status of cold plasma in food applications