Advances in Cold Plasma Applications for Food Safety and Preservation

Advances in Cold Plasma Applications for Food Preservation presents the basic principles of cold plasma, including the recent advances in the field of microbial and spore inactivation and the improvements and drawbacks to the design of equipment. Edited by experts in the field of cold plasma in food, Advances in Cold Plasma Applications for Food Preservation is ideal for researchers in food science and food engineering working on 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 can use cold plasma technology to disinfect food products during the food production chain. Thoroughly explores the use of cold plasma in different food productsDiscusses new information about viruses and parasites inactivated by cold plasmaPresents updated results in microbial and spore inactivation in different food productsShows results in disinfection of packaging materials and packaged foodReveals knowledge about manufacture of equipment designed only for food industryInvestigates specific uses of cold plasma in some applications such as Space FoodReviews current legislation of cold plasma for food applications INDICE: 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

• ISBN: 978-0-12-814921-8
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 560
• Fecha Publicación: 27/09/2019
• Nº Volúmenes: 1
• Idioma: Inglés