A Study on Cold Plasma for Food Preservation

Main Article Content

T. Raviteja
Susan Kanthi Dayam
J. Yashwanth

Abstract

Cold plasma is an electrically energized matter composed of highly reactive species which includes molecules of charged and gas with minute particle in the form of negative and positive ions, photons electrons, free radicals at room temperature. It is an emerging technology in non-thermal food preservation in the application of sterilization. An increase in the plasma-based treatment for food is employed to inactivate the food borne pathogens seen in the recent years. The present study recollects the activity of the plasma agents on the microbe population, surface decontamination of the raw produce in the food processing and future novelty in food technology.

Keywords:
Cold plasma, food, preservation, sterilization

Article Details

How to Cite
Raviteja, T., Dayam, S., & Yashwanth, J. (2019). A Study on Cold Plasma for Food Preservation. Journal of Scientific Research and Reports, 23(4), 1-14. https://doi.org/10.9734/jsrr/2019/v23i430126
Section
Review Article

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