A Review: Application of Cold Plasma in Food Processing Industry
Riddhi Prasad Karkhanis *
Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Vadodara, Gujrat, 391760, India.
Sury Pratap Singh
Department of Food Technology, School of Allied Sciences, Dev Bhoomi Uttarakhand University, Navgaon, Manduwala, Chakrata Road, Dehradun, Uttarakhand, 248007, India.
*Author to whom correspondence should be addressed.
Abstract
Nowadays, demand for minimally processed food has increased globally very rapidly. However, the food preservation and the period of storage is a key challenge in front of the food processing industry.So to overcome this problem,recently widely used cold plasma technology which is an alternative method for heat treatment. It is a novel, non-heat transferable, nature-friendly, and money-saving technology which does not change the organoleptic characteristics of food and enhances the microbiological quality of food.It helps to preserve the natural aroma and flavour. Cold plasma technology is agrowingtechnique and it has significant potential to decrease the undesirable effects on nutritional as well as quality characteristics of food. The review evaluates the recent status of this technique in the food processing sector. As this is a grow ingmethod which is utilized in several food processing sectors they are listed below. Cold plasma technology shows promising results primarily in shelf life extension as well as in microbial inactivation.
Keywords: Cold plasma, allergens, microbial decontamination, dairy industry etc