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Exploring the Role of Various Feed Gases in Cold Plasma Technology: A Comprehensive Review

  • Published:2023-11-04 Issue: Volume: Page:
  • ISSN:1935-5130
  • Container-title:Food and Bioprocess Technology
  • language:en
  • Short-container-title:Food Bioprocess Technol

Author:

Kumar Sitesh,Pipliya Sunil,Srivastav Prem Prakash,Srivastava Brijesh

Funder

Indian Institute of Technology Kharagpur

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Reference284 articles.

1. Abdel-Naeem, H. H. S., Ebaid, E. M. S. M., Khalel, K. H. M., Imre, K., Morar, A., Herman, V., & EL-Nawawi, F. A. M. (2022). Decontamination of chicken meat using dielectric barrier discharge cold plasma technology: The effect on microbial quality, physicochemical properties, topographical structure, and sensory attributes. LWT, 165, 113739. https://doi.org/10.1016/j.lwt.2022.113739

2. Ahangari, M., Ramezan, Y., & Khani, M. R. (2021). Effect of low pressure cold plasma treatment on microbial decontamination and physicochemical properties of dried walnut kernels (Juglans regia L.). Journal of Food Process Engineering, 44(1). https://doi.org/10.1111/jfpe.13593

3. Akarca, G., Atik, A., Atik, İ, & Denizkara, A. J. (2023). The use of cold plasma technology in solving the mold problem in Kashar cheese. Journal of Food Science and Technology, 60(2), 752–760. https://doi.org/10.1007/S13197-022-05661-4/TABLES/5

4. Al-Hilphy, A. R., Abdulstar, A. R., & Gavahian, M. (2021). Moderate electric field pasteurization of milk in a continuous flow unit: Effects of process parameters, energy consumption, and shelf-life determination. Innovative Food Science & Emerging Technologies, 67, 102568. https://doi.org/10.1016/J.IFSET.2020.102568

5. Ali, M., Cheng, J., & Sun, D. (2021). Effects of dielectric barrier discharge cold plasma treatments on degradation of anilazine fungicide and quality of tomato ( Lycopersicon esculentum Mill) juice. International Journal of Food Science & Technology, 56(1), 69–75. https://doi.org/10.1111/ijfs.14600
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