Applications of cold plasma in food safety
著者
書誌事項
Applications of cold plasma in food safety
Springer, [2021]
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注記
Includes bibliographical references
内容説明・目次
内容説明
This book provides readers with a comprehensive overview of cold plasma technology for tackling the various food-related hazards in a wide range of food sectors. The principles and characteristics of cold plasma generation in gas and its interaction with liquids, as well as its combating modes of action for common hazards (e.g., bacteria, spores, biofilms, fungi, and fungal toxins) are emphasized in this book. It also presents the applications of cold plasma or its hurdles with other techniques to assure the microbiological safety of the key food classifications, including fruits, vegetables, cereals, grains, meat, aquatic products, liquid food products (e.g., juices, milk), nuts, spices, herbs, and food packaging.
This book is useful for researchers to grasp the comprehensive understandings of how food safety can be controlled with cold plasma technology. This book also provides adequate information for engineers in food industry for better development and optimization of the plasma-generating systems. Government institutions that are responsible for food safety regulations can understand more knowledge about the intricacies and influencing factors, which should be considered for regulating the applications of cold plasma technology in food.
目次
Chapter 1 Principles and characteristics of cold plasma
Chapter 2 Systems for generation of cold plasma
Chapter 3 Inactivation of bacteria by cold plasma
Chapter 4 Antibiofilm Application of Cold Plasma in Food Safety
Chapter 5 Inactivation of fungi and fungal toxins by cold plasma
Chapter 6 Abatement of food allergen by cold plasma
Chapter 7 Application of cold plasma in fruits and vegetables
Chapter 8 Application of cold plasma in cereals and grains food
Chapter 9 Application of cold plasma in animal meat and poultry
Chapter 10 Applications of cold plasma on aquatic products
Chapter 11 Application of cold plasma in liquid food products
Chapter 12 Application of cold plasma in nuts, spices, and herbs
Chapter 13 Application of cold plasma in food packaging
Chapter 14 Cold plasma hurdled strategies for food safety applications
Chapter 15 Safety evaluation of cold plasma technology
Chapter 16 Future outlooks.
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