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Related Concept Videos

Coagulation01:06

Coagulation

692
Colloidal solids are solid particles suspended in solution. They are usually negatively charged, attracting a compact primary layer of positively charged ions, which attract more counterions to form an electrical double layer. Electrostatic repulsion between the charged double layers prevents the particles from colliding, stabilizing the colloids. These solids are often undesirable because they can contain toxins that are difficult to remove. Coagulation is a technique that helps aggregate and...
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Physical Methods for Controlling Microbial Growth: Radiation and Filtration01:26

Physical Methods for Controlling Microbial Growth: Radiation and Filtration

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Radiation and filtration are essential tools for microbial control, targeting microorganisms through distinct mechanisms. Radiation eliminates microbes by damaging their DNA, either killing them or inhibiting their growth. Based on wavelength, radiation is classified into two types: nonionizing and ionizing radiation.Non-ionizing radiation, such as UV radiation (200–400 nm), is absorbed by DNA, causing defects that effectively disinfect surfaces, air, and water, including safety cabinets.
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Nonthermal Plasma-Liquid Interactions in Food Processing: A Review.

Sellam Perinban1, Valérie Orsat1, Vijaya Raghavan1

  • 1Faculty of Agricultural and Environmental Sciences, Dept. of Bioresource Engineering, McGill Univ., 21111 Lakeshore Road, Sainte-Anne-de-Bellevue, QC, H9X 3V9, Canada.

Comprehensive Reviews in Food Science and Food Safety
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Summary

Nonthermal plasma (NTP) and plasma-activated water (PAW) show promise for food preservation and microbial inactivation. Further research is needed to understand reactive species stability in food for successful decontamination applications.

Keywords:
decontaminationfoodliquid interactionsnonthermal plasmaplasma-activated waterqualityreactive species

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Area of Science:

  • Food Science
  • Plasma Physics
  • Biotechnology

Background:

  • Nonthermal processing methods are crucial for maintaining nutritional quality in food.
  • Nonthermal plasma (NTP) is an emerging technology for food preservation, particularly involving liquid interactions.
  • Plasma-activated water (PAW) is gaining attention as a disinfectant for fruits and vegetables.

Purpose of the Study:

  • To provide a comprehensive overview of NTP-liquid interactions in food applications.
  • To discuss microbial inactivation mechanisms and effects on food quality.
  • To identify research gaps, especially concerning the stability of plasma-reactive species in food.

Main Methods:

  • Review of existing literature on NTP-liquid interactions.
  • Analysis of research findings on microbial inactivation and food quality.
  • Identification of knowledge gaps in NTP applications for food.

Main Results:

  • NTP and PAW have demonstrated successful microbial inactivation and food preservation.
  • NTP-liquid interactions alter plasma reactivity and product storability.
  • Research indicates significant potential for NTP in food decontamination.

Conclusions:

  • NTP and PAW are effective for microbial inactivation and food preservation.
  • Further investigation into the stability of plasma-reactive species in food is essential.
  • Addressing current research gaps will facilitate the future application of NTP in food decontamination.