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Application of Cold Plasma in Food Processing.

Ms., Abhilasha (2014) Application of Cold Plasma in Food Processing. Masters thesis, University of Mysuru.

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Abstract

Cold plasma is an emerging non-thermal technology in food processing arena. Cold plasma comprises of reactive species that exist in a thermodynamic non-equilibrium state. These reactive species facilitate inactivation of microorganisms, by destroying their genetic material and interfering with their chemical components. The important property of cold plasma is that it contains enough energy in the form of highly energetic electrons, while the gas temperature remains at near or ambient condition. It can operate at low pressure as well as at atmospheric pressure. Cold plasma is advantageous over other non-thermal technologies owing to its application at ambient conditions.

Item Type: Thesis (Masters)
Uncontrolled Keywords: Cold plasma, non-thermal technology, food processing
Subjects: 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Oct 2017 04:17
Last Modified: 24 Oct 2017 04:17
URI: http://ir.cftri.com/id/eprint/13029

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