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Applications of Cold Plasma in Food Safety

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Applications of Cold Plasma in Food Safety/ edited by Tian Ding, P.J. Cullen, Wenjing Yan.
其他作者:	Yan, Wenjing.
面頁冊數:	IX, 355 p. 51 illus., 42 illus. in color.online resource. :
Contained By:	Springer Nature eBook
標題:	Food Safety. -
電子資源:	https://doi.org/10.1007/978-981-16-1827-7
ISBN:	9789811618277

Applications of Cold Plasma in Food Safety
Applications of Cold Plasma in Food Safety[electronic resource] /edited by Tian Ding, P.J. Cullen, Wenjing Yan. - 1st ed. 2022. - IX, 355 p. 51 illus., 42 illus. in color.online resource.

1 Principles and characteristics of cold plasma -- 2 Systems for generation of cold plasma -- 3 Inactivation of bacteria by cold plasma -- 4 Antibiofilm application of cold plasma in food safety -- 5 Inactivation of fungi and fungal toxins by cold plasma -- 6 Abatement of food allergen by cold plasma -- 7 Application of cold plasma in fruits and vegetables -- 8 Application of cold plasma in cereals and grains food -- 9 Application of cold plasma in animal meat and poultry -- 10 Applications of cold plasma on aquatic products -- 11 Application of cold plasma in liquid food products -- 12 Application of cold plasma in nuts, spices, and herbs -- 13 Application of cold plasma in food packaging -- 14 Cold plasma hurdled strategies for food safety applications -- 15 Safety evaluation of cold plasma technology -- 16 Future outlooks.

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.

ISBN: 9789811618277

Standard No.: 10.1007/978-981-16-1827-7doiSubjects--Topical Terms:

1058643
Food Safety.

LC Class. No.: TX341-641

Dewey Class. No.: 641.3

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