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Applications of cold plasma in food safety

Record Type:	Electronic resources : Monograph/item
Title/Author:	Applications of cold plasma in food safetyedited by Tian Ding, P. J. Cullen, Wenjing Yan.
other author:	Ding, Tian.
Published:	Singapore :Springer Singapore :2022.
Description:	ix, 355 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
Subject:	Food industry and tradeSafety measures
Online resource:	https://doi.org/10.1007/978-981-16-1827-7
ISBN:	9789811618277$q(electronic bk.)

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. - Singapore :Springer Singapore :2022. - ix, 355 p. :ill., digital ;24 cm.

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$q(electronic bk.)

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

916994
Food industry and trade
--Safety measures

LC Class. No.: TP373.5 / .A66 2022

Dewey Class. No.: 363.192

Applications of cold plasma in food safety
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245 0 0 $a Applications of cold plasma in food safety $h [electronic resource] / $c edited by Tian Ding, P. J. Cullen, Wenjing Yan.
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505 0 $a 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.
520 $a 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.
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650 0 $a Low temperature plasmas. $3 201735
650 0 $a Low temperature engineering. $3 265596
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650 2 4 $a Food Microbiology. $3 235295
700 1 $a Ding, Tian. $3 833559
700 1 $a Cullen, P. J. $q (Patrick J.) $3 646615
700 1 $a Yan, Wenjing. $3 916993
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