The Presentation describes about the Definition, How plasma is generated, How it works on inactivation of microorganisms, uses,advantages and limitation of the Cold Plasma Technology.

1. A BRIEF INTRODUCTION TO
COLD PLASMA TECHNOLOGY
AS A NOVEL NON-THERMAL
FOOD PROCESSING
TECHNOLOGY
BY: THANUSHRI M

2. A Novel Non-Thermal
Technology

3.  Definition
 Generation of Plasma
 Mechanism
 Application
 Advantages
 Limitations
 Conclusion

4. It is a Novel Non-thermal food processing Technology
that uses Energetic , Reactive gases to inactivate
contaminating microbes on Meats , Poultry , Fruits
and Vegetable.

5. Plasma is generated when ,
Accelerated electrons colloid with gas atoms to excite
or ionize them. Ionization of gas atoms release more
electrons ; this cascaded reaction can generate a rich
abundance of highly reactive chemical species which
are capable of inactivating a wide range of
microorganism including food borne pathogens and
spoilage organisms.

6. • The plasma agents such as positive ions, negative ions,
electrons, atoms, photons, metastables and free radicals
contribute to the lethal action by interacting with the
biological materials.
• Cold plasma treatment effectively inactivates a wide range
of micro organisms including spores and viruses.
• The reactive species like singlet oxygen, hydroxyl etc. have
been directly associated to the oxidative stress on the
exterior surface of microbial cells.
• Higher oxygen concentration associated with increased
levels of microbial inhibition due to higher levels of oxygen
based active species such as an atomic oxygen and ozone.

7. • Reactive oxygen species significantly affects the
membrane lipids due to their location along the
surface of bacterial cell, by allowing them to be
bombarded by these strong oxidizing agents.
• The active species of plasma discharges initiate lipid
peroxidation thus producing shorter chain fatty acyl
compounds.
• Oxidation of amino acids and nucleic acids may also
cause changes that result in microbial death or injury.
• Micro organisms in plasma are exposed to an intense
bombardment by radicals most likely provoking
surface lesions that the living cell cannot repair
sufficiently faster.

8.  Cherry tomato requires cold plasma of 30kV RMS
voltage for 30,60,180 and 300s for the complete
inhibition of fungal growth.
 Fresh cut apple requires exposure for 10,20 and 30min.
It helps to reduce enzymatic browning.

9.  Cabbage –
Cold plasma with nitrogen helps in 1.5 log reduction of
S. typhimurium
Cold plasma with helium-oxygen gas mixture helps in
0.3-2.1 log reduction of
L. monocytogens

10.  Dried figs requires cold plasma with helium-oxygen
gas mixture for
E. coli O157:H7 reduction increased from 0.5-1.3 log
CFU/g
L. monocytogenes reduction increased from 1.0-1.6 log
CFU/g

11.  Strawberry and cherry tomato requires atmospheric
cold plasma at 70kV RMS voltage to reduce the
bacterial population of E. coli, Salmonella and Listeria.

12.  Improves the potential efficiency of supply chain by
extending their shelf life .
 Eco-friendly .
 Technology is energy efficient .
 It is applicable to both solid and liquid foods .
 It sterilizes the whole food surface very rapidly.
 It possess negligible impact on product matrix .

13.  Expensive.
 Requires safety measures.
 Cold plasma generated with Oxygenous gas mixture
may not be suitable for High fat foods.
 Difficulty in controlling chemistry of gas plasma
reactions.

14. Though other preservation methods could effectively
control the spoilage or pathogenic microbes and
enzymes, they have certain negative effects on sensory
and nutritional parameters of treated foods. Thus, the
perishable food industry is in need of alternative, non
thermal technology like
COLD PLASMA TECHNOLOGY.

15.  https://www.sciencedirect.com/science/article/pii/B9
780128126981000108
 https://www.slideshare.net
 https://en.m.wikipedia.org
 www.youtube.com
 MODERN FOOD
By Dr.M.K.Tripathi and Dr.Rahul.M.Shrivastava-JAYA
PUBLISHING HOUSE