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Non-Thermal Plasma as a New
Food preservation method
 • Name – Shafat Ahmad
                 
Department of Agricultural and Food
Engineering
1
Introduction
• The term ‘‘plasma’’ refers to a partially or 
wholly ionized gas composed essentially of 
photons, ions and free electrons as well as 
atoms in their fundamental or excited states 
possessing a net neutral charge.
2
• The ability to generate nonthermal plasma 
discharges at atmospheric pressure makes 
the decontamination process easier and less 
expensive.
3
DEVICES USED:
• Devices that have  been  used  for plasma 
generation  are  the corona discharges,  
micro hollow  cathode discharges,  gliding 
arc discharge,  one  atmospheric  uniform 
glow discharge,  dielectric  plasma  needle 
barrier discharge (DBD),  atmospheric  
pressure plasma  jet (APPJ).
4
• The barrier glow discharge  generated 
between two parallel electrodes is a widely 
employed NTP system. In a possible 
industrial scale set-up, food may be 
conveyed through the discharge to achieve 
microbial decontamination.
5
6
7
• The approach is based on dielectric barrier 
discharge with the food package or material 
in contact with high voltage electrodes. 
Only 40-50 W of power is needed to ionize 
air inside a 4 L resealable plastic (LDPE) 
bag.
• The high voltage process ionizes any gas 
withen the package.
8
• The concentrations in which the plasma 
agents occur in plasma depend greatly on 
the device set-up (reactor geometry), 
operating conditions (gas pressure, type, 
flow, frequency and power of plasma 
excitation) and gas composition which 
affect their efficacy in a process when 
employed.
9
• Another configuration is the plasma pen or
jet, in which a stream of gases can be
directed at the object to be treated.
10
The Atmospheric pressure plasma jet .
Atmospheric Pressure Plasma: A High-Performance Tool for the Efficient Removal of Biofilms.
12
ACTION AGAINST MICRO-
ORGANISMS
• Most commonly used oxygen and nitrogen
gas plasma are excellent sources of reactive
oxygen-based and nitrogen-based species,
such as O•, O2, O3, OH•, NO• , NO2 etc.
• These act on the unsaturated fatty acids of
the lipid bilayer of the cell membrane,
thereby impeding the transport of bio-
molecules across it. 13
• Low-pressure oxygen plasma has been
shown to degrade lipids, proteins and DNA
of cells.
• The reactive species in plasma have been
widely associated to the direct oxidative
effects on the outer surface of microbial
cells
14
• The double bonds of unsaturated lipids are
particularly vulnerable to ozone attack.
• Membrane lipids are assumed to be more
significantly affected by the reactive
oxygen species (ROS) due to their location
along the surface of bacterial cell, which
allows them to be bombarded by these
strong oxidizing agents 15
• The proteins of the cells and the spores are
equally vulnerable to the action of these
species, causing denaturation and cell
leakage also known as etching.
16
• Micro-organisms in plasma are exposed to
an intense bombardment by the radicals
most likely provoking surface lesions that
the living cell cannot repair sufficiently
faster.
17
Figure 1. Influence of different gas discharge plasmas on 7-day old Candida albicans biofilms grown on
polystyrene wafer.
Atmospheric Pressure Plasma: A High-Performance Tool for the Efficient Removal of Biofilms
Figure 2. Plasma-dependent removal of 7-day old Candida albicans biofilms grown on polystyrene wafer.
Atmospheric Pressure Plasma: A High-Performance Tool for the Efficient Removal of Biofilms.
• The production of UV photons of different
wavelengths has been proposed to be
involved in dimerizing the thymine bases of
DNA including that of spores.
20
APPLICATIONS
21
• NTP has a myriad of potential
applications for the food industry including
the dry disinfection of food surfaces (like
meat, poultry, fish and fresh harvested
horticultural produce), granular and
particulate foods (dried milk, herbs and
spices) and sprouted seeds.
22
• Escherichia coli, Salmonella typhimurium,
Staphylococcus aureus, Listeria
monocytogenes and Enterococcus faecalis
are some of the commen pathogens against
whom NTP method has been found to been
very effective.
23
24
• Experiments have demonstrated up to 5
log10 reductions of microorganisms after
only a few seconds of exposure to cold
plasma
25
• Biofilms are problematic in particular food
industry sectors such as brewing, dairy
processing, fresh produce, poultry
processing and red meat processing.
• Plasma technology can also be exploited for
possible applications in combating with the
menace of biofilms that form on processing
surfaces. 26
Figure . Extent of the plasma-etched surface area after 180 s Ar/O2 plasma exposure.
Atmospheric Pressure Plasma: A High-Performance Tool for the Efficient Removal of Biofilm
• Contribution of each of the above
mentioned mechanisms in inactivation
microorganism depends on plasma
characteristics and to the type of
microorganisms.
28
CONCLUSIONS
• NTP is an emerging disinfection method
that offers an exciting complementary or
alternative nonthermal approach for
reducing the microbial populations on the
surfaces of raw or fresh produce and
packaging materials
29
• This technology is increasingly finding
acceptance among food processors for the
surface sterilization and combating biofilm
formation and the will find wider
applications and adaptation within the food
industries.
30
REFERENCES:
• N. N. Misra, B. K. Tiwari, K. S. M. S. Raghavarao and P.
J. Cullen. 2011. Nonthermal Plasma Inactivation of Food-
Borne Pathogens. Food Engineering Reviews, Volume 3,
Numbers 3-4 (2011), 159-170
Frank JF, Ehlers J, Wicker L (2003) Removal of Listeria
monocytogenes and poultry soil-containing biofilms using
chemical cleaning and sanitizing agents under static
conditions. Food Protection Trends 23(8):654–663
31
• Ragni L, Berardinelli A, Vannini L, Montanari C, Sirri F,
Guerzoni ME, et al. Non-thermal atmospheric gas plasma
device for surface decontamination of shell eggs. Journal
of Food Engineering. [doi:
10.1016/j.jfoodeng.2010.03.036]. 2010;100(1):125-32.
• Nonthermal Plasma Inactivation of Food-Borne
PathogensN. N. Misra • B. K. Tiwari • K. S. M. S.
Raghavarao •P. J. Cullen. Food Eng Rev (2011) 3:159–
170DOI 10.1007/s12393-011-9041-9
32
THANKYOU
33

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Non thermal plasma as a new food preservation method

Editor's Notes

  1. Schematic set-up of the plasma jet which consists of a pin-type electrode centered inside a quartz capillary with an inner diameter of 1.6 mm and an outer diameter of 4 mm. A high-frequency voltage (1.7 MHz, 2–6 kVPP) is coupled to the electrode. The overall electric power of the plasma device is 65 W. The plasma jet was positioned perpendicular to the sample surface with a distance of 7 mm between the nozzle outlet and the substrate surface. (b) Photograph of the plasma jet, driven with 5 slm Ar and 0.05 slm O2, impinging the PEEK surface.