Food bioprocessing by non-thermal plasma technology
2018
Hati, Subrota | Patel, Maulik | Yadav, Deepika
Food processing industries are increasing their productivity to grasp global demand, however there are few problems associated with quality and hygiene of the food, limit their progress. Non-thermal plasma technology creates plasmas by changing the state of material from solid to liquid to gas and as a result generates large numbers ions, free radical species and electrons which has great impact on food biomolecules. The application of non-thermal atmospheric plasma has major application on surface sterilization in food processing industries, to packaging of foods, seed germination, altering the biochemical properties of grains and dough, destruction of pathogens, flavor and aroma enhancing, modification of packaging materials for enhancing self-life, etc. In the present review we have covered the various applications of non-thermal plasma technologies in different ways for the food processing sectors with its advantages over available conventional technologies and future applications.
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