A review on cold plasma microbial decontamination mechanism, its effect on food quality and its generation
محل انتشار: بیست و هفتمین کنگره ملی علوم و صنایع غذایی ایران
سال انتشار: 1399
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 276
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شناسه ملی سند علمی:
NCFOODI27_032
تاریخ نمایه سازی: 2 اسفند 1399
چکیده مقاله:
Nowadays the need for a technology with maximum microbial safety without affecting the characteristics like the nutritional, organoleptic, and sensory aspects of food products, has been increasing enormously due to the quality loss caused by thermal technologies. In recent years plasma has gained attention for its potency as a decontamination agent and nutritional characteristics maintenance. Plasma is an innovating and emerging, biocompatible technology presenting many functional features and meets the needs of the food industry to produce a product with low health risk. Although many articles have focused on plasma disinfectant properties, the following review summarizes the mechanisms of plasma decontamination as well as its effects on various microorganisms, how plasma is generated, and its effect on the nutritional properties of food is brought products.
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نویسندگان
Amir Kamkari
MSc, Department of Food science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
Saeed Dadashi
Assistant professor, Department of Food science and Technology, Faculty of Agriculture, University of Tabriz., Tabriz, Iran
Maryam Khakbaz Heshmati
Assistant professor, Department of Food science and Technology, Faculty of Agriculture, University of Tabriz., Tabriz, Iran
Jalal Dehghannya
professor, Department of Food science and Technology, Faculty of Agriculture, University of Tabriz., Tabriz, Iran
Marjan Dehghani
BSc, Department of Microbiology, Islamic Azad University, faculty of Pharmaceutical Sciences, Tehran, Iran