Use of Cold Atmospheric Plasma (CAP) Processes for Food Treatment
Use of CAP treatment is the one such emerging technology that has gained importance for the improvement of food safety. Cold plasma used for inactivation of surface microbial contaminating of foods, such as meats, poultry, fruits and vegetables by chemical interaction and UV radiation. This non-thermal atmospheric plasma has recently shown promise as a sanitizing tool with potential applications for surface decontamination in dried nuts and sterilization in food industries. Key limitations for cold plasma are largely by unexplored impacts of cold plasma treatment on the sensory and nutritional qualities of treated foods. Nevertheless, cold plasma technology holds promise as a rapid, effective non-thermal food processing technology and is the subject of active research to enhance efficacy. Finally this emerging technology can be widely used by food industry due to its sanitizing applications without any unacceptable sensorial properties.
Index Terms - Cold atmospheric plasma, emerging technology, food hygiene.