Cold Plasma and Non-Thermal Plasma for Food Preservation

Cold Plasma & Non-Thermal Plasma for Food Preservation

At Kerone, we are having more than 48 year’s experience in helping various types of industries with designing, manufacturing and installation of various types of custom build industrial drying solution.

Innovative approaches to food preservation have been brought out by cold plasma and non-thermal plasma for food preservation, which provide effective ways to increase the shelf life of a variety of food products without compromising their safety or quality. Cold plasma and non-thermal plasma procedures function at ambient or almost ambient temperatures, in contrast to conventional thermal methods that apply heat, maintaining the food’s nutritional and sensory qualities.

Non-equilibrium or low-temperature plasma, sometimes referred to as cold plasma, is a condition of matter in which some particles are ionized but the temperature is still relatively low overall. Because it removes viruses and spoilage bacteria without heating the food to a temperature that could compromise its quality, cold plasma is a unique technique for food preservation. Typically, electrified gases such as nitrogen, argon, or helium are used in cold plasma systems to produce a plasma state. Strong antibacterial capabilities are exhibited by reactive species found in the plasma, including ions, electrons, radicals, and UV photons.

The flexibility and versatility of cold plasma and non-thermal plasma for food preservation to different food types and packaging materials is one of its main advantages. Cold plasma therapy can efficiently minimize microbial contamination and prolong the shelf life of perishable items, whether they are fruits, vegetables, meats, or packaged commodities. Additionally, cold plasma treatments can be directly applied to the food product’s surface or the packaging material, adding another line of defense against contamination while it is being transported and stored.

Producing reactive oxygen and nitrogen species (RONS) is one of the primary methods used by cold plasma and non-thermal plasma for food preservation. The microbial cell walls are broken down by these extremely reactive chemicals, which cause important cellular functions to be disrupted and ultimately result in microbial inactivation. The sensory qualities and nutritional value of the product are not significantly affected by non-thermal plasma treatments, in contrast to heat-based techniques that can change the flavor, texture, and nutritional makeup of food.

Cold Plasma and Non-Thermal Plasma for Food Preservation have demonstrated the ability to successfully eliminate surface pollutants, including pesticides and pathogens, from fruits and vegetables, in addition to their antibacterial qualities. In the modern food sector, where customers are becoming more worried about food safety and chemical residues, this expertise is very crucial. It is possible for food companies to allay consumer worries and provide safer, healthier products by utilizing the power of non-thermal plasma.

Technologies utilizing Cold Plasma and Non-Thermal Plasma for Food Preservation show great promise for improving food preservation. Food manufacturers may enhance the safety, quality, and shelf life of their products while satisfying the changing needs of consumers for natural, minimally processed meals by utilizing the power of plasma.

The capacity of Cold Plasma and Non-Thermal Plasma for Food Preservation technology to lessen the requirement for chemical additives and preservatives in food products is another benefit. Synthetic chemicals are frequently used in conventional food preservation processes in order to suppress microbial development and increase shelf life. However, manufacturers are looking for alternate preservation methods in response to consumer demand for minimally processed, clean-label foods. The increasing demand for natural and organic food items can be satisfied by non-thermal plasma, which provides efficient microbial control without the need for artificial additives. This is a sustainable option.

Application of Cold Plasma and Non-Thermal Plasma for Food Preservation

  • Microbial Decontamination of Foods
  • Modification of the Functionality of Food Material
  • Sterilization of Food Packaging Material
KERONE is pioneer in application and implementation engineering with its vast experience and team of professionals. KERONE is devoted to serve the industry to optimize their operations both economically and environmentally with its specialized heating and drying solutions.

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