Advances in Cold Plasma Applications for Food Safety and Preservation
暫譯: 冷等離子體在食品安全與保存中的應用進展

Cold plasma is one of the newest technologies tested for food preservation. In the last decade, this novel approach has shown very promising results as a disinfectant of food products and packaging materials. Cold plasma is also affordable, waterless, waste-free, and leaves no chemical residue on the product. This exciting new technology is covered thoroughly in Advances in Cold Plasma Applications for Food Preservation.

The book presents the basic principles of cold plasma, examples of food products disinfected by cold plasma, and the challenges of using cold plasma to maximize microbial and spore inactivation. Some chapters are devoted to specific applications of the technology, such as the use of cold plasma for space missions. Insights about the required legislation for this technology are also discussed.

Edited by experts in the field, Advances in Cold Plasma Applications for Food Preservation is aimed at academic researchers, food scientists, and government officials working on disinfection of food products.

• Covers the basic principles of the technology
• Explores the use of cold plasma in different food products
• Brings novel information about viruses and parasites inactivated by cold plasma
• Presents updated results in microbial and spore inactivation in different food products
• Shows results in disinfection of packaging materials and packaged food
• Reveals knowledge about manufacture of equipment designed only for food industry
• Investigates specific uses of cold plasma in some applications such as Space Food
• Discloses current legislation of cold plasma for food applications