Page 87 - FoodFocusThailand No.160 July 2019

Liquid Foods Supplement Edition

Cold plasma may be used factors affecting the efficacy of the different processes, mainly related to the properties
for waste-water treatment, of the food matrix to be processed, can lead to significant variability in their efficacy,
it would be difficult to apply a one-for-all-rule on the application of these mild
changing food processing conditions. More research is required to establish and expand the
functionality, bio-actives industrial applications of the different technologies and overcome high capital costs
extraction, etc. that may delay industrial adoption.

เอกสารอ้างอิง/Reference
Source: www.sciencedirect.com Evangelia Komitopoulou. 2013. An Overview of Novel Processing Technologies for the Food Industry.
Available on: https://www.foodsafetymagazine.com
Source: www.businesswire.com

Very high temperature and/or
pressure conditions, thus a significant
level of power, are required to obtain
thermal plasmas, whereas non-thermal
plasma use significantly less power as
they may be generated by electric or
magnetic discharges and can be obtained
at lower pressures, thus generating
significant industrial interest. Although a
relatively unexplored decontamination
technology, cold plasma has found
applications in the sanitization of the
surface of fresh produce, liquid products
(e.g., juice), as well as equipment
surfaces used in food processing and
food packaging.
Cold plasma is thought to be an
effective alternative to thermally based
microbial inactivation methods having
comparable microbial inactivation
properties against major pathogens while
having little or no effect on the product’s
nutritional or other quality. However, cell
density has been shown to affect the
efficacy of cold plasma processing with
upper cell layers acting as physical
barriers to underlying cells in complex
bacterial multilayer structures (e.g.,
bacterial biofilms), thus potentially
affecting the practical application of the
technique to the food industry.
The need for enhanced food safety
and quality, without compromising the
nutritional and sensory characteristics of
foods, has created an increasing interest
in low-temperature innovative food
processes. These emerging technologies
mainly rely on physical processes that
use ambient or moderately elevated
temperatures and short treatment times
to inactivate microorganisms. Given that

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