Page 41 - FoodFocusThailand No.225 December 2024

SMART PRODUCTION

Cold Plasma Technology is an Non-thermal processing technology, as illustrated, plays a vital role in promoting
innovative method applied in the food production efficiency, enabling the creation of distinctive and high-quality products.
industry for sterilization and shelf-life However, the selection of these technologies should be carefully considered to ensure
extension. Cold plasma technology works alignment with the industry and target market. Economic factors, including production
by potentially reducing microbial costs, technology investment, and market trends, should guide this selection to
contamination in food, specifically targeting ensure maximum production value and efficiency. Therefore, choosing the appropriate
pathogens such as Escherichia coli, Listeria technology not only enhances product quality but also meets consumer demand and
monocytogenes, and Salmonella sp. by gains a competitive advantage in the market.
destroying microbial structures, thereby
inhibiting their function and growth . Cold
3
plasma technology also enhances the
sensory characteristics of food by causing More Information Service Info C006
changes in color, texture, and flavor.
Furthermore, cold plasma technology is
being used in food packaging production
to improve strength and prevent
re-contamination of food products. This
makes it an appealing option for the food
industry, which prioritizes product safety
and quality.
Pulsed Electric Field (PEF) is a
non-thermal food processing technique
that uses high voltage pulses (10–80 kV/cm)
for short durations ranging from micro to
milliseconds to stimulate or alter the
structure of microbial cells in food and
beverages, as well as the cell membranes
of food raw materials. This technique is
applied in various food industry processes,
including the pasteurization of fruit juices
and beverages like orange and carrot juice.
Since PEF does not rely on high heat,
it preserves the nutritional value, color,
aroma, and taste of these products.
Additionally, PEF is used to improve the
quality and structure of meat before
processing, enhancing tenderness and
reducing processing time. It also supports
more efficient food drying processes by
partially disrupting cell membranes,
creating micro-pores that allow water inside
the cells to evaporate more easily. Currently,
PEF is being applied to enhance the
extraction of essential compounds from
plants and herbs to be used in functional
foods with bioactive compounds, such as
immune-boosting foods, health drinks, and
dietary supplements.
Although PEF technology can be
applied to various processes, to maximize
its effectiveness, the following factors
should also be considered: characteristics
and type of product, electric field strength,
treatment time, pulse shape, pulse width,
pulse frequency, specific energy, and
treatment temperature. Currently,
companies worldwide have adopted PEF
technology to develop and enhance
efficiency in food and beverage production
processes, including Elea, Pulsemaster,
and CoolWave Processing.

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