food product development proposal (2)

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COLD PLASMA PROCESSING FOR FOOD SAFETY
NEW TECHNOLOGIES REPORT - 02? Date
5th  November, 2022?
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INTRODUCTION

• In order to destroy contaminating germs on meats,
  poultry, fruits, and vegetables, cold plasma is a
  unique non-thermal food processing technology. ?
• This adaptable sanitizing technique only needs
  electricity and a carrier gas like air,
  oxygen, nitrogen, or helium chemical
  antimicrobials are not necessary. ?
• UV light and reactive chemical byproducts of the
  cold plasma ionization process are the
  main mechanisms of action. ?
• There are numerous cold plasma systems being
  developed that can run in low pressure treatment
  chambers or at atmospheric pressures.?

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• Pathogens including Salmonella, Escherichia coli
  O157H7, Listeria monocytogenes,
  and Staphylococcus aureus can all be reduced by
  more than 5 logs. ?
• Depending on the food being treated and the
  processing circumstances, effective
  treatment timeframes can range from 120 seconds
  to as low as 3 seconds. ?
• The relatively early stage of technology
  development, the diversity and complexity of
  the required equipment, and the mostly unstudied
  effects of cold plasma therapy on the sensory and
  nutritional properties of treated foods are the
  main constraints of cold plasma. ?
• Additionally, depending on the kind of cold
  plasma generated, different cold plasma
  systems have different antibacterial mechanisms
  of action.?

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METHODS TO GENERATE PLASMA

• Energy is added to a neutral gas to cause the
  production of charge carriers, which
  creates plasmas. When neutral atoms and molecules
  in the feed gas are struck by electrons
  or photons with enough energy, they form
  electrons and ions in the gas phase
  (electron-impact ionisation or photo
  ionization). ?
• There are several ways to provide a neutral gas
  the energy it needs to generate plasma.
  One option is to provide thermal energy, which is
  employed as the main energy source in exothermic
  chemical reactions of molecules, such as in
  flames. The gas can heat up to the point of
  plasma production when compressed adiabatically.?

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• Energy-beams that are moderated in a gas volume
  are yet another method of supplying energy to a
  gas reservoir. An further benefit of neutral
  particle beams is that they are unaffected by
  magnetic and electric forces. In fusion devices,
  neutral beams are typically utilised for plasma
  heating or plasma maintenance. ?
• By applying an electric field to a neutral gas, a
  low-temperature plasma is most frequently created
  and maintained for technological and technical
  applications. A small number of electrons and
  ions are always present in any volume of a
  neutral gas. These particles are created, for
  instance, when cosmic rays or radioactive
  radiation interact with the gas.?

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VARIOUS WAYS OF SUPPLYING THE NECESSARY ENERGY
FOR PLASMA GENERATION 
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BENEFITS OF COLD PLASMA OVER OTHER FOOD
SAFETY TECHNOLOGIES  

• The disinfection of products with externally
  placed microorganisms is possible using
  cold plasma. In contrast to light (such as UV
  light decontamination), plasma travels around
  items, preventing "shadow effects" and
  guaranteeing that the entire product is
  cleaned. ?
• There is currently no mild surface cleaning
  method available for things like
  chopped vegetables and fresh meat cold plasma
  could be used instead. Surfaces could potentially
  be cleaned with cold plasma prior to packaging or
  as part of the packaging procedure. ?

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• Even with the added requirement for a carrier
  gas, plasma technologies' electronics
  and longevity are equivalent to UV-C systems in
  terms of energy consumption and
  cost-effectiveness for treating food. Atmospheric
  plasmas with high concentrations of
  bactericidal molecules (gt 100 ppm ozone, nitric
  oxides, peroxides, etc.) are produced quickly and
  efficiently at room temperature, with little to
  no product heating. ?
• A few hundred watts of electricity and a source
  of compressed air or another gas are needed for
  atmospheric plasma technology (APT)
  occasionally, a gas blend is utilised depending
  on the reactive gas species being created. With
  product temperature increases of less than 5
  C, APT can produce bactericidal molecules in
  situ extremely effectively using only air.
  The technology is expanding into new markets and
  applications as a result of its adaptability
  and distinctive processing capabilities.?

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ADVANTAGES

• Novel, incredibly quick sterilization/preservation
  method (sterilization takes only few minutes). ?
• The surface treatment method has no impact on the
  food's vitamins and nutrients. ?
• Process runs at standard temperatures (ideal for
  thermo labile products). ?
• Any kind of infection can be rendered inactive
  depending on the type of plasma. ?
• Low operating costs (cost of natural gases and
  electricity). ?
• Friendly to the environment (uses natural gases
  including nitrogen, argon, air, hydrogen
  and oxygen).?

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COLD PLASMA TO KILL BACTERIA FOR RAW CHICKEN?

• Over 70 of the tested raw chicken meat contains
  pathogens including Salmonella and Campylobacter.
  A food safety team at Drexel University in
  Pennsylvania recently used high-energy,
  low-temperature plasma to kill undesirable
  microorganisms while essentially leaving the
  product unaltered.?

Fig A plasma torch applied to uncooked chicken
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MODIFICATION OF FOOD PACKAGING POLYMERS ?

• POLYETHYLENE PE?
• One of the simplest polymers utilised in food
  packaging in terms of structure is
  PE. Commercially available PE comes in a range of
  densities and is distinguished by various WVTR
  (water vapour transfer rate), GTR (gas
  transmission rate), tensile strength,
  heat sealing, and other qualities. ?
• This gives food producers the opportunity to
  select the best package form for
  their products. ?
• However, the majority of cold plasma research has
  focused on PE surface changes because to PE's low
  surface energy. ?
• It has been reported to characterise PE's surface
  using CO2, H2O, and CO2/H2O plasma.

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MODIFICATION OF FOOD PACKAGING POLYMERS ?

• Polyethylene terphthalate PET?
• PET is a material of choice for food packaging
  because of its many advantageous
  qualities, including good strength, stiffness,
  high strength-to-weight ratio, transparency,
  thermal stability, gas barrier property, chemical
  resistance, and formability. ?
• The reduced surface energy of PET, like other
  synthetic polymers, calls for surface modification
  to achieve acceptable adhesion, printing, and
  dyeing qualities.?
• The PET film's crystalline structure has a
  significant role in determining how the
  surface energy changes after CP treatments. ?
• Oxygen, carbon dioxide, nitrogen, and helium
  plasma surface characterisation studies
  for plasma-treated PET film have been published.?

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MODIFICATION OF FOOD PACKAGING POLYMERS ?

• Food Packaging Surface Sterilization?
• In many circumstances, the packaging process is a
  key critical control point in a hazard analysis
  critical control point (HACCP) system, and the
  majority of regulatory rules include microbiologic
  al requirements for food packaging materials.
  Food packaging materials are designed to protect
  food from deterioration, damage, and outside
  contamination while maintaining food quality
  along the chain of distribution and storage.
  Using PET foil substrates and typical treatment
  periods of 5 s, Schneider et al. (2005) evaluated
  the scalability of a plasma array system
  (Duo-Plasmaline) for industrial applications
  and compared the performance to a laboratory size
  system (Plasmodul). The spore reduction kinetics
  for both systems point to the method's
  scalability.?

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DISADVANTAGES

• There are certain drawbacks to plasma processing,
  including a rise in lipid oxidation, a
  drop in colour, a loss of fruit firmness, and an
  increase in acidity, among others. ?
• The most significant issue is the walnuts' 20
  increase in peroxide value at increased power and
  treatment times. In the case of samples of
  peanuts treated with plasma, similar outcomes
  were seen. This may be because radicals
  can oxidise lipid molecules, which increased the
  peroxide value. ?
• After being exposed to atmospheric non
  equilibrium plasma for 5 minutes, the
  spinach leaves' discoloration and wilting effects
  were noticed. ?
• Because the plasma effect is a surface phenomena,
  it is not viable to employ this technique to
  inactivate endogenous enzymes that are present in
  whole fruits in their natural state. Another
  drawback of direct plasma application is that it
  makes fruits less solid. ?
• According to Kim et al., after 10 minutes of
  treatment, milk's pH decreased when plasma was
  applied.?

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References

• https//www.researchgate.net/publication/343532073
  _Cold_Plasma_Emerging_As_the_New_Standard_in_Food_
  Safety?
• https//pubmed.ncbi.nlm.nih.gov/22149075/text
  Abstract,poultry2C20fruits2C20and20vegetables
  .?
• https//link.springer.com/article/10.1007/s11483-0
  14-9382-ztextThere20are20some20limitations
  20of,and20increase20in20acidity20etc.

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