Applications of Cold Plasma in Food Safety

ISBN-13: 9789811618260 / Angielski / Twarda / 2021 / 361 str.

Tian Ding; P. J. Cullen; Wenjing Yan

Spis treści

Chapter 1 Principles and characteristics of cold plasma

Chapter 2 Systems for generation of cold plasma

Chapter 3 Inactivation of bacteria by cold plasma

Chapter 4 Antibiofilm Application of Cold Plasma in Food Safety

Chapter 5 Inactivation of fungi and fungal toxins by cold plasma

Chapter 6 Abatement of food allergen by cold plasma

Chapter 7 Application of cold plasma in fruits and vegetables

Chapter 8 Application of cold plasma in cereals and grains food

Chapter 9 Application of cold plasma in animal  meat and poultry

Chapter 10 Applications of cold plasma on aquatic products

Chapter 11 Application of cold plasma in liquid food products

Chapter 12 Application of cold plasma in nuts, spices, and herbs

Chapter 13 Application of cold plasma in food packaging

Chapter 14 Cold plasma hurdled strategies for food safety applications

Chapter 15  Safety evaluation of cold plasma technology

Chapter 16 Future outlooks.

O autorze

Tian Ding

Tian Ding is a professor in the Department of Food Science and Nutrition of Zhejiang University. Dr. Ding obtained his Ph.D. degree from Kangwon National University, South Korea. He did a lot of researches on the application of cold plasma for food decontamination and the microbial stress response to cold plasma treatment. Until now, Dr. Ding has published more than 100 academic papers and obtained 10 authorizations for patents in China. He is a committee member in the Youth council of Chinese Institute of Food Science and Technology (CIFST), a member of the International Association of Food Protection (IAFP) and the American Society for Microbiology (ASM). Also, he serves as an associate editor for Food Research International and editorial Board Member for Journal of Food Protection, Food Science and Human Wellness, and Journal of Zhejiang University: Agriculture and Life Sciences.

P. J. Cullen

Dr. Cullen is a professor in the School of Chemical and Biomolecular Engineering, University of Sydney, Australia. He received his bachelor's and Ph.D. degrees from University College Dublin, Ireland. Prior to joining the University of Sydney in 2019, he was a professor at the University of Nottingham in the United Kingdom. He also held academic positions at UNSW Sydney and the Technological University Dublin. So far, Dr. Cullen has published over 200 journal articles and is designated as a highly cited author by Clarivate Analytics for 2017, 2018 and 2019. Dr. Cullen is also the CEO of PlasmaLeap Technologies and Technology director for Innopharmalabs. 

Wenjing Yan

Dr. Yan is an associate professor in the College of Food Science and Technology of Nanjing Agricultural University. She received her Ph.D. degree from Jiangnan University. Dr. Yan mainly works on the development of novel technologies (particularly cold plasma) for food safety. Dr. Yan has published more than 20 academic papers, including 14 SCI papers, and has been authorized with 5 national invention patents. She received the funding from the National Key Research and Development Program, the National Natural Science Youth Fund, the Postdoctoral Science Funds in China, and the Basic Research Service Fund Projects of Central Universities.

Blurb

This book provides readers with a comprehensive overview of cold plasma technology for tackling the various food-related hazards in a wide range of food sectors. The principles and characteristics of cold plasma generation in gas and its interaction with liquids, as well as its combating modes of action for common hazards (e.g., bacteria, spores, biofilms, fungi, and fungal toxins) are emphasized in this book. It also presents the applications of cold plasma or its hurdles with other techniques to assure the microbiological safety of the key food classifications, including fruits, vegetables, cereals, grains, meat, aquatic products, liquid food products (e.g., juices, milk), nuts, spices, herbs, and food packaging.

 This book is useful for researchers to grasp the comprehensive understandings of how food safety can be controlled with cold plasma technology. This book also provides adequate information for engineers in food industry for better development and optimization of the plasma-generating systems. Government institutions that are responsible for food safety regulations can understand more knowledge about the intricacies and influencing factors, which should be considered for regulating the applications of cold plasma technology in food.