Nonthermal Plasma Technology for Food and Food Products

This new volume explores the techniques and methods of processing food products without subjecting them to heat treatment, using the promising cutting-edge technology of cold plasma for food preservation and maintenance of food safety. Cold plasma technology in the food industry is increasingly being adopted for its effective decontamination of food from foodborne pathogens and for its ability for enhanced pest mitigation in stored products. Nonthermal Plasma Technology for Food and Food Products reports on the various applications and advances in cold plasma technology in food processing. It begins with an introduction and a review of the principles of cold plasma technology, also discussing the design and generation of cold plasma along with the interaction with food molecules. It covers cold plasma applications in agri-food systems such as in solid foods, liquid foods, and food packaging. Further, it presents the effects of cold plasma on starch modification, food surface modification, and its influence on toxin reduction. This book reports on recent advancements and research being conducted to deal with simulation, modeling, and emerging other combination technologies as well. A chapter also reports on adopting cold plasma for spaceflight-grown produce. The limitations and toxicology possibilities of plasma treatment is also addressed, as are the challenges and future potential. This volume will be a valuable resource on cold plasma processing of food, providing a look at this promising technology from different perspectives. This book will be of interest to a wide range of practitioners, researchers, industry professionals, and faculty and students specializing in the areas of food process engineering, food science and technology, food safety and quality assurance.