Naslov
Liquid-phase electrical discharge plasmas retain juice quality and inactivate pathogenic and spoilage microorganisms

Autori
Vukušić, Tomislava ; Herceg, Zoran ; Rogers, Shane ; Mededovic Thagard, Selma

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, ostalo

Skup
8th International Congress of Food Technologist, Biotechnologist and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 21.10.2014. - 24.10.2014

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
juice; plasma; sterilization; water

Sažetak
This work seeks to reduce food wastage caused by microbial spoilage through the development of an energy efficient and effective food sterilization technology applicable to the liquid foods manufacturing sector. We have developed an energy efficient plasma technology that can rapidly achieve 5-log or greater reduction of food spoilage organisms in water and fruit juices. The technology, which creates plasma directly in a liquid, sterilizes microorganisms by combinations of chemical (hydrogen peroxide and oxidative oxygenated species), physical (shockwaves and UV light) and electrical effects. Through the manipulation of plasma chemistry, we were able to reduce the treatment time for selected microorganisms from 30 minutes to ~ 50 seconds while achieving greater than 5-log reduction, and have noted differences in optimal plasma chemistries for different organisms of interest. Although no sensory measurements have been yet performed, preliminary experiments conducted in marasca sour cherry juice did not reveal adverse effects of the treatment on physical appearance or the aroma of the juice. Anthocyanins and phenols were not affected by 10 minutes of plasma treatment in cherry juice. The extent of sterilization appears to be determined by the plasma reactor design, input power, plasma electrode material, and electrode polarity. The mechanism of sterilization is also discussed.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA