Very useful

1. Cold Plasma Technology
-Presentation by Samreen Ayaz, Btech 6th
semester
Submitted to Er. Jinku Bora

2. What is Cold Plasma Technology?
 Cold plasma is a novel nonthermal food processing
technology that uses energetic, reactive gases to
inactivate contaminating microbes on meats,
poultry, fruits, and vegetables.
 This flexible sanitizing method uses electricity and a
carrier gas, such as air, oxygen, nitrogen, or helium;
antimicrobial chemical agents are not required.
 The primary modes of action are due to UV light
and reactive chemical products of the cold plasma
ionization process.

3. •.
PRINCIPLE
When a material is subject to continuous
energy, its state changes from solid to
liquid and further to gas. When the gas is
subjected to further energy, the gas gets
ionized and forms free electrons and ions
breaking away from their orbitals.

5. Application of Cold Plasma

6. Challenges and trends in Cold Plasma
1. Food Security: Non Thermal Processing
technology is developed for sustainable food-
consumption pattern and global food security.
It protects the food crops or food products
from decay or pests.
2. Food Safety: It reduce the microbiological
safety risks of food products. It maintains the
quality characteristics with the combined goal
of shelf life extensions.

7. 3. Minimal processing: Non thermal
processing technologies for food preservation,
have the potential to address the demands of
the consumers. It delivers the high quality
processed foods with an extended shelf life.
4. Consumer and Regulatory acceptance:
Depends upon the information and extent on
public perceptions of the associated risks.

8. Applications of Cold Plasma in Food
Processing
1.Effect of Cold Plasma on Microbial Cell
The effect of plasma treatment on microbial cells
is mainly due to the plasma ions and cell
interactions.
The effect of plasma is highly dependent on the
presence of water, highest effect was observed in
moist organism compared to lowest in dry
organism.

9. 2. Microorganism inactivation
 Cold plasma act as a chlorine replacer during
washing for decontaminate fruits, vegetables
and leafy vegetables.
 Action of charged particles along with reactive
species in cold plasma damages cell membrane
and causes denaturation of DNA and chemical
bonds which results in an antimicrobial effect on
the cell.

10. 3. Effect on physico-chemical and
antioxidant properties
The qualitative parameters such as soluble solid
content, titratable acidity, dry matter and color
change during storage.
 During the period of storage, there is an
increase in dry matter and decrease in soluble
solid content of plasma treated samples.

11. 4. Effect on Packaging
 The plasma technology is offering high potential
in food packaging as it enhances the adhesion
properties, polymerization and helps in good
printability.
 The technology includes physical, chemical and
biological actions, changes the interaction
between a product, packaging material and even
the headspace inside the package to get a desired
outcome.

12. Treatments of Cold Plasma
on Food Products
1.Cold Plasma treatment on Kiwi fruits
Influence the quality maintenance of the
product by improving color retention and
reducing the darken area.
It does not induced any textural changes.
 No significant changes in antioxidant activity
and antioxidant content.
It extends the storage life of fresh cut kiwi fruit.
 Shelf life extension of kiwi fruit is one week.

13. 2.Cold Plasma treatment on Orange
These technologies are capable to increase the
shelf life of orange juice without changing its
aroma and taste,problem when an orange juice
is pasteurized.
The cold plasma treatment showed to be the
best option to treat orange juice aiming to
preserve its natural aroma and taste.

14. Advantages
1. It is a novel, ultra-fast sterilization /preservation
process (sterilization takes place in few minutes).
2. It doesn’t affect nutrients and vitamins within
foods.
3. It is possible to inactivate all types of pathogens.
4. Low running cost (cost of natural gas and
electricity).
5. It has minimal heat affected zone. 6. It’s welding
speed is high.

15. Disadvantages
1. Important aspects of this technology is still
immature.
2. High investment.
3. Variety and complexity of the necessary
equipment.
4. Not durable or flexible at any time.
5. Increase in oxidation of lipids, reduction in
color, decrease in firmness of fruits, and
increase in acidity.

16. THANK YOU
SOURCE
https://scholar.google.co.in/scholar?q=cold+plasm
a+technology+of+fruit+juices+ppt&hl=en&as_sdt=
0&as_vis=1&oi=scholart
https://blog.sathguru.com/food-and-retail/cold-
plasma-technology-a-novel-non-thermal-
technology-with-multi-faceted-
applications/#:~:text=Cold%20Plasma%20Technol
ogy%20and%20Principle&text=When%20a%20mat
erial%20is%20subject,breaking%20away%20from
%20their%20orbitals.