An innovative strategy to rapidly inactivate 8.2-log Enterococcus faecalis in fresh pineapple juice using cold atmospheric plasma

Effect of an additional floating electrode on radio frequency cross-field atmospheric pressure plasma jet

Atmospheric pressure plasma jets with cross-field electrode configuration are a potential jet design for gases with high breakdown fields. This study focuses on the effect of an additional floating electrode on the cross-field plasma jet properties. Detailed experiments are done with the additional floating electrodes of different widths introduced below the ground electrode in a plasma jet with a cross-field electrode configuration. It is observed that in the presence of an additional floating electrode in the jet propagation path, less applied power is needed for the plasma jet to cross the nozzle and jet length increases. This threshold power, as well as the maximum jet length, depends on the electrode widths. A detailed analysis of charge dynamics in the presence of an additional floating electrode shows decrement in the net charge transferred radially to the external circuit through the ground electrode, and an increment in the net charge transferred axially. Increment in the optical emission intensity of reactive oxygen and nitrogen species, as well as the relative yield of ions like N[Formula: see text], O[Formula: see text], OH[Formula: see text], NO[Formula: see text], O[Formula: see text], and OH[Formula: see text] in the plasma plume, that are crucial for biomedical applications suggest an improvement in the reactivity of plasma plume in the presence of additional floating electrode.

Cold plasma technology: An insight on its disinfection efficiency of various food systems

Cold plasma technology is considered as one of the novel potential non-thermal techniques for food disinfection. The acceptability of any food product depends upon its physicochemical properties and shelf life. Recent studies have confirmed that plasma can effectively reduce the pathogenic microbes in various food systems. Further, there are reports that cold plasma showed minimal or no effect on the physicochemical and sensory properties of the foods owing to its low-temperature operation. The present review explores the recent reports on cold plasma technology emphasizing its disinfection efficacy on different food categories. Various researchers have demonstrated that plasma successfully reduced the microorganisms on cereals, milk, meat, fish and spices. Therefore, based on the current research, it can be suggested that cold plasma is an effective disinfectant technology for the inactivation of pathogenic microorganisms, and its non-thermal and environmentally friendly nature is an added advantage over traditional processing technologies.