Effects of assisted magnetic field to an atmospheric-pressure plasma jet on radical generation at the plasma-surface interface and bactericidal function

Magnetic field improves ozone production in an atmospheric pressure surface dielectric barrier discharge: understanding the physico-chemical mechanism behind low energy consumption

Herein, we studied the combined effects of the magnetic field and the alternating current driven air surface dielectric barrier discharge on ozone production, and found that a 0.13 T perpendicular magnetic field introduced into the discharge area significantly enhanced the ozone generation performance with a 36-108% increase in ozone number density and 24-80% increase in ozone yield depending on discharge voltage and frequency differences. To reveal the micro physico-chemical mechanism of the influence of a magnetic field and discharge parameters of discharge voltage and frequency on ozone generation, a plasma chemical reaction network involving electron collision-chain reactions was considered. The results show that these parameters jointly influence ozone generation by affecting electron collision reactions and chain chemical reactions by changing the mean electron energy and plasma gas temperature. In this study, both the experimental results and mechanism analysis suggested that an optimal discharge parameter for ozone generation is the magnetic field assisted, low frequency, high voltage (6.5 kHz, 6.5 kV) surface dielectric barrier discharge. These insights provide guidance for optimizing the discharge parameters of the magnetic field assisted discharge to increase ozone production and reduce energy consumption.

Recent trends and technological development in plasma as an emerging and promising technology for food biosystems

The rising need for wholesome, fresh, safe and “minimally-processed” foods has led to pioneering research activities in the emerging non-thermal technology of food processing. Cold plasma is such an innovative and promising technology that offers several potential applications in the food industry. It uses the highly reactive, energetic and charged gas molecules and species to decontaminate the food and package surfaces and preserve the foods without causing thermal damage to the nutritional and quality attributes of food. Cold plasma technology showed promising results about the inactivation of pathogens in the food industry without affecting the food quality. It is highly effective for surface decontamination of fruits and vegetables, but extensive research is required before its commercial utilization. Recent patents are focused on the applications of cold plasma in food processing and preservation. However, further studies are strongly needed to scale up this technology for future commercialization and understand plasma physics for getting better results and expand the applications and benefits. This review summarizes the emerging trends of cold plasma along with its recent applications in the food industry to extend shelf life and improve the quality of food. It also gives an overview of plasma generation and principles including mechanism of action. Further, the patents based on cold plasma technology have also been highlighted comprehensively for the first time.

Latest developments in nanofluid flow and heat transfer between parallel surfaces: A critical review

The enhancement of heat transfer between parallel surfaces, including parallel plates, parallel disks, and two concentric pipes, is vital because of their wide applications ranging from lubrication systems to water purification processes. Various techniques can be utilized to enhance heat transfer in such systems. Adding nanoparticles to the conventional working fluids is an effective solution that could remarkably enhance the heat transfer rate. No published review article focuses on the recent advances in nanofluid flow between parallel surfaces; therefore, the present paper aims to review the latest experimental and numerical studies on the flow and heat transfer of nanofluids (mixtures of nanoparticles and conventional working fluids) in such configurations. For the performance analysis of thermal systems composed of parallel surfaces and operating with nanofluids, it is necessary to know the physical phenomena and parameters that influence the flow and heat transfer characteristics in these systems. Significant results obtained from this review indicate that, in most cases, the heat transfer rate between parallel surfaces is enhanced with an increase in the Rayleigh number, the Reynolds number, the magnetic number, and Brownian motion. On the other hand, an increase in thermophoresis parameter, as well as flow parameters, including the Eckert number, buoyancy ratio, Hartmann number, and Lewis number, leads to heat transfer rate reduction.

Cold Plasma-Mediated Treatments for Shelf Life Extension of Fresh Produce: A Review of Recent Research Developments

Fresh produce, like fruits and vegetables, are important sources of nutrients and health-promoting compounds. However, incidences of foodborne outbreaks associated with fresh produce often occur; it is thus important to develop and expand decay-control technologies that can not only maintain the quality but can also control the biological hazards in postharvest, processing, and storage to extend their shelf life. It is under such a situation that plasma-mediated treatments have been developed as a novel nonthermal processing tool, offering many advantages and attracting much interest from researchers and the food industry. This review summarizes recent developments of cold plasma technology and associated activated water for shelf life extension of fresh produce. An overview of plasma generation and its physical-chemical properties as well as methods for improving plasma efficiency are first presented. Details of using the technology as a nonthermal agent in inhibiting spoilage and pathogenic microorganisms, inactivating enzymes, and modifying the barrier properties or imparting specific functionalities of packaging materials to extend shelf life of food produce are then reviewed, and the effects of cold plasma-mediated treatment on microstructure and quality attributes of fresh produce are discussed. Future prospects and research gaps of cold plasma are finally elucidated. The review shows that atmospheric plasma-mediated treatments in various gas mixtures can significantly inhibit microorganisms, inactive enzyme, and modify packaging materials, leading to shelf life extension of fresh produce. The quality attributes of treated produce are not compromised but improved. Therefore, plasma-mediated treatment has great potential and values for its application in the food industry.