Decontamination and Sensory Properties of Microbiologically Contaminated Fresh Fruits and Vegetables by Microwave Plasma Processed Air (PPA)

摘要: Currently used disinfection or sanitation methods for fresh fruits and vegetables lack antimicrobial effectiveness, but are high in costs, water consumption chemicals. One alternative could be to apply nonthermal plasma at atmospheric pressure the described issue. The experimental set-up implements microwave plasma, which generates processed air (PPA) containing manifold reactive nitrogen species-based chemical compounds. Five different produces were first contaminated with seven microorganisms e.g., bacteria, yeasts endospores followed by a treatment PPA. was ignited 7 s only. After post-plasma time of maximum 15 min PPA, reduction factors microbiological load greater than 6 log detected. Furthermore, sensory examinations showed only little influences texture, appearance odor. characteristics its generated cocktail compounds leads microbial inactivation on various specimens offers wide range possible applications. Practical Applications Nonthermal is nonthermal, nontoxic low-cost possibility inactivate produce surfaces. It dry wet environments allows food virtually every conceivable surface batch inline processes along whole value chain production, implemented as an ozone chlorine dioxide treatment.