Degradation of benzo[a]pyrene on glass slides and in food samples by low-pressure cold plasma.
作者： Taehoon Lee , Pradeep Puligundla , Chulkyoon Mok
DOI: 10.1016/J.FOODCHEM.2019.01.210
关键词:
摘要: Abstract Benzo[a]pyrene (BaP), a carcinogenic polycyclic aromatic hydrocarbon, is ubiquitous in nature, including smoked and grilled meats. BaP degradation has attracted attention due to its recalcitrant chemical nature. In this study, low-pressure cold plasma (LPCP) was used degrade on glass slides food materials. LPCP discharges were generated using different working gases (air, N2, O2), at chamber pressures (0.1–5.0 Torr), with powers (72–168 W). Optimal observed upon treatment air as gas (LPAP) 1.0 Torr pressure 168 W power. Under condition, initial concentration reduced maximally by 82.7% 30 min. The kinetics of well fitted Weibull tail model compared others. materials (roasted sesame perilla seeds), the average levels ranged between 40 46% following LPAP for
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