Akademik Veri Yönetim Sistemi
Food and Environment Safety, cilt.21, sa.4, ss.321-332, 2022 (Hakemli Dergi)
The studies on cold plasma, a non-thermal food processing technology, have been recently focused on extending the shelf life of foods and controlling pathogenic microorganisms since its antimicrobial activities were recognized. Atmospheric pressure cold plasma is a cost-effective and user-friendly technique since it does not require a vacuum environment and apparatus. In this study, a new device that produces atmospheric pressure cold plasma in large volumes has been designed and produced to treat various types and properties of food. The system can operate at three different modes, producing direct (Device mode-I) and indirect (Device mode-II) Volume Dielectric Barrier Discharge (VDBD) and Surface Dielectric Barrier Discharge (SDBD) plasma (Device mode-III). The system can be operated consecutively without any problems. The cold plasmas produced in three differentmodes were applied to different food types, and the foods were examined whether cold plasmas caused a noticeable change in sensory properties. The reactions caused by the system under different operating conditions were measured by optical emission spectroscopy, and the chemical interactions that the foods might be exposed to during plasma treatment were determined. The types of plasma particles that can be effective in food-plasma applications were discussed. The sensory analysis results showed that various foods such as chicken, fish, apple, and milk could be treated with atmospheric pressure cold plasma without causing significant changes in their sensory properties.