LOW-TEMPERATURE ATMOSPHERIC-PRESSURE PLASMA IN MICROBIAL DECONTAMINATION AND MEAT TECHNOLOGY. A REVIEW
The development of plasma technology is associated with the unique features of non-equilibrium low-temperature plasma: high electron energy and high concentration of chemically active excited and charged particles at low gas temperature, which allows to process thermolabile materials and biological...
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| Format: | Article |
| Language: | English |
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The V.M. Gorbatov All-Russian Meat Research Institute
2019-04-01
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| Series: | Теория и практика переработки мяса |
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| Online Access: | https://www.meatjournal.ru/jour/article/view/111 |
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| author | Natalia A. Gorbunova |
| author_facet | Natalia A. Gorbunova |
| author_sort | Natalia A. Gorbunova |
| collection | DOAJ |
| description | The development of plasma technology is associated with the unique features of non-equilibrium low-temperature plasma: high electron energy and high concentration of chemically active excited and charged particles at low gas temperature, which allows to process thermolabile materials and biological objects in gentle conditions when high temperatures are not required. The biological effects of low-temperature plasma exposure are considered. It was established that during plasma treatment, a combined effect on cells and tissues of living systems from UV radiation, ions and chemically active particles occurs. Depending on the plasma type, the significance of each of the listed mechanisms for increasing the effectiveness of plasma treatment may vary. However, all these mechanisms interact with each other and have a synergistic effect. It was shown that the conducted studies confirm the ability of low-temperature plasma to inactivate pathogenic microorganisms upon contact with biological objects and foods. The results of the studies are presented, the purpose of which was to study the effect of plasma treatment on nitrite concentration in the water treated by this method and to assess the possibility of its use as a source of nitrite when curing meat products. |
| format | Article |
| id | doaj-art-e14981aa1e3f47659be63222460b7e8a |
| institution | DOAJ |
| issn | 2414-438X 2414-441X |
| language | English |
| publishDate | 2019-04-01 |
| publisher | The V.M. Gorbatov All-Russian Meat Research Institute |
| record_format | Article |
| series | Теория и практика переработки мяса |
| spelling | doaj-art-e14981aa1e3f47659be63222460b7e8a2025-08-20T03:21:23ZengThe V.M. Gorbatov All-Russian Meat Research InstituteТеория и практика переработки мяса2414-438X2414-441X2019-04-0141212910.21323/2414-438X-2019-4-1-21-2990LOW-TEMPERATURE ATMOSPHERIC-PRESSURE PLASMA IN MICROBIAL DECONTAMINATION AND MEAT TECHNOLOGY. A REVIEWNatalia A. Gorbunova0V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesThe development of plasma technology is associated with the unique features of non-equilibrium low-temperature plasma: high electron energy and high concentration of chemically active excited and charged particles at low gas temperature, which allows to process thermolabile materials and biological objects in gentle conditions when high temperatures are not required. The biological effects of low-temperature plasma exposure are considered. It was established that during plasma treatment, a combined effect on cells and tissues of living systems from UV radiation, ions and chemically active particles occurs. Depending on the plasma type, the significance of each of the listed mechanisms for increasing the effectiveness of plasma treatment may vary. However, all these mechanisms interact with each other and have a synergistic effect. It was shown that the conducted studies confirm the ability of low-temperature plasma to inactivate pathogenic microorganisms upon contact with biological objects and foods. The results of the studies are presented, the purpose of which was to study the effect of plasma treatment on nitrite concentration in the water treated by this method and to assess the possibility of its use as a source of nitrite when curing meat products.https://www.meatjournal.ru/jour/article/view/111low-temperature plasmaplasma-based inactivationmicroorganismsmeat productsnitrite |
| spellingShingle | Natalia A. Gorbunova LOW-TEMPERATURE ATMOSPHERIC-PRESSURE PLASMA IN MICROBIAL DECONTAMINATION AND MEAT TECHNOLOGY. A REVIEW Теория и практика переработки мяса low-temperature plasma plasma-based inactivation microorganisms meat products nitrite |
| title | LOW-TEMPERATURE ATMOSPHERIC-PRESSURE PLASMA IN MICROBIAL DECONTAMINATION AND MEAT TECHNOLOGY. A REVIEW |
| title_full | LOW-TEMPERATURE ATMOSPHERIC-PRESSURE PLASMA IN MICROBIAL DECONTAMINATION AND MEAT TECHNOLOGY. A REVIEW |
| title_fullStr | LOW-TEMPERATURE ATMOSPHERIC-PRESSURE PLASMA IN MICROBIAL DECONTAMINATION AND MEAT TECHNOLOGY. A REVIEW |
| title_full_unstemmed | LOW-TEMPERATURE ATMOSPHERIC-PRESSURE PLASMA IN MICROBIAL DECONTAMINATION AND MEAT TECHNOLOGY. A REVIEW |
| title_short | LOW-TEMPERATURE ATMOSPHERIC-PRESSURE PLASMA IN MICROBIAL DECONTAMINATION AND MEAT TECHNOLOGY. A REVIEW |
| title_sort | low temperature atmospheric pressure plasma in microbial decontamination and meat technology a review |
| topic | low-temperature plasma plasma-based inactivation microorganisms meat products nitrite |
| url | https://www.meatjournal.ru/jour/article/view/111 |
| work_keys_str_mv | AT nataliaagorbunova lowtemperatureatmosphericpressureplasmainmicrobialdecontaminationandmeattechnologyareview |