Publication detail

Microwave Plasma Torch Generated in Argon for Small Berries Surface Treatment

BOGDANOV, T. TSONEV, I. MARINOVA, P. BENOVA, E. RUSANOV, K. RUSANOVA, M. ATANASSOV, I. KOZÁKOVÁ, Z. KRČMA, F.

Original Title

Microwave Plasma Torch Generated in Argon for Small Berries Surface Treatment

English Title

Microwave Plasma Torch Generated in Argon for Small Berries Surface Treatment

Type

journal article in Web of Science

Language

en

Original Abstract

Demand for food quality and extended freshness without the use of harmful chemicals has become a major topic over the last decade. New technologies are using UV light, strong electric field, ozone and other reactive agents to decontaminate food surfaces. The low-power non-equilibrium (cold) atmospheric pressure operating plasmas effectively combines all the qualities mentioned above and thus, due to their synergetic influence, promising results in fruit surface decontamination can be obtained. The present paper focuses on the applicability of the recently developed microwave surface wave sustained plasma torch for the treatment of selected small fruit. Optical emission spectroscopy is used for the determination of plasma active particles (radicals, UV light) and plasma parameters during the fruit treatment. The infrared camera images confirm low and fully applicable heating of the treated surface that ensures no fruit quality changes. The detailed study shows that the efficiency of the microbial decontamination of selected fruits naturally contaminated by microorganisms is strongly dependent on the fruit surface shape. The decontamination of the rough strawberry surface seems inefficient using the current configuration, but for smooth berries promising results were obtained. Finally, antioxidant activity measurements demonstrate no changes due to plasma treatment. The results confirm that the MW surface wave sustained discharge is applicable to fruit surface decontamination.

English abstract

Demand for food quality and extended freshness without the use of harmful chemicals has become a major topic over the last decade. New technologies are using UV light, strong electric field, ozone and other reactive agents to decontaminate food surfaces. The low-power non-equilibrium (cold) atmospheric pressure operating plasmas effectively combines all the qualities mentioned above and thus, due to their synergetic influence, promising results in fruit surface decontamination can be obtained. The present paper focuses on the applicability of the recently developed microwave surface wave sustained plasma torch for the treatment of selected small fruit. Optical emission spectroscopy is used for the determination of plasma active particles (radicals, UV light) and plasma parameters during the fruit treatment. The infrared camera images confirm low and fully applicable heating of the treated surface that ensures no fruit quality changes. The detailed study shows that the efficiency of the microbial decontamination of selected fruits naturally contaminated by microorganisms is strongly dependent on the fruit surface shape. The decontamination of the rough strawberry surface seems inefficient using the current configuration, but for smooth berries promising results were obtained. Finally, antioxidant activity measurements demonstrate no changes due to plasma treatment. The results confirm that the MW surface wave sustained discharge is applicable to fruit surface decontamination.

Keywords

microwave discharge; surface wave sustained discharge; atmospheric pressure plasma torch; low-temperature plasma; plasma diagnostics; active particles’ distribution; biomedical plasma applications; food treatment and sterilization

Released

10.10.2018

Publisher

MDPI

Pages from

1870-1

Pages to

1870-13

Pages count

13

URL

Full text in the Digital Library

BibTex


@article{BUT150453,
  author="Todor {Bogdanov} and Ivan {Tsonev} and Plamena {Marinova} and Evgenia {Benova} and Krasimir {Rusanov} and Mila {Rusanova} and Ivan {Atanassov} and Zdenka {Kozáková} and František {Krčma}",
  title="Microwave Plasma Torch Generated in Argon for Small Berries Surface Treatment",
  annote="Demand for food quality and extended freshness without the use of harmful chemicals has become a major topic over the last decade. New technologies are using UV light, strong electric field, ozone and other reactive agents to decontaminate food surfaces. The low-power non-equilibrium (cold) atmospheric pressure operating plasmas effectively combines all the qualities mentioned above and thus, due to their synergetic influence, promising results in fruit surface decontamination can be obtained. The present paper focuses on the applicability of the recently developed microwave surface wave sustained plasma torch for the treatment of selected small fruit. Optical emission spectroscopy is used for the determination of plasma active particles (radicals, UV light) and plasma parameters during the fruit treatment. The infrared camera images confirm low and fully applicable heating of the treated surface that ensures no fruit quality changes. The detailed study shows that the efficiency of the microbial decontamination of selected fruits naturally contaminated by microorganisms is strongly dependent on the fruit surface shape. The decontamination of the rough strawberry surface seems inefficient using the current configuration, but for smooth berries promising results were obtained. Finally, antioxidant activity measurements demonstrate no changes due to plasma treatment. The results confirm that the MW surface wave sustained discharge is applicable to fruit surface decontamination.",
  address="MDPI",
  chapter="150453",
  doi="10.3390/app8101870",
  howpublished="online",
  institution="MDPI",
  number="10",
  volume="8",
  year="2018",
  month="october",
  pages="1870-1--1870-13",
  publisher="MDPI",
  type="journal article in Web of Science"
}