DEVELOPMENT OF A NEW DEVICE FOR APPLYING ATMOSPHERIC PRESSURE COLD PLASMA ON FOODS

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