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Cold Plasma in Food and Agriculture

Cold Plasma in Food and Agriculture
Fundamentals and Applications

by NN Misra,Oliver Schlüter,PJ Cullen

  • Publisher : Academic Press
  • Release : 2016-07-15
  • Pages : 380
  • ISBN : 012801489X
  • Language : En, Es, Fr & De
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Cold Plasma in Food and Agriculture: Fundamentals and Applications is an essential reference offering a broad perspective on a new, exciting, and growing field for the food industry. Written for researchers, industry personnel, and students interested in nonthermal food technology, this reference will lay the groundwork of plasma physics, chemistry, and technology, and their biological applications. Food scientists and food engineers interested in understanding the theory and application of nonthermal plasma for food will find this book valuable because it provides a roadmap for future developments in this emerging field. This reference is also useful for biologists, chemists, and physicists who wish to understand the fundamentals of plasma physics, chemistry, and technology and their biological interactions through applying novel plasma sources to food and other sensitive biomaterials. Examines the topic of cold plasma technology for food applications Demonstrates state-of-the-art developments in plasma technology and potential solutions to improve food safety and quality Presents a solid introduction for readers on the topics of plasma physics and chemistry that are required to understand biological applications for foods Serves as a roadmap for future developments for food scientists, food engineers, and biologists, chemists, and physicists working in this emerging field

Applications of Cold Plasma in Food Safety

Applications of Cold Plasma in Food Safety
A Book

by Tian Ding

  • Publisher : Springer Nature
  • Release : 2022
  • Pages : 129
  • ISBN : 9811618275
  • Language : En, Es, Fr & De
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Novel Strategies to Improve Shelf-Life and Quality of Foods

Novel Strategies to Improve Shelf-Life and Quality of Foods
A Book

by Santosh K. Mishra,Megh R. Goyal

  • Publisher : CRC Press
  • Release : 2020-11-25
  • Pages : 320
  • ISBN : 1000765148
  • Language : En, Es, Fr & De
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This volume focuses on food preservation prior to distribution and sale, which is a major challenge in the tropical climates of most developing nations. In order to assure that food products are safe for human consumption, due importance must be given to the quality and safety aspects of production, processing, and distribution. This volume provides an informative overview of recent research on the therapeutic potential of various new and natural compounds along with novel technologies for enhanced shelf-life longevity and food safety. It also looks at the antimicrobial constituents of different sources and the history of their use as biopreservatives. It includes scientific evaluations of their use as alternative or potential biopreservatives. Focusing on real-life applications in consumer and food products, the book is divided into three parts, covering health and quality aspects of food preservation, applications of novel biomolecules for quality and safety of foods, and novel research techniques in food biopreservation.

Sustainable Food Processing and Engineering Challenges

Sustainable Food Processing and Engineering Challenges
A Book

by Charis Michel Galanakis

  • Publisher : Academic Press
  • Release : 2021-03-16
  • Pages : 394
  • ISBN : 012822715X
  • Language : En, Es, Fr & De
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Sustainability is becoming a major item for the food industry around the world, as resources become more restricted and demand grows. Food processing ensures that the resources required producing raw food materials and ingredients for food manufacturing are used most efficiently. Responding to the goals of sustainability requires the maximum utilization of all raw materials produced and integration of activities throughout all the production-to-consumption stages. To maximize the conversion of raw materials into consumer products, food engineering and food processing challenges should be met. Sustainable Food Processing and Engineering Challenges covers the most trend topics and challenges of sustainable food processing and food engineering, giving emphasis in engineering packaging for a sustainable food chain, food processing technologies, Industry 4.0 applied to food, food digestion engineering, sustainable alternative food processing technologies, physico-chemical aspects of food, cold plasma technology, refrigeration climate control, non-thermal pasteurisation and sterilization, nanotechnology and alternative processes requiring less resources, sustainable innovation in food product design etc. Edited by a multiple team of experts, the book is aimed at food engineers who are seeking to improve efficiency of production systems and also researchers, specialists, chemical engineers and professionals working in food processing. Covers the most trend topics and challenges of sustainable food processing and food engineering Brings developments in methods to reduce the carbon footprint of the food system Explores emerging topics such as Industry 4.0 applied to food and Food digestion engineering

Innovative Food Processing Technologies

Innovative Food Processing Technologies
A Comprehensive Review

by Anonim

  • Publisher : Elsevier
  • Release : 2020-08-18
  • Pages : 2480
  • ISBN : 0128157828
  • Language : En, Es, Fr & De
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Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.

Non-Thermal Processing Technologies for the Grain Industry

Non-Thermal Processing Technologies for the Grain Industry
A Book

by M. Selvamuthukumaran

  • Publisher : CRC Press
  • Release : 2021-08-19
  • Pages : 304
  • ISBN : 1000412334
  • Language : En, Es, Fr & De
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Food can rapidly spoil due to growth of microorganisms, and traditional methods of food preservation such as drying, canning, salting, curing, and chemical preservation can affect the quality of the food. Nowadays, various non-thermal processing techniques can be employed in grain processing industries to combat this. They include pulsed electric field processing, high pressure processing, ultrasonic processing, cold plasma processing, and more. Such techniques will satisfy consumer demand for delivering wholesome food products to the market. Non-Thermal Processing Technologies for the Grain Industry addresses these many new non-thermal food processing techniques that are used during grain processing and minimize microbial contamination and spoilage. Key Features: Explains the mechanism involved in application of cold plasma techniques for grain processing, and its strategy for inactivation of microbes by using this technique Deals with the effect of incorporation of electric pulses on quality aspects of various grain based beverage products. Details the innovative high pressure processing techniques used for extraction of antioxidant from food grains Explores the safety issues and applications of non-thermal food processing techniques This book will benefit food scientists, food process engineers, academicians, students, as well as anyone else in the food industry by providing in-depth knowledge and emerging trends about non-thermal processing techniques in various grain-based food processing industries.

Sustainable Production Technology in Food

Sustainable Production Technology in Food
A Book

by Jose M. Lorenzo,Paulo E.S. Munekata,Francisco J. Barba

  • Publisher : Academic Press
  • Release : 2021-08-16
  • Pages : 234
  • ISBN : 012823220X
  • Language : En, Es, Fr & De
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Sustainable Production Technology in Food explores several important scientific and practical aspects related to sustainable technologies in food production in both the farm and industry contexts. The book contains 18 chapters that describe the current scenario of technological advances within the food production system, focusing on the context of sustainability and offering future perspectives for the sustainable production of food. Presents a comprehensive discussion around the multidisciplinary aspects of technological advances for sustainable food production Addresses the current relationship between food production and sustainability Closes the gap between the recent technological advances in sustainability by focusing on the food production system

Microbial Decontamination by Novel Technologies – Mechanisms and Application Concepts

Microbial Decontamination by Novel Technologies – Mechanisms and Application Concepts
A Book

by Alexander Mathys,Kai Reineke,Henry Jäger

  • Publisher : Frontiers Media SA
  • Release : 2019-09-26
  • Pages : 116
  • ISBN : 2889630331
  • Language : En, Es, Fr & De
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Food Chemistry

Food Chemistry
The Role of Additives, Preservatives and Adulteration

by Mousumi Sen

  • Publisher : John Wiley & Sons
  • Release : 2022-02-02
  • Pages : 496
  • ISBN : 1119791618
  • Language : En, Es, Fr & De
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FOOD CHEMISTRY A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food. Food Chemistry: The Role of Additives, Preservatives and Adulteration is designed to present basic information on the composition of foods and the chemical and physical changes that their characteristics undergo during processing, storage, and handling. Details concerning recent developments and insights into the future of food chemical risk analysis are presented, along with topics such as food chemistry, the role of additives, preservatives, and food adulteration, food safety objectives, risk assessment, quality assurance, and control. Moreover, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection are covered, as well as sensor technology, environmental control, and safety. The book also presents detailed information about the chemistry of each major class of food additive and their multiple functionalities. In addition, numerous recent findings are covered, along with an explanation of how their quality is ascertained and consumer safety ensured. Audience The core audience of this book include food technologists, food chemists, biochemists, biotechnologists, food, and beverage technologists, and nanoscientists working in the field of food chemistry, food technology, and food and nanoscience. In addition, R&D experts, researchers in academia and industry working in food science/safety, and process engineers in industries will find this book extremely valuable.

Industrial and Technological Applications of Power Electronics Systems

Industrial and Technological Applications of Power Electronics Systems
A Book

by Ryszard Strzelecki,Galina Demidova,Dmitri Vinnikov

  • Publisher : MDPI
  • Release : 2021-09-02
  • Pages : 384
  • ISBN : 3036508228
  • Language : En, Es, Fr & De
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The Special Issue "Industrial and Technological Applications of Power Electronics Systems" focuses on: - new strategies of control for electric machines, including sensorless control and fault diagnosis; - existing and emerging industrial applications of GaN and SiC-based converters; - modern methods for electromagnetic compatibility. The book covers topics such as control systems, fault diagnosis, converters, inverters, and electromagnetic interference in power electronics systems. The Special Issue includes 19 scientific papers by industry experts and worldwide professors in the area of electrical engineering.

Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security

Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security
A Book

by Management Association, Information Resources

  • Publisher : IGI Global
  • Release : 2020-09-17
  • Pages : 1318
  • ISBN : 1799853551
  • Language : En, Es, Fr & De
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The world population is expected to increase exponentially within the next decade, which means that the food demand will increase and so will waste production. The increasing demand for food as well as changes in consumption habits have led to the greater availability and variety of food with a longer shelf life. However, there is a need for effective food waste management and food preservation as wasted food leads to overutilization of water and fossil fuels and increasing greenhouse gas emissions from the degradation of food. The Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security explores methods for reducing waste and cutting food loss in order to help the environment and support local communities as well as solve issues including that of land space. It also provides vital research on the development of plant-based foods, meat-alternative diets, and nutritional outcomes. Highlighting a range of topics such as agricultural production, food supply chains, and sustainable diets, this publication is an ideal reference source for policymakers, sustainable developers, politicians, ecologists, environmentalists, corporate executives, farmers, and academicians seeking current research on food and nutrition security.

Food Safety Engineering

Food Safety Engineering
A Book

by Ali Demirci,Hao Feng,Kathiravan Krishnamurthy

  • Publisher : Springer Nature
  • Release : 2020-05-28
  • Pages : 760
  • ISBN : 3030426602
  • Language : En, Es, Fr & De
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Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a singular source containing all of the needed information required to understand this rapidly advancing topic. The text lays a solid foundation for solving microbial food safety problems, developing advanced thermal and non-thermal technologies, designing food safety preventive control processes and sustainable operation of the food safety preventive control processes. The first section of chapters presents a comprehensive overview of food microbiology from foodborne pathogens to detection methods. The next section focuses on preventative practices, detailing all of the major manufacturing processes assuring the safety of foods including Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Hazard Analysis and Risk-Based Preventive Controls (HARPC), food traceability, and recalls. Further sections provide insights into plant layout and equipment design, and maintenance. Modeling and process design are covered in depth. Conventional and novel preventive controls for food safety include the current and emerging food processing technologies. Further sections focus on such important aspects as aseptic packaging and post-packaging technologies. With its comprehensive scope of up-to-date technologies and manufacturing processes, this is a useful and first-of-its kind text for the next generation food safety engineering professionals.

Food Processing

Food Processing
Advances in Thermal and Non-Thermal Technologies, Two Volume Set

by Kshirod Kumar Dash,Sourav Chakraborty

  • Publisher : CRC Press
  • Release : 2021-08-09
  • Pages : 568
  • ISBN : 1000377695
  • Language : En, Es, Fr & De
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Advances in thermal and non-thermal food processing aims to discuss emerging trends based on the future scope and challenges and to explain uncertain challenges in food processing. In thermal processing different operations in food engineering namely advance drying methods, evaporation, extrusion cooking, different extraction techniques, crystallizations are covered in terms food engineering and process modeling aspect. For non-thermal processing, high pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light technology, osmotic dehydration and so forth are discussed. Relevant mathematical modeling and numerical simulations has been included in every chapter. Features: Presents engineering focus on thermal and non-thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry information/examples. Describes advances in drying, evaporation, blanching, crystallization and ohmic heating. Covers high-pressure processing, pulse electric field, pulse light technology, irradiation, and ultrasonic techniques. Includes mathematical modeling and numerical simulations. The book is aimed at graduate students, professionals in food engineering and food technology, biological systems engineering.

Plasma Technology in the Preservation and Cleaning of Cultural Heritage Objects

Plasma Technology in the Preservation and Cleaning of Cultural Heritage Objects
A Book

by Radko Tiňo,Katarína Vizárová,František Krčma,Milena Reháková,Viera Jančovičová,Zdenka Kozáková

  • Publisher : CRC Press
  • Release : 2021-02-19
  • Pages : 176
  • ISBN : 1000342212
  • Language : En, Es, Fr & De
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Scientists have long been looking for alternative methods for the cleaning of historical and cultural museum objects as conventional methods often fail to completely remove surface films, leaving contamination and surface residues behind. Low-temperature plasmas have recently been found to provide a new, efficient and durable approach that maintains the safety of both the materials and personnel. This book is the first to introduce the emerging use of low-temperature plasmas in the cleaning and decontamination of cultural heritage items. It provides a comprehensive exploration of the new possibilities of cleaning objects with plasma, before providing a practice guide to the individual cleaning methods and an overview of the technologies and conditions used in the different cleaning regimes. It is an ideal reference for researchers in plasma physics, in addition to professionals working in the field of historical and cultural conservation. Features: Provides a thorough overview of the cleaning potential of emerging plasma technologies in accessible language for professional restorers and conservators without a scientific background Includes the latest case studies from the field, which have not been published elsewhere yet Authored by a team of experts in the field

Encyclopedia of Agriculture and Food Systems

Encyclopedia of Agriculture and Food Systems
A Book

by Anonim

  • Publisher : Elsevier
  • Release : 2014-07-29
  • Pages : 464
  • ISBN : 0080931391
  • Language : En, Es, Fr & De
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Encyclopedia of Agriculture and Food Systems, Second Edition addresses important issues by examining topics of global agriculture and food systems that are key to understanding the challenges we face. Questions it addresses include: Will we be able to produce enough food to meet the increasing dietary needs and wants of the additional two billion people expected to inhabit our planet by 2050? Will we be able to meet the need for so much more food while simultaneously reducing adverse environmental effects of today’s agriculture practices? Will we be able to produce the additional food using less land and water than we use now? These are among the most important challenges that face our planet in the coming decades. The broad themes of food systems and people, agriculture and the environment, the science of agriculture, agricultural products, and agricultural production systems are covered in more than 200 separate chapters of this work. The book provides information that serves as the foundation for discussion of the food and environment challenges of the world. An international group of highly respected authors addresses these issues from a global perspective and provides the background, references, and linkages for further exploration of each of topics of this comprehensive work. Addresses important challenges of sustainability and efficiency from a global perspective. Takes a detailed look at the important issues affecting the agricultural and food industries today. Full colour throughout.

Encyclopedia of Biotechnology in Agriculture and Food

Encyclopedia of Biotechnology in Agriculture and Food
A Book

by Dennis R. Heldman,Dallas G. Hoover,Matthew B. Wheeler

  • Publisher : CRC Press
  • Release : 2010-07-21
  • Pages : 784
  • ISBN : 1351452487
  • Language : En, Es, Fr & De
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The Encyclopedia of Biotechnology in Agriculture and Food provides users with unprecedented access to nearly 200 entries that cover the entire food system, describing the concepts and processes that are used in the production of raw agricultural materials and food product manufacturing. So that users can locate the information they need quickly without having to flip through pages and pages of content, the encyclopedia avoids unnecessary complication by presenting information in short, accessible overviews. Addresses Environmental Issues & Sustainability in the Context of 21st Century Challenges Edited by a respected team of biotechnology experts, this unrivaled resource includes descriptions and interpretations of molecular biology research, including topics on the science associated with the cloning of animals, the genetic modification of plants, and the enhanced quality of foods. It discusses current and future applications of molecular biology, with contributions on disease resistance in animals, drought-resistant plants, and improved health of consumers via nutritionally enhanced foods. Uses Illustrations to Communicate Essential Concepts & Visually Enhance the Text This one-of-a-kind periodical examines regulation associated with biotechnology applications—with specific attention to genetically modified organisms—regulation differences in various countries, and biotechnology’s impact on the evolution of new applications. The encyclopedia also looks at how biotechnology is covered in the media, as well as the biotechnology/environment interface and consumer acceptance of the products of biotechnology. Rounding out its solid coverage, the encyclopedia discusses the benefits and concerns about biotechnology in the context of risk assessment, food security, and genetic diversity. ALSO AVAILABLE ONLINE This Taylor & Francis encyclopedia is also available through online subscription, offering a variety of extra benefits for both researchers, students, and librarians, including: Citation tracking and alerts Active reference linking Saved searches and marked lists HTML and PDF format options For more information, visit Taylor & Francis Online or contact us to inquire about subscription options and print/online combination packages. US: (Tel) 1.888.318.2367 / (E-mail) e-reference@taylorandfrancis.com International: (Tel) +44 (0) 20 7017 6062 / (E-mail) online.sales@tandf.co.uk Dennis R. Heldman speaks about his work on the CRC Press YouTube Channel.

Plasma Agriculture

Plasma Agriculture
Oxygen Plasma Effects on Garlic

by Matej Holc,Ita Junkar,Miran Mozetič

  • Publisher : Cambridge Scholars Publishing
  • Release : 2020-10-06
  • Pages : 198
  • ISBN : 1527560473
  • Language : En, Es, Fr & De
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Garlic is popular, versatile, and tasty. The Allium crop is beloved worldwide as a food, spice and herbal remedy, but is also widely researched and used in disciplines ranging from medicine to farming. However, what if the growth and yield of garlic could be influenced simply by physically treating its cloves? This is the principle behind plasma agriculture, an emerging field of science which introduces physical concepts to agricultural practice. Here, seeds or other plant materials are briefly exposed to gas plasma, which alters the surface properties, stimulates the growth and strengthens the plant. This book takes an in-depth look at the physics of low-pressure oxygen plasma and shows how the plasma reactive species affect the treated surface. It uses garlic as a model organism to explain the main principles underlying plasma agriculture. The most immediate effects of plasma on the garlic clove are physico-chemical, followed by biological responses that range from sprout and root growth stimulation to yield increase. As it connects results of plasma characterization to garlic plant responses, this book will appeal to plasma scientists, as well as those interested in experimental botany and agriculture. It provides insights into the current understanding of plasma agriculture and encourages further steps in exploring the effects and benefits of this unique approach.

Non-thermal Technologies

Non-thermal Technologies
A Book

by Fabiano Andre Narciso Fernandes,Antonio Morata,Sueli Rodrigues

  • Publisher : Frontiers Media SA
  • Release : 2021-11-15
  • Pages : 129
  • ISBN : 288971635X
  • Language : En, Es, Fr & De
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Antonio Morata holds patents in wine technology specifically related to aging on lees, grape skin separation and brettanomyces analysis. All other Topic Editors declare no competing interests with regard to the Research Topic subject.

Sustainable Food Systems from Agriculture to Industry

Sustainable Food Systems from Agriculture to Industry
Improving Production and Processing

by Charis Michel Galanakis

  • Publisher : Academic Press
  • Release : 2018-01-02
  • Pages : 442
  • ISBN : 0128119616
  • Language : En, Es, Fr & De
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Sustainable Food Systems from Agriculture to Industry: Improving Production and Processing addresses the principle that food supply needs of the present must be met without compromising the ability of future generations to meet their needs. Responding to sustainability goals requires maximum utilization of all raw materials produced and integration of activities throughout all production-to-consumption stages. This book covers production stage activities to reduce postharvest losses and increase use of by-products streams (waste), food manufacturing and beyond, presenting insights to ensure energy, water and other resources are used efficiently and environmental impacts are minimized. The book presents the latest research and advancements in efficient, cost-effective, and environmentally friendly food production and ways they can be implemented within the food industry. Filling the knowledge gap between understanding and applying these advancements, this team of expert authors from around the globe offer both academic and industry perspectives and a real-world view of the challenges and potential solutions that exist for feeding the world in the future. The book will guide industry professionals and researchers in ways to improve the efficiency and sustainability of food systems. Addresses why food waste recovery improves sustainability of food systems, how these issues can be adapted by the food industry, and the role of policy making in ensuring sustainable food production Describes in detail the latest understanding of food processing, food production and waste reduction issues Includes emerging topics, such as sustainable organic food production and computer aided process engineering Analyzes the potential and sustainability of already commercialized processes and products

Advances in Cold Plasma Applications for Food Safety and Preservation

Advances in Cold Plasma Applications for Food Safety and Preservation
A Book

by Daniela Bermudez-Aguirre

  • Publisher : Academic Press
  • Release : 2019-10-12
  • Pages : 410
  • ISBN : 0128149221
  • Language : En, Es, Fr & De
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Cold plasma is one of the newest technologies tested for food preservation. In the last decade, this novel approach has shown promising results as a disinfectant of food products and packaging materials. Cold plasma is also affordable, waterless, waste-free, and leaves no chemical residue on the product. This exciting new technology is covered thoroughly in Advances in Cold Plasma Applications for Food Preservation. The book presents the basic principles of cold plasma, examples of food products disinfected by cold plasma, and the challenges of using cold plasma to maximize microbial and spore inactivation. Some chapters are devoted to specific applications of the technology, such as the use of cold plasma for space missions. Insights about the required regulations for this technology are also discussed. Written and edited by experts in the field, Advances in Cold Plasma Applications for Food Preservation is aimed at academic researchers, food scientists, and government officials working on disinfection of food products. Covers the basic principles of cold plasma Presents novel information and updated results in microbial, spore, and enzyme inactivation in different food products Explores the use of cold plasma in disinfection of food products, including packaged food and food packaging materials and discuss how some food components are modified Includes the description of some of the current equipment devices and the requirements to design specific food processing systems Investigates specific uses of cold plasma in some applications such as space food Details current regulatory status of cold plasma for food applications