A review on recent advances in cold plasma technology for the food industry: Current applications and future trends
2018-01-10
org.kosen.entty.User@1e163862
최창순(foodsafety1)
행사&학회소개
1. Introduction
2. Fundamentals of cold plasma technology
2.1. Plasma chemistry and sources
2.1.1. Plasma generated at atmospheric pressure
2.1.2. Plasma generated at reduced pressure
2.2. Factors influencing the efficiency of cold plasma
2.2.1. Processing variables
2.2.2. Intrinsic attributes
2.2.3. Milieu factors
2.3. Methods for augmenting plasma efficiency
2.3.1. Modified atmosphere
2.3.2. Chemical augmentation
2.3.3. Magnetic field
3. Current applications of cold plasma in food processing
3.1. Microbial decontamination of food products
3.2. Modification of the functionality of food materials
3.2.1. Food components
3.2.2. Grains and derivative products
3.3. Degradation of agrochemical residues
3.4. Food packaging material processing
4. Future application trends of cold plasma in the food industry
4.1. Hydrogenation of edible oils (trans-free)
4.2. Mitigation of food allergens and anti-nutritional factors
4.3. Modification of seed germination performance
4.4. Effluent and waste water management
5. Safety consideration and limitations of cold plasma
6. Conclusions
2. Fundamentals of cold plasma technology
2.1. Plasma chemistry and sources
2.1.1. Plasma generated at atmospheric pressure
2.1.2. Plasma generated at reduced pressure
2.2. Factors influencing the efficiency of cold plasma
2.2.1. Processing variables
2.2.2. Intrinsic attributes
2.2.3. Milieu factors
2.3. Methods for augmenting plasma efficiency
2.3.1. Modified atmosphere
2.3.2. Chemical augmentation
2.3.3. Magnetic field
3. Current applications of cold plasma in food processing
3.1. Microbial decontamination of food products
3.2. Modification of the functionality of food materials
3.2.1. Food components
3.2.2. Grains and derivative products
3.3. Degradation of agrochemical residues
3.4. Food packaging material processing
4. Future application trends of cold plasma in the food industry
4.1. Hydrogenation of edible oils (trans-free)
4.2. Mitigation of food allergens and anti-nutritional factors
4.3. Modification of seed germination performance
4.4. Effluent and waste water management
5. Safety consideration and limitations of cold plasma
6. Conclusions
보고서작성신청
식품안전분야에서 주목받고 있는 콜드플라즈마 기술과 관련한 최신동향에 대한 총설논문으로 식품분야 연구자들에게 유용한 정보를 제공하고 있음.