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Plasma Activated Water for Fresh Food Disinfection.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Plasma Activated Water for Fresh Food Disinfection./
作者:	Perinban, Sellam.
面頁冊數:	1 online resource (211 pages)
附註:	Source: Dissertations Abstracts International, Volume: 84-05, Section: B.
Contained By:	Dissertations Abstracts International84-05B.
標題:	Plasma. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=30157933click for full text (PQDT)
ISBN:	9798352992753

Plasma Activated Water for Fresh Food Disinfection.
Perinban, Sellam.

Plasma Activated Water for Fresh Food Disinfection. - 1 online resource (211 pages)

Source: Dissertations Abstracts International, Volume: 84-05, Section: B.

Thesis (Ph.D.)--McGill University (Canada), 2022.

Includes bibliographical references

Fresh-cut fruits and vegetables consumption has increased globally in recent decades due to healthier food preferences and convenience. On the other hand, the foodborne outbreaks associated with fresh produce have also shown a raising trend globally. The conventional disinfectants such as chlorine and organic acids are used to reduce bacterial populations on fresh-cut fruits and vegetables. However, besides their potential toxicity, they have proved incapable of completely removing or inactivating microorganisms on fresh produce due to their variability in response and surface properties. In recent time Plasma Activated Water (PAW) has been explored for its suitability for fresh food disinfection. Though PAW has been reported to be an effective disinfectant against various food pathogenic microorganisms, information on its stability, process optimization and reactivity with food components is still largely unexplored.This thesis presents the design and development of a continuous flow dielectric barrier discharge PAW generation system and the evaluation of the produced PAW and its reactive species on fresh-cut food quality and shelf life. Accordingly, a DBD system was constructed, and the PAW characteristics were evaluated in terms of hydrogen peroxide concentration, ozone concentration, pH, and Escherichia coli disinfection efficiency. Further, the PAW process conditions were optimized for gas flow rate, water flow rate and treatment time. The treatment time had a significant positive correlation with the hydrogen peroxide concentration, ozone concentration, pH and the oxygen reactive species (ORP) of the produced PAW. The operating conditions of 104.6 ml/min water flow rate, 20 min treatment time and 4 slm gas flow rate were found as optimal for the maximum production of hydrogen peroxide and ozone in PAW.To assess the effect of PAW and its reactive species on food proteins, whey protein isolate was chosen as a model food system for proteins. Mild oxidation of whey protein isolate and an increase in its solubility was observed upon PAW treatment. Increase in the foaming properties was also observed after PAW treatment. The effectiveness of PAW as a disinfectant for fresh-cut produce washing was then evaluated using kale and spinach samples. Efficient disinfection of up to 6 log cfu/g of E. coli cells on both kale and spinach was observed after PAW treatment. However, degradation of chlorophyll and antioxidant properties of the leaf samples were observed at higher PAW activation times. Further, kale and spinach behaved differently in terms of antioxidant activity and membrane electrolytic leakage values upon PAW treatment due to the inherent differences in the cuticular layer and surface morphological characteristics of kale and spinach leaves.Finally, the ultimate application of PAW in enhancing the shelf life of fresh-cut produce was explored using fresh-cut apples. The PAW treated fresh-cut apple samples were stored under refrigerated condition for 12 days and the quality parameters and enzyme activity of the samples were assessed during storage. Significant reduction in the polyphenol oxidase activity of the samples was observed after PAW treatment. The results suggest that PAW could maintain the quality of the fresh-cut apples during storage for plasma activation times of 20 min and 30 min for up to 9 days of storage.

Electronic reproduction.
Ann Arbor, Mich. :
ProQuest,
2023

Mode of access: World Wide Web

ISBN: 9798352992753Subjects--Topical Terms:

877619
Plasma.
Index Terms--Genre/Form:

542853
Electronic books.

Plasma Activated Water for Fresh Food Disinfection.
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245 1 0 $a Plasma Activated Water for Fresh Food Disinfection.
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500 $a Source: Dissertations Abstracts International, Volume: 84-05, Section: B.
500 $a Advisor: Orsat, Valerie; Raghavan, G.S. Vijaya.
502 $a Thesis (Ph.D.)--McGill University (Canada), 2022.
504 $a Includes bibliographical references
520 $a Fresh-cut fruits and vegetables consumption has increased globally in recent decades due to healthier food preferences and convenience. On the other hand, the foodborne outbreaks associated with fresh produce have also shown a raising trend globally. The conventional disinfectants such as chlorine and organic acids are used to reduce bacterial populations on fresh-cut fruits and vegetables. However, besides their potential toxicity, they have proved incapable of completely removing or inactivating microorganisms on fresh produce due to their variability in response and surface properties. In recent time Plasma Activated Water (PAW) has been explored for its suitability for fresh food disinfection. Though PAW has been reported to be an effective disinfectant against various food pathogenic microorganisms, information on its stability, process optimization and reactivity with food components is still largely unexplored.This thesis presents the design and development of a continuous flow dielectric barrier discharge PAW generation system and the evaluation of the produced PAW and its reactive species on fresh-cut food quality and shelf life. Accordingly, a DBD system was constructed, and the PAW characteristics were evaluated in terms of hydrogen peroxide concentration, ozone concentration, pH, and Escherichia coli disinfection efficiency. Further, the PAW process conditions were optimized for gas flow rate, water flow rate and treatment time. The treatment time had a significant positive correlation with the hydrogen peroxide concentration, ozone concentration, pH and the oxygen reactive species (ORP) of the produced PAW. The operating conditions of 104.6 ml/min water flow rate, 20 min treatment time and 4 slm gas flow rate were found as optimal for the maximum production of hydrogen peroxide and ozone in PAW.To assess the effect of PAW and its reactive species on food proteins, whey protein isolate was chosen as a model food system for proteins. Mild oxidation of whey protein isolate and an increase in its solubility was observed upon PAW treatment. Increase in the foaming properties was also observed after PAW treatment. The effectiveness of PAW as a disinfectant for fresh-cut produce washing was then evaluated using kale and spinach samples. Efficient disinfection of up to 6 log cfu/g of E. coli cells on both kale and spinach was observed after PAW treatment. However, degradation of chlorophyll and antioxidant properties of the leaf samples were observed at higher PAW activation times. Further, kale and spinach behaved differently in terms of antioxidant activity and membrane electrolytic leakage values upon PAW treatment due to the inherent differences in the cuticular layer and surface morphological characteristics of kale and spinach leaves.Finally, the ultimate application of PAW in enhancing the shelf life of fresh-cut produce was explored using fresh-cut apples. The PAW treated fresh-cut apple samples were stored under refrigerated condition for 12 days and the quality parameters and enzyme activity of the samples were assessed during storage. Significant reduction in the polyphenol oxidase activity of the samples was observed after PAW treatment. The results suggest that PAW could maintain the quality of the fresh-cut apples during storage for plasma activation times of 20 min and 30 min for up to 9 days of storage.
520 $a La consommation de fruits et legumes frais a augmente au niveau mondial au cours des dernieres decennies en raison des preferences alimentaires et pour des raisons pratiques. D'autre part, les eclosions de maladies d'origine alimentaire associees aux produits frais ont egalement montre une tendance a la hausse a l'echelle mondiale. Les desinfectants conventionnels tels que le chlore et les acides organiques sont utilises pour reduire les populations bacteriennes sur les fruits et legumes frais coupes. Cependant, outre leur toxicite potentielle, ils se sont reveles incapables a eliminer ou inactiver completement les microorganismes presents sur les produits frais en raison de la variabilite et la sensibilite de la matiere organique. Nous avons etudie la possibilite d'utiliser l'eau activee par le plasma (PAW) pour desinfecter la surface d'aliments frais. L'eau activee par le plasma est produite par exposition de l'eau au plasma non thermique et par transfert d'especes reactives du plasma en phase gazeuse vers l'eau. Bien que le PAW ait ete signale comme un desinfectant efficace contre divers microorganismes pathogenes pour les aliments, on peu d'information est disponible sur sa stabilite, l'optimisation des procedes et la reactivite avec les composants alimentaires.Cette these presente la conception et le developpement d'un systeme de production de PAW a debit continu a decharge de barriere dielectrique et l'evaluation des especes reactives de cette eau PAW sur la qualite des aliments frais coupes et leur duree de conservation. D'apres l'examen de la litterature, il a ete constate que la decharge de barriere dielectrique (DBD) est la methode la plus simple pour produire un plasma non thermique a pression atmospherique et avec des exigences minimales de tension. En consequence, un systeme plasma preliminaire a ete mis en place et les caracteristiques de l'eau plasmolysee ont ete etudiees. D'apres les etudes preliminaires, il a ete observe que le systeme etait fragile pour des temps de traitement plus eleves et que le debit n'etait pas uniforme sur la plaque. Par consequent, le reacteur a ete modifie a l'aide d'un nouveau tube de verre et les caracteristiques de l'eau PAW ont ete evaluees en fonction de la concentration de peroxyde d'hydrogene, de la concentration d'ozone, du pH et de l'efficacite de desinfection d'Escherichia coli. De plus, les conditions d'operation du procede PAW ont ete optimisees pour le debit de gaz, le debit d'eau et le temps de traitement. Le temps de traitement avait une correlation positive significative avec la concentration de peroxyde d'hydrogene, la concentration d'ozone, le pH et les composes reactifs a l'oxygene de l'eau PAW. La condition de fonctionnement optimale de 104,6 ml/min de debit d'eau, de 20 min de temps de traitement et de 4 slm de debit de gaz a ete trouvee comme points optimaux pour la production maximale de peroxyde d'hydrogene et d'ozone dans l'eau PAW.Afin d'evaluer l'effet des especes reactives aux PAW sur les proteines alimentaires, l'isolat de proteines de lactoserum a ete choisi comme systeme alimentaire modele pour les proteines.
533 $a Electronic reproduction. $b Ann Arbor, Mich. : $c ProQuest, $d 2023
538 $a Mode of access: World Wide Web
650 4 $a Plasma. $3 877619
650 4 $a Pathogens. $3 3540520
650 4 $a Food. $3 551593
650 4 $a Water treatment. $3 3683746
650 4 $a Thermogravimetric analysis. $3 3681837
650 4 $a Atmospheric pressure. $3 3686417
650 4 $a Leaves. $3 603951
650 4 $a Antioxidants. $3 668021
650 4 $a Chlorine. $3 3566265
650 4 $a Respiration. $3 610890
650 4 $a Technical support. $3 3695028
650 4 $a Vegetables. $3 818721
650 4 $a Nitrogen. $3 1314426
650 4 $a Gases. $3 559387
650 4 $a Permeability. $3 915594
650 4 $a Engineering. $3 586835
650 4 $a Fruits. $3 3680926
650 4 $a Apples. $3 1898607
650 4 $a Chlorophyll. $3 1004345
650 4 $a Enzymes. $3 520899
650 4 $a Microorganisms. $3 666946
650 4 $a Agronomy. $3 2122783
650 4 $a Atmospheric sciences. $3 3168354
650 4 $a Environmental engineering. $3 548583
650 4 $a Microbiology. $3 536250
655 7 $a Electronic books. $2 lcsh $3 542853
690 $a 0537
690 $a 0285
690 $a 0725
690 $a 0775
690 $a 0410
710 2 $a ProQuest Information and Learning Co. $3 783688
710 2 $a McGill University (Canada). $3 1018122
773 0 $t Dissertations Abstracts International $g 84-05B.
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=30157933 $z click for full text (PQDT)