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Journals / Gıda / 2012 / Cilt: 37 - Sayı: 5

Non-Thermal Plasma Technologies in Food Industry (Turkish with English Abstract)

Gıda Endüstrisinde Isıl Olmayan Plazma Teknolojileri

Hacı Ali GÜLEÇ
Journal
Gıda
Pages
295–302
Publication Date
2012-10-01
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The future trends of plasma technologies in food industry were evaluated based on the integration of this technology with various food applications.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Non thermal plasma processing is an alternative technology that has been used to improve surface properties of food contacting materials in many applications.
📊
Key Findings & Data:It is just possible to obtain regular surface characteristics by optimizing the plasma conditions such as plasma frequency and power, reactor geometry, monomer type, flow rate, pressure and exposure time.
💡
Conclusion & Impact:The future trends of plasma technologies in food industry were evaluated based on the integration of this technology with various food applications.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Plazma polimerizasyonu · sterilizasyon · adhezyon

Abstract

Non thermal plasma processing is an alternative technology that has been used to improve surface properties of food contacting materials in many applications. Plasma modification can lead to final products with enhanced properties characterized by desired bulk and surface properties. It is just possible to obtain regular surface characteristics by optimizing the plasma conditions such as plasma frequency and power, reactor geometry, monomer type, flow rate, pressure and exposure time. In this review, theoretical background, characteristics and feasibility of plasma technologies applied to food industry were discussed. The influence of various plasma parameters on the plasma processes was described in detail. The future trends of plasma technologies in food industry were evaluated based on the integration of this technology with various food applications.

Özet

Isıl olmayan plazma süreçleri gıda ile temas eden yüzeylerin özelliklerini çok geniş bir yelpazede geliştirmek için kullanılan alternatif bir teknolojidir. Plazma ile yüzey özellikleri değiştirilen materyal hedeflenen doğrultuda yığın ve yüzey özelliklerine sahip olmaktadır. Plazmanın karmaşık doğal yapısı gereği, bir materyal yüzeyinde hedeflenen amaca yönelik homojen bir modifikasyonun gerçekleştirilebilmesi ancak plazma frekansı, reaktör geometrisi, kullanılan monomerin kimyasal yapısı, basınç, monomer akış hızı, plazma gücü ve uygulama süresi gibi plazma koşullarının kontrol edilmesiyle mümkün olmaktadır. Bu araştırmada plazma teknolojilerinin temel prensipleri, özellikleri ve gıda endüstrisinde kullanım potansiyelleri irdelenmiştir. Farklı plazma ölçütlerinin uygulamaya etkileri ayrıntılı bir şekilde tanımlanmıştır. Plazma teknolojilerinin farklı gıda uygulamalarıyla bütünleştirilmesi için araştırmaların ne yönde gelişime ihtiyaç duyduğu araştırmada ayrıca vurgulanmıştır.

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Cite This Article

GÜLEÇ, H. A. (2012). Non-Thermal Plasma Technologies in Food Industry (Turkish with English Abstract). Gıda, Cilt: 37 - Sayı: 5, 295–302. https://ajindex.com/articles/39566

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