Cold Plasma in Food and Agriculture

Fundamentals and Applications
Erscheinungsjahr 2016
ISBN: 978-0-12-801365-6
Verlag: Elsevier Science Publishing Co Inc

Buch, Englisch, 380 Seiten, Format (B × H): 149 mm x 228 mm, Gewicht: 619 g

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.

Zielgruppe

<p>Primary: Food science researchers and engineers in industry; Secondary: Researchers in food processing, food technology, food chemists, and physicists. R&D; A&G and industry.</p>

Autoren/Hrsg.

Misra, NN

Cullen, PJ

Fachgebiete

• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Naturwissenschaften Agrarwissenschaften Agrarwissenschaften
• Naturwissenschaften Physik Thermodynamik Plasmaphysik

Inhaltsverzeichnis

1. Cold Plasma in Food and Agriculture

2. Physics of Cold Plasma

3. Chemistry of Cold Plasma

4. Cold Plasma Sources

5. Diagnostics of Cold Plasma

6. Antimicrobial Mechanisms of Cold Plasma

7. Cold Plasma Interactions with Liquid and Solid Food Matrices

8. Plasma Agriculture

9. Cold Plasma for Food Safety

10. Quality of Cold Plasma Treated Plant Foods

11. Quality of Cold Plasma Treated Foods of Animal Origin

12. Plasma Applications in Food Packaging

13. Cold Plasma for Effluent and Waste Treatment

14. Future of Cold Plasma in Food Processing

Über Autor(innen)

Misra, NN
Dr N.N. Misra is a food scientist at R&D, General Mills India. His research interests include cold plasma technologies for foods, food physics, and computational modelling. He has over 60 publications in international peer-reviewed journals, conference proceedings and edited books. He has several awards and fellowships to his credit, including the ASABE Rainbird engineering concept of the year (2014), Irish Research Council's Embark Fellowship (2011) and Association of food scientist's and technologists of India (AFSTI) gold medal (2010).

Cullen, PJ
PJ Cullen's research interests include the development of novel technologies for the food and pharmaceutical industries. He spent 10 years at the Dublin Institute of Technology where he was team leader of the Process Analytical Technology group and the BioPlasma research group. He has published more than 100 journal articles and book chapters. His current research interests include the development of non-thermal plasmas for biological applications in food and medicine.