Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/2443
Title: Low temperature plasma: A new disinfection method for food and food contact surfaces
Authors: Baysal, Ayşe Handan
Baysal, Taner
Keywords: Low temperature plasmas
Food safety
Plasma
Food contact
Microorganisms
Issue Date: 2009
Publisher: Technical Research Center of Finland
Source: Baysal, A. H., and Baysal, T. (2009). Low temperature plasma: A new disinfection method for food and food contact surfaces. In G. Wirtanen, & S. Salo (Eds.), Risk Management by Hygienic Design and Efficient Sanitation Programs. Paper presented at the 3rd Seminar on Risk Management by Hygienic Design and Efficient Sanitation Programs, Tallinn, Estonia, 4-6 May (pp. 117-118). Finland: VTT.
Abstract: The need for ensuring microbial food safety and quality, without adversely affecting the nutritional, functional and sensory characteristics of foods, has led to an increase in low-temperature or non-thermal processing technologies for food preservation. These emerging technologies including high hydrostatic pressures, pulsed electric field and low-temperature plasmas inactivate microorganisms at ambient or moderately elevated temperatures and short treatment times.
Description: 3rd Seminar on Risk Management by Hygienic Design and Efficient Sanitation Programs; Tallinn; Estonia; 4 May 2009 through 6 May 2009
URI: http://hdl.handle.net/11147/2443
ISBN: 9789513875879
ISSN: 0357-9387
0357-9387
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

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