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Low temperature plasma: A new disinfection method for food and food contact surfaces

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Conference Paper (21.56Kb)
Date
2009
Author
Baysal, Ayşe Handan
Baysal, Taner
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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.
URI
http://hdl.handle.net/11147/2443
Collections
  • Food Engineering / Gıda Mühendisliği [212]
  • Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection [3276]


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