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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 |
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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