Cold Plasma Technology and Its Effects on Some Properties of Milk and Dairy Products

Year 2023, , 89 - 94, 23.05.2023

Nazlı Kanca Yahya Kemal Avşar

https://doi.org/10.5152/AUAF.2023.22028

Cited By: 1

Abstract

This review covers cold plasma techniques as a non-thermal processing technique and their effects on the microbiological and chemical properties of some dairy products, as well as sensory properties. Beforehand, the techniques used to generate cold plasma and its types and mode of action were also mentioned to make the reader become familiar with the subject. So far, limited results have shown that cold plasma techniques are able to reduce the number of some pathogens important to dairy technology such as Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, etc., depending on the type of technique and application time. However, the effect of cold plasma application on physical, chemical, and sensory properties is still controversial. More research needs to be conducted to reveal the extent of the effectiveness of cold plasma techniques on the quality of dairy products.

Keywords

Cold plasma, corona discharge, dielectric barrier discharge, microwave discharge, plasma jet

Soğuk Plazma Teknolojisinin Süt ve Süt Ürünlerinin Bazı Özellikleri Üzerine Etkileri

Abstract

Bu derleme, termal olmayan bir işleme tekniği olan soğuk plazma tekniklerini ve bunun bazı süt ürünlerinin mikrobiyolojik ve kimyasal özellikleri ile duyusal özellikleri üzerindeki etkilerini kapsamaktadır. Çalışmada öncelikle soğuk plazma üretmek için kullanılan tekniklerden ve soğuk plazma türlerinden ve etki biçimlerinden bahsedilmiştir. Şimdiye kadar gerçekleştirilen
çalışmalardan elde edilen sınırlı sonuçlar, soğuk plazma tekniklerinin, tekniğin türüne ve uygulama süresine bağlı olarak Escherichia coli, Staphylococcus aureus, Listeria onocytogenes gibi süt teknolojisi için oldukça önemli olan bazı patojenlerin sayısını azaltabildiğini göstermiştir. Ancak soğuk plazma uygulamasının fiziksel, kimyasal ve duyusal özellikler üzerindeki etkisi halen tartışmalıdır. Soğuk plazma tekniklerinin süt ürünlerinin kalitesi üzerindeki etkinliğinin kapsamını ortaya koyabilmek için daha fazla araştırma yapılması gerekmektedir.

Keywords

Soğuk plazma, korona deşarjı, dielektrik bariyer deşarjı, mikrodalga deşarjı, plazma jeti

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