Innovative approaches in the food industry: Microwave plasma technology and applicability in foods
Abstract
In this study, the use of microwave technique, which is becoming increasingly widespread in the food sector, and the advantages of microwave plasma technology, which has not yet been used much in the food sector, and the production of microwave plasma assembly in laboratory size. In food technology, plasma can be applied hot and cold. Inert gases are used in plasma formation and low-level microwave energy is also used. Additionally, the use of oxygen gas in the current system increases oxidative stress on microorganisms found in foods. Since plasma formation occurs under strong vacuum, it also effectively provides microbial inactivation in food systems. Cold and low-pressure plasma technology has emerged as a promising and innovative method for the microbial inactivation on dry food surfaces. Therefore, microwave plasma system has an important potential to use in many food systems such as spices, dried fruits and vegetables. In this context, the microwave plasma setup was created by us in this study. A strong vacuum system is required for the formation of microwave plasma. In addition, it has been determined that the application time is very important for the application of microwave plasma in foods and that there are structural deterioration in foods over a certain period of time. As a result, it is understood that food poisoning can be prevented by using microwave plasma in foods, and this will contribute to extending the shelf life of foods, and therefore the technique needs to be further investigated and considered in food applications.
Keywords
Microwave Plasma , Food , Quality Characteristics , Microbial Inactivation
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