The Use of Plasma Technologies in Food Industry (Turkish with English Abstract)

Yıl 2013, Cilt: 38 Sayı: 3, 183 - 189, 01.06.2013

Filiz Yangılar Pınar Oğuzhan

Öz

Microbial inactivation modelling is located as an application of food preservation methods for preserved food safety and freshness. Thermal processes used for microbiological safety such as pasteurization, sterilization, drying and condensation are widespread. But, due to overheating in foods are caused loss of flavour, aroma, vitamin and textural structure in foods. Cold sterilization methods have been developed for the purpose of prevention and reduction of microorganisms in foods without spoilage the quality of the food. With this method, products are traded on at ambient temperature and thus both mentioned losses are minimized and freshness and naturality of products can be preserved. Cold plasma technique was emerged as an alternative to according to other the methods of inactivation due to advantages such as less power consumption, adversely affect the organoleptic characteristics of the product and providing a strong sterilization. In this review, the mechanism of cold plasma technique, the general properties, use of areas and the study done on this subject are given information.

Anahtar Kelimeler

Sterilization, cold plasma, plasma-surface interaction, etching, food packaging

Plazma Teknolojilerinin Gıda Endüstrisinde Kullanımı

Öz

Mikrobiyel inaktivasyon gıdanın güvenliğini ve tazeliğini muhafaza etmeye yönelik bir uygulama olarak gıda koruma yöntemleri içinde yer almaktadır. Gıdaların mikrobiyolojik güvenliğini sağlamak için pastörizasyon, sterilizasyon, kurutma ve koyulaştırma gibi ısıl işlemleri kullanılmaktadır. Ancak, gıdalarda meydana gelen aşırı ısınma; aroma, lezzet, vitamin kaybı ve tekstürel yapıda bozukluğa neden olmaktadır. Gıda kalitesini bozmadan gıdalardaki mikroorganizmaları önleme ve azaltma amacıyla soğuk sterilizasyon yöntemleri geliştirilmiştir. Bu yöntemle ürünler ortam sıcaklığında işlem görmekte ve böylece hem bahsedilen kayıplar minimum düzeye inmekte hem de taze ve doğallıkları korunabilmektedir. Soğuk plazma tekniğinin diğer inaktivasyon yöntemlerine göre alternatif uygulama olarak ortaya çıkması; daha az enerji tüketimi, ürünün duyusal özelliklerini olumsuz etkilememesi ve güçlü bir sterilizasyon sağlaması gibi avantajlardan kaynaklanmaktadır. Bu derlemede, soğuk plazma tekniğinin mekanizması, genel özellikleri, kullanım alanları ve bu konu üzerinde yapılan çalışmalar hakkında bilgi verilmiştir.

Anahtar Kelimeler

Sterilizasyon, soğuk plazma, plazma-yüzey etkileşimi, yüzeyden kopma, gıda ambalajlama

Kaynakça

• Yaman DB, Türköz G, Bakırcı F. 2011. Salmonella spp. ve gıda güvenli¤i. 7. Gıda Mühendisli¤i Kongresi, 24-26 Kasım 2011, Ankara, Türkiye, 208 s.
• Bell C, Kyriakides A. 1999. E. coli: a Practical Approach to the Organism and Its Control in Foods. Blackwell Publishing, Oxford.
• Kim B, Yun H, Jung S, Jung Y, Jung H, Choe W, Jo C. 2011. Effect of atmospheric pressure plasma on inactivation of pathogens inoculated onto bacon using two different gas compositions. Food Microbiol, 28, 9-13.
• Vassal S, Favennec L, Ballet JJ, Brasseur P. 1998. Hydrogen peroxide gas plasma sterilisation is effective against Cryptosporidium parvum oocysts. Am J Infect. Control, 26 (2): 136-138.
• Marsili L, Espie S, Anderson JG, MacGregor SJ. 2002. Plasma inactivation of food related microorganisms in liquids. Radiat Phys Chem, 65, 507-513.
• Fernández A, Thompson A. 2012. The inactivation of Salmonella by cold atmospheric plasma treatment. Food Res Inter, 45, 678-684.
• Jones K, Heaton J. 2006. Microbial contamination of fruit and vegetables: evidence and issues. Microbiol, 7, 28-31.
• McIlvaney L, MacGregor SJ, Anderson JG, Rowan NJ, Fouracre RA, Farish O. 1998. Electrotechnologies for food pasteurisation and sterilisation. Proceedings of the IEE Symposium Pulsed Power 98, pp. 47/1-47/8.
• Seckin AK, Baladura E. 2011. Gıda enzimleri üzerine ultrason uygulamaları. 7. Gıda Mühendisli¤i Kongresi, 24-26 Kasım 2011, Ankara Türkiye, 55 s. 10. Moisan M, Barbeau J, Moreau S, Pelletier J, Tabrizian M, Yahia L.’H. 2001a. Low-temperature sterilization using gas plasmas. A review of the experiments and an analysis of the inactivation mechanisms. Int J Pharmac, 226, 1-21.
• Moisan M, Saoudi, B, Crevier MC. 2003. in: A. Ohl (Ed.), Vth. International Workshop on Microwave Discharges: Fundamentals and Applications, Institut fu¨r Niedertemperatur- Plasmaphysik e.V., Greifswald, p. 210.
• Schneider J, Baumgartner KM, Feichtingera J, Krüger J, Muranyi P, Schulz A, Walker M, Wunderlich J, Schumacher U. 2005. Investigation of the practicability of low-pressure microwave plasmas in the sterilisation of food packaging materials at industrial level. Surf Coat Tech, 200, 962-966.
• Basaran P, Basaran-Akgul N, Öksüz L. 2008. Elimination of Aspergillus parasiticus from nut surface with low pressure cold plasma (LPCP) treatment. Food Microbiol, 25, 626-632.
• Sureshkumar A, Sankar R, Mandal M, Neogi S. 2010. Effective bacterial inactivation using low temperature radio frequency plasma. Int J Pharmac, 396, 17-22.
• Akitsu T, Ohkawa H, Tsuji M, Kimurab H, Kogoma M. 2005. Plasma sterilization using glow discharge at atmospheric pressure. Surf Coat Tech, 193 (1-3): 29-34.
• Deng, X. T, Shi JJ Kong MG. 2006. Physical mechanisms of inactivation of Bacillus subtilis spores using cold atmospheric plasmas. IEEE Trans Plasma Sci, 34 (4): 1310-1316.
• Lee K, Paek K, Ju WT, Lee Y. 2006. Sterilization of bacteria, yeast and bacterialendospores by atmospheric-pressure cold plasma using helium and oxygen. The J Microbiol, 44 (3): 269-275.
• Roth JR, Sherman DM, Gadri RB, Karakaya F, Chen Z, Montie TC. 2000. Aremote exposure reactor (RER) for plasma processing and sterilization by plasma active species at one atmosphere. IEEE Trans Plasma Sci, 28, 56-63.
• Shi XM, Yuan YK, Sun YZ, Yuan W, Peng FL, Qiu YC. 2006. Experimental research of inactivation effect of low-temperature plasma on bacteria. Plasma Sci Technol, 8 (5): 569-572.
• Trompeter FJ, Neff WJ, Franken O, Heise M, Neiger M, Liu SH. 2002. Reduction of Bacillus subtilis and Aspergillus niger spores using nonthermal atmospheric gas discharges. IEEE Trans Plasma Sci, 30 (4): 1416-1423.
• Yu H, Xiu ZL, Ren CS, Zhang JL, Wang DZ, Wang YN. 2005. Inactivation of yeast by dielectric barrier discharge (DBD) plasma in helium at atmospheric pressure. IEEE Trans Plasma Sci, 33 (4): 1405-1409.
• Fernández A, Shearer N, Wilson DR, Thompson A. 2012. Effect of microbial loading on the efficiency of cold atmospheric gas plasma inactivation of Salmonella enterica serovar Typhimurium. Inter J Food Microbiol, 152, 175-180.
• Karadag A, Omeroglu PY, Saner S. 2008. Gıda muhafazasında yeni teknolojilerin kullanımı. http://www.ggd.org.tr/icerik.php?id=168 (Eriflim tarihi 21.11.2012).
• Raso J, Barbosa-Canovas GV. 2003. Nonthermal preservation of foods using combined processing techniques. Crit Rev Food Sci Nutr, 43, 265-285.
• Yun H, Kim B, Jung S, Kruk ZA, Kim DB, Choe W, Jo C. 2010. Inactivation of Listeria monocytogenesinoculated on disposable plastic tray, aluminum foil, and paper cup by atmospheric pressure plasma. Food Control, 21, 1182-1186.
• Kruk ZA, Yun H, Rutley DL, Lee EJ, Kim YJ, Jo C. 2010. The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast filet. Food control, doi:10.1016/j.foodcontrol.2010.06.003.
• Moisan M, Barbeau J, Pelletier J. 2001b. La ste´rilisation par plasma: me´thodes et me´canismes. Le Vide: Sci. Techn. Applic, 299, 15-28.
• Yang L, Chen J, Gao J. 2009. Low temperature argon plasma sterilization effect on Pseudomonas aeruginosa and its mechanisms. J Electrostatics, 67, 646-651.
• Moisan M, Barbeau J, Crevier MC, Pelletier J, Philip N, Saoudi B. 2002. Plasma sterilization: Methods and mechanisms. Pure Appl Chem, 74, 349-358.
• Kayar G, Yıldız H. 2011. Gıda sanayinde so¤uk plazma tekni¤i uygulamaları. 7. Gıda Mühendisli¤i Kongresi, 24-26 Kasım 2011, Ankara Türkiye, 44 s. 33. Asık E, Seydim AC. 2011. Gıda ambalajlarının sterlizasyonunda so¤uk plazma yöntemi. 7. Gıda Mühendisli¤i Kongresi, 24-26 Kasım 2011, Ankara Türkiye, 270 s.
• Park BJ, Takatori K, Lee MH, Han DW, Woo, YI, Son HJ, Kim JK, Chung KH, Hyun SO, Park JC. 2007. Escherichia coli
• and lipopolysaccharide inactivation using microwave-induced argon plasma at atmospheric pressure. Surf Coat Technol, 201, 5738-5741.
• Kim Y, Kim KJ, Lee Y. 2009. Surface analysis of flourine-containing thin films fabricated by various plasma polymerization methods. Surf Coat Tech, 203, 3129-3135.
• Gülec AH. 2012. Gıda endüstrisinde ısıl olmayan plazma teknolojileri. Gıda, 37 (5): 295-302.
• Anon 2012a. http://www.frmtr.com/fizik/ 2298170-plazma-nedir.html (Eriflim Tarihi 13.12.2012).
• Langmuir I. 1928. Oscillations in ionized gases. PNAS, 14, 627-637.
• Baier M, Görgen M, Fröhling A, Geyer M, Herppich WB, Ehlbeck J, Knorr D. 2012. Fresh produce decontamination by an atmospheric pressure plasma-jet. www.google.com.tr/ #hl=tr&tbo=d&site=&source=hp&q=Fresh+produce+ decontamination+by+an+atmospheric+pressure+ plasma-jet (Eriflim tarihi 17.12.2012).
• Helhel S, Oksuz L, Rad AY. 2005. Silcone catheter sterilization by microwave plasma; argon and nitrogen discharge international. J Infr Millim Waves, 26, 1613-1625.
• Chu PK. 2007. Enhancement of surface properties of biomaterials using plasma-based technologies. Surf Coat Technol, 201, 8076-8082. 45. Taskın B, Karagözlü N. 2012. So¤uk plazmanın bazı Listeria türleri üzerine etkisi. Türkiye 11. Gıda Kongresi, 10-12 Ekim 2012, Hatay, Türkiye, 508 s.
• Günaydın Dasan B, Mutlu M. 2012. Gıda güvenli¤inde yeni bir yaklaflım: atmosferik basınç plazma sterilizasyonu. Türkiye 11. Gıda Kongresi, 10-12 Ekim 2012, Hatay, Türkiye, 48 s. 47. Kayes MM, Critzer FJ, Kelly-Wintenberg K, Roth JR, Montie TC, Golden DA. 2007. Inactivation of foodborne pathogens using a one atmosphere uniform glow discharge plasma. Foodborne Path Dis, 4, 50-59.
• Niemira BA, Sites J. 2008. Cold plasma inactivates Salmonella Stanleyand Escherichia coli O157:H7 inoculated on Golden Delicious apples. J Food Prot, 71 (7): 1357-1365.
• Vleugels M, Sharma G, Deng XT, Greenacre E, Brocklehurst T, Kong MG. 2005. Atmospheric plasma inactivation of biofilm-forming bacteria for food safety control. IEEE Trans Plasma Sci, 33 (2): 824-828.
• Noriega E, Shama G, Laca A, D az M, Kong MG. 2011.Cold atmospheric gas plasma disinfection of chicken meat and chicken skin contaminated with Listeria innocua. Food Microbiol, 28, 1293- 1300.
• Candan, fi., 2012. Çelik yüzeylerin silikon temelli RF plazma filmler ile kaplanması. http://arsiv.mmo.org.tr/pdf/11499.pdf (Eriflim tarihi: 17.12.2012).
• Feichtinger J, Schulz A, Walker M, Schumacher U. 2003. Sterilisation with low-pressure microwave plasmas. Surf Coat Technol, 174-175, 564-569.
• Purevdorj D, Igura N, Hayakawa I, Ariyada O. 2002. Inactivation of Escherichia coli by microwave induced low temperature argon plasma treatments, J Food Eng, 53, 341-346.
• R d SK, Hansen F, Leipold F, Kn chel S. 2012. Cold atmospheric pressure plasma treatment of ready-to-eat meat: Inactivation of Listeria innocuaand changes in product quality. Food Microbiol, 30, 233-238.