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| Open Access | APPLICATION OF COLD PLASMA TECHNOLOGY FOR MICROBIAL DECONTAMINATION IN FOOD PROCESSING AND PRESERVATION
Sirojiddinov Asliddin , Gulistan state universityAbstract
Cold plasma (CP) technology is emerging as a novel non-thermal technique for ensuring microbial safety and extending the shelf life of various food products. This article explores the application of cold plasma in food processing, especially focusing on microbial decontamination without compromising the nutritional and sensory qualities of food. Drawing from academic research and practical applications, this paper discusses the mechanisms, efficacy, and limitations of cold plasma treatment and its integration into post-harvest handling, packaging, and storage practices.
Keywords
Cold plasma, microbial decontamination, food safety, non-thermal processing, food preservation, plasma-activated water.
References
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BeMiller, J.N., & Huber, K.C. (2008). "Carbohydrates: Chemistry and Properties." In: Food Chemistry. Springer.
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This work is licensed under a Creative Commons Attribution 4.0 International License.