Plasma-Activated Water (PAW) as a Disinfection Technology for Bacterial Inactivation with a Focus on Fruit and Vegetables

Plasma-Activated Water (PAW) as a Disinfection Technology for Bacterial Inactivation with a Focus on Fruit and Vegetables

Plasma-activated water (PAW) is generated by treating water with cold atmospheric plasma (CAP) using controllable parameters, such as plasma-forming voltage, carrier gas, temperature, pulses, or frequency as required. PAW is reported to have lower pH, higher conductivity, and higher oxygen reduction...

Full description

Bibliographic Details
Main Authors: Aswathi Soni, Jonghyun Choi, Gale Brightwell
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Foods
Subjects:
cold atmospheric plasma
microbes
disinfection
non-hazardous
inactivation
foodborne pathogen
Online Access:https://www.mdpi.com/2304-8158/10/1/166

Internet

https://www.mdpi.com/2304-8158/10/1/166

Similar Items