Cold plasma technology: does it have a place in food processing?

IF 7.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Critical reviews in food science and nutrition Pub Date : 2024-11-03 DOI:10.1080/10408398.2024.2417182

Holly Batt, Jed W Fahey

引用次数: 0

Abstract

In recent years, there has been a growing demand for alternative food processing technologies that can improve food safety while preserving the nutritional quality of food products. Traditional thermal processing methods can lead to nutrient loss and degradation, prompting the exploration of novel approaches. Cold plasma (CP) technology, an emerging non-thermal food processing technique, has gained significant attention for its potential in the food industry. We provide herein, an introduction to CP and an overview of the technology, highlighting its potential advantages in safety, efficiency, and environmental friendliness.

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冷等离子体技术：在食品加工中是否有用武之地？

近年来，人们对既能提高食品安全又能保持食品营养质量的替代食品加工技术的需求日益增长。传统的热加工方法会导致营养流失和降解，这促使人们探索新的方法。冷等离子体（CP）技术作为一种新兴的非热加工食品技术，因其在食品工业中的潜力而备受关注。我们在此介绍了冷等离子技术并概述了该技术，突出强调了其在安全、高效和环保方面的潜在优势。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.