非热等离子体对表面材料消毒再生潜力评价的比较研究

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2025-04-21 DOI:10.1016/j.jfoodeng.2025.112624

Yiyi Xu, Haoxuan Zheng, Amarjeet Bassi

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引用次数: 0

摘要

非热等离子体（NTP）是一种很有前景的表面消毒和微生物净化技术。本研究通过比较相同处理条件下的消毒性能，探讨了 NTP 对三种表面材料（铝、玻璃和丙烯酸）的有效性。这项调查首次引入了再生潜力评估，对 NTP 处理后微生物的再生情况进行评估。研究利用傅立叶变换红外光谱（FTIR）-衰减全反射（ATR）、扫描电子显微镜（SEM）、X 射线光电子显微镜（XPS）和接触角测量等表征技术，深入研究了再生机制和影响因素。这些结果有助于评估微生物的再生潜力，为评估 NTP 消毒的持续时间提供了信息参考，并有助于改进其实际应用。

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Investigation of disinfection regrowth potential assessment of non-thermal plasma on surface materials: A comparative study

Non-thermal plasma (NTP) presents a promising technique for surface disinfection and microbial decontamination. This study explores NTP's effectiveness on three surface materials—aluminum, glass, and acrylic—by comparing disinfection performance under identical treatment conditions. This investigation introduces the first-ever regrowth potential assessment, evaluating the regrowth of microbes post-NTP treatment. The research examines in depth mechanisms of regrowth and the factors influencing it, utilizing characterization techniques such as Fourier transform infrared spectroscopy (FTIR)-attenuated total reflectance (ATR), scanning electron microscopy (SEM), X-Ray photoelectron microscopy (XPS), and contact angle measurements. The results contribute to the assessment of microbial regrowth potential, providing an informative reference for evaluating the duration of NTP disinfection and helping to improve its practical application.

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.