{"title":"实验室生产低温大气压等离子体和等离子体活化水的环境影响评价","authors":"Urvi Shah, Minliang Yang and Deepti Salvi","doi":"10.1039/D5FB00024F","DOIUrl":null,"url":null,"abstract":"<p >Cold atmospheric pressure plasma (CAPP) is the fourth state of matter produced by applying high energy to gas, and water treated with CAPP is known as plasma-activated water (PAW). CAPP and PAW have shown successful applications in food safety and functional modifications. These novel technologies are not commercially applied in the food industry yet as their sustainability benefits are not fully understood. This study assessed the carbon footprint of producing CAPP and PAW on a lab scale. CAPP produced 7.9 × 10<small><sup>−3</sup></small> kg CO<small><sub>2e</sub></small> per 1 min of plasma generation time, while PAW produced 7.9 × 10<small><sup>−2</sup></small> kg CO<small><sub>2e</sub></small> per 10 min of plasma generation time, with the majority of greenhouse gases (GHGs) being generated by electricity sources. Adopting the wind or solar energy as a renewable electricity source could substantially reduce the carbon footprint of CAPP and PAW. This study provides valuable insights to guide the future commercialization of cold plasma as a sustainable food preservation technology.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 4","pages":" 1005-1010"},"PeriodicalIF":0.0000,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00024f?page=search","citationCount":"0","resultStr":"{\"title\":\"Environmental impact assessment of generating cold atmospheric pressure plasma and plasma-activated water at lab scale\",\"authors\":\"Urvi Shah, Minliang Yang and Deepti Salvi\",\"doi\":\"10.1039/D5FB00024F\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p >Cold atmospheric pressure plasma (CAPP) is the fourth state of matter produced by applying high energy to gas, and water treated with CAPP is known as plasma-activated water (PAW). CAPP and PAW have shown successful applications in food safety and functional modifications. These novel technologies are not commercially applied in the food industry yet as their sustainability benefits are not fully understood. This study assessed the carbon footprint of producing CAPP and PAW on a lab scale. CAPP produced 7.9 × 10<small><sup>−3</sup></small> kg CO<small><sub>2e</sub></small> per 1 min of plasma generation time, while PAW produced 7.9 × 10<small><sup>−2</sup></small> kg CO<small><sub>2e</sub></small> per 10 min of plasma generation time, with the majority of greenhouse gases (GHGs) being generated by electricity sources. Adopting the wind or solar energy as a renewable electricity source could substantially reduce the carbon footprint of CAPP and PAW. This study provides valuable insights to guide the future commercialization of cold plasma as a sustainable food preservation technology.</p>\",\"PeriodicalId\":101198,\"journal\":{\"name\":\"Sustainable Food Technology\",\"volume\":\" 4\",\"pages\":\" 1005-1010\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2025-05-27\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00024f?page=search\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Sustainable Food Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://pubs.rsc.org/en/content/articlelanding/2025/fb/d5fb00024f\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Sustainable Food Technology","FirstCategoryId":"1085","ListUrlMain":"https://pubs.rsc.org/en/content/articlelanding/2025/fb/d5fb00024f","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
摘要
冷大气压等离子体（CAPP）是通过对气体施加高能而产生的第四种物质状态，用CAPP处理过的水被称为等离子体活化水（PAW）。CAPP和PAW在食品安全和功能修饰方面已经有了成功的应用。这些新技术尚未在食品工业中商业化应用，因为它们的可持续性效益尚未得到充分了解。本研究在实验室规模上评估了生产CAPP和PAW的碳足迹。CAPP每1分钟等离子体产生时间产生7.9 × 10−3 kg CO2e，而PAW每10分钟等离子体产生时间产生7.9 × 10−2 kg CO2e，其中大部分温室气体（GHGs）由电源产生。采用风能或太阳能作为可再生能源，可以大大减少CAPP和PAW的碳足迹。该研究为指导冷等离子体作为一种可持续食品保鲜技术的未来商业化提供了有价值的见解。
Environmental impact assessment of generating cold atmospheric pressure plasma and plasma-activated water at lab scale
Cold atmospheric pressure plasma (CAPP) is the fourth state of matter produced by applying high energy to gas, and water treated with CAPP is known as plasma-activated water (PAW). CAPP and PAW have shown successful applications in food safety and functional modifications. These novel technologies are not commercially applied in the food industry yet as their sustainability benefits are not fully understood. This study assessed the carbon footprint of producing CAPP and PAW on a lab scale. CAPP produced 7.9 × 10−3 kg CO2e per 1 min of plasma generation time, while PAW produced 7.9 × 10−2 kg CO2e per 10 min of plasma generation time, with the majority of greenhouse gases (GHGs) being generated by electricity sources. Adopting the wind or solar energy as a renewable electricity source could substantially reduce the carbon footprint of CAPP and PAW. This study provides valuable insights to guide the future commercialization of cold plasma as a sustainable food preservation technology.
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