Effect of Cold Atmospheric Plasma on Inactivation of Escherichia coli and Physicochemical Properties of Apple, Orange, Tomato Juices, and Sour Cherry Nectar

In this study, orange, tomato, apple juices, and sour cherry nectar were exposed to an atmospheric pressure plasma jet. Plasma treatments were carried out using air as a precursor under constant gas flow (3000 L/h) at 650 W for different treatment times (30, 60, 90, and 120 s). After plasma processi...

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Veröffentlicht in:	Food and bioprocess technology 2018-02, Vol.11 (2), p.334-343
Hauptverfasser:	Dasan, Beyhan Gunaydin, Boyaci, Ismail Hakki
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Apples Biotechnology Chemistry Chemistry and Materials Science Chemistry/Food Science Color Deactivation E coli Escherichia coli Food Food matrix Food Science Fruit juices Fruits Gas flow Inactivation Juices Microorganisms Nectar Oranges Original Paper Parameters pH effects Phenolic compounds Phenols Physicochemical properties Plasma Plasma jets Plasma processing Prunus cerasus Tomatoes
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