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Cover Picture: Plasma Process. Polym. 2/2018
Author(s) -
Schnabel Uta,
Schmidt Christian,
Stachowiak Jörg,
Bösel André,
Andrasch Mathias,
Ehlbeck Jörg
Publication year - 2018
Publication title -
plasma processes and polymers
Language(s) - English
Resource type - Reports
SCImago Journal Rank - 0.644
H-Index - 74
eISSN - 1612-8869
pISSN - 1612-8850
DOI - 10.1002/ppap.201870004
Subject(s) - human decontamination , nonthermal plasma , food packaging , plasma , environmental science , atmospheric pressure plasma , plasma cleaning , food products , materials science , cover (algebra) , process engineering , food science , waste management , pulp and paper industry , chemistry , mechanical engineering , engineering , physics , quantum mechanics
Front Cover: The idea to use non‐thermal atmospheric pressure plasmas for food decontamination is one of the most innovative research fields at food science nowadays. However, some plasmas like microwave discharges are too hot (5000 K) to use them directly at the (fresh) food surface. Therefore, the indirect modus, plasma processed gases, here plasma processed air (PPA), is applied to the produce for decontamination aspects. Rich in reactive species, mainly RNS, the PPA is in contact with the food or packaging for required minutes, depending on the surface and microorganism. The treatment of fresh fruits and vegetables as well as PET is focused in this work. However, the promising results of our research make the application of plasma to other foods like dairy, meat, fish and seafood imaginable. Further details can be found in the article by Uta Schnabel et al. on page 1600057