Equipment design for cold plasma disinfection of food products

Abstract Increased consumer awareness of food quality and safety is driving the development of nonthermal technologies to reduce potential harm from foodborne agents. Nonthermal plasma has been shown to efficiently inactivate foodborne pathogens such as bacteria, fungi, and viruses in addition to degrading toxins. In particular, this technology is very effective at inactivating pathogens on the surface of foods such as fruits, vegetables, dried agricultural products as well as meat and milk-related products. Various discharge methods can be used for plasma generation, including corona, dielectric barrier, microwave, pulse, high-frequency, and glow. The equipment varies in terms of the precise structures of the electrodes and antennae and the type of power supply as well as the composition and pressure of the gases. This chapter summarizes recent advances and future perspectives in nonthermal plasma technology for disinfection applications, with a focus on the various types of plasma generating equipment and their potential applications in food safety.