|
KMID : 1024420100140030202
|
|
Food Engineering Progress
2010 Volume.14 No. 3 p.202 ~ p.207
|
|
|
Low-Pressure Plasma Inactivation of Escherichia coli
|
|
Mok Chul-Kyoon
Song Dong-Myung
|
|
|
Abstract
|
|
|
|
Low-pressure plasmas (LPPs) were generated with different gases such as air, oxygen and nitrogen, and their inactivation effects against Escherichia coli were compared in order to evaluate the potential as a non-thermal microbial disinfection technology. Homogeneous plasmas were generated under low pressure below 1 Torr at gas flow rate of 350 mL/min regardless the types of gases. Temperature increases by LPPs were not detrimental showing less than 10oC and 25oC increases after 5 and 10 min treatments, respectively. The smallest temperature increase was observed with air LPP, and followed by oxygen and nitrogen LPPs. More than 5 log reduction in E. coli was achieved by 5 min LPP treatment but the destruction effect was retarded afterward. The LPP inactivation was represented by a biphasic first order reaction kinetics. The highest inactivation rate constant was achieved in air LPP and followed by oxygen and nitrogen LPPs. The small D-values of the LPP also supported its potentialities as a non-thermal food surface disinfection technology in addition to the substantial microbial reduction of more than 5 logs.
|
|
|
KEYWORD
|
|
|
low-pressure plasma, air, oxygen, nitrogen, E. coli, inactivation, kinetics
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|