{"title":"Enhancing the discharge uniformity of atmospheric pressure DBD cold plasma for food efficient microbial inactivation","authors":"Xiao Yang , Kevin M. Keener , Jun-Hu Cheng","doi":"10.1016/j.jfoodeng.2024.112389","DOIUrl":null,"url":null,"abstract":"<div><div>Identification and optimization of the discharge uniformity is worldwide problems in the plasma industry. In this study, a simple, practical, and economical alternative for quantitatively identifying discharge uniformity of DBD plasma was proposed using the gray-level histogram, discharge area curve, and gray level transformation characteristics of discharge images. The influences of discharge peak voltage, excitation frequency, dielectric material, and dielectric thickness on discharge uniformity on the time scale of seconds were discussed, and the intrinsic relationship and mechanism between discharge uniformity and microbial inactivation efficiency were revealed. Within a certain range, with the gradual increase of discharge peak voltage (13–17 kV), excitation frequency (9–11 kHz), relative dielectric constant (3.6–9.6), and the gradual decrease of dielectric thickness (1–5 mm), the discharge image corresponded to the relative discharge uniformity and the average inactivation of <em>L. monocytogenes</em> and <em>S. typhimurium</em> (0.12–1.40 log-reduction and 0.26–2.34 log-reduction) increased as a whole. Overall, the findings revealed disruption or improvement of the discharge uniformity was the main factor contributing to the inactivation of bacteria by cold plasma, facilitating the scaling-up of DBD reactors on an industrial scale.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"388 ","pages":"Article 112389"},"PeriodicalIF":5.3000,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Engineering","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0260877424004552","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}
引用次数: 0
Abstract
Identification and optimization of the discharge uniformity is worldwide problems in the plasma industry. In this study, a simple, practical, and economical alternative for quantitatively identifying discharge uniformity of DBD plasma was proposed using the gray-level histogram, discharge area curve, and gray level transformation characteristics of discharge images. The influences of discharge peak voltage, excitation frequency, dielectric material, and dielectric thickness on discharge uniformity on the time scale of seconds were discussed, and the intrinsic relationship and mechanism between discharge uniformity and microbial inactivation efficiency were revealed. Within a certain range, with the gradual increase of discharge peak voltage (13–17 kV), excitation frequency (9–11 kHz), relative dielectric constant (3.6–9.6), and the gradual decrease of dielectric thickness (1–5 mm), the discharge image corresponded to the relative discharge uniformity and the average inactivation of L. monocytogenes and S. typhimurium (0.12–1.40 log-reduction and 0.26–2.34 log-reduction) increased as a whole. Overall, the findings revealed disruption or improvement of the discharge uniformity was the main factor contributing to the inactivation of bacteria by cold plasma, facilitating the scaling-up of DBD reactors on an industrial scale.
期刊介绍:
The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:
Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.
Accounts of food engineering achievements are of particular value.