Inactivation of micro organisms by means of low temperature atmospheric pressure plasmas

摘要

Inactivation methods for micro organisms used at present (heat, moist heat, toxic substances, UV light, ionizingradiation and low pressure plasmas) generally have one or more of the following disadvantages: 1) leaves tracesof toxic substances on or in treated objects, 2) requires long treatment times, 3) uses too high temperatures forheat-sensitive materials, 4) limits the use of materials due to alteration of material properties, 5) are cumbersomein use, 6) are expensive. In food processing new sterilization methods are urgently required to increase safety,reduce costs and open new technical possibilities. In the present study, low temperature atmospheric pressureplasmas were utilized as a tool to protect fruit from rotting during transportation.