Overview

Advances in Cold Plasma Applications for Food Safety and Preservation presents the basic principles of cold plasma, including advances in the field of microbial and spore inactivation and improvements and drawbacks in the design of equipment. Edited by experts in the field, this book is ideal for researchers in food science and food engineering who are working on the disinfection of food products. It is also a valuable resource for graduate students studying cold plasma as a nonthermal technology for food preservation, and for workers in the industry who use cold plasma technology to disinfect food products during the food production chain.