Abstract
Cold plasma is continuing to receive growing attention from both food and plasma researchers alike, however its adoption by the food industry remains in niche areas. The advantages of cold plasma technology include its low working temperature, high antimicrobial efficacy, limited effects on food quality, and free of chemical residues. As with any emerging food processing technology, there are challenges that need to be addressed for the acceptance and adoption of plasma processes by regulatory, industry, and consumers. Such challenges include the ambiguity surrounding regulatory approval of plasma as a processing aid, the technical gaps in precisely controlling the plasma processes or dose as well as the challenges of effective scale up for industrial use. In this chapter, the aforementioned challenges in terms of regulation, precise controlling and the consumers’ acceptance are discussed in detail. Only if these issues are addressed carefully can cold plasma be commercially implemented in the near future.
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Ding, T., Cullen, P.J. (2022). Future Outlooks. In: Ding, T., Cullen, P., Yan, W. (eds) Applications of Cold Plasma in Food Safety. Springer, Singapore. https://doi.org/10.1007/978-981-16-1827-7_16
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DOI: https://doi.org/10.1007/978-981-16-1827-7_16
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