Abstract
In last decades, cold plasma, as a promising nonthermal technology, has attracted a lot of attention. Common plasma resources include (pulsed) corona discharge plasma, dielectric barrier discharge plasma, low pressure/atmospheric pressure glow discharge plasma, and atmospheric pressure plasma jets. Most previous studies mainly focus on a diverse range of cold plasma in laboratory scale systems. The increasing demand for industrial adoption requires the scale-up of cold plasma systems for food applications. In this chapter, the common plasma sources are introduced in detail in terms of the basic principles with chemical and physical characteristics, the structures, and the factors affecting the production of reactive species. In addition, the advances about the promising plasma technology designs, such as the gas bubbles in situ-generated plasma-activated water (PAW), in food industry were reviewed in this chapter. The development and design of the plasma generation system with stability and controllability is still the key point for the successful implementation in industrial level.
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Author PJ Cullen is CEO of PlasmaLeap Technologies, a supplier of the plasma technology.
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Cullen, P.J. (2022). Systems for Generation of Cold Plasma. 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_2
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DOI: https://doi.org/10.1007/978-981-16-1827-7_2
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