Innovative Approaches in the Food Industry: Microwave Plasma Technology and Its Applicability in Foods

Abstract

In this study, the advantages of microwave plasma technology with the microwave technique, which is increasingly used in the food sector, and the production of microwave plasma assembly in laboratory size are discussed. Plasma is an ionized gas known as the 4th state of matter. When a high electric field is applied to a low pressure environment, the gas in the environment turns into plasma form. Inert gases are used in plasma formation, and low-level microwave energy is also utilized. Low pressure plasma technology has emerged as a promising and innovative method for microbial inactivation on dry food surfaces. Therefore, microwave plasma system has a significant potential for use in many food systems such as spices, dried fruits, and vegetables. In this context, the microwave plasma setup was established by us in this study. In addition, it has been determined that the application time is very important for microwave plasma application in foods and that there is structural deterioration in foods within a certain period of time. As a result, it was understood that food poisoning can be prevented by using microwave plasma in foods and this will contribute to the extension of the shelf life of foods.