Monitoring and Diagnostics of Non-Thermal Plasmas in the Food Sector Using Optical Emission Spectroscopy
Source abstract
Abstract
Non-thermal plasma technology is used in the food sector due to its many advantages such as low operating costs, fast and efficient processing at low temperatures, minimal environmental impact, and preservation of sensory and nutritional properties. In this article, the plasma was generated using a high-voltage electrical discharge (HVED) with argon at a voltage of 35 kV and a frequency of 60 Hz. Plasma monitoring and diagnostics were performed using optical emission spectroscopy (OES) to optimise the process parameters and for quality control. OES was used as a non-invasive sensor to collect useful information about the properties of the plasma and to identify excited species. The values obtained for electron temperature and electron density (up to 2.3 eV and up to 1023 m−3) confirmed that the generated plasma is a non-thermal plasma. Therefore, the use of OES is recommended in the daily control of food processing, as this is necessary to confirm that the processes are non-thermal and suitable for the food sector.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Laser-induced spectroscopy and plasma · Plasma Applications and Diagnostics · Analytical chemistry methods development
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Faculty of Electrical Engineering and Computing, University of Zagreb, Unska 3, 10000 Zagreb, Croatia
Funding
European Union’s Horizon 2020 PRIMA (The Partnership for Research and Innovation in the Mediterranean Area) programme
References (69)
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