Cold plasma for the disinfection of industrial food-contact surfaces: An overview of current status and opportunities

Food safety is the primary goal for food and drink manufacturers. Cleaning and disinfection practices applied to the processing environment are vital to maintain this safety; yet, current approaches can incur costly downtime and the potential for microorganisms to grow and establish, if not effectively removed. For that reason, manufacturers are seeking nonthermal, online, and continuous disinfection processes to control the microbial levels within the processing environment. One such emerging technique, with great potential, is cold atmospheric pressure plasma (CAP). This review presents the latest advances and challenges associated with CAP-based technologies for the decontamination of surfaces and equipment found within the food-processing environment. It provides a detailed overview of the technology and a comprehensive analysis of the many CAP-based antimicrobial studies on food-contact surfaces and materials. As CAP is considered an emerging technique, many of the recent studies are still in the preliminary stages, with results obtained under widely different conditions. This lack of cohesive information and an inability to directly compare CAP systems has greatly impeded technological development. The review further explores the challenge of scaling CAP technology to meet industry needs, considering aspects such as regulatory constraints, environmental credentials, and cost of use. Finally, a discussion is presented on the future outlook for CAP technology in this area, identifying key challenges that must be addressed to promote industry uptake.     

Graphical Methodology to Study the Corona Onset Voltage for Electrostatic Precipitation of Nanoparticles

Theoretical Foundations of Chemical Engineering - The corona onset voltage is an important operating parameter in the electrostatic precipitation of nanoparticulate, however, its experimental...     

Phenomenon of Reduction in Friction at the Toe of Gravity Landslide under Seismic Vibration Effect

Journal of Mining Science - The article describes the lab-scale testing of dynamic instability in a block placed on a rough slope surface and subjected to small-amplitude vibrations. It is shown...     

DFTMicroagg: a dual-level anonymization algorithm for smart grid data

International Journal of Information Security - The introduction of advanced metering infrastructure (AMI) smart meters has given rise to fine-grained electricity usage data at different levels of...     

Smart Edge Computing for 5 g/6 g Satellite IOT for Reducing Inter Transmission Delay

Mobile Networks and Applications - 5G/6G communication are first generation high speed wireless communication network which integrates the aerial data, terrestrial data and maritime data via...     

Substantiating the Diffusion Model of Innovation Implementation and its Application to Vaccine Propagation

Cybernetics and Systems Analysis - The paper examines prerequisites and assumptions of the classical Bass innovation diffusion model with the aim of applying it in modeling of relevant stochastic...     

Identification of Regimes and Conditions for Moisture,Removal from Materials by Noncontact Exposure to Ultrasonic Vibrations

Journal of Engineering Physics and Thermophysics - The possibility of intensifying the drying of materials by noncontact ultrasonic action at a frequency of 22 kHz at sound pressure levels up to...     

Cesium in Gaseous Emissions from the Vitrification Technology of Radioactive Waste (Review of Scientific and Technical Information)

Radiochemistry - As applied to the radioactive waste vitrification technology, published data on the behavior of cesium and its release into the gas phase are reviewed. The volatility of cesium...     

Microseismic Monitoring of Geodynamic Phenomena in Rockburst-Hazardous Mining Conditions

Journal of Mining Science - The stress–strain behavior patterns in rockburst-hazardous rock mass are described as a case-study of mineral deposits in Gornaya Shoria. The microseismic research...     

Glycaemic response of pseudocereal-based gluten-free food products: a review

Rapid digestion and absorption of carbohydrates have become a health issue (high glycaemic index, GI), which can be a matter of greater concern when consumed in large quantities. Depending upon the influence of carbohydrates on the blood sugar levels, GI classifies carbohydrates (on a scale of 100) as low (<55), medium (55–70) and high (>70) GI foods. Among the pseudocereals, chia seed possesses relatively lower GI (28.53), as compared to buckwheat (52.35), amaranth (47.65) and quinoa (61.50). Consumers now prefer foods with a high GI over the ones with low GI to prevent various metabolic alterations. Celiac disease is a lifelong disorder prevalent worldwide and can only be controlled by following a strict lifelong gluten-free diet. Therefore, pseudocereals could be a potential alternate for low GI food and developing gluten-free food products, including bread, cookies, noodles and pasta. This review synthesises the recently published literatures on pseudocereals as a lowering GI and healthy food option. This review also gives insights into developing pseudocereals as a potential and novel ingredient for gluten-free food applications and the latest research conducted worldwide.