常压等离子体辅助PLA表面接枝壳聚糖及抗菌性

以聚乳酸(PLA)纺粘非织造材料为基材,采用常压介质阻挡放电(DBD)等离子体辅助PLA表面接枝壳聚糖大分子,以提高PLA材料的抗菌性能。对等离子体-壳聚糖联合整理后的PLA材料的表面形貌、接枝率、润湿时间、表面化学组成以及抗菌性能进行了研究。结果表明,等离子体预处理可以显著提高PLA非织造材料表面对壳聚糖的接枝率。ATR-FTIR分析表明,整理后PLA材料表面引入了羟基和氨基等官能团。同时,联合整理后PLA非织造材料的抗菌性能得到显著提高。     

介质阻挡放电低温等离子体处理对宰后羊肉品质的影响

利用不同时间（0、30、60、90、120 s）介质阻挡放电（dielectric barrier discharge,DBD）低温等离子体系统处理宰后羊双侧背最长肌,分析4 ℃贮藏期间样品pH值、色泽、汁液损失、剪切力、菌落总数和蛋白氧化等指标的变化,探究DBD低温等离子体处理对宰后贮藏过程中羊肉品质的影响。结果表明：在贮藏过程中,不同时间DBD低温等离子体处理后样品的pH值均比未处理样品低;随处理时间延长,亮度和黄度呈先上升后下降趋势;DBD低温等离子体处理对羊肉色泽和剪切力没有显著影响,但会加速羊肉中蛋白的氧化。DBD低温等离子体处理组能总体上显著降低贮藏期间羊肉中的细菌总数（P＜0.05）,贮藏5 d后对照组菌落总数为6.10（lg（CFU/g））,远超出限定值;而DBD低温等离子体处理组菌落总数在贮藏7 d后超过限定值,表明DBD低温等离子体处理可延长羊肉的贮藏保质期。综合考虑,DBD低温等离子体处理60 s对宰后贮藏过程中羊肉品质的负面影响最小。     

介质阻挡等离子体降解阿月浑子坚果仁中AFB1的效果研究

探究介质阻挡(Dielectric barrier discharge,DBD)等离子体技术对阿月浑子坚果仁中黄曲霉毒素B1（Aflatoxin B1,AFB1）的降解影响因素。采用高效液相色谱法（High performance liquid chromatography,HPLC）分析AFB1,通过单因素实验,考察放电时间、放电功率和放电间距对AFB1降解率的影响,在此基础上进行Box-Behnken的实验设计,选取AFB1降解率作为响应值,优化AFB1的降解条件。根据AFB1浓度和峰面积建立标准工作曲线,得到曲线方程为y=57773.964 x+166368.663,R2=0.9995。通过响应面优化可知,各因素对AFB1降解率的影响大小依次为放电功率>放电间距>放电时间。DBD等离子体降解AFB1的最佳工艺条件为放电时间20 s、放电功率200 W和放电间距0.4 cm,AFB1的降解率高达93.4287%,与预测值98.5162%基本一致,说明该模型优化较为合理。DBD等离子体对阿月浑子坚果仁中AFB1具有良好的降解效果,DBD等离子体降解真菌毒素有广阔的应用前景。     

低温等离子体对聚酯薄膜表面改性的研究

用空气介质阻挡放电(DBD)和大气压辉光放电(APGD)产生常压低温等离子体,并用其对聚对苯二甲酸乙二酯(PET)薄膜进行表面改性。用扫描电子显微镜(SEM)、测量接触角和X射线光电子能谱分析(XPS)等手段,研究经APGD和DBD处理前后PET的表面特性。试验结果表明,PET表面经APGD和DBD等离子体处理后,其表面微观样貌和表面化学组分均发生变化。APGD的处理效果优于DBD,即APGD可以对PET表面进行均匀处理,在表面引入更多的极性基团,使接触角下降到更低值。经APGD和DBD处理10s后,PET表面的含氧量分别增加到39%和35%,表面接触角分别下降到19°和37°。     

等离子技术与传统前处理

理论上,纺织品经等离子体技术离子化气体处理后,使之表面发生特有的化学变化,这种技术可用于各种基布。如在棉织物前处理时,等离子体技术能缩减或代替几步前处理工艺（如退浆、煮练、漂白和丝光）;而在羊毛织物加工时,等离子体技术可代替某些氯化湿处理并改进染色工艺。 等离子体技术是基于离子化气体;通过放电而产生离子,电子和中性粒子。 适用于纺织基布的二种不同系统的低温等离子体技术为:1.电晕放电,即在常压条件下的低强度放电;2.辉光放电,即在低压条件（真空度为1～500Pa）下,在两个电极上施予高电压而放电。 不同类型的离子化气体使纺织品表面产生特殊的化学改性:如漂白（氩-氦）或防水整理（氟单体等）。 在上述二种情况中,应用等离子体技术改变了纺织品的表面形态。而辉光放电较电晕放电对纺织品处理更有效且更均匀。     

低温等离子体亲水改性聚丙烯熔喷非织造布

利用常压介质阻挡放电（APDBD）和低压辉光放电（LPGD）等离子体分别对聚丙烯（PP）非织造布进行亲水改性。分析了气体种类、压强、放电频率、电压、处理时间以及非织造布物理结构等因素对亲水改性的影响规律。采用傅里叶变换－表面衰减全反射红外光谱（FTIR-ATR）表征材料表层化学结构的变化,选用吸水率和吸水速率评价样品的亲水性。结果表明：氧气等离子体能够比氩气等离子体更有效地提高非织造布的吸水率和吸水速率;增大放电频率和电压以及适当延长处理时间,均可显著提高材料的亲水改性效果;样品的比表面积越大, 体积密度越小,材料的吸水能力越高。     

DBD等离子体处理芳纶织物的表面性能

为改善芳纶织物的表面黏结性能,采用常压氩气介质阻挡放电(DBD)等离子体处理对芳纶织物进行表面改性,研究处理时间对芳纶织物的表面形貌、表面化学成分、润湿性能、单纱断裂强力和剥离强度的影响规律。结果表明:DBD等离子体处理后,芳纶纤维的表面被刻蚀,粗糙程度明显增加;纤维表面氧、氮极性基团含量增加;纤维的表面润湿性和黏结性能均显著提高,且在处理时间为60 s时达到最优;等离子体处理对芳纶织物断裂强力的影响较小。     

低温等离子体在包装印刷工业中的应用

在印刷包装应用领域，低温等离子体对大家来说是比较陌生的，但事实上，我们很早就开始采用的电晕放电、火焰处理表面改性方法就是等离子体中最常见的放电形式——介质阻挡放电（DBD）。由于低温等离子体中含有大量高能电子、离子、激发态粒子和具有很强氧化性的自由基，这些活性粒子，特别是高能电子（一般约1—10eV）更易于和所接触的物质发生物理变化和化学反应．因此近年来低温等离子体已经广泛被用来对材料进行表面改性以改变其黏着力、吸水性、着色性等性能，合成新材料和传统的方法相比，利用等离子处理具有显著的优点：成本低、无废弃物、无污染，有时可得到传统的物理和化学方法难以得到的处理效果。     

染苑精粹

正DBD-BTCA整理聚丙烯织物的染色性能2016091在常压条件使用介质阻挡放电(DBD)对聚丙烯(PP)织物进行处理,使其表面带有更多的极性官能团,再采用轧-烘-焙工艺将BTCA整理到聚丙烯(PP)织物上。使用酸性和碱性染料对整理和未整理的织物染色。通过扫描电子显微镜和傅里叶变换红外光谱     

低温等离子体对低盐泡菜生花腐败的抑制及贮藏期品质的影响

由微生物引起的低盐泡菜包装产品腐败及品质劣化已成为限制泡菜产业发展的技术瓶颈。为克服这一问题,本实验采用介质阻挡放电（dielectric barrier discharge,DBD）低温等离子体技术,以微生物数量、理化指标、色差、质构及挥发性风味物质为指标,探究DBD低温等离子体对低盐即食泡菜生花腐败的抑制及贮藏品质的影响。结果表明,在微生物方面,与对照组相比,在贮藏期间DBD低温等离子体处理使菌落总数对数值降低1.54～3.55（lg（CFU/g））,酵母菌数对数值降低2.12～4.21（lg（CFU/g））,能够完全杀灭大肠菌群并保留一定数量的乳酸菌,同时抑制产膜酵母生长,有效控制贮藏期间低盐泡菜生花腐败。在理化指标方面,DBD低温等离子体处理可抑制pH值上升,DBD低温等离子体处理组泡菜脆度、亮度、黄度及总酸质量浓度明显高于巴氏杀菌组;虽然处理后亚硝酸盐质量浓度较巴氏杀菌组有所上升,但总体远低于GB 2762—2017《食品安全国家标准 食品中污染物限量（含第1号修改单）》限量,且随发酵进行,亚硝酸盐质量浓度逐渐降低至3.13 mg/L。在挥发性风味物质方面,DBD低温等离子体处理后短时间内对泡菜主体风味物质影响不大,贮藏期间可抑制二甲基硫化物含量增加导致的异味。结论：DBD低温等离子体处理可在保证贮藏期间低盐泡菜品质特性的前提下,有效控制其生花腐败。     

介质阻挡放电低温等离子体的产生

介绍利用介质阻挡电极放电产生低温等离子体的方法,分析了在大气压下介质阻挡电极放电的细丝模式和均匀辉光模式（APGD）的特点.通过电压-电流波形图和电压-电荷李萨育图形,比较了细丝模式和扩散模式的区别,并分析了两者在产生低温等离子体的物理机制.     

纺织品常压辉光放电等离子体处理技术

介绍电晕放电、介质阻挡放电产生等离子体的理论和应用；重点阐述大气压下辉光放电（APGD）技术的现状，解释了电子雪崩模型和流注放电理论，并以电压一电流波形图和电压一电荷李萨育图鉴别介质阻挡放电与大气压下辉光放电。通过对这三种放电形式的应用分析，确定了大气压下辉光放电等离子体最适合处理纺织材料，并对其面临的问题及前景作了分析。     

等离子体表面改性与大气压辉光放电的产生

等离子体表面改性技术已经广泛地应用于织物的处理过程中。与传统的材料表面改性技术相比，等离子体改性有着高效、无污染、节能等优点。目前采用的低气压下的辉光放电进行表面改性，不能进行连续处理，且操作繁琐。利用大气压辉光放电可克服低压放电的缺点，因此，研究大气压辉光放电的产生有着重要的生产实践意义。文中论述了等离子体表面改性的作用机理、优点，介绍了产生大气压直流辉光放电和交流辉光放电的方法。     

丝织物的大气压等离子体液相沉积处理

为提高丝织物表面的拒水、拒油性能,较好的控制沉积涂层的质量,将等离子体与液态沉积液结合,采用介质阻挡放电装置,利用高频高压电源在大气压下通入惰性气体氦（He）产生辉光放电等离子体,通过超声喷嘴将液相单体雾化并喷射入等离子体区域,使之在处理物表面上进行等离子体沉积聚合。应用此工艺对丝织物处理,将全氟庚烷单体经过超声雾化,注入大气压辉光放电区域中,实现了在丝织物表面沉积拒水性涂层。通过SEM观察和ATR-FTIR以及接触角测量,分析处理前后纤维表面形态和结构的变化,得出在不同工艺参数下丝织物表面的全氟庚烷沉积率变化规律。结果表明, 纤维表面成功沉积致密膜层,织物表面水接触角增大,拒水性能极大地改善。     

Increased PVA-Glue Adhesion on Particle Board and Fibre Board by Plasma Treatment

In this study, the adhesion of PVA-glue on fibre board and particle board in the untreated state and plasma-treated with a dielectric barrier discharge (DBD) at atmospheric pressure is investigated. A force-sensitive peel test was carried out and confirmed increased adhesion after plasma treatment.     

Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel (Scomber scombrus) fillets

The effect of atmospheric cold plasma generated by a novel in-package dielectric barrier discharge (DBD) on microbial and quality parameters of mackerel fillets was investigated. DBD voltage (70 kV and 80 kV) and treatment time (1, 3 and 5 min) were studied. Within 24 h of DBD treatment, spoilage bacteria (total aerobic psychrotrophic, Pseudomonas and lactic acid bacteria) were significantly reduced. However, significant effects on lipid oxidation parameters (PV, Dienes) were observed for the treated samples. Both studied treatment factors, treatment voltage and time, significantly affected anti-microbial efficacy and lipid oxidation. Nevertheless, no changes in pH or colour (except for L*) were observed. These results suggest atmospheric cold plasma generated by DBD could be implemented as technology for fish processing, retaining product quality over its shelf life. However, further investigations are needed in order to implement this technology and to control and mitigate its limitations, mainly associated to increased oxidation.Industrial relevanceCold atmospheric plasma (CAP) has gained attention as an emerging and non termal technology for decontamination of food. This technology has been used on fruits and vegetables successfully for the inactivation of food-borne pathogens. However, this technology has not been investigated in fish, being a highly persibale product.The use of dielectric barrier discharge (DBD) to produce cold plasma showed a potential industrial application at low cost and convenience. Cold plasma was found to be effective for reducing the main problem of oily fish quality such as the spoilage bacteria. However, this technology seems to accelerate oxidative pathways; for this reason, further studies to investigate the use of antioxidants in combination with cold plasma as “hurdle technology” to minimise this negative effect are suggested.     

Novel and emerging technologies used by the U.S. food processing industry

The main purpose of this research was to investigate the extent of novel non-thermal food processing technologies usage in the United States. A survey was conducted to food experts to study the major reasons for using novel technologies, the limitations for not implementing specific technologies, and the main drivers for innovation of non-thermal food processing technologies. The survey study focused on the high-pressure processing, pulsed electric field, pulsed light, irradiation, ultrasound, oscillating magnetic fields, and cold atmospheric plasma technologies. High pressure processing (35.6%) was the most commonly used non-thermal food processing technologies, followed by pulsed electric field (20%). Rapidly increasing novel technologies included cold atmospheric plasma (14.1%) and oscillating magnetic fields (14.1%). More than 70% of the respondents indicated that the main factor for choosing non-thermal food processing technology was better nutrient and sensory properties. High investment (41%) was the major limitation for implementing non-thermal food processing technologies. The results indicated the main drivers for innovation were equipment manufacturers (43.8%) and government research (42.3%). The results emphasized the need for new and improved innovative, non-thermal technologies to provide a balance between safety and minimal processing.Industrial relevanceThis research provides industry with an overview of perceptions food managers, scientists and technologists of novel non-thermal food processing technologies. This research investigated factors that food companies use to implement particular food processing technologies and the limitations prohibit them from using such technologies. There are technologies which are still under development and are currently being conducted to extend the shelf life of certain foods while preserving freshness and natural nutrients. This study investigated technologies currently being used, ones still under development, and the main drivers for innovation of these technologies within the United States.     

Comparing impacts of dielectric barrier discharge plasma and electron beam irradiation processing on characteristics of Tartary buckwheat whole flour

Dielectric barrier discharge (DBD) plasma, lower and higher dose electron beam irradiation (EBI) are used widely in food processing. In this research, impacts of DBD plasma and EBI processing on characteristics of Tartary buckwheat whole flour were investigated in the range of parameters used most often in food industry. Cross section, small granule and reaggregation of fragments appeared after processing as well as higher values of L*, a* and WI. DBD plasma processing altered the short range crystal structure and hydrogen-containing groups, increasing oil/water absorption and freeze-thaw stability. DBD plasma and EBI processing had a mostly positive effect on hydration properties at 50 to 70 °C, with contrast to a reduction effect at higher temperature. DBD plasma and EBI processing will not affect the nutrients content indeed. TPC, TFC and antioxidant activity increased significantly after EBI processing (≤ 10 kGy) with few free radicals generated.Industrial relevanceDBD plasma and EBI processing are widely used for flour in food industry, with limited focus on physicochemical properties promotion and antioxidant activity protection. This research indicates that DBD plasma processing can affect the properties of Tartary buckwheat whole flour (TBF) significantly, but it shows negative damage to bioactive compounds and antioxidant activity. EBI processing (≤ 10 kGy) can improve physicochemical properties of TBF, which is given slightly higher TPC, TFC and antioxidant activity simultaneously. Both of DBD plasma and EBI processing are safe methods that can improve processing characteristics of the flour, while lower dose EBI processing is more suitable for development of Tartary buckwheat and functional food industry with protection to bioactive compounds and antioxidant activity.     

Improved absorption characteristics of thermally modified beech veneer produced by plasma treatment

In this study the effect of an atmospheric pressure plasma treatment by a dielectric barrier discharge (DBD) on the wettability and absorption characteristics of thermally modified beech veneer is investigated. A common immersion test using water and melamine solution has been conducted and showed improved wettability and liquid uptake after plasma treatment. Determination of the weight percent gain (WPG) confirmed increased melamine content after plasma treatment.     

Dielectric barrier discharge cold atmospheric plasma: Influence of processing parameters on microbial inactivation in meat and meat products

Decontamination of meat is commonly practiced to get rid of or decrease the microbial presence on the meat surface. Dielectric barrier discharge cold atmospheric plasma (DBD-CAP) as innovative technology is a food microbial inactivation technique considered in high regard by food scientists and engineers in present times. However, cold atmospheric plasma application is at the experimental stage, due to lack of sufficient information on its mode of action in inactivating microbes, food shelf-life extensibility, whereas, the nutritional value of food is preserved. In this review, we have appraised recent work on DBD-CAP concerning the decontamination treatment of meat products, highlighting the processing value results on the efficacy of the DBD-CAP microbial inactivation technique. Also, the paper will review the configurations, proposed mechanisms, and chemistry of DBD-CAP. Satisfactory microbial inactivation was observed. In terms of DBD-CAP application on sensory evaluation, inferences from reviewed literature showed that DBD has no significant effect on meat color and tenderness, whereas in contrast, TBARS values of fresh and processed meat are affected. DBD seems economically efficient and environmentally sustainable.