plasma technology as aplasma technology as a … · plasma technology as aplasma technology as a...

U i it f Có d b Ph i D t tProgress Report University of Córdoba- Physics DepartmentProgress Report

Plasma Technology as aPlasma Technology as a new Preservationnew Preservation

Techniqueq

R. Rincón and M. D. Calzada

June 2011

University of Córdoba- Physics DepartmentProgress Report y y pg p

Plasma Technology as a new gy

Preservation Technique

On the use of Plasma Technology as a food preservationT h iTechnique

Active species and UV radiation un Surface Wave Dischargesp g(SWDs)

Action of a Surface Wave Discharge on browning of sherry FinoAction of a Surface Wave Discharge on browning of sherry Finowine and growth rate in lentils

Conclusions


On the use of Plasma Technology as a food preservation Technique

One serious problem for food industry is the deterioration offoods during the storagefoods during the storage

The consumers are increasing their demands related to the useThe consumers are increasing their demands related to the useof the preservation process

T i f d ti t h iTo improve food preservation techniques

To develop NEW food preservation techniquesTo develop NEW food preservation techniques



To develop NEW food preservation techniquesNon-thermal alternative Technology Process

HPP (Hi h P P i ) Food is exposed to a high hydrostaticHPP (High Pressure Processing) Food is exposed to a high hydrostatic pressure for a few minutes

PEF (Pulsed Electric Field) Food is exposed to pulses at high electric PEF (Pulsed Electric Field) p p gfield intensity for a few milisecons

Ionizing radiations Food is exposed to gamma radiation and l t b ith d f 2 10kGIonizing radiations electron beam with doses of 2-10kGy

Ultraviolet (UV) Energy Food is exposed to non-ionizing radiation with germicidal properties( ) gy with germicidal properties

Plasma ???



Plasma St ili ti

Sterilization is an act or process, physical or chemical, that destroys

Sterilization: or eliminates all form of life.

Sterilization by ionized gases (plasmas) is an alternative to

Active Speciesconventional sterilization systems

UV Ph t+

UV Photons



Non-thermal alternative Technology Process

HPP (High Pressure Processing) Food is exposed to a high hydrostatic pressure for a few minutes

PEF (Pulsed Electric Field) Food is exposed to pulses at high electric field intensity for a few milisecons

Food is exposed to gamma radiation andIonizing radiations Food is exposed to gamma radiation and electron beam with doses of 2-10kGy

Ult i l t (UV) E Food is exposed to non-ionizing radiationUltraviolet (UV) Energy Food is exposed to non-ionizing radiation with germicidal properties

Food is exposed to active species like

Plasma metastable N2(A3+u) and UV photons in

the range of 200-280 nm such as those emitted by NO band







Conclusions


Active species and UV radiation in Surface Wave Discharges (SWDs)

Objective: To find active species and UV photons using plasmat h lHow?: 1. Kind of plasma: Surface Wave Discharge (SWD)technology

70000

8000

2. Experimental set up: surfatron and surfaguide

f id3. Technique: emission spectroscopy50000

60000

2000

4000

6000

I (u.

a)

surfaguide

30000

40000

I (u.

a)

429.6 429.8 430.0 430.2 430.4 430.6

0

2000

( )

surfatron

10000

20000

3000

4000

5000

6000 (nm)

200 300 400 500 600 700

0

0

1000

2000

3000

I (u.

a)

(nm)304 306 308 310 312 314 316

(nm)



UV photons: de-excitation of NO(A2Σ+) UV radiation:220-260 nm

NO(A2Σ+) → NO(X2Π) + hv (gamma bond)

Ar N SWD with a large

Ar-N2(4.90-0.10 slm)

NO (X2Π) + N2 (A3Σ+u) → NO (A2Σ+) + N2 (X1Σ+

g)

Ar-N2 SWD with a large flow of Ar and a small

percentage of N2

NN22 (B(B33ggAA33uu++))

3Active species: the metastable specie N2(A3Σ+u )

PostdischargeDischargeg



UV photons: de-excitation of NO(A2Σ+) UV radiation:220-260 nm

0.8

1.0 Ar-N2O (4.90-0.05 slm)

NO 259.6 nm

NO 247.9 nm0.02

0 4

0.6

(u.a

)

NO 237.0 nm

0.01

u.a)

0.2

0.4I

I (u

200 300 400 500 600 700

0.0

( )

230 240 250 260 270 280

0.00

(nm)

(nm)

( )







Conclusions


Action of a SWDs on Food: lentils and Sherry Fino wine

LENTILSLENTILS TREATMENTSTREATMENTS::

Mixture of ArMixture of Ar--NN22(I)(I)(0.49 (0.49 –– 0.05 slm)0.05 slm)

Mixture of ArMixture of Ar--NN22(II)(II)(4.90 (4.90 –– 0.10 slm)0.10 slm)

Mixture of ArMixture of Ar--NN22O O (4.90 (4.90 ––0.05 slm)0.05 slm)(0.49 (0.49 0.05 slm)0.05 slm) (4.90 (4.90 0.10 slm)0.10 slm) (( ))




NONO

NN (A(A33++ ))

NONO

++NN22(A(A33 uu))NN22(A(A33++

uu))NN22(A(A uu))

ArAr--NN22OOArAr--NN22 (II)(II)ArAr--NN22(I)(I)CONTROLCONTROLGROUP OF GROUP OF

LENTILSLENTILSLENTILSLENTILS




ArAr--NN22OOArAr--NN22 (II)(II)ArAr--NN22(I)(I)CONTROLCONTROLGROUP OF GROUP OF

LENTILSLENTILSLENTILSLENTILS



SHERRYSHERRY FINOFINO WINEWINE TREATMENTSTREATMENTS::

Mixture ArMixture Ar--NN22 gasgas(4.90 (4.90 –– 0.10 slm)0.10 slm)

Ar PostAr Post--dischargedischarge(4.90 slm)(4.90 slm)

ArAr--NN22 PostPost--dischargedischarge(4.90 (4.90 –– 0.10 slm)0.10 slm)(( )) ( )( ) (( ))




A420 (u.a)A420 (u.a)







Conclusions


ConclusionsConclusionsThe results suggest that plasma Technology could be a New

P ti T h iWe have found that when we exposed lentils to plasma, those samples treated

ith l h i t ti i d i i UV h t l


with plasma where exists active species and emission on UV photons grow lessthan the others samples

The exposure of wine to an Ar-N2 postdischarge could be used as a technique toincreasing the resistance of the Fino wines to browning

Emission spectroscopy is an important tool to assess the capability of plasma technology as a preservation techniquecapability of plasma technology as a p ese vation technique

U i it f Có d b Ph i D t tProgress Report University of Córdoba- Physics DepartmentProgress Report

Plasma Technology as aPlasma Technology as a new Preservationnew Preservation

Techniqueq

R. Rincón and M. D. Calzada

June 2011

plasma technology as aplasma technology as a … · plasma technology as aplasma technology as a...

Documents