Inactivation of Escherichia coli by microwave induced low temperature argon plasma treatments

Dambadarjaa Purevdorj, Noriyuki Igura, Isao Hayakawa, Osamu Ariyada

Research output: Contribution to journalArticle

35 Citations (Scopus)

Abstract

In this study, the design and plasma generation principle of a microwave induced plasma sterilization technique is described. Generation of low temperature argon plasma was investigated for different microwave power densities. Inactivation effects of the plasma were studied on bio-indicators carrying Escherichia coli as a function of microwave power density and particularly for different locations of the bio-indicator holder. The results showed that argon plasma having a temperature below 60°C are generated having less than 4.21 w/cm3 of microwave power density at an ambient temperature of 34°C. Survival of E.coli was significantly reduced when the microwave power density of the plasma treatments increased. While, high inactivation was observed at the center, it was less effective at the two opposite edges of the bio-indicator holder.

Original languageEnglish
Pages (from-to)341-346
Number of pages6
JournalJournal of Food Engineering
Volume53
Issue number4
DOIs
Publication statusPublished - Aug 1 2002

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Argon
Microwaves
inactivation
Escherichia coli
Temperature
temperature
ambient temperature
experimental design
methodology

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

Inactivation of Escherichia coli by microwave induced low temperature argon plasma treatments. / Purevdorj, Dambadarjaa; Igura, Noriyuki; Hayakawa, Isao; Ariyada, Osamu.

In: Journal of Food Engineering, Vol. 53, No. 4, 01.08.2002, p. 341-346.

Research output: Contribution to journalArticle

Purevdorj, Dambadarjaa ; Igura, Noriyuki ; Hayakawa, Isao ; Ariyada, Osamu. / Inactivation of Escherichia coli by microwave induced low temperature argon plasma treatments. In: Journal of Food Engineering. 2002 ; Vol. 53, No. 4. pp. 341-346.
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