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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
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
University of Córdoba- Physics DepartmentProgress Report y y pg p
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
University of Córdoba- Physics DepartmentProgress Report y y pg p
On the use of Plasma Technology as a food preservation Technique
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 ???
University of Córdoba- Physics DepartmentProgress Report y y pg p
On the use of Plasma Technology as a food preservation Technique
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
University of Córdoba- Physics DepartmentProgress Report y y pg p
On the use of Plasma Technology as a food preservation Technique
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
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
University of Córdoba- Physics DepartmentProgress Report y y pg p
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
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2. Experimental set up: surfatron and surfaguide
f id3. Technique: emission spectroscopy50000
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I (u.
a)
surfaguide
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I (u.
a)
429.6 429.8 430.0 430.2 430.4 430.6
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( )
surfatron
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6000 (nm)
200 300 400 500 600 700
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0
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(nm)304 306 308 310 312 314 316
(nm)
University of Córdoba- Physics DepartmentProgress Report y y pg p
Active species and UV radiation in Surface Wave Discharges (SWDs)
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
University of Córdoba- Physics DepartmentProgress Report y y pg p
Active species and UV radiation in Surface Wave Discharges (SWDs)
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)
( )
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
University of Córdoba- Physics DepartmentProgress Report y y pg p
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) (( ))
University of Córdoba- Physics DepartmentProgress Report y y pg p
Action of a SWDs on Food: lentils and Sherry Fino wine
LENTILSLENTILS TREATMENTSTREATMENTS::
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
University of Córdoba- Physics DepartmentProgress Report y y pg p
Action of a SWDs on Food: lentils and Sherry Fino wine
LENTILSLENTILS TREATMENTSTREATMENTS::
ArAr--NN22OOArAr--NN22 (II)(II)ArAr--NN22(I)(I)CONTROLCONTROLGROUP OF GROUP OF
LENTILSLENTILSLENTILSLENTILS
University of Córdoba- Physics DepartmentProgress Report y y pg p
Action of a SWDs on Food: lentils and Sherry Fino wine
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)(( )) ( )( ) (( ))
University of Córdoba- Physics DepartmentProgress Report y y pg p
Action of a SWDs on Food: lentils and Sherry Fino wine
SHERRYSHERRY FINOFINO WINEWINE TREATMENTSTREATMENTS::
University of Córdoba- Physics DepartmentProgress Report y y pg p
Action of a SWDs on Food: lentils and Sherry Fino wine
SHERRYSHERRY FINOFINO WINEWINE TREATMENTSTREATMENTS::
A420 (u.a)A420 (u.a)
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
University of Córdoba- Physics DepartmentProgress Report y y pg p
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
Preservation Technique
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