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Evaluation of the effect of cold plasma on the shelf life of sour lemon
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Naghmeh Helali   , Seyed Ahmad Shahidi , Alireza Shahab Lavasani *  , Mahmoud Habibiyan |
| Department of Food Science and Technology, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran. |
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Abstract: |
Cold plasma is one of the ways to increase useful life in the food industry, which reduces pollution. The aim of this study was to investigate the increase in the shelf life of lemons prepared with cold plasma. The samples were subjected to cold plasma treatment using two gases (argon and air) for a period of 0, 5, 10 and 20 minutes on the surface of lime, which reduced yeast and copy italicum 1 to 99%. The results of microbial analyzes revealed that within five minutes under the plasma treatment of argon cold gases and air, the microbial load reduced by 99% and had the least effect on the physical and appearance properties of the lime product. After applying the treatment, the samples were free of coliform and P. italicumon mold. Examining the physical properties of lime (texture and weight) showed that the effect of gas type had a significant effect on these indicators. The increase in plasma treatment time in six minutes and atmospheric pressure was significantly different (p<0.05). Examining the type of gas and its effect on the treatment showed that the type makes a significant difference and about ten percent of the effectiveness of argon gas is slightly higher than air. It will be a suitable and low-cost method for sterilizing and pasteurizing limes in order to preserve them.
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Article number: 6 |
| Keywords: Shelf life, Sour lemon, cold plasma |
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Type of Study: Research |
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