Research Progress in the Application of Cold Plasma Sterilization Technology in Dairy Products

doi:10.7506/spkx1002-6630-20230517-170

FOOD SCIENCE ›› 2024, Vol. 45 ›› Issue (11): 314-322.doi: 10.7506/spkx1002-6630-20230517-170

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Research Progress in the Application of Cold Plasma Sterilization Technology in Dairy Products

QI Geqi, ZHU Jun, DENG Haoguo, ZHANG Hai, XU Rihua

(1. School of Life Sciences, Inner Mongolia University, Hohhot 010070, China; 2. School of Physical Science and Technology, Inner Mongolia University, Hohhot 010021, China; 3. College of Science, Inner Mongolia University of Technology, Hohhot 010051, China)

Online:2024-06-15 Published:2024-06-13

Abstract

Abstract: Cold plasma (or non-thermal plasma) is one of the popular non-thermal processing technologies in recent years. Cold plasma technology is expected to be used as a rapid non-thermal sterilization technology in dairy processing. However, an unoptimized cold plasma process may lead to quality deterioration of dairy products, such as lipid oxidation and odor generation. Therefore, this article provides a review of the classification and mechanism of cold plasma sterilization technology and its potential impact on dairy products, with the aim of offering theoretical support for the application of cold plasma sterilization technology in the dairy industry. Future studies on cold plasma need to consider the preservation of the quality and sensory acceptability of dairy products while effectively inactivating microorganisms.

Key words: cold plasma; sterilization; dairy products

CLC Number:

TS252.4

QI Geqi, ZHU Jun, DENG Haoguo, ZHANG Hai, XU Rihua. Research Progress in the Application of Cold Plasma Sterilization Technology in Dairy Products[J]. FOOD SCIENCE, 2024, 45(11): 314-322.

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Research Progress in the Application of Cold Plasma Sterilization Technology in Dairy Products

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