Abstract: A new non-thermal pasteurization technique using non-thermal plasma (NTP) was investigated. This study showed that NTP was capable of killing foodborne pathogens, such as Escherichia coli, in liquids such as water, apple cider, and orange juice. Five logs reduction in the bacteria counts was achieved under the experimental conditions. At or above plasma ignition voltages, the NTP bactericidal effect varied with different treatment time and volumes. The characteristics of sample materials also affected the treatment. Vitamin C loss was substantially reduced with the treatment compared with other methods.

Key words: non-thermal plasma, pasteurization, liquid foods