20. Nonthermal Plasma as a Novel Food Processing Technology

  1. Howard Q. Zhang3,
  2. Gustavo V. Barbosa-Cánovas4,
  3. V.M. Balasubramaniam5,6,
  4. C. Patrick Dunne7,
  5. Daniel F. Farkas8 and
  6. James T.C. Yuan9
  1. Brendan A. Niemira1 and
  2. Alexander Gutsol2

Published Online: 20 APR 2011

DOI: 10.1002/9780470958360.ch20

Nonthermal Processing Technologies for Food

Nonthermal Processing Technologies for Food

How to Cite

Niemira, B. A. and Gutsol, A. (2010) Nonthermal Plasma as a Novel Food Processing Technology, in Nonthermal Processing Technologies for Food (eds H. Q. Zhang, G. V. Barbosa-Cánovas, V.M. Balasubramaniam, C. P. Dunne, D. F. Farkas and J. T.C. Yuan), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958360.ch20

Editor Information

  1. 3

    USDA Western Regional Research Center, 800 Buchanan St., Albany, CA 94710, USA

  2. 4

    Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99164-6120, USA

  3. 5

    Department of Food Science and Technology, USA

  4. 6

    Department of Food Agricultural and Biological Engineering, The Ohio State University, 333 Parker Food Science and Technology Building, 2015 Fyffe Court, Columbus, OH 43210-1007, USA

  5. 7

    Science, Technology and Applied Research Directorate, U.S Army Natick Soldier R, D & E Center, 15 Kansas Street, Natick, MA 01760, USA

  6. 8

    Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331-6602, USA

  7. 9

    Pepsico Beverages & Foods, 100 Stevens Avenue, Valhalla, NY 10595, USA

Author Information

  1. 1

    USDA-ARS, Eastern Regional Research Center, 600 E. Mermaid Ln., Wyndmoor, PA 19038, USA

  2. 2

    Chevron Energy Technology Company, 100 Chevron Way, Richmond, CA 94801, USA

Publication History

  1. Published Online: 20 APR 2011
  2. Published Print: 31 DEC 2010

ISBN Information

Print ISBN: 9780813816685

Online ISBN: 9780470958360



  • nonthermal plasma, as a novel food processing technology;
  • nonthermal plasma (NTP), as a tool - to sanitize delicate, heat-sensitive surfaces, as electronics, medical devices;
  • NTP food processing, subject of increasing scrutiny - still in an experimental stage;
  • NTP introduction, pertaining - to food processing applications;
  • term “cold plasma” - used as a convenient descriptor;
  • factors, relating to three general classes of NTP technologies;
  • NTP's ability, in sanitizing surfaces - related to a wide range of factors;
  • one atmosphere uniform glow discharge plasma (OAUGDP) - tested in variety of configurations and applications;
  • gliding arc, generating NTP - dispersing electrical discharge plasmas, reducing their temperature to nonthermal levels;
  • plasma treatment of food contact surfaces - and materials processing


This chapter contains sections titled:

  • Introduction

  • Physical and Chemical Properties of Plasma

  • Plasma Physics—A Beginner's Guide

  • NTP Sterilization: Overview of Mechanisms and Technologies

  • Antimicrobial Efficacy

  • Plasma Treatment of Food Contact Surfaces: Materials Processing

  • Economic Analysis

  • Key Areas for Future Research

  • Conclusions

  • Acknowledgments

  • References