The design of non-thermal food preservation using cold plasma technology
Fitri Zahrotun Nabilah(1), Graciella Amanda Situmorang(2), Nita Catur Wulandari(2), Sarah Aqila Luthfia(3), Nanda Azizah Mardotillah (3), Eka Tiyas Anggraeni(2),Hendrix Yulis Setyawan(1*)

1 Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Brawijaya University, Jl. Veteran Malang 65145 Indonesia
2 Department of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Brawijaya University, Jl. Veteran Malang 65145 Indonesia
3 Department of Electrical Engineering, Faculty of Engineering, Brawijaya University, Jl. Veteran Malang 65145 Indonesia
4 Department of Agroindustrial Technology, Faculty of Agricultural Technology, Brawijaya University, Jl. Veteran Malang 65145 Indonesia
*Corresponding author: hendrix[at]ub.ac.id

Abstract

Food preservation is key to extending product shelf-life. However, traditional thermal preservation could change food characteristics. Therefore, it is essential to innovate a non-thermal preservation technique and equipment. Plasma technology can provide a solution for non-thermal preservation without damaging the quality of the food, and is healthier. The cold plasma mechanism for extending food^s shelf life by utilising ozone can degrade the bacteria. In the present paper, we designed VETCOM, a non-thermal preservation technology to extend the shelf life of food in cold plasma. The detailed design of VETCOM was presented and tested. This cold plasma technology applies the Dielectric Barrier Discharge (DBD) method, where the high-voltage electric current flows to DBD electrodes and generates cold plasma from the potential difference between the anode electrode and the cathode electrode separated by an acrylic dielectric insulator with a thickness of 50 mm, creating cold plasma ionisation. Tofu is used to test the VETCOM. Tofu^s high protein and water content causes short shelf life due to spoilage caused by unwanted bacterial growth. Plasma treatment was carried out for three different time treatments. The tofu was then stored in a closed area (at room temperature), an open area (at room temperature), and in a refrigerated area (in a refrigerator). The parameter studied included plasma characteristics, ozone levels, moisture content, and pH. The result showed that plasma technology for food preservation is an exciting solution for maintaining tofu quality and a promising technology for the future.

Keywords: Cold Plasma, Dielectric Barrier, Preservation, Shelf Life, Tofu

Topic: Food safety and security