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Plasma activated water

Water, air and electricity are needed to make plasma activated water (PAW). When air is exposed to an electric field, plasma can be created. When charged air particles come into contact with water, a number of compounds are formed which can be antimicrobial and can kill several types of bacteria. By rinsing lettuce with PAW, it can get an extended shelf life.

How does Plasma activated water affect different food products?

Goal Egg
Egg
Dairy
Dairy
Meat
Meat
Vegetables
Vegetables
Fruit
Fruit
Durability
Has effect
Applies to spinach
Food safety
Has effect
Applies to spinach
Color
Has less effect
Applies to spinach
Texture
Loss of liquid
Rancidity
Nutritional values
Digestibility
Allergens

How plasma activated water can work in food production

Publications

Title Year Language Topic Author
Comparative life cycle assessment of plasma-based and traditional decontamination strategies on Norwegian ready-to-eat fresh spinach Conference proceeding in 12th International Conference on Life Cycle Assessment of Food 2020 2020 English Plasma activated water, Vegetables, Sustainability Saxegård, Simon Alexander; Møller, Hanne; Valente, Clara; Svanes, Erik; Noriega, Estefania
Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves 2019 Engelsk Vegetables, Plasma activated water, Food safety Vaka, Mette Risa; Sone, Izumi; Álvarez, Rebecka García; Walsh, James Leon; Prabhu, Leena; Sivertsvik, Morten; Noriega Fernández, Estefanía

Contact persons

James Walsh

Professor
+44 (0)151 794 4612

Tone Mari Rode

Senior Scientist, Nofima
+47 907 27 253