Plasma activated mist: Characterization and application efficacy

As the demand for healthier and ‘clean label’ food products is ever increasing, there is a need to develop novel food processing methods to address the risks associated with food safety while ensuring sustainability. Cold plasma activated water (PAW) and plasma activated mist (PAM) are gaining attention for potential applications in food products as a ‘green disinfectant’. The intern will conduct research with a dielectric barrier PAM generation system where the process conditions will be optimized for maximum reactive species concentration. Further, the antimicrobial properties of PAM will be evaluated with common food pathogens such as Listeria monocytogenes, Salmonella and Escherichia coli. The effect of the plasma activated mist treatment on the quality attributes of food materials will also be studied. The research findings generated by the intern will help the partner organization to scale-up and commercialize their plasma activated mist technology.

Faculty Supervisor:

Valérie Orsat

Student:

Partner:

TandemLaunch Inc

Discipline:

Engineering

Sector:

Finance and Insurance; Professional, scientific and technical services

University:

McGill University

Program: