A Comparison of Plasma Activated Water Techniques for Bacteria Inactivation

作者：Royintarat Tanitta; Boonyawan Dheerawan; Seesuriyachan Phisit; Wattanutchariya Wassanai^*

来源：Journal of Biomaterials and Tissue Engineering, 2018, 8(6): 887-891.

DOI：10.1166/jbt.2018.1817

• Plasma Activated Water (PAW) Technique
• Design of Experiment (DOE)
• Optimization
• Bacteria Inactivation

Plasma activated water (PAW) is a clean technology that can replace chemical sanitization, such as chlorine, in the food processing industry. PAW inactivates pathogenic bacteria and prevents cross-contamination within a batch, after which the active chemical species recombine harmlessly. This research generated PAW using three different techniques: dielectric barrier discharge plasma jet with radio frequency (RE) power supply, plasma jet with fly back transformer (FBT), and pin-to-pin discharge in water with a high-voltage (HV) power supply. Input variables of power, gas ratio, gas flow, electrode distance, and exposure time were varied to compare their effects on pH, oxidation- reduction potential (ORP), electrical conductivity (EC), hydrogen peroxide (H2O2), and bacteria reduction. The study used a design of experiment (DOE) technique optimized by a response surface method and a multiple-response desirability function. The optimal conditions for RF, FBT and HV sources reduced Escherichia coil by 1.79, 2.23 and 3.03 log, respectively, and Bacillus cereus by 0.01, 0.03 and 1.77 log, respectively. The H2O2 that was produced could be stored for approximately 9, 10 and 6 d, respectively.

• 出版日期2018-6