The objective of the research is directed toward the development of novel atmospheric pressure cold plasma system and exploring its application for non thermal processing in food preservation. This system is also an alternative to the current treatment system based on heat treatment which has the potential to cause damage to the sensory characteristics and nutritional value of the liquid food such as milk. General perception and current research said that plasma can be generated in a very hot temperature (= 1000oC), whereas the cold plasma only happened under vacuum condition which limits their functions. Therefore, the present study by developing the atmospheric pressure cold plasma is intended to overcome those shortcomings with its potential application into various industrial fields for both of batch and continuous processes with variety shapes of subject. Before implementing the applicability of the plasma tools, it is necessary to develop the design, the electrical characteristics, the discharge type of the plasma, glow type or filamentary mode and the temperature generated by the plasma itself. By understanding such properties, we can go into the next step by exploring the suitable industrial application processes by initiating the study of inactivation of the spoiled microbes and the pathogenic bacteria in foods, thus improving food safety and increasing the food shelf-life through the developed non thermal plasma treatments.

cold plasma, food preservation, microorganism, non thermal processing.

• Ir. Tota Pirdo Kasih, S.T., M.Eng., Ph.D, IPM

• Dr. Dwiyantari Widyaningrum, S.Si., M.Si.