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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Cold‑plasma surface sterilisation uses a dielectric‑barrier discharge to generate reactive oxygen species and UV photons at near‑room temperature, rapidly inactivating microbes on food surfaces without heat damage.
Origin: Japanese (Early 1990s) — Japan
See full technique reference →The plasma produces superoxide (O₂⁻), hydroxyl radicals (•OH), and ozone (O₃) along with UV photons that damage microbial DNA and proteins. The process operates at gas temperatures below 40 °C, so the product temperature remains under 15 °C, preserving sensory and nutritional quality.
Primary Reaction
Microbial inactivation via oxidative damage and UV photolysis
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