Effect and mechanism of cold plasma treatment on the heat pump drying performance of mussel (Mytilus coruscus) meat.

Abstract

Cold plasma (CP) can enhance the drying efficiency of plant-based foods, but its impact on animal-based foods remains unclear. This study found that both air and argon CP treatments can improve the heat pump drying efficiency of mussel meat, with air CP better. It raised effective moisture diffusivity from 3.32 × 10-5 m2/h to 5.22 × 10-5 m2/h and cut drying time by 38.67 % under the optimal conditions. Mechanism analysis showed air CP exhibits a more pronounced etching effect on the surface of mussel tissue, with the capability to penetrate beyond 1.52 mm into the underlying tissue. CP-generated charged particles and reactive oxygen/nitrogen species contribute to these changes, which may enhance moisture transfer during drying. Moreover, CP treatment improves dried mussel meat quality, e.g., increasing rehydration and reducing lipid oxidation. This study provides a deeper understanding of CP-assisted drying and highlights its application in aquatic products.