Kvasny Prum. 2017; 63(3): 134-138 | DOI: 10.18832/kp201716

Plazmové technologie v potravinářském průmyslu: mini-reviewPeer-reviewed article

Petr BARTOŠ, Pavel KŘÍŽ, Zbyněk HAVELKA, Andrea BOHATÁ, Pavel OLŠAN, Petr ŠPATENKA, Vladislav ČURN, Miroslav DIENSTBIER
1 Zemědělská fakulta Jihočeské univerzity v Českých Budějovicích, Studentská 1668, 370 05 České Budějovice / Faculty of Agriculture, University of South Bohemia in České Budějovice, Studentská 1668, CZ 370 05 České Budějovice
2 Pedagogická fakulta Jihočeské univerzity v Českých Budějovicích, Jeronýmova 10, 371 15 České Budějovice / Faculty of Education, University of South Bohemia in České Budějovice, Jeronýmova 10, CZ 371 15 České Budějovice
3 Surface Treat a.s., Jungmannova 695/42, 370 01 České Budějovice / Surface Treat a.s., Jungmannova 695/42, CZ 370 01 České Budějovice
4 Výzkumný ústav pivovarský a sladařský, a.s, Lípová 15, 120 44 Praha 2 / Research Institute of Brewing and Malting, PLC, Lípová 15, CZ 120 44 Praha 2

Plasma treatment is an interesting technology with many potential applications in industry. At present, more and more often we encounter papers that deal with utilization of plasma technology in food industry. This mini-review provides an overview of the latest developments in this area. At the beginning the principles of plasma interaction with solid surfaces are shortly discussed. The next chapters are focused on sterilization of food from bacteria and fungi. The influence of plasma treatment on the food quality and nutritional parameters is discussed in last section.

Keywords: plazmové technologie, sterilizace, dekontaminace, potravinářský průmysl, bakterie, plísně, mykotoxiny

Received: February 15, 2017; Accepted: April 3, 2017; Published: June 15, 2017 

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