Browsing by Author "Ehlbeck, J."
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- ItemErforschung plasmachemischer Prozesse zur Polymerisation kolloidaler Systeme, Teilvorhaben Untersuchungen von plasmatechnischen Verfahren zur Polymerisation von micellaren Aggregaten ; Abschlussbericht(Hannover : Technische Informationsbibliothek (TIB), 2003) Ehlbeck, J.; Maaß, M.[no abstract available]
- ItemImpact of a pilot-scale plasma-assisted washing process on the culturable microbial community dynamics related to fresh-cut endive lettuce(Basel : MDPI AG, 2018) Fröhling, A.; Ehlbeck, J.; Schlüter, O.Cold plasma is described as a promising technique for the treatment of fresh food. In particular, the application of plasma-treated water gained interest in fresh-cut produce processing. This study aimed to evaluate the effectiveness of plasma-treated water (PTW) to decontaminate lettuce during washing on a pilot-scale level with special interest in the dynamics of the culturable microbial community in a first approach. PTW was used in pilot-scale washing at different processing steps, and the total viable count (TVC) of endive lettuce was determined after treatment and after storage (seven days, 2 °C). Microflora representatives were identified using MALDI-ToF MS. The highest reduction of TVC (1.8 log units) was achieved using PTW for washing whole lettuce before cutting. The microbial community structure showed high variations in the composition along the processing chain and during storage with a decrease in diversity after washing with PTW. PTW reduced the microbial load of endive lettuce; however, this was not clearly detectable at the end of storage, similar to other sanitizers used in comparable studies. To assure the safety of fresh products, detailed knowledge about the microbial load and the composition of the microbial community close to the end of shelf life is of high interest for optimized process design.
- ItemPlasma-oxidative degradation of polyphenolics – Influence of non-thermal gas discharges with respect to fresh produce processing(Prague : ČSAZV, 2009) Grzegorzewski, F.; Schlüter, O.; Ehlbeck, J.; Weltmann, K.-D.; Geyer, M.; Kroh, L.W.; Rohn, S.Non-thermal plasma treatment is a promising technology to enhance the shelf-life of fresh or minimaly processed food. An efficient inactivation of microorganisms comes along with a moderate heating of the treated surface. To elucidate the influence of highly reactive plasma-immanent species on the stability and chemical behaviour of phytochemicals, several polyphenolics were exposed to an atmospheric pressure plasma jet (APPJ). The selected flavonoids are ideal target compounds due to their antioxidant activity protecting cells against the damaging effects of reactive oxygen species such as singlet oxygen, superoxide, peroxyl radicals, hydroxyl radicals and peroxynitrite. Reactions were carried out at various radio-frequency voltages, using Ar as a feeding gas. Degradation was followed by reversed-phase high-performance liquid chromatography.