| 低温等离子体活化水发生设备及其应用效果试验 |
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| 引用本文： | 谢焕雄,胡志超,吴惠昌,魏海,万良淏,戴阳,王海鸥.低温等离子体活化水发生设备及其应用效果试验[J].农业工程学报,2021,37(16):260-269. |
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| 作者姓名： | 谢焕雄 胡志超 吴惠昌 魏海 万良淏 戴阳 王海鸥 |
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| 作者单位： | 农业农村部南京农业机械化研究所,南京 210014;南京苏曼等离子科技有限公司,南京 211161;南京晓庄学院食品科学学院,南京 211171 |
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| 摘 要： | 等离子体活化水（Plasma-Activated Water，PAW）具有广谱杀菌特性，可有效杀灭生鲜食品上的微生物，抑制其腐败变质。该研究基于介质阻挡放电等离子体发生原理设计了一套PAW发生设备，主要部件包括介质阻挡放电结构、通风散热通道、活化水流动通道、高压交流电源等。其中，介质阻挡放电结构采用圆柱形高压放电电极与平板形低压放电电极上下均匀间隙组配，不锈钢导流板与流动水膜一体化设计低压电极；圆柱形高压放电电极的散热采用双向逆流、内外散热通风双通道；高压交流电源的功率电路采用交流-直流-交流电路结构实现介质阻挡放电能量供给，控制电路可实现频率、电压、电流等参数监测与调控。将鲜切马铃薯片模拟感染大肠杆菌，并进行PAW杀菌保鲜试验，以验证所研制设备的应用效果。结果表明，在进水流量600 mL/min、电极空气间隙10 mm、物料与活化水质量比1∶20、电源电压137.4 V、杀菌时间4.72 min条件下，PAW对染菌马铃薯片的大肠杆菌杀菌率达（98.65±0.59）%，经过24 d 贮藏后，不清洗组、蒸馏水清洗组和PAW清洗组染菌马铃薯片硬度分别为（3.01±0.84）、（3.54±0.81）、（4.70±0.48）N，色差值分别为22.08±1.05、13.21±1.43、7.35±0.82，相对电导率分别为（28.00±6.43）%、（26.72±2.07）%、（17.19±2.26）%，可溶性固形物含量分别为（6.850±0.120）%、（5.430±0.006）%、（3.080±0.006）%，腐烂率分别为（87.04±1.63）%、（76.32±1.60）%、（52.09±1.41）%，PAW清洗组染菌马铃薯片品质优于不清洗组、蒸馏水清洗组，PAW杀菌保鲜效果良好。该研究可为等离体子活化水杀菌技术研发及产业化应用提供参考。
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| 关 键 词： | 设计 试验 等离子体活化水 介质阻挡放电 马铃薯片 杀菌 保鲜 |
| 收稿时间： | 2020/12/29 0:00:00 |
| 修稿时间： | 2020/12/29 0:00:00 |
Low temperature plasma-activated water generator and its application effect test |
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| Xie Huanxiong,Hu Zhichao,Wu Huichang,Wei Hai,Wan Lianghao,Dai Yang,Wang Haiou.Low temperature plasma-activated water generator and its application effect test[J].Transactions of the Chinese Society of Agricultural Engineering,2021,37(16):260-269. |
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| Authors: | Xie Huanxiong Hu Zhichao Wu Huichang Wei Hai Wan Lianghao Dai Yang Wang Haiou |
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| Institution: | 1. Nanjing Research Institute of Agricultural Mechanization, Ministry of Agriculture and Rural Affairs, Nanjing 210014, China;;2. Nanjing Suman Plasma Technology Co., Ltd., Nanjing 211161, China;; 3. School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China |
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| Abstract: | Abstract: Plasma-activated water (PAW) has widely been accepted and proven to have broad-spectrum bactericidal properties. It can also effectively kill microorganisms on fresh foods, further inhibiting spoilage. The emerging low-temperature PAW sterilization has presented great potential for application in food production and safety control. However, the systematic design of PAW generating equipment is still lacking in recent years. In this study, a piece of novel equipment to produce low-temperature PAW was developed using the plasma generation via dielectric barrier discharge, in order to improve the level of PAW equipment development and application. The system of this equipment included the components of dielectric barrier discharge, ventilation channels of heat dissipation, flow channels of activated water, and the high-voltage alternating current power supply. The components of dielectric barrier discharge were composed of a cylindrical high-voltage discharge electrode and a flat-shaped low-voltage discharge electrode in an upper-down parallel configuration with the uniform gas gap. Among them, the flowing water film was integrated to be used as the low-voltage electrode, thereby realizing the uniform plasma generation, particularly for the continuous and stable production of activated water. Furthermore, the heat dissipation of high-voltage discharge electrode was employed two bidirectional-countercurrent ventilation channels inside and outside the electrode tube. A typical Alternating Current-Direct Current-Alternating Current (AC-DC-AC) structure was also designed as the power circuit of a high-voltage alternating current power supply, further to realize the energy supply of thee dielectric barrier discharge. In addition, the control circuit was utilized to monitor and adjust the operational parameters, such as frequency, voltage, and current. Some structural and working parameters of equipment were designed to be continuously adjustable within a certain range, including the inclination angle of stainless-steel plate for water flow, the air gap between the high-voltage discharge electrode and the stainless-steel plate, water flow rate, discharge power, and discharge voltage, in order to meet the diversified requirements for the application of plasma-activated water. Furthermore, an experiment was performed on the PAW equipment to verify the effect of PAW treatment on the vegetables. The fresh-cut potato slices were simulated to be infected with Escherichia coli before the PAW sterilization cleaning and preservation. An optimal sterilization rate was (98.65±0.59)% for the sterilizing of PAW on Escherichia coli in the potato slices, in which the water flow was 600 mL/min, the air gap was 10 mm, the mass ratio of material to activated water was 1:20, the power supply voltage was 137.4 V, and the sterilization time was 4.72 min. More excellent performance was achieved under the optimal condition than before, thereby greatly contributed to relatively higher hardness, lower color difference, lower relative conductivity, lower soluble solid content, and lower decay rate in the bacteria-contaminated potato slices during storage. After 24 d of storage, the bacteria-infected potato slices without cleaning, with distilled water cleaning, and with PAW cleaning achieved a hardness of (3.01±0.84), (3.54±0.81), (4.70±0.48) N, respectively, a color difference of 22.08±1.05, 13.21±1.43, 7.35±0.81, respectively, a relative conductivity of (28.00±6.43)%, (26.72±2.07)%, (17.19±2.26)%, respectively, a soluble solid content of (6.850±0.120)%, (5.430±0.006)%, (3.080±0.006)%, respectively, and a decay rate of (87.04±1.63)%, (76.32±1.60)%, (52.09±1.41)%, respectively, indicating better advantages of sterilization and preservation. This finding can provide a sound reference on the development and industrial application for the sterilization technology of plasma-activated water. |
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| Keywords: | design experiments plasma-activated water dielectric barrier discharge equipment potato slices sterilization preservation |
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