Process Optimization of Plasma Bubbling Set Up for Cow Milk Decontamination and Quality Evaluation

Abstract

AbstractCold plasma aims to decontaminate and maintain the naturality of the food. The present study discussed the application of novel plasma bubbling for raw milk pasteurization with different combinations of processing parameters such as voltage, flow rate of air, time interval and volume. The observation showed a decline in microbial load, with an increase in pH value up to 6.9 at optimised conditions (200 volts, the flow rate of air 10 Litres/hour, time 15 minutes and volume 100 mL). The optimized condition was observed was found to be appropriate and could be beneficial to the food industry.