. 2023 Jun 21;28(13):4903. doi: 10.3390/molecules28134903

Table 5.

Scientific publications on food drying pre-treatment by ACP.

Food Drying Processing
Food Product	Plasma Device	Drying Temperature (°C)	Reduction of Drying Time	Parameters					Reference
Food Product	Plasma Device	Drying Temperature (°C)	Reduction of Drying Time	Exposure Time	Exposure Distance (mm)	Input Power (W)	Input Voltage (kV)	Frequency	Reference
Grape	Plasma jet	70	20%	3 times	10	500	-	25 kHz	[61]
Grape	Plasma jet	60	26.27%	50 s	35	300	27	50 Hz	[62]
Corn kernels	DBD	37.5	21.52%	30 s	-	500	-	40 kHz	[63]
Chili pepper	Plasma jet	70	~16.6%	30 s	60	750	-	20 kHz	[64]
Shiitake mushroom	Plasma jet	50, 60, 70	The higher drying rate at 50 and 60 °C.	60 s	50	650	-	-	[65]
Shiitake mushroom	Plasma-activated water	50, 60, 70	The higher drying rate at 50 and 60 °C.	60 s	-	650	-	-	[65]
Tucumã	DBD	60	61.1%	10 min	15	-	20	200 Hz	[66]
Jujube	Plasma jet	70	12.08%	1 min	50	650	5	40 kHz	[67]
Jujube	Plasma-activated water	70	Non-effect	10 min	-	650	5	40 kHz	[67]
Wolfberry	Plasma jet	65	50%	30 s	60	750	-	20 kHz	[68]
Saffron	Plasma jet	60	54.05%	60 s	-	1000	8	50 Hz	[69]