Table 7.
Research studies of ACP on food modification.
| Food Modification | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Food Product | Plasma Device | Modification | Results | Parameters | Reference | ||||
| Time (s) | Distance (mm) | Input Power (W) | Voltage (kV) | Frequency | |||||
| Fenugreek | DBD | Galactomannand yield | 122% | 1800 | 40 | - | 80 | 60 Hz | [82] |
| Maize | DBD | Increase in crystallinity | 36.90% | 600 | 5 | - | 0.138 | 50 Hz | [83] |
| Wheat | DBD | Increase in viscosity | 17.60% | 1800 | 30 | - | 80 | 50 Hz | [81] |
| Whey protein isolate | DBD | Emulsification enhancement | 25.00% | 300 | 44 | - | 70 | - | [84] |
| Xanthan gum | SBD | Increase in viscosity | 40.00% | 1800 | 53 | 250 | 3.5 | 15 kHz | [85] |
| Pomegranate juice | Plasma jet | Increase in phenolic compounds | 33.00% | 300 | 22 | 6 | 2.5 | 25 kHz | [86] |
| White grapes | Plasma jet | Drying speed | 20.00% | 36,000 | 10 | 500 | - | 25 kHz | [61] |
| Chili pepper | Gliding arc | Drying speed | 16.70% | 30 | 60 | 750 | - | 20 kHz | [64] |
| Wolfberry | Gliding arc | Drying speed | 14.10% | 60 | 60 | 750 | - | 20 kHz | [68] |