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Garlic is popular, versatile, and tasty. The Allium crop is beloved worldwide as a food, spice and herbal remedy, but is also widely researched and used in disciplines ranging from medicine to farming. However, what if the growth and yield of garlic could be influenced simply by physically treating its cloves? This is the principle behind plasma agriculture, an emerging field of science which introduces physical concepts to agricultural practice. Here, seeds or other plant materials are briefly exposed to gas plasma, which alters the surface properties, stimulates the growth and strengthens the plant. This book takes an in-depth look at the physics of low-pressure oxygen plasma and shows how the plasma reactive species affect the treated surface. It uses garlic as a model organism to explain the main principles underlying plasma agriculture. The most immediate effects of plasma on the garlic clove are physico-chemical, followed by biological responses that range from sprout and root growth stimulation to yield increase. As it connects results of plasma characterization to garlic plant responses, this book will appeal to plasma scientists, as well as those interested in experimental botany and agriculture. It provides insights into the current understanding of plasma agriculture and encourages further steps in exploring the effects and benefits of this unique approach.
Cold Plasma in Food and Agriculture: Fundamentals and Applications is an essential reference offering a broad perspective on a new, exciting, and growing field for the food industry. Written for researchers, industry personnel, and students interested in nonthermal food technology, this reference will lay the groundwork of plasma physics, chemistry, and technology, and their biological applications. Food scientists and food engineers interested in understanding the theory and application of nonthermal plasma for food will find this book valuable because it provides a roadmap for future developments in this emerging field. This reference is also useful for biologists, chemists, and physicists who wish to understand the fundamentals of plasma physics, chemistry, and technology and their biological interactions through applying novel plasma sources to food and other sensitive biomaterials. - Examines the topic of cold plasma technology for food applications - Demonstrates state-of-the-art developments in plasma technology and potential solutions to improve food safety and quality - Presents a solid introduction for readers on the topics of plasma physics and chemistry that are required to understand biological applications for foods - Serves as a roadmap for future developments for food scientists, food engineers, and biologists, chemists, and physicists working in this emerging field
This book describes innovative agricultural methods using thermal and non-thermal microwave or plasma energies. Humans that were nomadic in the past can now stably obtain food by developing agriculture. Cities were formed as a result of remarkable development. Later, chemicals were introduced to agriculture to stabilize the food supply further. Natural products were initially used, but various artificial compounds have been developed for agriculture since the 1900s. To further improve crop productivity and diversification, gene recombination (genetic engineering) using biotechnology has progressed in recent years and continues to develop further. However, these technologies contain pesticide residues and pose safety risks. The innovative new agriculture explained in this book is based on the use of microwaves and plasma that do not rely on chemicals and genetic modification. This is one of the first books focusing on the agricultural usage of microwaves. In addition, it is a technical book that incorporates plasma into agriculture from this perspective. The book covers microwaves and plasmas, which are completely different fields. Thus, it will be attractive to many readers who want to acquaint themselves with these alternative technologies and implement them. This book will be useful to a broad audience including researchers and technicians at Universities and practitioners in industries. It is made accessible to readers across different fields by including abundant figures and by limiting the use of equations to the possible extent.
Scientists have long been looking for alternative methods for the cleaning of historical and cultural museum objects as conventional methods often fail to completely remove surface films, leaving contamination and surface residues behind. Low-temperature plasmas have recently been found to provide a new, efficient and durable approach that maintains the safety of both the materials and personnel. This book is the first to introduce the emerging use of low-temperature plasmas in the cleaning and decontamination of cultural heritage items. It provides a comprehensive exploration of the new possibilities of cleaning objects with plasma, before providing a practice guide to the individual cleaning methods and an overview of the technologies and conditions used in the different cleaning regimes. It is an ideal reference for researchers in plasma physics, in addition to professionals working in the field of historical and cultural conservation. Features: Provides a thorough overview of the cleaning potential of emerging plasma technologies in accessible language for professional restorers and conservators without a scientific background Includes the latest case studies from the field, which have not been published elsewhere yet Authored by a team of experts in the field
The Encyclopedia of Biotechnology in Agriculture and Food provides users with unprecedented access to nearly 200 entries that cover the entire food system, describing the concepts and processes that are used in the production of raw agricultural materials and food product manufacturing. So that users can locate the information they need quickly without having to flip through pages and pages of content, the encyclopedia avoids unnecessary complication by presenting information in short, accessible overviews. Addresses Environmental Issues & Sustainability in the Context of 21st Century Challenges Edited by a respected team of biotechnology experts, this unrivaled resource includes descriptions and interpretations of molecular biology research, including topics on the science associated with the cloning of animals, the genetic modification of plants, and the enhanced quality of foods. It discusses current and future applications of molecular biology, with contributions on disease resistance in animals, drought-resistant plants, and improved health of consumers via nutritionally enhanced foods. Uses Illustrations to Communicate Essential Concepts & Visually Enhance the Text This one-of-a-kind periodical examines regulation associated with biotechnology applications—with specific attention to genetically modified organisms—regulation differences in various countries, and biotechnology’s impact on the evolution of new applications. The encyclopedia also looks at how biotechnology is covered in the media, as well as the biotechnology/environment interface and consumer acceptance of the products of biotechnology. Rounding out its solid coverage, the encyclopedia discusses the benefits and concerns about biotechnology in the context of risk assessment, food security, and genetic diversity. ALSO AVAILABLE ONLINE This Taylor & Francis encyclopedia is also available through online subscription, offering a variety of extra benefits for both researchers, students, and librarians, including: Citation tracking and alerts Active reference linking Saved searches and marked lists HTML and PDF format options For more information, visit Taylor & Francis Online or contact us to inquire about subscription options and print/online combination packages. US: (Tel) 1.888.318.2367 / (E-mail) [email protected] International: (Tel) +44 (0) 20 7017 6062 / (E-mail) [email protected] Dennis R. Heldman speaks about his work on the CRC Press YouTube Channel.
This book summarizes the most significant advancements of plasma science in allied technologies. It highlights the most recent developments and important advances in plasma science and technology. It is important for all civilizations to use more cost-effective and eco-friendly plasma technology for industrial, clinical/biotechnology, wastewater, and agricultural applications. Traditional techniques are not effective, and thus, this book examines the challenges that must be solved before novel plasma technology can be successfully used in the future. It also examines aspects of fine particle plasmas, including their fundamental physics, mechanisms, design, allied technologies, and novel methods. The most promising plasma-based devices and nano-plasmas allow us to change approaches in industries such as medicine and agriculture due to their thermophysical (transport and thermodynamics), wave behaviors, as well as external electric and magnetic, acoustic, light, temperature, and other properties. This book highlights recent advances in energy materials, semiconductor systems, plasma medicine, agricultural plasma and food processing, green plasma fusion energy, space science, plasma technology for the conversion of CO2, green energy, and more. Moreover, it examines plasma technology as a key advancement in modern medicine and health care.
Plasma Science and Technology An accessible introduction to the fundamentals of plasma science and its applications In Plasma Science and Technology: Lectures in Physics, Chemistry, Biology, and Engineering, distinguished researcher Dr. Alexander Fridman delivers a comprehensive introduction to plasma technology, including fulsome descriptions of the fundamentals of plasmas and discharges. The author discusses a wide variety of practical applications of the technology to medicine, energy, catalysis, coatings, and more, emphasizing engineering and science fundamentals. Offering readers illuminating problems and concept questions to support understanding and self-study, the book also details organic and inorganic applications of plasma technologies, demonstrating its use in nature, in the lab, and in both novel and well-known applications. Readers will also find: A thorough introduction to the kinetics of excited atoms and molecules Comprehensive explorations of non-equilibrium atmospheric pressure cold discharges Practical discussions of plasma processing in microelectronics and other micro-technologies Expert treatments of plasma in environmental control technologies, including the cleaning of air, exhaust gases, water, and soil Perfect for students of chemical engineering, physics, and chemistry, Plasma Science and Technology will also benefit professionals working in these fields who seek a contemporary refresher in the fundamentals of plasma science and its applications.
Contemporary Educational Researches: Theory and Practice in Education.
This book provides readers with a comprehensive overview of cold plasma technology for tackling the various food-related hazards in a wide range of food sectors. The principles and characteristics of cold plasma generation in gas and its interaction with liquids, as well as its combating modes of action for common hazards (e.g., bacteria, spores, biofilms, fungi, and fungal toxins) are emphasized in this book. It also presents the applications of cold plasma or its hurdles with other techniques to assure the microbiological safety of the key food classifications, including fruits, vegetables, cereals, grains, meat, aquatic products, liquid food products (e.g., juices, milk), nuts, spices, herbs, and food packaging. This book is useful for researchers to grasp the comprehensive understandings of how food safety can be controlled with cold plasma technology. This book also provides adequate information for engineers in food industry for better development and optimization of the plasma-generating systems. Government institutions that are responsible for food safety regulations can understand more knowledge about the intricacies and influencing factors, which should be considered for regulating the applications of cold plasma technology in food.
The Produce Contamination Problem: Causes and Solutions, Third Edition is a fully revised resource on preventative controls at all stages of handling, including the use of new technologies for the inactivation of pathogens in both water and commodity. The book begins with an analysis of the contamination problem to identify novel research designed to understand the interaction of human pathogens. Outbreak characteristics vulnerable to contamination are discussed, along with global issues surrounding production. This new edition includes updates on regulatory issues and the newest advances in technologies for the detection of pathogens, whole genome sequencing, and utility in test and hold programs. - Includes new information on sustainable production practices, including aero-farming - Presents information on preventative controls at all stages of food handling - Provides information on the use of the latest technologies for the inactivation of pathogens in water, and on commodities