{"id":1199,"date":"2022-03-02T02:49:05","date_gmt":"2022-03-02T02:49:05","guid":{"rendered":"https:\/\/www.dfsr.ncku.edu.tw\/en\/?p=1199"},"modified":"2022-03-11T14:06:40","modified_gmt":"2022-03-11T14:06:40","slug":"application-of-non-thermal-plasma-and-plasma-activated-waer-to-enhance-food-safety","status":"publish","type":"post","link":"https:\/\/www.dfsr.ncku.edu.tw\/en\/application-of-non-thermal-plasma-and-plasma-activated-waer-to-enhance-food-safety\/","title":{"rendered":"3\/3\uff5cApplication of non-thermal plasma and plasma activated waer to enhance food safety &#8211; Chia-Min Lin"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row][vc_column width=&#8221;1\/4&#8243;][vc_single_image image=&#8221;1197&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221;][\/vc_column][vc_column width=&#8221;3\/4&#8243;][vc_column_text]<\/p>\n<h4><span style=\"color: #63c958;\">\u258c<\/span>Application of non-thermal plasma and plasma activated waer to enhance food safety &#8211; Chia-Min Lin<\/h4>\n<p>[\/vc_column_text][vc_separator color=&#8221;chino&#8221; style=&#8221;dashed&#8221; css=&#8221;.vc_custom_1506407231803{margin-top: -20px !important;margin-bottom: 10px !important;}&#8221;][vc_column_text]\u6f14\u8b1b\u65e5\u671f\uff1a2022\/3\/3<br \/>\n\u6f14\u8b1b\u6642\u9593\uff1a15:10\uff5e17:00<br \/>\n\u6f14\u8b1b\u5730\u9ede\uff1a\u6210\u5927\u91ab\u5b78\u9662\u516d\u6a13 602 \u6559\u5ba4<br \/>\n\u4e3b\u8b1b\u4eba\uff1a Chia-Min Lin<br \/>\n\u670d\u52d9\u55ae\u4f4d\uff1aDepartment of Seafood Science, National Kaohsiung University of Science and Technology<br \/>\n\u8077\u7a31\uff1aAssociate Professor<\/p>\n<p><span style=\"color: #333333;\"><strong>\u6f14\u8b1b\u6458\u8981\uff1a<br \/>\n<\/strong><\/span>Non-thermal plasma (NTP) and plasma activated water (PAW) are the novel technique. In recent years, both were appliyed to food science. It has been shown that NTP effectively inactivate pathogenic bacteria, Salmonella, and toxin genetic fungi, Aspergillus flavus, on eggs and peanuts, respectively. Additiopnaly, PAW was applied to inactivate pathogenic bacteria on egg and tomato effectively.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column width=&#8221;1\/4&#8243;][vc_single_i&hellip;<\/p>\n","protected":false},"author":1,"featured_media":1197,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-1199","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lectures","category-6","description-off"],"_links":{"self":[{"href":"https:\/\/www.dfsr.ncku.edu.tw\/en\/wp-json\/wp\/v2\/posts\/1199","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dfsr.ncku.edu.tw\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dfsr.ncku.edu.tw\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dfsr.ncku.edu.tw\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dfsr.ncku.edu.tw\/en\/wp-json\/wp\/v2\/comments?post=1199"}],"version-history":[{"count":2,"href":"https:\/\/www.dfsr.ncku.edu.tw\/en\/wp-json\/wp\/v2\/posts\/1199\/revisions"}],"predecessor-version":[{"id":1226,"href":"https:\/\/www.dfsr.ncku.edu.tw\/en\/wp-json\/wp\/v2\/posts\/1199\/revisions\/1226"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.dfsr.ncku.edu.tw\/en\/wp-json\/wp\/v2\/media\/1197"}],"wp:attachment":[{"href":"https:\/\/www.dfsr.ncku.edu.tw\/en\/wp-json\/wp\/v2\/media?parent=1199"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dfsr.ncku.edu.tw\/en\/wp-json\/wp\/v2\/categories?post=1199"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dfsr.ncku.edu.tw\/en\/wp-json\/wp\/v2\/tags?post=1199"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}