• Sangram S. Wandhekar
• Sandip T. Gaikwad

It was observed that since many years cold plasma technology was used for sensitive materials but now a days trend it moving towards the disinfection of food materials too. While maintaining quality of fresh food commodities cold plasma technology has been seen as advantageous for inactivation of the micro organisms. Looking towards the improvement of food safety Cold plasma is an emerging non thermal technology. Cold plasma is a novel and emerging non thermal technology that uses energetic, reactive gases for the inactivation of spoilage micro organisms on meats, poultry, fruits and vegetables commodities. This technology is used for purification and disinfection of fruits and vegetables without changes in organoleptic properties. Developing interest for fresh produce represents the challenge to the food business of providing safe and secure food with negligible processing and treatments. Cold atmospheric plasma has potential in the food manufacturing area to inactivate microorganisms, accordingly enhancing sustenance and security without loss of physicochemical or organoleptic properties. The present investigation is carried out to understand the importance, microbial inactivation mechanism current status as well as different aspects of cold plasma technology. Different applications of cold plasma technology are also analysis with emphasis on food and agro based applications.

Cold Plasma Technology, Food Processing, Agricultural produce, emerging non thermal technology.

"COLD PLASMA: EMERGING NON-THERMAL TECHNOLOGY IN FOOD PROCESSING", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 5, page no.33-37, May-2019, Available :http://www.jetir.org/papers/JETIRBL06006.pdf

"COLD PLASMA: EMERGING NON-THERMAL TECHNOLOGY IN FOOD PROCESSING", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 5, page no. pp33-37, May-2019, Available at : http://www.jetir.org/papers/JETIRBL06006.pdf