Inactivation of Escherichia coli and Bacillus cereus in Myungran jeotgal (Korean traditional salted pollack roe) using floating electrode-dielectric barrier discharge plasma
Nonthermal plasma technology has garnered significant attention for its food preservation capabilities. However, the applicability of floating electrode–dielectric barrier discharge (FE-DBD) plasma in this regard has not been explored. Therefore, the effects of FE-DBD plasma (1.1 kV, 43 kHz, N 2 1.5 m/s, and 1–90 min)...