دانشگاه آزاد اسلامی واحد علوم و تحقیقات

 آمار

تعداد نشریات50
تعداد شماره‌ها2,232
تعداد مقالات20,475
تعداد مشاهده مقاله25,235,146
تعداد دریافت فایل اصل مقاله22,869,633
Nikpour, Meysam, Sohbatzadeh, Farshad, Nazifi, Ehsan, Mirzanejhad, Saeed. (1402). Investigation of plasma-activated water effects on preservation and physicochemical properties of Petroselinum crispum and Lepidium sativum. , 17(2), -. doi: 10.57647/J.JTAP.2023.1702.19
Meysam Nikpour; Farshad Sohbatzadeh; Ehsan Nazifi; Saeed Mirzanejhad. "Investigation of plasma-activated water effects on preservation and physicochemical properties of Petroselinum crispum and Lepidium sativum". , 17, 2, 1402, -. doi: 10.57647/J.JTAP.2023.1702.19
Nikpour, Meysam, Sohbatzadeh, Farshad, Nazifi, Ehsan, Mirzanejhad, Saeed. (1402). 'Investigation of plasma-activated water effects on preservation and physicochemical properties of Petroselinum crispum and Lepidium sativum', , 17(2), pp. -. doi: 10.57647/J.JTAP.2023.1702.19
Nikpour, Meysam, Sohbatzadeh, Farshad, Nazifi, Ehsan, Mirzanejhad, Saeed. Investigation of plasma-activated water effects on preservation and physicochemical properties of Petroselinum crispum and Lepidium sativum. , 1402; 17(2): -. doi: 10.57647/J.JTAP.2023.1702.19

Investigation of plasma-activated water effects on preservation and physicochemical properties of Petroselinum crispum and Lepidium sativum

Journal of Theoretical and Applied Physics
مقاله 4، دوره 17، شماره 2، مرداد و شهریور 2023  XML
نوع مقاله: Scientific Research Manuscript
شناسه دیجیتال (DOI): 10.57647/J.JTAP.2023.1702.19
نویسندگان
Meysam Nikpour1؛ Farshad Sohbatzadeh email 2؛ Ehsan Nazifi3؛ Saeed Mirzanejhad2
1Plasma Technology Research Core, Faculty of Science, University of Mazandaran, Babolsar, Iran.
2Department of Atomic and Molecular Physics, Faculty of Science, University of Mazandaran, Babolsar, Iran.
3Department of Biology, Faculty of Science, University of Mazandaran, Babolsar, Iran.
چکیده
The present study aims at highlighting plasma, plasma-activated water (PAW) in particular, as a means of alternative, an innovative and unique method for its application in different aspects of food and vegetable processing and preservation. To investigate the effect of PAW on nutrient retention in vegetables, an experimental set was used to produce PAW that processes deionized water (DI). The concentrations of reactive species in PAW were calculated to compare their effect on nutrient retention. Then, the vegetables were washed with DI and PAW for 20 minutes. The samples were stored at 4 ° C for 14 days. Immediately after washing and on the seventh and fourteenth days, nutrient content levels were measured. The results showed that using PAW causes the nutrients to remain in the vegetables for a longer time. We show that nutrient persistence in vegetables depends on the concentration and the type of reactive species in PAW.
کلیدواژه‌ها
Plasma-activated water (PAW)؛ preservation؛ fresh vegetables
اصل مقاله

آمار
تعداد مشاهده مقاله: 202
تعداد دریافت فایل اصل مقاله: 69


سامانه مدیریت نشریات علمی. قدرت گرفته از سیناوب