From: "Mikhail Nesterenko" <misha@onego.ru>
Newsgroups: sci.physics.plasma
Subject: low-temperature plasma as bactericide agent
Organization: Rostelecom/Internet Centre
Approved: plasma@cs.uml.edu


ORDER FROM RUSSIA

THE DEVICE DO:
The highly-effective method of bactericide processing and preserving liquid
food products, using as bactericide agent low-temperature plasma.

Abstract

The heat and chemical disinfections or their combination are primarily used
when doing sanitary-hygienic activities at food-processing enterprises.
The physical methods (ultraviolet radiation, X-rays, ultra-sound, crown
charge) might be used as methods of cold sterilization for disinfections of
thermo-labial materials; the change of temperature is quit low.
We suggest the highly-effective method of bactericide processing and
preserving liquid food products, using as bactericide agent low-temperature
plasma.
The process of plasma processing having combined the physical and chemical
methods, provides highly bactericide effect and as any electrotechnology
creates favorable conditions for working out principally new systems for
antiseptic processing and preserving of liquid products in food and
agricultural industries.
In the installations of plasma antisepting and liquid preserving the low
temperature plasma components exert direct and purposeful influence upon the
processing objects; that's why the method of processing is simple in using,
cheep in equipment, and low in energy-consuming.
The bactericide processing doesn't accompany by the significant temperature
raise, and it could be used for sterilizing thermo-labial technological
liquids and liquid products.
The method of plasma antiseptics and preserving of liquids gives the
possibility for ecologically pure technologies of desinfection of liquid
materials in stream and for creation of mobile and stationary units.
The water processing makes 0.15 cubic meters per hour at the energy consumed
0.5 KW per hour on experimental single-channel system of plasma antiseptic.

The areas of using.

In technology of food and agricultural industry:

* plasma intensification of technological processes;
* liquid products preserving (mineral water, fruit and berry juices);
* chemical reaction and biotechnical process management;
* water and liquid products sterilization;
* acceleration of the wine maturing, improvement of the wine taste and
smell.

Firm "POLIMER"
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