Russell S. Brayfield

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Summary form only given. Room temperature atmospheric plasma offers an efficient, inexpensive method for treating produce to enhance shelf-life and eradicate microorganisms that may cause illness. One approach for produce treatment involves creating plasmas within a package and varying the fill gas within the container to optimize microorganism(More)
Cold atmospheric plasmas generate many reactive species that may degrade the cell wall and induce cell death. Models of species generation have been conducted for various plasmas, particularly for air plasmas<sup>1</sup>. Oxidative species, including OH radicals, O, O<sub>2</sub>, O<sub>3</sub>, and H<sub>2</sub>O<sub>2</sub>, are some of the most effective(More)
Summary form only given. High voltage cold atmospheric plasmas (HVCAPs) offer a novel method for enhancing food safety and shelf-life<sup>1</sup>. HVCAPs eliminate contaminants by combining charged radical chemical species that readily oxidize microorganisms with surface ion impingement that essentially sputters cell walls<sup>2</sup>. The athermal nature(More)
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