Shelf life extension through plasma generation of active oxygen in sealed packages

在整个食品加工、分销、零售和消费者供应链中，都需要减少浪费。该项目的目的是证明，通过在密封的食品包装内产生活性氧（臭氧），可以将保质期延长1天。这将在食品加工环境中进行验证，以灭活已经包装销售的食品中的酵母，霉菌孢子和有害细菌，并且可以以安全可控的重复方式实现这一目标，而不会干扰食品或包装的完整性。这个名为“通过等离子体产生密封包装中的活性氧来延长保质期”的项目由格拉斯哥大学（Glasgow University）衍生的微型中小企业Anacail Ltd领导，包括一个由烘焙、鲜鱼和冷藏食品领域的英国领先食品加工公司组成的财团。

There is a significant need to reduce waste throughout the food processing, distribution, retail and consumer supply chains. The aim of this project is demonstrate that this can be achieved by 1-day shelf life extension through the generation of activated oxygen (ozone) inside a sealed food package. This will be validated in food processing environments to inactivate yeast, mould spores and harmful bacteria in food already packaged for sale, and can achieve this in a safe controlled repeated manner without interfering with the integrity of the food or package. The project "Shelf life extension through plasma generation of active oxygen in sealed packages" is led by Anacail Ltd, a Glasgow University spin-out micro SME, and includes a consortium of leading UK food processing companies in the bakery, fresh fish and chilled goods sectors.