Abstract
Atmospheric pressure plasma is potential to inhibit microbial growth on various food surfaces without affecting product bulk and leave no significant chemical residues. The aim of this work was to study the effect of atmospheric pressure argon plasma on the mold growth on white flour wheat bread and whole wheat bread. Aspergillus sp., was isolated from the two breads and inoculated on potato dextrose agar (PDA) and was directly exposed to argon plasma jet treatment at powers of 10, 20, or 40W for 5 or 10 min. Fungal dry weight determination was used to study the effect of APJ on the inactivation of the molds on the breads. The results showed there is a correlation between power level and treatment time. The higher the power and the longer the treatment time, the higher the degree of fungal inactivation. The amounts of the molds were significantly reduced after plasma treatment, especially in power of 40 W for 10 min. These results demonstrated that argon plasma jet could be used effectively to inhibit the fungal growth on bread surface.
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