Ionized Hydrogen Peroxide Cold Plasma Decontamination

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Solution Overview

Problem

The microbial safety of fresh produce remains a significant concern due to the challenges in effectively controlling and destroying pathogenic microorganisms such as Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes, which are commonly found on fruits and vegetables, leading to foodborne illnesses.

Innovation Solution

A method and system utilizing an ionization/aerosolization and activation device that generates a very dry mist of ionized hydrogen peroxide, passed through a cold plasma arc, to decontaminate fresh produce by adjusting fluid properties based on input parameters such as space dimensions, air temperature, and humidity, ensuring effective microbial reduction without affecting the taste or freshness of the produce.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If conventional decontamination methods are used, then microbial reduction is achieved, but the taste and freshness of fresh produce are affected

Engineering Contradiction:

Improvemicrobial reduction efficacyVSAvoidtaste and freshness quality

Core Design Contradiction:

ReliabilityVSObject-affected harmful factors

Solution Approach 1:

The patent changes the physical and chemical parameters of the decontamination fluid by ionizing hydrogen peroxide and converting it into a very dry mist form. This parameter transformation allows the decontamination agent to be highly effective against microorganisms while being gentle enough to preserve the taste and freshness of fresh produce, resolving the contradiction between microbial reduction efficacy and quality preservation

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent utilizes phase transition by converting hydrogen peroxide into a very dry mist through ionization and aerosolization. This phase change enables the decontamination fluid to achieve better penetration and distribution on produce surfaces, enhancing microbial reduction while minimizing impact on sensory qualities like taste and freshness

Inventive Principle:

Principle #36Phase transitions

2Reliability

If standard fluid properties are used, then decontamination is effective, but adaptability to different space conditions is limited

Engineering Contradiction:

Improvedecontamination efficacyVSAvoidadaptability to space conditions

Core Design Contradiction:

ReliabilityVSAdaptability or versatility

Solution Approach 1:

The patent implements dynamic adjustment of fluid properties based on real-time sensing of space conditions such as temperature, humidity, and airflow. The system continuously adapts the decontamination process parameters to match environmental variations, maintaining high decontamination efficacy across diverse spatial conditions while enhancing versatility

Inventive Principle:

Principle #15Dynamics

Solution Approach 2:

The patent incorporates feedback mechanisms where sensors monitor space conditions and the processed information is used to adjust fluid properties in real-time. This closed-loop control system ensures optimal decontamination performance by dynamically responding to environmental changes, resolving the contradiction between maintaining efficacy and adapting to varying conditions

Inventive Principle:

Principle #23Feedback

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

The system achieves significant log reductions in pathogenic microorganisms on various surfaces of fresh produce, including smooth and rough surfaces, with cold plasma enhancing the efficacy of ionized hydrogen peroxide, ensuring the microbial safety of fruits and vegetables while maintaining their quality.

Implementation Method 1

generating a very dry mist comprising ionized hydrogen peroxide of the decontamination fluid, wherein an ionized/aerosolized mist of hydrogen peroxide is passed through a cold plasma arc

Methodology Applied

Scientific EffectIonization: Ionisation

Implementation Method 2

generating a very dry mist comprising ionized hydrogen peroxide of the decontamination fluid, wherein an ionized/aerosolized mist of hydrogen peroxide is passed through a cold plasma arc

Methodology Applied

Scientific EffectAerosolization: Aerosol

Implementation Method 3

wherein an ionized/aerosolized mist of hydrogen peroxide is passed through a cold plasma arc

Methodology Applied

Scientific EffectCold plasma: Plasma

Implementation Method 4

The microbial safety of fresh produce remains a significant concern due to the challenges in effectively controlling and destroying pathogenic microorganisms

Methodology Applied

Scientific EffectOxidation: Oxidation

Data Source

PatentUS20200345021A1Method and system for enhancing the efficacy using ionized/aerosolized hydrogen peroxide in reducing microbial populations, method of use thereof

Publication Date: 2020.11.05 TOMI ENVIRONMENTAL SOLUTIONS INC

AI summary

Systems and methods of decontaminating food substances by using cold plasma to enhance the performance of ionized hydrogen peroxide to decontaminate food, and methods of use thereof. Cold plasma activation significantly enhanced the efficacy of hydrogen peroxide (HO2) mist against bacteria on fresh produce, and the technology may be used to enhance microbial safety. Cold plasma activated ionized hydrogen peroxide (iHP) can be applied on various fresh produce items. In particular, cold plasma enhanced the efficacy of hydrogen peroxide (H2O2) mist against Salmonella and Liberia.