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Cold Plasma & Non-Thermal Plasma for Food Preservation

Introduction

Kerone’s Cold Plasma & Non-Thermal Plasma Systems for Food Preservation combine advanced reactive species chemistry with low-temperature plasma discharge to enhance food safety, extend shelf life, and protect nutritional quality. This hybrid plasma approach produces a rich mixture of reactive oxygen species (ROS), reactive nitrogen species (RNS), charged particles, and UV photons, all working synergistically to deactivate microorganisms on food surfaces. Unlike thermal processing, the plasma treatment does not raise the temperature of the food, making it ideal for fresh, delicate, high-moisture, and minimally processed products.

Unlike conventional thermal preservation methods such as pasteurization, blanching, or hot-air drying, cold plasma achieves microbial decontamination without exposing food products to damaging heat, making it an exceptionally suitable technology for fresh produce, ready-to-eat foods, minimally processed products, seeds, grains, spices, and dried foods where texture, color, flavor, and heat-sensitive nutrient retention are paramount. Cold plasma systems can be integrated into existing food processing lines to provide continuous, real-time surface decontamination as a standalone or complementary preservation hurdle.

Why Choose Kerone Cold Plasma & Non-Thermal Plasma for Food Preservation

Kerone integrates both cold plasma and non-thermal plasma modules to achieve superior microbial inactivation while avoiding oxidation, dehydration, or quality loss. The systems allow precise control of plasma density, gas composition, humidity, exposure time, and distance from the food surface. This results in a highly effective, residue-free preservation method that enhances safety without altering taste, aroma, colour, or texture. Kerone’s designs support both batch and continuous processing lines, making the solution scalable for large industrial food production.
Our systems are built with food-grade materials, feature fully enclosed treatment chambers for operator safety, and are designed for seamless integration into HACCP-compliant food production environments. With Kerone, food manufacturers gain a scientifically validated, regulatory-supported preservation technology that extends shelf life, reduces chemical preservative dependence, and delivers clean-label-friendly food safety outcomes.

Types and Features of Cold Plasma & Non-Thermal Plasma for Food Preservation

Kerone’s Hybrid Cold Plasma & Non-Thermal Plasma Systems are available in multiple advanced configurations engineered to address diverse food categories and production environments. Conveyor-based hybrid plasma tunnels provide continuous, uniform plasma exposure across fruits, vegetables, meats, bakery items, and ready-to-eat products, with adjustable belt speeds, gas composition, and treatment intensity for precise microbial reduction. In-package cold plasma preservation modules generate plasma directly inside sealed pouches, trays, and containers, enabling sterile packaging without exposing food to post-process contamination—ideal for RTE meals, cut produce, and deli products. Plasma jet arrays deliver focused, high-reactivity plasma streams designed to treat irregular, uneven, or textured food surfaces such as berries, leafy greens, spices, seafood, and meat cuts, ensuring complete contact over complex geometries. Multi-electrode DBD (Dielectric Barrier Discharge) chambers create wide-area, dense plasma fields that ensure highly uniform treatment, making them suitable for large batches, trays, and bulk produce. Additionally, gas-modulated plasma units using nitrogen, oxygen, or controlled atmospheres allow fine-tuning of reactive species composition and humidity, enabling targeted microbial inactivation while preventing oxidative damage or quality loss. Every system is designed with precision power control, food-grade materials, and PLC-based automation to ensure safe, repeatable, and chemistry-free preservation for modern food production lines.

Key Features

Dual-action plasma system for enhanced microbial reduction.
Non-thermal operation ensuring no heat-induced quality changes.
Effective against bacteria, viruses, moulds, and spores.
Zero chemical preservatives—clean-label “natural preservation.”
Preserves vitamins, antioxidants, pigments, and texture.
Compatible with organic, fresh-cut, and ready-to-eat foods.
Adjustable plasma intensity for sensitive products.
Inline integration with washing, packaging, or cooling lines.

Powered by AI, ML & IoT

Future-Ready Engineering Driven by AI & IoT

Our advanced AI, ML, and IoT technologies, this solution delivers smarter automation, real-time insights, and predictive intelligence to enhance efficiency and drive future-ready growth.

Real-Time Monitoring & Control

Continuous tracking of process parameters with instant adjustments.

Predictive Maintenance

Intelligent fault detection to prevent failures before they occur.

Adaptive Process Optimization

Dynamic tuning of operations for maximum output and efficiency.

Cloud Dashboards & Analytics

Unified access to real-time insights and performance trends.

Energy & Resource Savings

Smarter utilization of energy to cut costs and reduce waste.

Secure IoT Connectivity

Encrypted data flow with seamless integration across plant systems.

Applications of Cold Plasma & Non-Thermal Plasma for Food Preservation

Kerone’s hybrid plasma systems are widely used in industries demanding food safety without heat treatment:

Fresh produce

Fruits, vegetables, leafy greens, sprouts.

Meat & seafood

Surface decontamination, shelf-life extension.

Bakery

Mould reduction on bread and pastries.

Dairy

Processing surfaces of cheeses and high-moisture dairy.

Grains & nuts

Pathogen reduction without roasting.

Ready-to-eat foods

Sandwiches, salads, cooked meals.

Packaging films

Enhancing sterility before food contact.

Kerone’s Cold Plasma & Non-Thermal Plasma Systems offer a breakthrough in clean-label food preservation, combining high microbial kill rates with unmatched retention of natural freshness and nutritional quality. This technology is a future-ready solution that enables food producers to enhance safety while reducing reliance on preservatives and thermal processing.