One of the nonthermal methods is the atmospheric pressure cold plasma (APCP). In this study, the effect of cold plasma on the reduction of Escherichia coli bacteria and qualitative properties of sour cherry juice, including total phenolic content (TPC), total anthocyanin content (TAC), and vitamin C, were investigated. Independent variables included plasma exposure time (1, 5, and 9 min), applied field intensity (25, 37.5, and 50 kV/cm), feeding gas oxygen content (0%, 0.5%, and 1%), and sample depth (0.5, 1, and 1.5 cm). The results show that increased oxygen content in argon has the greatest effect on the reduction of bacteria, and plasma exposure decreased 6 logarithmic periods of E. coli bacteria in sour cherry juice. Optimization results showed when all bacteria were eliminated by plasma, TPC remained unchanged, and TAC and vitamin C decreased by 4% and 21%, respectively, while thermal methods increased TPC by 23% and decreased TAC and vitamin C by 26% and 77%, respectively. These results indicate that, compared with conventional thermal methods, sour cherry juice pasteurization using APCP has little effect on the juice qualitative properties, and this method can serve as a suitable alternative to conventional thermal methods.

中文翻译：

---

大气压冷血浆对酸樱桃汁中大肠杆菌的失活及其定性性质的影响

非热方法之一是大气压冷等离子体（APCP）。在这项研究中，研究了冷血浆对减少大肠杆菌细菌和酸樱桃汁的定性特性（包括总酚含量（TPC），总花青素含量（TAC）和维生素C）的影响。自变量包括血浆暴露时间（1、5和9分钟），施加的电场强度（25、37.5和50 kV / cm），进料气中的氧气含量（0％，0.5％和1％）以及样品深度（0.5、1和1.5厘米）。结果表明，氩气中氧含量的增加对细菌的减少影响最大，血浆暴露减少了大肠杆菌的6个对数周期酸樱桃汁中的细菌。优化结果显示，当所有细菌被血浆清除后，TPC保持不变，TAC和维生素C分别下降4％和21％，而热方法使TPC上升23％，TAC和维生素C下降26％和77％ ， 分别。这些结果表明，与常规热方法相比，使用APCP进行酸樱桃汁巴氏杀菌对汁的定性影响很小，并且该方法可以替代常规热方法。