Cold plasma is a novel technology for surface decontamination. Almond slices can be contaminated with different microorganisms during their production. In the current research, the atmospheric argon plasma treatment (5, 10, 15, and 20 min) was used to decontamination of almond slices surface. Microbial load, Color, peroxide value, hardness, and sensory properties of slices was comprised with untreated samples (control). Descriptive sensory evaluation about color, flavor, crispiness, crunchiness, and hardness of almond slices were performed. According to the results of the microbial tests, Total count, molds and yeasts, and Staphylococcus aureus of almond surface decreased about 2.95 log cfu/g, 1.81 log cfu/g, and 2.72 log cfu/g after 20 min of plasma treatment, respectively, provided that microbial reduction increased more by increasing the treatment time. Coupled with the color evaluation, peroxide value and sensory attributes didn't change during plasma treatment. Having said that, the hardness of slices was changed by increasing treatment time. Furthermore, Principal Component Analysis and cluster analysis were performed for sensory evaluation. In light of the consumer's point of view, firstly 10 min and secondly 15 min plasma treatment can be more desirable.

冷等离子体是一种用于表面净化的新技术。杏仁切片在生产过程中可能被不同的微生物污染。在当前的研究中，常压氩等离子体处理（5、10、15和20分钟）用于杏仁片表面的去污。切片的微生物负荷，颜色，过氧化物值，硬度和感官特性由未处理的样品（对照）组成。对杏仁片的颜色，风味，松脆性，松脆性和硬度进行描述性感官评估。根据微生物测试的结果，总数，霉菌和酵母菌以及金黄色葡萄球菌血浆处理20分钟后，杏仁表面的胆固醇含量分别下降了约2.95 log cfu / g，1.81 log cfu / g和2.72 log cfu / g，前提是通过增加处理时间可以使微生物减少更多。结合颜色评估，过氧化物值和感官属性在等离子体处理过程中没有改变。话虽如此，切片的硬度通过增加处理时间而改变。此外，进行了主成分分析和聚类分析以进行感官评估。鉴于消费者的观点，等离子体处理首先是10分钟，其次是15分钟是更可取的。