AGRO/CEA AND NON-THERMAL PASTEURIZATION

AGRO/CEA AND NON-THERMAL PASTEURIZATION

Sub-mission: Support sustainable food production and public health by reducing chemical loads while maintaining safety, quality, and nutritional value.

Status: Research-only — exploratory studies in progress; not positioned as a pesticide, sanitizer, or processing aid.

Active Research Areas

• Plasma-Activated Water (PAW) for Controlled Environment Agriculture (CEA) & Greenhouses
  Developing tunable reactive oxygen and nitrogen species (ROS/RNS) profiles for:
• Irrigation hygiene and pathogen suppression.
• Biofilm management in recirculating systems.
• Nutrient solution stability to maintain balanced crop growth.
• Electrified Nitrogen PAW (Exploratory Research)
  Generating plant-available nitrogen species from water, air, and electricity. Studying:
• Agronomic efficacy in controlled trials.
• Stability of nitrogen species in solution.
• Safety considerations for food and environmental health.
• Non-Thermal Produce Hygiene
  Dip and spray applications for fruits, vegetables, and food-contact surfaces, with emphasis on:
• Pathogen reduction without heat damage.
• Preserving sensory qualities like taste, color, and texture.
• Minimizing chemical additives while extending freshness.
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Planned Studies

Future experimental work includes:

• Crop Response Studies – Evaluating growth, yield, and resilience.
• Residue & Sensory Analysis – Ensuring no unwanted residues and preserving flavor and appearance.
• Shelf-Life Testing – Measuring post-harvest longevity under real-world storage conditions.
• Microbial Surrogate Log-Reduction – Quantifying hygiene efficacy against key pathogens.
• Soil/Leaf Chemistry Studies – Understanding nutrient dynamics and long-term ecosystem impacts.
• Closed-Loop Nutrient Models – Integrating PAW into sustainable recirculating systems.

Why This Matters

Agriculture and food safety face growing challenges:

• Rising concern over chemical inputs and residues.
• Need for sustainable, closed-loop crop systems.
• Demand for safe, minimally processed foods with longer shelf life.
• By advancing plasma-based water treatment and non-thermal pasteurization, this research explores ways to:
• Reduce reliance on chemical pesticides and sanitizers.
• Improve resilience of CEA systems.
• Enhance food safety without compromising quality.