การประยุกต์ใช้น้ำกระตุ้นพลาสมาร่วมกับยูวีซีและอัลตราโซนิกเพื่อลดสารตกค้างโพรฟีโนฟอสในพริกสด

Abstract

Using plasma-activated water (PAW), UVC, and Ultrasonic to reduce Profenofos pesticide residues was investigated in this study. For H2O2induction in water plasma, plasma activation was subsequently combined with UVC (PAW-UV). At 10 and 20 min, plasma generation produced 5.13 ppm and 6.00ppm H2O2. After that, the chili samples were soaked intreatment conditions for 10 min using on/off Ultrasonic(US). As a result, PAW-UV20 US 10 reducedProfenofos below the maximum residual limit (MRL)of fresh chili (3 ppm) from the control chili sample (Untreated) 10 ppm to only 2.32 ppm, a reduction of 76.8%.Furthermore, it was observed that the US, PAW-UV10 US10, and PAW-UV20 US10 test conditions had an increased effect on the L* (lightness) and b* (yellowness) values in the color analysis of chili samples. In addition, chili samples treated with PAW-UV but not exposed to the US in the infusion had lower b* values than the control. Testing in all chili samples did not affect the change in a* (redness) value and the E difference in fresh chili color. As a result, this study is another one that may be used to help determine the best conditions for decreasing pesticide residues. It also involves non-thermal technology research to increase food safety standards.