# Advanced Technologies in Food Processing--Development Perspective
## 2 Application of Non-Thermal Plasma in Food Technology
### Cold Plasma Technology in Drying Pre-Treatment  
Drying, as one of the oldest food processing methods used to extend the shelf life of food, involves the evaporation of water from the product. Food drying techniques aim to obtain high-quality products in terms of organoleptic and sensory parameters such as appearance, taste, colour, consistency, and texture. The choice of the appropriate drying method depends on the type of raw material and the desired end characteristics of the drying, including microbiological, nutritional, physicochemical, and sensory properties [38].  
Due to the effectiveness and many potential benefits of cold plasma, it is increasingly used as a pre-treatment method before drying various types of food products. Drying at low temperatures may maintain the initial flavour and colour of the test product, while higher temperatures used in conventional drying techniques may lead to loss of flavour and colour of the final product, thereby adversely affecting the quality of food undergoing traditional drying methods [39; 40]. In addition, conventional high-temperature drying methods require more energy and time, while reducing the nutritional value of food by degrading nutrients such as vitamins, proteins, and fatty acids. Cold plasma technology has been shown to improve the drying rate [41]. Furthermore, it facilitates a reduction in drying time by decreasing the moisture content on the food's surface, thereby enhancing the efficiency of the process [10; 42]. A study conducted by [PERSON] et al. (2023) proved that employing cold plasma for drying fresh vegetables resulted in a significant reduction in processing time. The experiment has shown a reduction in the drying process by 18.2%, accompanied by decreased energy consumption compared to conventional tomato drying methods utilized in the processing industry [43]. Another example of the effect of cold plasma on the drying process is the study carried out by [PERSON] et al. (2022). Apple slices were used and tested in simulations using COMSOL. Two models were made, one of which used cold plasma and airflow. The other one used the classical drying method at 60 \({}^{\circ}\)C with laminar airflow. The results of the experiment showed that without the use of air circulation, plasma technology is not efficient enough, while the drying time with the air flow was reduced by about 40% compared to conventional temperature drying. In addition, energy consumption was reduced dozens of times by means of plasma pre-treatment. This technology can effectively improve and reduce the cost of energy consumption; however, research on a wider scale is needed on a variety of food products [44].  
The development of new drying technologies focuses on finding alternative preservation methods that will help improve the microbiological stability and shelf life of food products. The use of cold plasma as a pre-treatment step before drying food can have a positive impact on the quality, microbiological safety, and efficiency of the process [39].  
Unfortunately, it can negatively affect the composition of the final product. As noted by [PERSON] et al. (2023), cold plasma pre-treatment lowers the level of carotenoids in dried jackfruit slices. Nevertheless, as is customary with emerging technologies, further research is necessary to optimise the process specific for food products [45].