Deepti Salvi Ph.D.

Deepti Salvi, Ph.D. is an Associate Professor of Food Engineering at North Carolina State University in Raleigh, North Carolina. Her areas of expertise include food processing technologies and techniques to ensure food safety and quality, the role of physical properties of food to control excessive caloric intake and enhance nutrient absorption in the human gastrointestinal tract, and numerical modeling of transport phenomena in biological and food engineering. She holds a Ph.D. in Biological and Agricultural Engineering from Louisiana State University, and is a member of the Institute of Food Technologists (IFT) and the International Association for Food Protection (IAFP).

Articles

ARTICLES

cold plasma

Harnessing Cold Plasma Technology for Decontamination of Food and Food Contact Surfaces

Cold plasma is a novel, promising technology that has shown abundant possibilities for disinfection in food processing environments
Deepti Salvi Ph.D.
August 6, 2024

This article explores novel cold plasma technology and its applications in food processing. The article covers the basics of plasma, its mode of action for the inactivation of microorganisms, the current state of the technology, and future challenges to commercialization. 


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