Design and construction of caviar pasteurization device using cold plasma activated materials method

Design and construction of caviar pasteurization device using cold plasma activated materials method.

According to the public relations report of Mazandaran University, a group of Mazandaran University researchers under the supervision of Dr. Farshad Sahabzadeh, a member of the university's physics department, succeeded in designing and building a caviar pasteurization device using cold plasma activated materials.

According to this report, Dr. Sahabzadeh announced this news and added: With the development and creation of sturgeon farms, the production of 100 tons of caviar has been determined in the horizon of 1404, and the demand for buying Iranian caviar makes it an important component in gaining currency for this product for the country has become.

​​​​​​​ The faculty member of the university's physics department pointed out that one of the problems in the export of this product is microbial load, mold and non-compliance with FDA and HACCP standards in the packaging of this product, and said: In this plan, pasteurization of caviar with the method of activated substances by Cold plasma was suggested and it was carried out at Mazandaran University with the financial support of the Vice President for Science and Technology.

Dr. Sahabzadeh emphasized that standards 186 and 22915 were considered in the construction of this device as the basis of the design of the device and the characteristics of the caviar texture in the selection of the treatment method. Input and output, starting and stopping the plasma reactor and plasma application time are done through the HMI monitor. The selected liquid enters the device and after activation by cold plasma is stored in the tank for use in caviar pasteurization. The professor of cellular and molecular physics of Mazandaran University, while explaining the special achievements of this device, also stated: The pasteurization process is performed by active liquid at a temperature of 4 degrees Celsius and less than 7 minutes, and in the evaluation of pasteurization, according to standard 186, of gram-negative and gram-positive bacteria and yeast was used. Also, in this method, the physical, chemical and nutritional properties of caviar remain preserved.