{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/125835"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/125835","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Plasma pretreatment’s potential energy-saving and quality benefits: The case of blueberry drying","abstract":"Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2026-08-01","abstract_html":"Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2026-08-01","abstract_has_math":false,"creators":["Wang, Chenxin"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"M.S.","degree_level":"Thesis","degree_discipline":"Food Science & Human Nutrition","degree_department":null,"school":null,"contributors":["Wang, Yi-Cheng","Malvandi, Amir","Cadwallader, Keith R"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2024,"date_issued":"2024-07-19","date_published":"2024-07-19","updated_at":"2026-07-22T22:25:02Z","subjects":["Plasma","Blueberry","Drying"],"languages":["en","eng"],"rights":["Copyright 2024 Chenxin Wang"],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://hdl.handle.net/2142/125835","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Wang, Yi-Cheng","Malvandi, Amir","Cadwallader, Keith R"]},{"key":"dc:creator","label":"Author","values":["Wang, Chenxin"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2024-07-19","2024-08"]},{"key":"dc:type","label":"Dc Type","values":["text","Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science & Human Nutrition"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["M.S."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Plasma","Blueberry","Drying"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["en","eng"]},{"key":"dc:rights","label":"Dc Rights","values":["Copyright 2024 Chenxin Wang"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://hdl.handle.net/2142/125835"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2026-08-01","The student, Chenxin Wang, accepted the attached license on 2024-07-15 at 17:35.","The student, Chenxin Wang, submitted this Thesis for approval on 2024-07-15 at 17:38.","This Thesis was approved for publication on 2024-07-19 at 11:55.","DSpace SAF Submission Ingestion Package generated from Vireo submission #21127 on 2025-02-04 at 21:25:58","Blueberries are highly valued for their appealing flavor and health benefits. However, extending the shelf life of fresh blueberries, which are only available during certain seasons, beyond ten days is challenging, and transforming them into dried blueberries is one of the commonly used methods. Recognizing the time-consuming, energy cost, and negative impacts of traditional dehydration techniques on blueberries, new techniques like plasma pretreatment have been introduced as a preliminary step before the hot-air drying process to reduce damage caused by the thermal process on blueberries and preserve heat-sensitive components. Effects of plasma pretreatment on the drying process, structure changes, and chemical components of dried blueberry samples were studied by adjusting the distance between the treatment head and the surface of blueberries, as well as the treatment durations. The study demonstrated that plasma pretreatment notably enhanced the water migration, reducing the drying time for blueberries by up to 20 hours. Importantly, this treatment did not cause significant changes in the appearance and structure of dried blueberries but helped preserve more heat-sensitive chemical compounds such as vitamin C. Further research could explore the impact of plasma pretreatment on the sensory profiles of dried blueberries and other applications of the technique. Plasma treatment can be scaled up and introduced into the food industry."]},{"key":"dc:format","label":"Dc Format","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Plasma pretreatment’s potential energy-saving and quality benefits: The case of blueberry drying"]}]}],"canonical_facts":{"dc:contributor":["Wang, Yi-Cheng","Malvandi, Amir","Cadwallader, Keith R"],"dc:creator":["Wang, Chenxin"],"dc:date":["2024-07-19","2024-08"],"dc:description":["Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2026-08-01","The student, Chenxin Wang, accepted the attached license on 2024-07-15 at 17:35.","The student, Chenxin Wang, submitted this Thesis for approval on 2024-07-15 at 17:38.","This Thesis was approved for publication on 2024-07-19 at 11:55.","DSpace SAF Submission Ingestion Package generated from Vireo submission #21127 on 2025-02-04 at 21:25:58","Blueberries are highly valued for their appealing flavor and health benefits. However, extending the shelf life of fresh blueberries, which are only available during certain seasons, beyond ten days is challenging, and transforming them into dried blueberries is one of the commonly used methods. Recognizing the time-consuming, energy cost, and negative impacts of traditional dehydration techniques on blueberries, new techniques like plasma pretreatment have been introduced as a preliminary step before the hot-air drying process to reduce damage caused by the thermal process on blueberries and preserve heat-sensitive components. Effects of plasma pretreatment on the drying process, structure changes, and chemical components of dried blueberry samples were studied by adjusting the distance between the treatment head and the surface of blueberries, as well as the treatment durations. The study demonstrated that plasma pretreatment notably enhanced the water migration, reducing the drying time for blueberries by up to 20 hours. Importantly, this treatment did not cause significant changes in the appearance and structure of dried blueberries but helped preserve more heat-sensitive chemical compounds such as vitamin C. Further research could explore the impact of plasma pretreatment on the sensory profiles of dried blueberries and other applications of the technique. Plasma treatment can be scaled up and introduced into the food industry."],"dc:format":["application/pdf"],"dc:identifier":["https://hdl.handle.net/2142/125835"],"dc:language":["en","eng"],"dc:rights":["Copyright 2024 Chenxin Wang"],"dc:subject":["Plasma","Blueberry","Drying"],"dc:title":["Plasma pretreatment’s potential energy-saving and quality benefits: The case of blueberry drying"],"dc:type":["text","Thesis"],"thesis:degree_discipline":["Food Science & Human Nutrition"],"thesis:degree_level":["Thesis"],"thesis:degree_name":["M.S."],"thesis:institution_name":["University of Illinois at Urbana-Champaign"]},"updated_at":"2026-07-22T22:25:02Z"}