Abstract: Disclosed is a green and low-energy preparation method for cellulose nanofibers based on cold plasma. The preparation method comprises the following steps: (1) uniformly mixing cellulose with a FeSO4 solution, so that FeSO4 is immersed into cellulose, and then performing cold plasma treatment under atmospheric-pressure air to obtain oxidized cellulose, the water in the FeSO4 solution being subjected to cold plasma treatment; and (2) washing and suction filtering the oxidized cellulose obtained in step (1), and then carrying out mechanical fibrillation treatment to obtain the cellulose nanofibers (CNF). According to the invention, the cold plasma and the FeSO4 catalyst are compounded to construct a highly oxidizing environment that oxidizes cellulose and obtain CNFs by means of mild mechanical dispersion treatment. The whole process is carried out at normal temperature. The method is simple and mild, and does not require other non-environment-friendly chemicals.

Abstract: A system for preserving red meat by plasma active water (PAW) vacuum packaging includes a solution mixing tank, a plasma treatment chamber, an atomization spray module, a conveyor belt, a water circulation module, and a vacuum packaging module. The solution mixing tank, the plasma treatment chamber, the atomization spray module, and the water circulation module are sequentially connected through pipes. The atomization spray module is configured to spray PAW onto the red meat on the conveyor belt, and then the vacuum packaging module is configured to vacuum-package the red meat. Utilizing PAW improves the antibacterial ability of vacuum packaging while enhancing the color stability of red meat, greatly extending the shelf life of red meat, thereby preserving red meat in a green and economical way.

Abstract: A system for preserving red meat by plasma active water (PAW) vacuum packaging includes a solution mixing tank, a plasma treatment chamber, an atomization spray module, a conveyor bell, a water circulation module, and a vacuum packaging module. The solution mixing tank, the plasma treatment chamber, the atomization spray module, and the water circulation module are sequentially connected through pipes. The atomization sprav module is configured to spray PAW onto the red meat on the conveyor belt, and the vacuum packaging module is configured to vacuum-package the red meat. Utilizing PAW improves the antibacterial ability of vacuum packaging while enhancing the color stability of red meat, greatly extending the shelf life of red meat, thereby preserving red meat in a green and economical way.