Email this article 
Effect of Cold Plasma Treatment on Surface Modification of Rice Grains
- Authors: Baldanov B.B.1, Ranzhurov T.V.1, Gomboeva S.V.2, Badmaeva I.I.2
-
Affiliations:
- Institute of Physical Materials Science, Siberian Branch, Russian Academy of Sciences
- East Siberian State University of Technology and Management
- Issue: Vol 57, No 4 (2023)
- Pages: 332-335
- Section: PLASMA CHEMISTRY
- URL: https://journals.rcsi.science/0023-1193/article/view/140023
- DOI: https://doi.org/10.31857/S0023119323040046
- EDN: https://elibrary.ru/QMRRMJ
- ID: 140023
Cite item
Open Access
Access granted
Subscription Access
Abstract
The influence of cold plasma of atmospheric-pressure glow discharge on the surface properties of rice grains has been studied. It has been established that as a result of the impact of nonthermal atmosphericpressure glow-discharge plasma on the seed surface, the surface becomes hydrophilic and is characterized by a decrease in the contact angle, an increase in surface energy, and enhancement of surface roughness, indicating the effective formation of polar groups on the surface of rice grains.
About the authors
B. B. Baldanov
Institute of Physical Materials Science, Siberian Branch, Russian Academy of Sciences
Email: baibat@mail.ru
Ulan-Ude, 670031 Russia
Ts. V. Ranzhurov
Institute of Physical Materials Science, Siberian Branch, Russian Academy of Sciences
Email: baibat@mail.ru
Ulan-Ude, 670031 Russia
S. V. Gomboeva
East Siberian State University of Technology and Management
Email: baibat@mail.ru
Ulan-Ude, 670013 Russia
I. I. Badmaeva
East Siberian State University of Technology and Management
Author for correspondence.
Email: baibat@mail.ru
Ulan-Ude, 670013 Russia
References
- Pankaj S.K., Misra N.N., Cullen P.J. // Innovative Food Science and Emerging Technologies. 2013. V. 19. P. 153.
- Surowsky B., Fischer A., Schlueter O., Knorr D. // Innovative Food Science and Emerging Technologies. 2013. V. 19. P. 146.
- Misra N.N., Sullivan C., Panka S.K., Alvarez-Jube L., Cama R., Jacoby F., Cullen P.J. // Innovative Food Science and Emerging Technologies. 2014. V. 26. P. 456.
- Thirumdas R., Sarangapani C., Annapure U.S. // Food Biophysics. 2015. V. 10. P. 1.
- Cui L., Pan Z., Yue T., Atungulu G.G., Berrios J. // Cereal Chemistry. 2010. V. 87. P. 403.
- Sabularse V.C., Liuzzo J.A., Rao R.M., Grodner R.M. // Journal of Food Science. 1991. V. 56. P. 96.
- Sung W.C. // Radiation Physics and Chemistry. 2005. V. 73. P. 224.
- Chen H.H. // Food and Bioprocess Technology. 2014. V. 7. P. 2484.
- Chen H.H., Chen Y., Chang C.H. // Food Chemistry. 2012. V. 135. P. 74.
- Deshmukh R.R., Shetty A.R. // Journal of Applied Polymer Science. 2007b. V. 104. P. 449.
- Семенов А.П., Балданов Б.Б., Ранжуров Ц.В. // Приборы и техника эксперимента. 2020. № 2. С. 149.
- Stalder A.F., Melchior T., Müller M. et al. // Colloids Surfaces A Physicochem. Eng. Asp. 2010. V. 364. № 1. P. 72.
- Deshmukh R.R., Shetty A.R. // Journal of Applied Polymer Science. 2008. V. 107. P. 3707.
- Mirabedini S.M., Arabi H., Salem A., Asiaban S. // Progress in Organic Coating. 2007. 60. V. 105.
Supplementary files
