Optimizing conditions for needle-array dielectric barrier discharge plasma reactor in the drying of white bread

Abstract Innovative drying technologies are needed to improve energy efficiency and preserve food quality. This study explores the potential of a dielectric barrier discharge plasma reactor for low-energy drying of white bread. The drying process using a needle-array dielectric barrier discharge plasma reactor has been conducted. White bread samples of uniform weight were used as the drying material. The drying process was conducted under low-energy power with the power range between 1 and 12 Watts; the sample distance varied between 3 and 6 cm; and a similar time process of 30 minutes. The results show that the moisture content of bread was significantly reduced, with the best result of 3.26±0.22% from the operation condition combination of power 9 Watts and sample distance 4.5 cm. In addition, three other operational conditions performed relatively higher than the others. They are the combination of power and sample distance of 6 Watts – 4 cm, 8 Watts – 4.5 cm, and 7 Watts – 5 cm, with moisture content reduction of 2.98±0.35%, 3.08±0.44%, and 2.75±0.14%, respectively. These results indicate that the needle-array dielectric barrier discharge plasma reactor under low-energy power can potentially be utilized to dry foodstuffs or organic material. However, the impacts of plasma drying on nutritional content, sensory, and textural properties are still unclear. Thus, further work is needed to assess the nutritional stability and sensory attributes of plasma-dried bread.