About

Deepti Salvi is an Associate Department Head in Food Engineering at North Carolina State University, working within the College of Agriculture and Life Sciences in the Food, Bioprocessing and Nutrition Sciences department. She holds a Ph.D. in Biological and Agricultural Engineering from Louisiana State University, earned in 2008, a Master of Engineering in Food Engineering and Bioprocess Technology from the Asian Institute of Technology in Thailand in 2005, and a Bachelor of Technology in Agricultural Engineering from Dr. B. S. Konkan Agriculture University in India in 2003. Her research focuses on food processing techniques such as cold atmospheric pressure plasma, high-pressure processing, microwave processing, extrusion, and ultraviolet processing to ensure food safety and quality. She investigates the role of physical properties of food in controlling excessive caloric intake and enhancing nutrient absorption in the human gastrointestinal tract. Additionally, her work involves numerical modeling of transport phenomena in biological and food engineering. She teaches courses including Principles of Food and Bioprocess Engineering, Emerging Research in Healthy and Sustainable Food, and Non-thermal Processing Technologies for Foods. She is a member of the Institute of Food Technologists and the International Association for Food Protection.

Research topics

• Computer Science
• Library science

Selected publications

• Environmental impact assessment of generating cold atmospheric pressure plasma and plasma-activated water at lab scale

  Sustainable Food Technology · 2025-01-01 · 1 citations

  articleOpen accessSenior authorCorresponding

  Cold atmospheric pressure plasma (CAPP) is the fourth state of matter produced by applying high energy to gas, and water treated with CAPP is known as plasma-activated water (PAW).

  PublisherOA PDFDOI

• Ultraviolet-C light (254 nm) treatment using a batch-style powder redistribution system for the inactivation of Salmonella surrogate, Enterococcus faecium, in wheat flour

  Journal of Food Engineering · 2025-05-13 · 3 citations

  articleOpen accessSenior authorCorresponding

  This study investigated the effect of enhanced 254 nm ultraviolet-c (UV-C) light exposure on the inactivation of Enterococcus faecium within wheat flour. The in vitro susceptibility of E. faecium on agar plates to UV-C light was determined before performing food studies. The results show significant reduction capacity, achieving an 8.7 ± 0.2 log reduction after 2.48 J/cm 2 of exposure. To determine the effect of enhanced UV exposure on wheat flour decontamination, four redistribution methods were compared based on their inactivation capacity potential. This included no redistribution, manual redistribution, and vibrating continuous redistribution on a novel system using two different sample containers: a Petri plate and a weighing boat. The most effective redistribution method was the continuous redistribution system with a weighing boat base, achieving a 4.1 log reduction in wheat flour after 7.43 J/cm 2 of exposure. The reduction capacity was further improved through sample size minimization. Reducing the treatment sample size from 1.00 g to 0.15 g minimized layering and improved the E. faecium reduction in wheat flour from 1.7 log in the 1.00 g sample to 3.3 log in the 0.15 g samples after treatment with a dosage of 2.48 J/cm 2 . Theoretical adjusted fluence calculations support the need for powdered sample minimization for increased UV exposure, estimating that the 0.15 g wheat flour sample received a dosage approximately 6.66 times greater than the 1.00 g sample. Further optimization of exposure methods through system industrialization could improve on this study’s results and accelerate its potential incorporation into powdered food processing. • 254 nm ultraviolet-C light effectively inactivated E. faecium within wheat flour • Effective continuous powder redistribution achieved optimized ultraviolet exposure • Minimization of powder layering drastically increased ultraviolet dosage potential • Standard ultraviolet fluence measurements were overestimated in powder treatments

  PublisherDOI

• Assessing plasma‐activated water as an acidic and sanitizer solution in clean‐in‐place (CIP) and comparing efficacy with other traditional CIP chemicals

  Journal of Food Science · 2025-01-01 · 4 citations

  articleOpen accessSenior authorCorresponding

  Cleaning-in-place (CIP) is the most commonly used cleaning and sanitation procedure for removing fouling deposits. Traditional CIP includes a series of chemical cleaning cycles, including alkaline, acid, and sanitizer. However, these chemicals are hazardous to the environment and employees. Plasma-activated water (PAW), generated by exposing water to plasma (the fourth state of matter), was selected as a CIP cleaning solution due to its acidic pH and antimicrobial properties. The aim of this study was to evaluate the efficacy of PAW as a CIP cleaning solution for dairy (whey)- and plant (pea)-based fouling removal. PAW was used in place of acid in traditional CIP for fouling removal in a continuous system and to test alkaline neutralizing capacity. Later, individual CIP chemicals were used to evaluate their efficacy against mixed-species biofilms. All the treatments were performed in triplicate, and a significant difference was determined using a one-way analysis of variance (ANOVA) at p < 0.05. Traditional CIP with acid and CIP with PAW were able to reduce dairy-based protein fouling by 49% and 15%, respectively. However, CIP with acid and PAW removed 100% plant-based protein fouling deposits. Moreover, PAW was able to neutralize more alkaline residues compared to acid in the CIP cycle. The result also showed that PAW alone reduced biofilms on whey and pea protein deposits by 4.2 and 3.0 log CFU/coupon, while traditional CIP sanitizer achieved reduction by 1.8 and 3.2 log CFU/coupon, respectively. PAW, being an eco-friendly solution, can be a viable alternative to sanitizer in traditional CIP. PRACTICAL APPLICATION: Plasma-activated water (PAW) could be a promising eco-friendly alternative solution to traditional cleaning-in-place (CIP) chemicals in the food industry. By effectively removing fouling deposits while also neutralizing alkaline residues, PAW shows promise for industrial applications in dairy- and plant-based food processing facilities. Its ability to remove biofilms from protein deposits suggests potential benefits for maintaining sanitation standards in food production environments, making PAW a viable option for improving cleaning practices while minimizing environmental impact and ensuring employee safety.

  PublisherOA PDFDOI

• Electric-field-assisted starch modification and processing: Recent advances and applications

  LWT · 2025-07-01 · 3 citations

  articleOpen accessCorresponding

  Starch is one of the most widely used ingredients in the food industry. However, native starches often have limited functionality under specific pH levels, temperatures, and processing conditions. These limitations are typically addressed through traditional modification methods such as thermal, chemical, or enzymatic treatments. While effective, these approaches are often time-consuming and can produce hazardous by-products, raising environmental concerns. Electric-field-assisted methods have emerged as promising alternatives for starch modification. This review explores recent advancements in these techniques, with particular emphasis on moderate electric field (MEF), pulsed electric field (PEF), and induced electric field (IEF) technologies. The review provides an overview of how these techniques broaden applications of starches by enhancing physicochemical and techno-functional properties (by altering crystallinity, porosity, and enzyme accessibility, as well as digestibility) due to the influence of electric field intensity, treatment time, and starch type. The findings emphasize the need for further research to optimize these techniques for industrial use, ensuring both scalability and sustainability. • Revised highlights of the manuscript • Electric field-based methods enable precise and eco-friendly starch modification. • Field effects boost enzymatic breakdown and enhance starch functionality. • Applications include food, non-food, and emerging fields. • AI-driven design and hybrid systems shape the future of starch innovation.

  PublisherDOI

• Development and Optimization of <scp>UV</scp>‐C Treated Chitosan‐Gallic Acid Edible Coating on <scp><i>Salmonella Typhimurium</i></scp> Inactivation

  Journal of Food Process Engineering · 2025-06-01

  articleOpen accessSenior authorCorresponding

  ABSTRACT Foodborne pathogens such as Salmonella pose a significant threat to public health and an economic burden to manufacturers. Edible coating solutions, made from edible materials, have emerged as an alternative approach in controlling food spoilage as well as extending food shelf life. This study aimed to develop and optimize a novel edible coating solution based on UV‐C treated chitosan (CH) and gallic acid (GA) to inactivate Salmonella Typhimurium . A Box–Behnken Design was used to generate formulations by varying chitosan, gallic acid concentrations, and pH. The coatings underwent UV‐C treatment, and their microbial inactivation and water vapor permeability were analyzed. One formulation (higher response condition) (1.5% chitosan, 1% gallic acid, pH 3.4) achieved a 5.6 log CFU reduction in S. Typhimurium in planktonic form and exhibited superior moisture barrier properties (WVP of 9.57 × 10 −12 g/ s.m.Pa ). Later, this higher response coating formulation inactivated over 6.5 log CFU of S. Typhimurium on agar media surface, and on cherry tomatoes and pork, it reduced S. Typhimurium counts by 3.4 and 1.4 log CFU, respectively, demonstrating the potential for food industry applications. The combined effect of chitosan, gallic acid, and pH played a major role in inactivating Salmonella in planktonic and on food surfaces.

  PublisherOA PDFDOI

• Exploration of plasma‐activated water (<scp>PAW</scp>) as a cleaning‐in‐place (<scp>CIP</scp>) solution for fouling removal and microbial reduction

  Journal of Food Process Engineering · 2024-07-01 · 7 citations

  articleOpen accessSenior authorCorresponding

  Abstract The rapid fouling and bacterial contamination of equipment, heat exchangers, and pipelines are major concerns in food manufacturing plants. The process of cleaning‐in‐place (CIP) in the food manufacturing industry involves hazardous chemicals such as sulfuric acid, chlorine, sodium hydroxide, and potassium hydroxide. This study aims to investigate the cleaning efficiency of a novel environment‐friendly solution, plasma‐activated water (PAW), for removing dairy and plant‐based fouling and for biofilm reduction. PAW was produced by exposing water to plasma, which is a partially ionized gas generated by applying electricity to air. PAW prepared in this study had a pH, electrical conductivity (EC), and oxidation–reduction potential (ORP) of 2.5 ± 0.1, 1170. 1 ± 202.2 μS/cm, and 589.0 ± 2.4 mV, respectively. Holding PAW at different temperatures (20–75°C) did not change pH, ORP, and EC significantly, while nitrite and nitrate concentrations in PAW did not show a consistent trend with temperature. The treatment time and temperature of PAW were optimized for cleaning fouled coupons (stainless‐steel type 304 and 316) using model fouling fluids (MFF) with dairy (whey) and plant‐based (oat) proteins using full‐factorial design. The optimized PAW combinations (15 min/75°C and 5 min/75°C) were found to be as effective for fouling removal as compared to CIP controls (conventional caustic and acid solutions). Optimized PAW also showed significant biofilm reduction of Listeria innocua on stainless‐steel coupons with/without fouling, with at least 4.4 log and 4.0 log reductions in L. innocua biofilms when attached to MFF‐whey and MFF‐oat, respectively. Practical applications Plasma‐activated water (PAW) can inactivate a wide spectrum of microorganisms on various food and food contact surfaces. We propose the use of environment‐friendly plasma‐activated water (PAW), which can be prepared on‐site and on‐demand for cleaning‐in‐place (CIP) operations in the food industry. The results of this study suggest the potential of PAW as a promising CIP alternative for cleaning and sanitizing surfaces soiled by fouling deposits in dairy and plant‐based industries.

  PublisherDOI

• Effects of plasma‐activated water and mild heating on <i>Escherichia coli</i> inactivation during wheat tempering and flour quality

  Cereal Chemistry · 2024-07-22 · 2 citations

  articleCorresponding

  Abstract Background and Objectives Heat treatment, as a pathogen reduction step, could compromise flour quality. Plasma‐activated water (PAW) is a novel pathogen reduction treatment for foods. Combining these treatments could improve pathogen inactivation during wheat tempering and maintain flour quality. This study evaluated the effects of PAW and mild heating on Escherichia coli inactivation during wheat tempering and wheat flour quality. Findings E. coli was inoculated into wheat grains at 6.0 ± 0.1 log CFU/g. A 5‐log reduction was achieved after 6 h of tempering with PAW and heating (55°C), whereas 12 h were needed when using heating and deionized water (DI). Tempering with DI (control) and PAW alone only produced a 1‐log reduction after 24 h. The PAW and PAW + heat tempering treatments produced flours with comparable yield, physicochemical, dough rheology, and bread characteristics compared to the control treatment. Conclusion Mild heating and PAW tempering demonstrated a synergistic effect as it produced greater E. coli reductions at shorter tempering times compared to the individual treatments. The hurdle approach used in this study did not compromise flour quality. Significance and Novelty The demonstrated hurdle approach can be a viable pathogen mitigation step in wheat milling which could help improve food safety of wheat‐based foods.

  PublisherDOI

• Growth of Hydroponic Sweet Basil (O. basilicum L.) Using Plasma-Activated Nutrient Solution (PANS)

  Agriculture · 2023-02-14 · 22 citations

  articleOpen accessCorresponding

  Hydroponic sweet basil (O. basilicum L.) farming uses a recirculating nutrient solution that may spread waterborne microbial contamination including algae. Plasma, the fourth state of matter, generates antimicrobial reactive oxygen and nitrogen species when exposed to water. The objective of this work was to study the effect of plasma-treated water-based nutrient solution on plant growth and in reduction of algae. Basil plants were grown in isolated ebb and flow hydroponic systems (under monitored environmental conditions) using nutrient solution (NS) and plasma-activated nutrient solution (PANS) with two separate treatments: the same irrigation solutions were used in the growth cycle (Treatment 1: NST1 and PANST1 once at the beginning growth cycle) and new irrigation solutions at every week of the growth cycle (Treatment 2: NST2 and PANST2). The plant growth parameters (height, fresh and dry weight, number of branches and nodes, root length, leaf index), quality parameters (color, texture, aroma, and tissue nutrients concentration), and algae concentrations were measured. Compared to NST1, plants grown on PANST1 were significantly taller (up to 12%), had a higher fresh mass (up to 29%) and dry mass (up to 45%), and had a higher greenness value (up to 28%). Algae growth was significantly reduced in the PANST2 reservoir (up to 24%) compared to the NST2 reservoir. It was confirmed that Treatment 1 significantly improved the yield, morphology, and quality of sweet basil plants, while Treatment 2 was best suited to decreasing algae concentration in the hydroponic environment. This preliminary study indicated that PANS could improve the quality and growth of sweet basil in hydroponic farming while controlling the algae growth in the growing environment.

  PublisherOA PDFDOI

• Conclusions and recommendations

  Elsevier eBooks · 2023-01-01

  book-chapter1st authorCorresponding
  PublisherDOI

• List of contributors

  Elsevier eBooks · 2023

  • Computer Science
  • Library science
  • Computer Science
  PublisherDOI

Frequent coauthors

• Mukund V. Karwe

  23 shared

• Giovanna M. Aita

  Louisiana State University Agricultural Center

  10 shared

• Qingyang Wang

  10 shared

• Dorin Boldor

  Universitatea Națională de Știință și Tehnologie Politehnica București

  9 shared

• Cristina M. Sabliov

  Louisiana State University Agricultural Center

  9 shared

• W.C. Rivero

  North Carolina State University

  5 shared

• Donald W. Schaffner

  Rutgers, The State University of New Jersey

  5 shared

• Nitin Nitin

  5 shared

Labs

• Dr. Salvi's Research GroupPI

Education

• PhD, Food Science

  Louisiana State University

  2008