Eun Jeong Hong

We present an experimentally validated, engineering-oriented framework for the design and operation of pin-to-water (PTW) atmospheric discharges to produce hydrogen peroxide (H₂O₂) on demand. Motivated by industrial needs for safe, point-of-use oxidant supply, we combine time-resolved diagnostics (FTIR, OES), liquid-phase analysis (ion chromatography, pH, conductivity), and coupled plasma-chemistry/fluid simulations to link plasma state to aqueous H₂O₂ yield. Under the tested conditions (14.3 kHz, 0.2 kW; electrode to quartz wall distance 12–14 mm; coolant setpoints 0–40 °C), H₂O₂ concentration follows a reproducible non-monotonic trajectory: rapid accumulation during the early treatment (typical peak at ~15–25 min), followed by decline with continued operation. The decline coincides with a robust vibrational-temperature (T_vib) threshold near ~4900 K measured from N₂ emission, and with concurrent NO_X accumulation and bulk acidification. Global chemistry modeling and Fluent flow fields reproduce the observed trend and show that both vibrational excitation (kinetics) and convective transport (mass/heat transfer) determine the productive time window. Based on these results, we formulate practical design rules—electrode gap (power density), discharge current control, thermal/flow management, water quality, and OES-based T_vib monitoring with an automated stop rule—that maximize H₂O₂ yield while avoiding NO_X-dominated suppression. The study provides a clear path for transforming mechanistic plasma insights into deployable, industrial H₂O₂ generator designs.

This study investigated the synergistic effects of microorganism inactivation using underwater plasma, focusing on applications relevant to food safety. The underwater plasma was generated by capillary electrodes in 10% saltwater circulated at 5 t/h. Two representative bacteria, Escherichia coli (Gram-negative) and Microbacterium testaceum (Gram-positive), were selected due to their relevance to food and water contamination. Inactivation kinetics were assessed through first-order rate constants (k) under direct, indirect, and total (combined) treatments. The rate constant (k-value) difference between total and indirect treatment for E. coli reached 0.1015 at 5 min of discharge, while M. testaceum showed a smaller difference of 0.0083 at 20 min. These results suggest that microorganisms pre-damaged by direct plasma exposure become more susceptible to long-lived reactive species like hydrogen peroxide. The findings indicate that underwater plasma holds significant potential as an effective non-thermal disinfection method for brine solutions, fresh produce, and food-contact surfaces.

Recycling waste brine from the Kimchi production process is an important environmental and industry issue. We applied an underwater plasma to reduce food-borne pathogens in the waste brine. The capillary electrodes supplied by alternating current (AC) bi-polar pulsed power were applied to treat 100 L of waste brine. The inactivation efficacy was analyzed using four different agars (Tryptic Soy Agar (TSA), Marine agar (MA), de Man Rogosa Sharpe Agar (MRS), and Yeast Extract–Peptone–Dextrose (YPD), respectively. The microbial population was reduced linearly with treatment time, irrespective of culturing medium. The inactivation followed the log-linear model (R²: 0.96–0.99). The reusability of plasma-treated waste brine (PTWB) was determined by five parameters (salinity, pH, acidity, reducing sugar, and the population of microorganisms) of salted Kimchi cabbage, and they were compared with newly made brine (NMB) and waste brine (WB), respectively. The results showed that the quality of salted Kimchi cabbage prepared by PTWB was not significantly different from that of NMB, indicating that the underwater plasma treatment is feasible to reuse waste brine in the salting process of Kimchi production.

Atmospheric plasmas have been applied for the inactivation of microorganisms. Industrials demand to investigate the relation of the key reactive species induced by plasmas and the operating parameters including boundary conditions in order to control plasma treatment processes. In this study, we investigated the effect of gap distance between a pin-electrode and water surface on inactivation efficacy. When the gap distance decreased from 5 mm to 1 mm, the reduction of Escherichia coli (E. coli) was increased to more than 4 log CFU/mL. The reactive oxygen species measured optically and spectrophotometrically were influenced by gap distance. The results from electron spin resonance (ESR) analysis showed that the pin-to-water plasma generated hydroxyl radical (OH•) and singlet oxygen (¹O₂) in the water and superoxide radical (O₂⁻•) served as a precursor of OH•. The inactivation of E. coli was significantly alleviated by sodium azide (¹O₂ scavenger), indicating that ¹O₂ contributes the most to bacterial inactivation. These findings provide a potentially effective strategy for bacterial inactivation using a pin-to-water plasma.