Using High Voltage Plasma Activated Water (HV-PAW) for Microbial Decontamination in Shelled Corn During Steeping

Lead Applicant: Kevin Keener

Research Priority: Food Safety

Program Type: Tier 1

Funding Cycle: 2026/2027

Research Centre: N/A

Research Summary: Microorganisms, including pathogens and mycotoxin-producing fungi, commonly affect Ontario shelled corn and are expected to increase with climate change. Ontario corn is widely used for wet milling to produce starch, oil, animal feed, and syrup. A primary step in wet milling is steeping, whereby corn kernels soak up to 24 hours in a sulphuric acid solution to soften them and limit microbial growth. 

The goal is to replace sulphurous acid solution with high voltage plasma-activated water (HV-PAW) during steeping to achieve environmentally friendly corn wet milling. HV-PAW is created by exposing water to a high voltage electrical discharge, which produces reactive compounds capable of inhibiting microbial growth. HV-PAW is generated using only air, water, and a small amount of electricity. Its chemistry will be optimized to prevent microbial growth during steeping. Effects on product quality will be evaluated, and a pilot-scale HV-PAW generator producing 20 litres per hour will be developed. A lifecycle assessment will be performed comparing the carbon footprint of HV-PAW and sulphurous acid solution.