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Ozone Technology in Food Processing: A Review

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Title Ozone Technology in Food Processing: A Review
Not Available
 
Creator VITHU PRABHA
RAHUL DEB BARMA
RANJIT SINGH
ADITYA MADAN
 
Subject Ozone
greener
additives
oxidant
physicochemical
 
Description Not Available
Interest in ozone has expanded in recent years in
response to consumer demands for ‘greener’ food
additives, regulatory approval and the increasing
acceptance that ozone is an environmentally friendly
technology. Ozone, a powerful oxidant, is effective
against various kinds of microorganisms on fruits,
vegetables, meat grains and their products. The multifunctionality
of ozone makes it a promising food
processing agent. Excess ozone auto decomposes
rapidly to produce oxygen and thus leaves no residues
in foods from its decomposition. Ozone as an oxidant
is used in water treatment, sanitising, washing and
disinfection of equipment, odour removal, and fruit,
vegetable, meat and seafood processing. Ozone
treatment assures the retention of sensory,
nutritional and physicochemical characteristics of
food. Treatment conditions should be specifically
determined for all kinds of products for effective and
safe use of ozone.
 
Date 2020-04-28T05:04:31Z
2020-04-28T05:04:31Z
2015-08-01
 
Type Research Paper
 
Identifier Vithu Prabha & Deb Barma & Ranjit Singh & Aditya Madan, Ozone Technology in Food Processing: A Review, 2015,Trends in Biosciences,8(16),4031-4047
0974-8
http://krishi.icar.gov.in/jspui/handle/123456789/35178
 
Language English
 
Relation Not Available;
 
Publisher Dheerpura Society for Advancement of Science and Rural Development