Record Details


Field	Value

Title	Ozone based food preservation: a promising green technology for enhanced food safety Not Available

Creator	R. Pandiselvam

Subject	Ozone Food Safety Agri-Food Application

Description	Not Available Extending shelf life of food products is a major concern of the producers, and the food industry requires ‘greener’ alternatives to the current technologies. Ozone-based food preservation may suit this niche. Ozone is an attractive alternative preservative that food industry needs due to its properties such as quick decomposition and little residual effect during food preservation. Ozone is the strongest molecule available for the disinfection of water and is second only to elemental fluorine in oxidizing power. Ozone is being used in the food industry in various applications such as decontamination of water and equipment surfaces. Several researchers have focused on the application of ozone to inactivate microorganisms on fresh produce, like fruits, vegetables, meat, poultry, fish, and eggs, and dry produce, such as cereals, pulses, and spices. This review comprehensively analyses appropriate ozone concentrations and exposure times and discusses various factors that affect the quality and safety of food products during ozonation. Not Available

Date	2018-11-21T10:09:26Z 2018-11-21T10:09:26Z 2018-06-15

Type	Research Paper

Identifier	Not Available Not Available http://krishi.icar.gov.in/jspui/handle/123456789/12395

Language	English

Relation	Not Available;

Publisher	Taylor & Francis

ICAR Research Data Repository for Knowledge Management