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Application and Kinetics of Ozone in Food Preservation

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Title Application and Kinetics of Ozone in Food Preservation
Not Available
 
Creator R. Pandiselvam
M.R. Manikantan
 
Subject Ozone
Food Preservation
Microbial Control
Shelf life
Insects Control
 
Description Not Available
Ozone is activated oxygen and it is referred to as a triatomic form of oxygen. It is a natural agent and has a broad antimicrobial property, which together with an oxidation potential, make it an attractive option for the food industry. This article focuses on the use of ozone for preservation of vegetables, fruits and fruit juices, and highlights the inactivation mechanism of microorganisms. The application of ozone in grain storage and the quality of ozone treated grains is discussed, along with the reaction kinetics of ozone in grains.
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Date 2018-11-24T07:50:07Z
2018-11-24T07:50:07Z
2016-12-01
 
Type Research Paper
 
Identifier Pandiselvam, R., Sunoj, S., Manikantan, M.R., Kothakota, A. and Hebbar, K.B., 2017. Application and kinetics of ozone in food preservation. Ozone: Science & Engineering, 39(2), pp.115-126.
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http://krishi.icar.gov.in/jspui/handle/123456789/13050
 
Language English
 
Relation Not Available;
 
Publisher Taylor & Francis