Application and Kinetics of Ozone in Food Preservation
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Title |
Application and Kinetics of Ozone in Food Preservation
Not Available |
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Creator |
R. Pandiselvam
M.R. Manikantan |
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Subject |
Ozone
Food Preservation Microbial Control Shelf life Insects Control |
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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. Not Available |
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Date |
2018-11-24T07:50:07Z
2018-11-24T07:50:07Z 2016-12-01 |
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Type |
Research Paper
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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.
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/13050 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Taylor & Francis
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