Ozone in Food ProcessingeBook - 2012
The chemical and physical properties of ozone are described,along with its microbial inactivation mechanisms. The variousmethods of ozone production are compared, including their economicand technical aspects. Several chapters are dedicated to the majorfood processing applications: fruit and vegetables, grains, meat,seafood and food hydrocolloids, and the effects on nutritional andquality parameters will be reviewed throughout. Further chaptersexamine the role of ozone in water treatment, in food wastetreatment and in deactivating pesticide residues. The internationalregulatory and legislative picture is addressed, as are the healthand safety implications of ozone processing and possible futuretrends.