This book is the first to bring together essential information on
the application of ozone in food processing, providing an insight
into the current state-of-the-art and reviewing established and
emerging applications in food processing, preservation and waste
management.
The chemical and physical properties of ozone are described,
along with its microbial inactivation mechanisms. The various
methods of ozone production are compared, including their economic
and technical aspects. Several chapters are dedicated to the major
food processing applications: fruit and vegetables, grains, meat,
seafood and food hydrocolloids, and the effects on nutritional and
quality parameters will be reviewed throughout. Further chapters
examine the role of ozone in water treatment, in food waste
treatment and in deactivating pesticide residues. The international
regulatory and legislative picture is addressed, as are the health
and safety implications of ozone processing and possible future
trends.
A propos de l’auteur
Professor Colm O’Donnell, School of Biosystems
Engineering, University College Dublin, Ireland.
Dr B.K. Tiwari, Department of Food and Tourism,
Manchester Metropolitan University, UK.
Dr P.J. Cullen, School of Food Science and Environmental
Health, Dublin Institute of Technology, Ireland.
Dr Rip G. Rice, RICE International Consulting
Enterprises, Sandy Spring, Maryland, USA.
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