Ozone in Food Processing (original) (raw)

Abstract

The food industry is constantly challenged to provide healthy, minimally processed products which are safe to eat and have extended shelf life. In response to this consumer demand for ‘greener’ food additives, interest in ozone has expanded in recent years. Excess ozone rapidly auto-decomposes to produce oxygen and thus it leaves no residues in food, and is increasingly accepted as environmentally friendly technology. Ozone was affirmed to be Generally Recognised As Safe (GRAS) in contact with foodstuffs by a panel of food experts convened by the Electric Power Research Institute in 1996 and subsequently was approved as an Antimicrobial Agent in direct contact with foods of all types by the U.S. Food and Drug Administration in 2001. The authors provide a comprehensive overview of ozone processing in the food industry, examining applications for various food groups, including evaluations of the impact on quality and safety values. The authors also address global regulatory and legislative requirements for ozone processing, as well as providing recommendations and opportunities for various health and safety-related issues and suggesting new applications for ozone processing in the food industry. Ozone in Food Processing is the first book to bring together essential information on many applications of ozone in food processing, providing an insight into the current state-of-the-art applications as well as reviewing established and emerging applications in food processing, preservation and waste management. It will be of interest to food scientists, engineers and microbiologists working in food processing, as well as academic researchers and lecturers in the subject area.

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