Ozone in Food Processing 1st Edition by Colm O’Donnell,Brijesh Tiwari,Rip Rice,Cullen 1444334425 9781444334425

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ISBN 10:1444334425 
ISBN 13:9781444334425
Author:Colm O’Donnell,Brijesh Tiwari,Rip Rice,Cullen

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.

Ozone in Food Processing 1st  Table of contents:

1 Status and Trends of Ozone in Food Processing

2 Regulatory and Legislative Issues

3 Chemical and Physical Properties of Ozone 

4 Generation and Control of Ozone

5 Ozone in Fruit and Vegetable Processing

6 Ozone in Grain Processing

7 Ozonation of Hydrocolloids

8 Ozone in Meat Processing

 9 Ozone in Seafood Processing

10 Ozone Sanitisation in the Food Industry 

11 Ozone for Water Treatment and its Potential
for Process Water Reuse in the Food Industry

12 Ozone for Food Waste and Odour Treatment 

13 Efficacy of Ozone on Pesticide Residues 

14 Modelling Approaches for Ozone Processing

15 Health and Safety Aspects of Ozone Processing

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Colm O’Donnell,Brijesh Tiwari,Rip Rice,Cullen,Food,Processing,Ozone