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Ozone Technology for Food Processing and Preservation.
・ISBN 978-3-031-81460-0 paper EUR 39.99
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| 著者・編者 | Parray, Javid Ahmad / Mir, Mohammad Yaseen / Shafi, Nusrat / Haghi, A. K., |
|---|---|
| シリーズ | (Synthesis Lectures on Chemical Engineering and Biochemical Engineering) |
| 出版社 | (Springer International Publishing AG, SZ) |
| 出版年月 | 2025 |
| ページ数 | 76 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A03-82673＞ |
解説
Ozone is a powerful disinfectant with many applications. This book describes the unique advantages of using ozone technology for food decontamination. Food contamination, especially microbial contamination of fresh produce, is a serious concern in many parts of the world. Ozone decontamination can contribute to food safety and quality retention while avoiding the concerns associated with the use of pesticides.
The book begins with an introduction about ozone properties and ozone technology followed by a detailed description of applications of ozone for preservation of grain, fruits, and vegetables, as well as meat and seafood. Possible effects on product quality and shelf life are discussed, and potential research directions for the future are also suggested.