Ozone Technology for Food Processing and Preservation

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Ozone Technology for Food Processing and Preservation is written by Javid Ahmad Parray and published by Springer Nature. It's available with International Standard Book Number or ISBN identification 3031814614 (ISBN 10) and 9783031814617 (ISBN 13).

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.