Presents uses of ozone in food industry, exploring and providing in-depth knowledge and understanding of use of gaseous ozone and ozonated water treatments against microorganisms and insects for ensuring food safety and quality. explores applications of ozone in various areas including horticultural produce, cereals, seafood, etc.
Among the many technologies available to extend the shelf life of food products, ozone technology has proven to be a highly effective sterilization technique. This new volume presents the myriad uses of ozone in the food industry, exploring and providing in-depth knowledge and understanding of the use of gaseous ozone and ozonated water treatments against bacteria, virus, fungus, and stored-product insects for ensuring food safety and for food quality retention. The volume looks at recent applications of ozone in several areas within the food sector, including horticultural produce, cereals, meat products, dairy products, and seafood.
The volume, Ozone Applications in the Food Industry: Trends and Future Prospects, examines the effect of ozonation on food composition, color, flavor, and sensory profile. It delves into the practical and/or industrial scale adoptability of ozone application for starch modification, stored-product insect control, decontamination of fruits and vegetables, pesticide residue degradation, microbial inactivation of dried and/or dehydrated fruits, and wastewater treatment. The authors explain that the onsite generation, eco-friendly nature, and generally recognized as safe (GRAS) status of ozone application have provided an added advantage in the food industry.
The volume also looks at the application of ozone in polymer modification and the use of ozone in 3D food printing as well as the regulatory requirements of ozone processing.
Providing a comprehensive view of the recent applications of ozone in the food industry along with its challenges and future research directions, this book is an excellent one-stop resource for food researchers and engineers, food processing industries, microbiologists, and faculty and students who are interested in understanding the application of ozone treatments in food products.
1. Ozone: Overview, Properties, and Design Construction
2. Ozone to
Control Virus: Mechanisms and Applications
3. The Role of Ozone in
Detoxification and Degradation of Mycotoxins in Food Systems
4. Ozone
Technology in the Grain Sector: Fundamentals and Applications
5. Ozone: A New
Stored Product Insects Control Strategy for Pulses
6. Application of Ozone in
Vegetables Preservation
7. Application of Ozone in Fruits Preservation
8.
Application of Ozone in Preservation of Fruit Juices
9. Application of Ozone
in the Dairy Sector
10. Application of Ozone in Seafood Processing
11.
Application of Ozone in Seed and Sprouts Processing
12. Application of Ozone
in Starch Modification
13. Application of Ozone in Polymer Modification
14.
Application of Ozone in 3D Food Printing: An Overview
15. Regulatory
Requirements of Ozone Processing
Ravi Pandiselvam, PhD, is a Scientist in the Chemical & Biochemical Processing Division at the ICAR-Central Institute for Research on Cotton Technology, Maharashtra, India. He was previously a scientist (agricultural process engineering) at the ICARCentral Plantation Crops Research Institute, Kasaragod, India. He has contributed to the design and development of processing machines for tender coconut and has also developed/co-developed many value-added food products (e.g., Kalpa Krunch, frozen coconut delicacy, and matured coconut water-based beverages). Dr. Pandiselvam has published many journal papers, book chapters, and five books. He is the Associate Editor of Measurement: Food and Frontiers in Nutrition and has been a guest editor for several other journals. He has received several awards for his work.
Anjineyulu Kothakota, PhD, is a Scientist at the CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India. He has a well-proven track record of achievements in the field of postharvest technologies and agri-waste management, especially in the area of development of cost-effective biodegradable tableware utilizing agro-residues to replace single-use plastics, utilizing a wide range of agro-residues, such as those from rice and wheat bran, rice husk, rice straw, corn, fiber-rich plant parts, etc. The technology for the production of such biodegradable products has been so far transferred to 16 companies/start-ups, and even multinational companies like ITC and Nestle have shown interest in taking up the technology. He has published many journal papers and has received several awards for his work.
Kaavya Rathnakumar, PhD, is a Senior Scientist at Balchem Human Nutrition and Health, St. Louis, Missouri, USA. Previously, she was an Innovation Scientist at BeyondMeat, California, and a Postdoctoral Research Associate/Director at the Frozen Dessert Center, Department of Food Science at the University of Wisconsin, Madison, USA. She has published peer-reviewed articles, book chapters, and four books and has presented at many conferences. A special editor for the Journal of Food Quality and Journal of Food Measurements, she is also a grant reviewer for the U.S. Department of Agriculture. She has received several research awards for her work, including the prestigious John Brandt Award from Land OLakes, Midwest Dairy, USA, and the Women in Engineering Award from the American Association of Agricultural and Biological Engineers in 2022.
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