Book description
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.
Professor Colm O'Donnell, School of Biosystems
Engineering, University College Dublin, Ireland.
Dr B. K. Tiwari, Department of Food and Tourism, Manchester
Metropolitan University, UK.
Dr P. J. Cullen, School of Food Science and Environmental
Health, Dublin Institute of Technology, Ireland.
Dr Rip G. Rice, RICE International Consulting Enterprises,
Sandy Spring, Maryland, USA.
