Ozone Applications in the Food Industry

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.