Application and Kinetics of Ozone in Food Preservation

被引：80

作者：

Pandiselvam, R. ^{[1
]}

Sunoj, S. ^{[2
]}

Manikantan, M. R. ^{[1
]}

Kothakota, Anjineyulu ^{[3
]}

Hebbar, K. B. ^{[1
]}

机构：

[1] ICAR Cent Plantat Crops Res Inst, Biochem & Post Harvest Technol Div, Dept Physiol, Kudlu PO, Kasaragod 671124, India

[2] North Dakota State Univ, Dept Agr & Biosyst Engn, Fargo, ND 58102 USA

[3] Kelappaji Coll Agr Engn & Technol, Dept Food & Agr Proc Engn, Tavanur 679573, India

来源：

OZONE-SCIENCE & ENGINEERING | 2017年 / 39卷 / 02期

关键词：

Ozone; Decay Rate; Fruit; Fumigation; Half-life; Kinetics; Saturation time; ESCHERICHIA-COLI O157-H7; STORED-PRODUCT INSECTS; PHOSPHINE RESISTANCE; TRIBOLIUM-CONFUSUM; ORANGE JUICE; EFFICACY; INACTIVATION; DEGRADATION; QUALITY; GRAIN;

D O I：

10.1080/01919512.2016.1268947

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

Ozone is activated oxygen and it is referred to as a triatomic form of oxygen. It is a natural agent and has a broad antimicrobial property, which together with an oxidation potential, make it an attractive option for the food industry. This article focuses on the use of ozone for preservation of vegetables, fruits and fruit juices, and highlights the inactivation mechanism of microorganisms. The application of ozone in grain storage and the quality of ozone treated grains is discussed, along with the reaction kinetics of ozone in grains.

引用

页码：115 / 126

页数：12

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