LEADER 05279nam 2200637Ia 450 001 9910141345303321 005 20230801221645.0 010 $a1-280-58640-0 010 $a9786613616234 010 $a1-118-30747-X 010 $a1-118-30741-0 035 $a(CKB)2670000000151694 035 $a(EBL)865193 035 $a(OCoLC)778447769 035 $a(SSID)ssj0000612476 035 $a(PQKBManifestationID)11406583 035 $a(PQKBTitleCode)TC0000612476 035 $a(PQKBWorkID)10570838 035 $a(PQKB)10309841 035 $a(MiAaPQ)EBC865193 035 $a(Au-PeEL)EBL865193 035 $a(CaPaEBR)ebr10538745 035 $a(CaONFJC)MIL361623 035 $a(EXLCZ)992670000000151694 100 $a20110927d2012 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aOzone in food processing$b[electronic resource] /$fedited by Colm O'Donnell ... [et al.] 210 $aOxford ;$aAmes, Iowa $cBlackwell Pub.$d2012 215 $a1 online resource (316 p.) 300 $aDescription based upon print version of record. 311 $a1-4443-3442-5 320 $aIncludes bibliographical references and index. 327 $aOzone in Food Processing; Contents; Contributors; 1 Status and Trends of Ozone in Food Processing; 1.1 Why ozone?; 1.2 Drivers of ozone in the food industry; 1.2.1 Regulation; 1.2.2 Surface cleaning and disinfection; 1.2.3 Food safety and shelf life extension; 1.2.4 Nutrient and sensory aspects; 1.2.5 Consumer and processor acceptability; 1.2.6 Technology advances; 1.2.7 Environmental impact; 1.3 The hurdle concept; 1.4 Challenges; 1.5 Objective; References; 2 Regulatory and Legislative Issues; 2.1 Introduction; 2.2 History of ozone application and regulation; 2.3 Ozone regulation 327 $a2.3.1 Overview of US regulations2.3.2 Overview of European regulations; 2.3.3 Overview of Canadian regulations; 2.3.4 Overview of Australian and New Zealand regulations; 2.3.5 Overview of Japanese regulations; 2.4 Global harmonisation of food safety regulations; References; 3 Chemical and Physical Properties of Ozone; 3.1 Introduction; 3.2 The molecular structure of ozone; 3.3 The chemical and physical properties of ozone; 3.3.1 The chemical mechanisms of ozonation; 3.3.2 Ozone reaction pathways in water; 3.4 Ozone action on macromolecules; 3.5 Mechanisms of microbial inactivation 327 $a3.6 Ozone reactions against virus3.7 Ozone reaction on biofilms; Acknowledgments; References; 4 Generation and Control of Ozone; 4.1 Introduction; 4.2 Ozone generation; 4.2.1 Ozone generation by corona discharge (CD); 4.2.2 Ultraviolet (UV) (photochemical) ozone generation; 4.3 Feed gas preparation systems; 4.3.1 Need for feed gas treatment; 4.3.2 Air preparation systems; 4.3.3 Oxygen feed gas systems; 4.4 Solubility of ozone in water; 4.5 Contacting ozone with water: physical means of transferring ozone into water; 4.5.1 Venturi injection method; 4.5.2 Fine bubble diffuser method 327 $a4.6 Measuring and monitoring ozone in water4.6.1 Colourimetric method; 4.6.2 Electronic method - for dissolved ozone; 4.6.3 Electronic method - for ORP; 4.7 Measuring and monitoring ozone in air; 4.7.1 Ozone measurement equipment for food processing plant air; 4.8 Ozonation equipment for food storage rooms; 4.9 Ozone generator output control; 4.10 Some recent novel applications for ozone generation in food processing plants; 4.11 Helpful calculations; 4.11.1 Gallons per minute; 4.11.2 Metric equivalent; References; 5 Ozone in Fruit and Vegetable Processing; 5.1 Introduction 327 $a5.2 Applications in fruit and vegetable processing5.2.1 Surface decontamination; 5.2.2 Storage in ozone-rich atmospheres; 5.2.3 Ozone in fruit and vegetable juice processing; 5.3 Efficacy of ozone; 5.4 Synergistic effects with ozone; 5.5 Effect of ozone on product quality and nutrition; 5.5.1 Chemical attributes; 5.5.2 Visual quality; 5.5.3 Texture; 5.5.4 Sensory quality; 5.6 Conclusion; References; 6 Ozone in Grain Processing; 6.1 Introduction; 6.2 Ozone application in grain storage and effects on grain components; 6.2.1 Insect control; 6.2.2 Microorganism control 327 $a6.2.3 Reduction of toxic chemical levels 330 $aThis 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, se 606 $aOzone 606 $aFood industry and trade 615 0$aOzone. 615 0$aFood industry and trade. 676 $a664/.0286 701 $aO'Donnell$b C. 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