Ozone in Food Processing PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Ozone in Food Processing PDF full book. Access full book title Ozone in Food Processing by Colm O'Donnell. Download full books in PDF and EPUB format.
Author: Colm O'Donnell
Publisher: John Wiley & Sons
ISBN: 1118307437
Category : Technology & Engineering
Languages : en
Pages : 315
Get Book Here
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.
Author: Colm O'Donnell
Publisher: John Wiley & Sons
ISBN: 1118307437
Category : Technology & Engineering
Languages : en
Pages : 315
Get Book Here
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.
Author: Kharchenko, Valeriy
Publisher: IGI Global
ISBN: 1799812170
Category : Technology & Engineering
Languages : en
Pages : 537
Get Book Here
Book Description
The rise in population and the concurrently growing consumption rate necessitates the evolution of agriculture to adopt current computational technologies to increase production at a faster and smoother scale. While existing technologies may help in crop processing, there is a need for studies that seek to understand how modern approaches like artificial intelligence, fuzzy logic, and hybrid algorithms can aid the agricultural process while utilizing energy sources efficiently. The Handbook of Research on Smart Computing for Renewable Energy and Agro-Engineering is an essential publication that examines the benefits and barriers of implementing computational models to agricultural production and energy sources as well as how these models can produce more cost-effective and sustainable solutions. Featuring coverage on a wide range of topics such as bacterial foraging, swarm intelligence, and combinatorial optimization, this book is ideally designed for agricultural engineers, farmers, municipal union leaders, computer scientists, information technologists, sustainable developers, managers, environmentalists, industry professionals, academicians, researchers, and students.
Author: Mohammed Wasim Siddiqui
Publisher: Academic Press
ISBN: 012812699X
Category : Technology & Engineering
Languages : en
Pages : 324
Get Book Here
Book Description
Postharvest Disinfection of Fruits and Vegetables describes available technologies to reduce microbial infection for maintaining postharvest quality and safety. The book analyzes alternative and traditional methodologies and points out the significant advantages and limitations of each technique, thus facilitating both cost and time savings. This reference is for anyone in the fresh produce industry who is involved in postharvest handling and management. It discusses, in detail, the latest disinfection approaches, low-cost treatment strategies, management and protocols to control fresh produce qualities, diseases and insect infestation. - Includes methods to reduce microbial contamination using chlorination, ozone, pulsed light, irradiation and plasma technology - Provides practical applications of recently developed, natural anti-microbial agents for eco-friendly and sustainable solutions - Explores various disinfection technologies for quality assurance and for the development of potential new technologies
Author: Bernardo Pace
Publisher: MDPI
ISBN: 3036513302
Category : Technology & Engineering
Languages : en
Pages : 132
Get Book Here
Book Description
The preservation of freshness of fruits and vegetables until their consumption is the aim of many research activities. The quality losses of fresh fruit and vegetables during cold chain are frequently attributable to an inappropriate use of postharvest technologies. Moreover, especially when fresh produce is transported to distant markets, it is necessary to adopt proper storage solutions in order to preserve the initial quality. Nowadays, for each step of the supply chain (packing house, cold storage rooms, precooling center, refrigerate transport, and distribution), innovative preservation technologies are available that, alone or in combination, could preserve the fresh products in order to maintain the principal quality and nutritional characteristics. In this Special Issue, these preservation technologies will be described, highlighting their effect on quality maintenance.
Author: O. P. Chauhan
Publisher: CRC Press
ISBN: 1351869787
Category : Health & Fitness
Languages : en
Pages : 477
Get Book Here
Book Description
This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal processing on commodities such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products. Features: Provides latest information regarding the use of non-thermal processing of food products Provides information about most of the non-thermal technologies available for food processing Covers food products such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products Discusses the packaging requirements for foods processed with non-thermal techniques The effects of non-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non-thermal processed foods are also presented. Rounding out coverage of this technology are chapters that cover commercialization, regulatory issues and consumer acceptance of foods processed with non-thermal techniques. The future trends of non-thermal processing are also investigated. Food scientists and food engineers, food regulatory agencies, food industry personnel and academia (including graduate students) will find valuable information in this book. Food product developers and food processors will also benefit from this book.
Author: Gopinadhan Paliyath
Publisher: John Wiley & Sons
ISBN: 1119289440
Category : Science
Languages : en
Pages : 415
Get Book Here
Book Description
A comprehensive introduction to the physiology, biochemistry, and molecular biology of produce growth, paired with cutting-edge technological advances in produce preservation Revised and updated, the second edition of Postharvest Biology and Nanotechnology explores the most recent developments in postharvest biology and nanotechnology. Since the publication of the first edition, there has been an increased understanding of the developmental physiology, biochemistry, and molecular biology during early growth, maturation, ripening, and postharvest conditions. The contributors—noted experts in the field—review the improved technologies that maintain the shelf life and quality of fruits, vegetables, and flowers. This second edition contains new strategies that can be implemented to remedy food security issues, including but not limited to phospholipase D inhibition technology and ethylene inhibition via 1-MCP technology. The text offers an introduction to technologies used in production practices and distribution of produce around the world, as well as the process of sencescence on a molecular and biochemical level. The book also explores the postharvest value chain for various produce, quality evaluation techniques, and the most current nanotechnology applications. This important resource: • Expands on the first edition to explore in-depth postharvest biology with emphasis on developments in nanotechnology • Contains contributions from leaders in the field • Includes the most recent advances in postharvest biology and technology, including but not limited to phospholipase D and 1-MCP technology • Puts the focus on basic science as well as technology and practical applications • Applies a physiology, biochemistry, and biotechnology approach to the subject Written for crop science researchers and professionals, horticultural researchers, agricultural engineers, food scientists working with fruits and vegetables, Postharvest Biology and Nanotechnology, Second Edition provides a comprehensive introduction to this subject, with a grounding in the basic science with the technology and practical applications.
Author: Megh R. Goyal
Publisher:
ISBN: 9781774638514
Category : Food
Languages : en
Pages :
Get Book Here
Book Description
Handbook of Research on Food Processing and Preservation Technologies will be a 5-volume collection that attempts to illustrate various design, development, and applications of novel and innovative strategies for food processing and preservation. The role and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are also discussed, along with a wide range of applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. The first volume in this set, Nonthermal and Innovative Food Processing Methods, provides a detailed discussion of many nonthermal food process techniques. These include high-pressure processing, ultraviolet light technology, microwave-assisted extraction, high pressure assisted freezing, microencapsulation, dense phase carbon dioxide aided preservation, to name a few. The volume is a treasure house of valuable information and will be an excellent reference for researchers, scientists, students, growers, traders, processors, industries, and others.
Author: Ali Demirci
Publisher: Elsevier
ISBN: 0857095757
Category : Technology & Engineering
Languages : en
Pages : 841
Get Book Here
Book Description
The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry. Microbial decontamination in the food industry provides a comprehensive guide to the decontamination problems faced by the industry, and the current and emerging methods being used to solve them.Part one deals with various food commodities such as fresh produce, meats, seafood, nuts, juices and dairy products, and provides background on contamination routes and outbreaks as well as proposed processing methods for each commodity. Part two goes on to review current and emerging non-chemical and non-thermal decontamination methods such as high hydrostatic pressure, pulsed electric fields, irradiation, power ultrasound and non-thermal plasma. Thermal methods such as microwave, radio-frequency and infrared heating and food surface pasteurization are also explored in detail. Chemical decontamination methods with ozone, chlorine dioxide, electrolyzed oxidizing water, organic acids and dense phase CO2 are discussed in part three. Finally, part four focuses on current and emerging packaging technologies and post-packaging decontamination.With its distinguished editors and international team of expert contributors, Microbial decontamination in the food industry is an indispensable guide for all food industry professionals involved in the design or use of novel food decontamination techniques, as well as any academics researching or teaching this important subject. - Provides a comprehensive guide to the decontamination problems faced by the industry and outlines the current and emerging methods being used to solve them - Details backgrounds on contamination routes and outbreaks, as well as proposed processing methods for various commodities including fresh produce, meats, seafood, nuts, juices and dairy products - Sections focus on emerging non-chemical and non-thermal decontamination methods, current thermal methods, chemical decontamination methods and current and emerging packaging technologies and post-packaging decontamination
Author: Am Water Works Res F
Publisher: CRC Press
ISBN: 9780873714747
Category : Technology & Engineering
Languages : en
Pages : 602
Get Book Here
Book Description
With the advent of the Safe Drinking Water Act Amendments of 1986, many water utilities are reexamining their water treatment practices. Upcoming new regulations on disinfection and on disinfection by-products, in particular, are the primary driving forces for the big interest in ozone. It appears that ozone, with its strong disinfection capabilities, and apparently lower levels of disinfection by-products (compared to other disinfectants), may be the oxidant/disinfectant of choice. Many utilities currently using chlorine for oxidation may need to switch due to chlorine by-product concerns. Utilities using chloramines may need to use ozone to meet CT requirements. This book, prepared by 35 international experts, includes current technology on the design, operation, and control of the ozone process within a drinking water plant. It combines almost 100 years of European ozone design and operating experience with North American design/operations experience and the North American regulatory and utility operational environment. Topics covered include ozone chemistry, toxicology, design consideration, engineering aspects, design of retrofit systems, and the operation and economics of ozone technology. The book contains a "how to" section on ozone treatability studies, which explains what information can be learned using treatability studies, at what scale (bench, pilot, or demonstration plant), and how this information can be used to design full-scale systems. It also includes valuable tips regarding important operating practices, as well as guidance on retrofits and the unique issues involved with retrofitting the ozone process. With ozone being one of the hottest areas of interest in drinking water, this book will prove essential to all water utilities, design engineers, regulators, and plant managers and supervisors.
Author: Sueli Rodrigues
Publisher: CRC Press
ISBN: 1439851522
Category : Technology & Engineering
Languages : en
Pages : 475
Get Book Here
Book Description
One of the main concerns of the food industry is the need for high-quality fresh fruits and fruit products with good sensory quality, long shelf life, and high nutritional value. To meet these demands, new processing technologies are under investigation and development. Advances in Fruit Processing Technologies incorporates fundamentals in food processing as well as the advances made in recent years to improve final product quality. With contributions from a panel of international researchers who present a blend of classical and emerging technologies, the book explores: Ozone, ultrasound, irradiation, pulsed electric field, vacuum frying, and high-pressure processing Ultraviolet and membrane processing Enzymatic maceration, freeze concentration, and refrigeration The effect of processing on sensory characteristics and nutritional value New trends in modified atmosphere packaging The use of fruit juices as a vehicle for probiotic microorganisms Prebiotic oligosaccharides as an alternative for dairy products Incorporating a series of case studies on the application of various technologies, the book reviews their advantages, limitations, successes, and failures. The contributors also examine the implications of food processing technologies on waste production, energy use, and resource requirements. This comprehensive survey of methods for optimizing fruit quality is an ideal resource for those in the fruit and vegetable industry looking for innovations that can improve efficiency, reduce waste, and cut costs.
