Chapter 19

Opportunities and Challenges in the Application of Ozone in Food Processing

B.S. Priyanka1, Navin K. Rastogi1,  and Brijesh K. Tiwari2     1Department of Food Engineering, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore, India     2Manchester Metropolitan University, Hollings Faculty, UK

Abstract

The emergence of consumer preferences for minimally processed foods has triggered a demand for novel food processing and preservation technologies to extend the shelf life of seasonal fruits and vegetables while retaining all physiochemical, organoleptic, and nutritive properties, and maintaining microbiologically safety. Ozone treatment is one such emerging nonthermal technology, which meets ...

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