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Produktbild: Ozone in Food Processing

Ozone in Food Processing

285,99 €

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Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

23.04.2012

Herausgeber

Rip G. Rice + weitere

Verlag

John Wiley & Sons

Seitenzahl

312

Maße (L/B/H)

25/17,7/2,3 cm

Gewicht

779 g

Auflage

1. Auflage

Sprache

Englisch

ISBN

978-1-4443-3442-5

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

23.04.2012

Herausgeber

Verlag

John Wiley & Sons

Seitenzahl

312

Maße (L/B/H)

25/17,7/2,3 cm

Gewicht

779 g

Auflage

1. Auflage

Sprache

Englisch

ISBN

978-1-4443-3442-5

Herstelleradresse

Libri GmbH
Europaallee 1
36244 Bad Hersfeld
DE

Email: GPSR Kontakt

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  • Produktbild: Ozone in Food Processing
  • Contributors xi
     
    1 Status and Trends of Ozone in Food Processing 1
    Colm O'Donnell, B.K. Tiwari, P.J. Cullen and Rip G. Rice
     
    1.1 Why ozone? 1
     
    1.2 Drivers of ozone in the food industry 1
     
    1.2.1 Regulation 1
     
    1.2.2 Surface cleaning and disinfection 2
     
    1.2.3 Food safety and shelf life extension 2
     
    1.2.4 Nutrient and sensory aspects 3
     
    1.2.5 Consumer and processor acceptability 3
     
    1.2.6 Technology advances 3
     
    1.2.7 Environmental impact 4
     
    1.3 The hurdle concept 4
     
    1.4 Challenges 5
     
    1.5 Objective 5
     
    References 5
     
    2 Regulatory and Legislative Issues 7
    B.K. Tiwari and Rip G. Rice
     
    2.1 Introduction 7
     
    2.2 History of ozone application and regulation 9
     
    2.3 Ozone regulation 9
     
    2.3.1 Overview of US regulations 9
     
    2.3.2 Overview of European regulations 11
     
    2.3.3 Overview of Canadian regulations 13
     
    2.3.4 Overview of Australian and New Zealand regulations 15
     
    2.3.5 Overview of Japanese regulations 15
     
    2.4 Global harmonisation of food safety regulations 16
     
    References 16
     
    3 Chemical and Physical Properties of Ozone 19
    Annel K. Greene, Zeynep B. Güzel-Seydim and At1f Can Seydim
     
    3.1 Introduction 19
     
    3.2 The molecular structure of ozone 19
     
    3.3 The chemical and physical properties of ozone 20
     
    3.3.1 The chemical mechanisms of ozonation 22
     
    3.3.2 Ozone reaction pathways in water 22
     
    3.4 Ozone action on macromolecules 25
     
    3.5 Mechanisms of microbial inactivation 26
     
    3.6 Ozone reactions against virus 28
     
    3.7 Ozone reaction on biofilms 29
     
    Acknowledgments 29
     
    References 29
     
    4 Generation and Control of Ozone 33
    Cameron Tapp and Rip G. Rice
     
    4.1 Introduction 33
     
    4.2 Ozone generation 33
     
    4.2.1 Ozone generation by corona discharge (CD) 34
     
    4.2.2 Ultraviolet (UV) (photochemical) ozone generation 36
     
    4.3 Feed gas preparation systems 36
     
    4.3.1 Need for feed gas treatment 36
     
    4.3.2 Air preparation systems 37
     
    4.3.3 Oxygen feed gas systems 39
     
    4.4 Solubility of ozone in water 41
     
    4.5 Contacting ozone with water: physical means of transferring ozone into water 44
     
    4.5.1 Venturi injection method 44
     
    4.5.2 Fine bubble diffuser method 46
     
    4.6 Measuring and monitoring ozone in water 46
     
    4.6.1 Colourimetric method 47
     
    4.6.2 Electronic method - for dissolved ozone 47
     
    4.6.3 Electronic method - for ORP 48
     
    4.7 Measuring and monitoring ozone in air 48
     
    4.7.1 Ozone measurement equipment for food processing plant air 49
     
    4.8 Ozonation equipment for food storage rooms 50
     
    4.9 Ozone generator output control 50
     
    4.10 Some recent novel applications for ozone generation in food processing plants 51
     
    4.11 Helpful calculations 53
     
    4.11.1 Gallons per minute 53
     
    4.11.2 Metric equivalent 53
     
    References 53
     
    5 Ozone in Fruit and Vegetable Processing 55
    B.K. Tiwari and K. Muthukumarappan
     
    5.1 Introduction 55
     
    5.2 Applications in fruit and vegetable processing 56
     
    5.2.1 Surface decontamination 56
     
    5.2.2 Storage in ozone-rich atmospheres 61
     
    5.2.3 Ozone in fruit and vegetable juice processing 65
     
    5.3 Efficacy of ozone 65
     
    5.4 Synergistic effects with ozone 68
     
    5.5 Effect of ozone on product quality and nutrition 69
     
    5.5.1 Chemical attributes 69
     
    5.5.2 Visual quality 70
     
    5.5.3 Textur