Innovation In Food Products Using Ozone Technology
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| Author | : Carlos Martín Enriquez Castro |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2020 |
| Genre | : Electronic books |
| ISBN | : |
Ozone application is a non-thermal technology used in food preservation, which is a powerful oxidant agent used in water and air treatment specially in disinfection processes for agriculture and food industry. The objective of this revision work is to publicize ozone applications in the growing, harvest, and postharvest handling of fruit and vegetables (F & V) across México. Ozonated water by foliar spraying and irrigation were proved to be effective in the control of pathogens, bacteria, and bugs. The use of Ozone was effective to heighten quality parameters of F & V, such as color, flavor, and soluble solids in mango, sugarcane, citric fruits, and nopal, increasing shelf life of fresh products up to 15 days after harvesting. Several protocols mentioned to fulfill the requirements of the producer were developed by TRIO3. The methodology proposed and the designed equipment by the company suggest a wider approach of this green technology in agriculture.
| Author | : Colm O'Donnell |
| Publisher | : John Wiley & Sons |
| Total Pages | : 315 |
| Release | : 2012-02-13 |
| Genre | : Technology & Engineering |
| ISBN | : 1118307437 |
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 | : Ana Novo de Barros |
| Publisher | : BoD – Books on Demand |
| Total Pages | : 304 |
| Release | : 2021-07-14 |
| Genre | : Technology & Engineering |
| ISBN | : 1838806822 |
This book presents an integrated and multidisciplinary approach to quality and innovation in the food sector with particular emphasis on consumer perception of quality. Chapters cover such topics as identification of environmental variables, practices crops, and cultivars to improve nutritional and functional quality of different food matrices; increased preservation of biodiversity through the use of genetic resources; nutritional and functional characterization of food matrices; and evaluation of the main bioactive substances that give food its functional qualities.
| Author | : Francisco J. Barba |
| Publisher | : Academic Press |
| Total Pages | : 329 |
| Release | : 2017-09-21 |
| Genre | : Technology & Engineering |
| ISBN | : 0128110325 |
Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO2. The title also focuses on understanding the effects of such processing technologies on inactivation of the most relevant pathogenic and spoilage microorganisms to ensure food safety and stability. Over the course of the 20th century, the interest and demand for the development and application of new food preservation methods has increased significantly. The research in the last 50 years has produced various innovative food processing technologies and the use of new technologies for inactivation of spoilage and/or pathogenic microorganisms will depend on several factors. At this stage of development there is a need to better understand the mechanisms that govern microbial inactivation as induced by new and innovative processing technologies, as well as suitable and effective conditions for inactivating the microorganism. Serves as a summary of relevant spoilage and pathogenic microorganisms for different foods as influenced by the application of innovative technologies for their preservation Provides readers with an in-depth understanding on how effective innovative processing technologies are for controlling spoilage and pathogenic microorganisms in different foods Integrates concepts in order to find the optimum conditions for microbial inactivation and preservation of major and minor food compounds
| Author | : Grahame W. Gould |
| Publisher | : CRC Press |
| Total Pages | : 286 |
| Release | : 2000-06-07 |
| Genre | : Technology & Engineering |
| ISBN | : 9781566767828 |
The food world has a number of options available to make the food industry more diverse, competitive, and efficient. Innovations in Food Processing investigates some of these options, alternative technologies, and strategies for properly addressing new challenges facing the food industry. It also provides specific examples on how these alternatives can be utilized in specific food products. This book presents a comprehensive review of new technologies to preserve foods, especially those based on nonthermal techniques. It covers a wide range of methods, including high pressure, pulsed electric fields, and hurdle technologies. Other chapters include information about the trends in emerging technologies over the past 40 years and predictive models that describe microbial growth. Expert contributors present thorough research results and critical reviews of each covered technology. The innovative approaches presented in Innovations in Food Processing will result in sound alternatives for addressing the ever-increasing demand for quality foods at a reasonable cost.
| Author | : Craig Leadley |
| Publisher | : Woodhead Publishing |
| Total Pages | : 310 |
| Release | : 2015-11-18 |
| Genre | : Technology & Engineering |
| ISBN | : 1782424709 |
Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of change and innovation in the food industry and the current and future ways of addressing issues such as energy reduction and rising costs in food manufacture. Part One looks at innovation in the food supply chain, while Part Two covers emerging technologies in food processing and packaging. Subsequent sections explore innovative food preservation technologies in themed chapters and sustainability and future research needs in food manufacturing. Addresses issues such as energy reduction and rising costs in food manufacture Assesses current supply chain technologies and the emerging advancements in the field, including key chapters on food processing technologies Covers the complete food manufacturing scale, compiling significant research from academics and important industrial figures
| Author | : Sasitharan Kannan |
| Publisher | : |
| Total Pages | : |
| Release | : 2006 |
| Genre | : Ozone |
| ISBN | : |
| Author | : Nilesh Nirmal |
| Publisher | : Elsevier |
| Total Pages | : 368 |
| Release | : 2024-10-01 |
| Genre | : Technology & Engineering |
| ISBN | : 0443161259 |
Postharvest Technologies and Quality Control of Shrimp provides the most updated and comprehensive knowledge on conventional chemical additives, novel natural preservatives, innovative technologies, and packaging solutions employed to enhance the quality and safety of shrimp and shrimp products. The book disseminates current developments in natural preservatives as well as advancements in new technologies to extend the shelf-life of shrimp and their products during different storage conditions. Edited by experts in the field of fisheries and seafood science, this book provides its readership with a broad overview of shrimp postharvest quality losses. The authors have gathered a wealth of recent information and guidance on the utilization of natural preservatives and novel technologies for the quality control of shrimp. Subsequent chapters discuss the impact of handling, processing, and storage on shrimp postharvest quality, followed by various preservatives and technologies employed to retard described quality losses. The book concludes with a discussion of safety and regulation issues related to food additives. Addresses the most vulnerable and critical issues in shrimp postharvest quality control Discusses the application of various preservatives to enhance the quality control of shrimp and their side effects Provides and explains novel technologies, including smart packaging, cold plasma technology, and more in the shelf-life extension of shrimp and shrimp products Outlines the safety, regulation, and environmental impact of natural preservatives and novel technologies in the area
| Author | : Bernardo Pace |
| Publisher | : MDPI |
| Total Pages | : 132 |
| Release | : 2021-08-17 |
| Genre | : Technology & Engineering |
| ISBN | : 3036513302 |
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 | : Maria Laura Passos |
| Publisher | : CRC Press |
| Total Pages | : 758 |
| Release | : 2016-04-19 |
| Genre | : Technology & Engineering |
| ISBN | : 1420086073 |
Consumer-driven products have kept the food industry at the forefront of technological innovations. For example, the redefinition of the once accepted compromise between convenience and quality is just one of the current issues driving the development of new products. An overview of a range of solutions for these challenges, Innovation in Food Engi
