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Informationen zum Autor Professor Colm O'Donnell , School of Biosystems Engineering, University College Dublin, Ireland. Dr B.K. Tiwari , Department of Food and Tourism, Manchester Metropolitan University, UK. Dr P.J. Cullen , School of Food Science and Environmental Health, Dublin Institute of Technology, Ireland. Dr Rip G. Rice , RICE International Consulting Enterprises, Sandy Spring, Maryland, USA. Klappentext 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. Zusammenfassung 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. Inhaltsverzeichnis 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 At¿f 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 fe...
List of contents
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
