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臭氧消毒灭菌技术具有杀毒率高、操作便捷以及应用范围广等一系列优势,已被广泛应用于水净化、空气消毒以及食品加工等多个领域。尤其是在食品工业中,臭氧消毒灭菌技术解决了以往杀毒成本较高、杀毒不彻底等问题,相较于其他消毒方式在普遍推广上具有明显优势。但同时臭氧消毒灭菌技术也存在着一定的问题,限制了它的应用与推广。基于此,本文从解析臭氧消毒灭菌技术入手,对臭氧消毒灭菌技术在食品工业中的应用现状及应用前景进行分析。 相似文献
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臭氧在食品加工中应用的原理和特点 总被引:3,自引:0,他引:3
本文回顾了臭氧技术的历史,结合臭氧技术的基础,探讨了臭氧技术在食品加工中应用的原理和特点以及存在的问题,以期加速其在食品工业中的应用。 相似文献
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臭氧(O3)的高反应性、强渗透性、强氧化性、易分解、残留度低等优点,可高效清除水产品上附着的细菌、真菌,已作为一种高效的抑菌剂广泛应用于各种食品工业中。臭氧在我国水产品保鲜加工中主要被应用于保鲜、去海水异味、脱色及食品加工生产设备中的清洗脱水消毒等多个方面。本文主要概述了臭氧产生的化学原理和基本化学性质,以及臭氧在相关应用领域的发展历史,并对现代臭氧技术在各类水产品及深加工领域中的主要应用及其研究成果进行深入探讨。 相似文献
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<正>辐照技术被广泛应用于食品工业,通过辐照处理,可以延长食品的保鲜期,消除食品中的害虫和病原体,防止食品变质,控制营养损失,从而提高食品的质量和安全性。然而在使用辐照技术时,也需要建立完善的质量管理系统,确保设备和操作符合规范要求,并进行适用范围评估、追踪和标识等,以确保辐照技术在食品工业中的应用具有最佳效果和安全性。 相似文献
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食品冷冻技术的研究进展 总被引:1,自引:0,他引:1
冷冻技术的发展异常迅速,在食品工业中的应用也越来越广泛,将其更好地应用于食品中成为当前研究者较为关注的课题。重点对冷冻过程中的理论研究及其在食品工业中的应用进行综述,并简述了近年来国内外食品冷冻技术的现状与发展趋势。 相似文献
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Use of ozone in the food industry 总被引:2,自引:0,他引:2
Ozone is a strong oxidant and potent disinfecting agent. Even though it is new for the US, it has been utilized in European countries for a long time. Ultraviolet radiation (188 nm wavelength) and corona discharge methods can be used to generate ozone. The bactericidal effects of ozone have been documented on a wide variety of organisms, including Gram positive and Gram negative bacteria as well as spores and vegetative cells. In this review, chemical and physical properties of ozone, its generation, and antimicrobial power of ozone with two suggested mechanisms were explained as well as many advantages of ozone use in the food industry. There are numerous application areas of ozone in the industry such as food surface hygiene, sanitation of food plant equipment, reuse of waste water, treatment and lowering biological oxygen demand (BOD) and chemical oxygen demand (COD) of food plant waste. Treating fruits and vegetables with ozone has been found to increase shelf-life of the products. Notably, when ozone is applied to food, it leaves no residues since it decomposes quickly. In this review, use of ozone in food industry was discussed. 相似文献
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Fruits and vegetables consumption has risen noticeably during recent decades, leading to a greater frequency of foodborne illnesses associated with fresh produce. Novel industrial applications and improvements in ozone technology together with new regulatory actions worldwide have emerged in recent years, making its use in the food industry easier. This technology has attracted considerable commercial interest, especially because ozone does not leave any residues on the treated produce and it is also accepted by many organic grower organizations. However, discrepancies regarding the efficacy of this technology are often found in the bibliography and further research is still needed. These differences could be attributed to a great variability in the conditions of the research work: method of ozone generation and application, O3 concentration and exposure time to the gas, as well as the way in which produce is packed. In this sense, standardization in the working conditions and in the units to measure ozone concentration will be useful to better understand the mode of action and the effects of ozone on food products. Consequently, it would be possible to improve its potential as a sanitizer in the food industry. 相似文献
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Shan Wang Jiayi Wang Tianyu Wang Chen Li Zhaoxia Wu 《International Journal of Food Science & Technology》2019,54(2):301-312
In agriculture, pesticide residues have always posed a major safety hazard to human health. With the development of agricultural production and improvements in science and technology, additional methods for degradation of pesticide residues have emerged. Amongst them, ozone treatment recently became a popular method owing to its outstanding technical advantages. This review is an in-depth analysis of the mechanisms by which ozone treatment degrades pesticide residues. The main mechanism involves direct oxidation by oxygen atoms, and indirect oxidation driven by hydroxyl radicals. The effects of ozone treatment on pesticide residues in food with respect to the ozone concentration, duration of ozone treatment, type of food, variety of pesticides, level of pesticide residues and environmental factors have been discussed. Furthermore, the impact of ozone treatment on the quality of food is highlighted. Low levels of ozone result in minor changes to the visual and sensory characteristics of food. In addition, this article discusses several restrictions surrounding the current application of ozone treatment for the degradation of pesticide residues. More specifically, the most crucial issue is the potential toxicity of ozonation byproducts generated by the process, which is also the current focus of research on ozone treatment for the degradation of pesticide residues. After weighing the advantages and disadvantages of ozone treatment, it is recommended as a method of degrading pesticide residues. 相似文献
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Marcin Glowacz Richard Colgan Deborah Rees 《Journal of the science of food and agriculture》2015,95(4):662-671
Fresh produce has been recognised as a healthy food, thus there is increasing consumer demand for fresh fruit and vegetables. The shelf‐life of fresh produce, however, is relatively short and is limited by microbial contamination or visual, textural and nutritional quality loss. There are many methods to reduce/eliminate microorganisms present in food and ozone treatment is one of them. The use of ozone by the fresh produce industry is a good alternative to chemical treatments, e.g. the use of chlorine. The effectiveness of ozone as an antimicrobial agent has previously been reviewed and has been updated here, with the latest findings. The main focus of this review is on the effects of ozone on the fresh produce quality, defined by maintenance of texture, visual quality, taste and aroma, and nutritional content. Furthermore, ozone has been found to be efficient in reducing pesticide residues from the produce. The treatments that have the ability to reduce microbial contamination of the product without having an adverse effect on its visual, textural and nutritional quality can be recommended and subsequently incorporated into the supply chain. A good understanding of all the benefits and limitations related to the use of ozone is needed, and relevant information has been reviewed in this paper. © 2014 Society of Chemical Industry 相似文献
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《Food Reviews International》2013,29(1):91-106
Ozone, a powerful oxidant, is effective against various kinds of microorganisms on fruits and vegetables. Promising results have been revealed in solving the problems of the food industry like mycotoxin and pesticide residues by ozone application. Spontaneous decomposition without forming hazardous residues in the treatment medium makes ozone safe in food applications. If improperly used, ozone can cause some deleterious effects on products, such as losses in sensory quality. Treatment conditions should be specifically determined for all kinds of products for effective and safe use of ozone. 相似文献
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Ozone Applications in Fruit and Vegetable Processing 总被引:3,自引:0,他引:3
Ozone, a powerful oxidant, is effective against various kinds of microorganisms on fruits and vegetables. Promising results have been revealed in solving the problems of the food industry like mycotoxin and pesticide residues by ozone application. Spontaneous decomposition without forming hazardous residues in the treatment medium makes ozone safe in food applications. If improperly used, ozone can cause some deleterious effects on products, such as losses in sensory quality. Treatment conditions should be specifically determined for all kinds of products for effective and safe use of ozone. 相似文献
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Agnieszka Joanna Brodowska Agnieszka Nowak Krzysztof Śmigielski 《Critical reviews in food science and nutrition》2018,58(13):2176-2201
ABSTRACTThe food contamination issue requires continuous control of food at each step of the production process. High quality and safety of products are equally important factors in the food industry. They may be achieved with several, more or less technologically advanced methodologies. In this work, we review the role, contribution, importance, and impact of ozone as a decontaminating agent used to control and eliminate the presence of microorganisms in food products as well as to extend their shelf-life and remove undesirable odors. Several researchers have been focusing on the ozone's properties and applications, proving that ozone treatment technology can be applied to all types of foods, from fruits, vegetables, spices, meat, and seafood products to beverages. A compilation of those works, presented in this review, can be a useful tool for establishing appropriate ozone treatment conditions, and factors affecting the improved quality and safety of food products. A critical evaluation of the advantages and disadvantages of ozone in the context of its application in the food industry is presented as well. 相似文献
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Application of ozone for enhancing the microbiological safety and quality of foods: a review. 总被引:5,自引:0,他引:5
Ozone (O3) is a strong antimicrobial agent with numerous potential applications in the food industry. High reactivity, penetrability, and spontaneous decomposition to a nontoxic product (i.e., O2) make ozone a viable disinfectant for ensuring the microbiological safety of food products. Ozone has been used for decades in many countries and recently, the generally recognized as safe (GRAS) status of this gas has been reaffirmed in the United States. Ozone, in the gaseous or aqueous phases, is effective against the majority of microorganisms tested by numerous research groups. Relatively low concentrations of ozone and short contact time are sufficient to inactivate bacteria, molds, yeasts, parasites, and viruses. However, rates of inactivation are greater in ozone demand-free systems than when the medium contains oxidizable organic substances. Susceptibility of microorganisms to ozone also varies with the physiological state of the culture, pH of the medium, temperature, humidity, and presence of additives (e.g., acids, surfactants, and sugars). Ozone applications in the food industry are mostly related to decontamination of product surface and water treatment. Ozone has been used with mixed success to inactivate contaminant microflora on meat, poultry, eggs, fish, fruits, vegetables, and dry foods. The gas also is useful in detoxification and elimination of mycotoxins and pesticide residues from some agricultural products. Excessive use of ozone, however, may cause oxidation of some ingredients on food surface. This usually results in discoloration and deterioration of food flavor. Additional research is needed to elucidate the kinetics and mechanisms of microbial inactivation by ozone and to optimize its use in food applications. 相似文献
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臭氧果蔬保鲜技术的研究 总被引:2,自引:0,他引:2
新型保鲜技术的应用是当前果蔬保鲜技术研究的关键问题,本文综述了臭氧的物化性质、毒性和臭氧杀菌剂的优点,以及臭氧在果蔬保鲜中的三大应用效果,同时介绍了臭氧在食品工业中的其他应用。 相似文献
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Yashaswini Premjit N. U. Sruthi R. Pandiselvam Anjineyulu Kothakota 《Comprehensive Reviews in Food Science and Food Safety》2022,21(2):1054-1085
The need for sustainable food production and the demand for fresh and minimally processed foods have prompted remarkable research in novel food processing technologies that ensure safe and shelf-stable food for a large population. Long-established techniques such as heating, drying, and freezing have been associated with nutrient loss and high energy consumption. This trend has drawn attention to the practice of employing ozone in several food applications owing to its significant disinfectant and antimicrobial efficiency. The aqueous form of ozone has been found to show greater efficacy than its gaseous form, with faster decomposition rates leaving no harmful residues. The current study presents an overview of the latest scientific literature on the properties, chemistry, and generation of aqueous ozone, emphasizing the factors affecting process efficiency. The review scrupulously focuses on food decontamination, starch modification, pesticide degradation, and seed germination effects of aqueous ozone, highlighting the optimum processing parameters and salient findings of some major studies. A brief insight into the limitations and future trends has also been presented. Aqueous ozone has been acclaimed to have the potential to cause significant changes in the food matrix that could result in constructive modifications with outcomes entirely dependent on the processing conditions. Indirect and direct reactions involving hydroxyl radical and molecular oxygen atoms, respectively, form the basis of the ozone reaction in aqueous media, providing a distinctive kind of advanced oxidation process that offers certain crucial benefits. With a shorter half-life in water as compared to air, the rapid decomposition of aqueous ozone to oxygen, leaving no harmful residues, adds to its advantages. 相似文献