Application and Kinetics of Ozone in Food Preservation |
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| Authors: | R Pandiselvam S Sunoj M R Manikantan Anjineyulu Kothakota K B Hebbar |
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| Affiliation: | 1. Department of Physiology, Biochemistry and Post Harvest Technology Division, ICAR–Central Plantation Crops Research Institute, Kasaragod, 671 124, India;2. Department of Agricultural and Biosystems Engineering, North Dakota State University, Fargo, North Dakota 58102, USA;3. Department of Food and Agricultural Process Engineering, Kelappaji College of Agricultural Engineering &4. Technology, Tavanur, 679 573, India |
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| Abstract: | Ozone is activated oxygen and it is referred to as a triatomic form of oxygen. It is a natural agent and has a broad antimicrobial property, which together with an oxidation potential, make it an attractive option for the food industry. This article focuses on the use of ozone for preservation of vegetables, fruits and fruit juices, and highlights the inactivation mechanism of microorganisms. The application of ozone in grain storage and the quality of ozone treated grains is discussed, along with the reaction kinetics of ozone in grains. |
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| Keywords: | Ozone Decay Rate Fruit Fumigation Half-life Kinetics Saturation time |
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