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Vol. 11, Special Issue 6 (2022)

A review on ozone technology in food industry

Author(s):
Shivani Mottan, Neeraj Gupta, Monika Sood, Julie D Bandral, Jagmohan Singh and Anju Bhat
Abstract:
In the last few years, there has been a growing concern on Nutritional security as consumer need high quality food that are clean, safe and healthy altogether. This can be accomplished by employing more innovative technology like ozone treatment that ensures quality and safety of products. It can be successfully applied in purification of water, Sanitization of food handling machinery, disinfection of fruits and vegetables, elimination of smell from storage units, seafood preservation, killing or inactivation of bacteria, Yeasts, molds, parasites, and viruses, destruction of mycotoxins and biodegradation of pesticides. Ozone automatically break down to form Oxygen and a nascent oxygen on heating. Thus, ozone act as one of the most effective oxidising agent, leaving no residual effect on food. Ozone technology is an eco-friendly technology, which prolong the shelf life and retain the quality of food items without Generating unsafe by-products that have negative impact on the environment.
Pages: 759-764  |  458 Views  255 Downloads
How to cite this article:
Shivani Mottan, Neeraj Gupta, Monika Sood, Julie D Bandral, Jagmohan Singh and Anju Bhat. A review on ozone technology in food industry. The Pharma Innovation Journal. 2022; 11(6S): 759-764.

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