A Comprehencive Overview on Utilization of Ozone in Food Processing
Journal Title: International Journal of Agricultural Science and Research (IJASR) - Year 2017, Vol 7, Issue 5
Abstract
Ozone (O3) is a potent antimicrobial agent due to its strong oxidizing potential; it has wide application in the food industry. Ozone is one of the most powerful known Sanitizers. Ozone is formed from three oxygen atoms. Ozone is commonly used for the treatment of water in municipal and industrial applications. The special advantage of ozone is in the environmentally friendly way in which it works. Harmful substances, colours, odours and microorganisms are destroyed directly by oxidation, without the formation of harmful chlorinated by-products. However, some negative effects of ozonation are the undesirable changes that may occur in food quality, such as, a loss of phenolic compounds and ascorbic acid, inactivation of some enzymes and changes in color.
Authors and Affiliations
Srinath. D, Swaroopa. G
Keywords
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