食品工业
臭氧
背景(考古学)
食品安全
食品
质量(理念)
业务
环境科学
保质期
生化工程
风险分析(工程)
食品质量
食品科学
化学
工程类
生物
哲学
古生物学
有机化学
认识论
作者
Agnieszka Joanna Brodowska,Agnieszka Nowak,Krzysztof Śmigielski
标识
DOI:10.1080/10408398.2017.1308313
摘要
The 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.
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