Data/hora: 23/06/2024 23:22:08

Biblioteca(s): | Embrapa Agroindústria de Alimentos.
Data corrente: | 31/12/2023
Data da última atualização: | 21/05/2024
Autoria: | FREITAS-SILVA, O.; COLEHO, C. C. DE S.; TROMBETE, F. M.; SOUZA, A. M. de.
Afiliação: | OTNIEL FREITAS SILVA, CTAA; CAROLINE CORRÊA DE SOUZA COELHO, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO; FELIPE MACHADO TROMBETE, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO; ANDRESSA MOREIRA DE SOUZA, CTAA.
Título: | Current development in ozone-based food preservation.
Ano de publicação: | 2023
Fonte/Imprenta: | In: JAISAL. A. K.; SHANKAR, S. Food packaging and preservation: Antimicrobial materials and tecnologies. Academic Press, 2023. Cap. 13, p. 235-258.
DOI: | https://doi.org/10.1016/B978-0-323-90044-7.00013-6.
Idioma: | Inglês
Conteúdo: | Ozone is the triatomic form of oxygen (O3), considered a strong antimicrobial agent with numerous applications in the food industry. It stands out for its high oxidation potential. Its commercial production is carried out by the electrical discharge process, also called the corona process and its application can be carried out either in aqueous or gaseous form. Ozone has been used for decades in many countries and is recognized as safe for food industry applications. Tested by several research groups, ozone proved to be effective in minimizing problems related to food contamination against most microorganisms, acting in the decontamination of the product surface, water treatment, and degradation of pesticide residues. This chapter provides a multidisciplinary view of the state of the art on aspects of ozonation applied in the food industry, addresses regulatory and food safety issues, advantages, and limitations of the technology.
Thesaurus Nal: | Food technology.
Categoria do assunto: | Q Alimentos e Nutrição Humana
Registro original: | Embrapa Agroindústria de Alimentos (CTAA)
Exemplares: | CTAA - (15655-1) - UPC - PL - DD -  -  -  - DIS