Cameron Tapp and Rip G. Rice<\/em><\/p>\n\n\n\n4.1 Introduction 33<\/p>\n\n\n\n
4.2 Ozone generation 33<\/p>\n\n\n\n
4.2.1 Ozone generation by corona discharge (CD) 34<\/p>\n\n\n\n
4.2.2 Ultraviolet (UV) (photochemical) ozone generation 36<\/p>\n\n\n\n
4.3 Feed gas preparation systems 36<\/p>\n\n\n\n
4.3.1 Need for feed gas treatment 36<\/p>\n\n\n\n
4.3.2 Air preparation systems 37<\/p>\n\n\n\n
4.3.3 Oxygen feed gas systems 39<\/p>\n\n\n\n
4.4 Solubility of ozone in water 41<\/p>\n\n\n\n
4.5 Contacting ozone with water: physical means of transferring ozone into water 44<\/p>\n\n\n\n
4.5.1 Venturi injection method 44<\/p>\n\n\n\n
4.5.2 Fine bubble diffuser method 46<\/p>\n\n\n\n
4.6 Measuring and monitoring ozone in water 46<\/p>\n\n\n\n
4.6.1 Colourimetric method 47<\/p>\n\n\n\n
4.6.2 Electronic method \u2013 for dissolved ozone 47<\/p>\n\n\n\n
4.6.3 Electronic method \u2013 for ORP 48<\/p>\n\n\n\n
4.7 Measuring and monitoring ozone in air 48<\/p>\n\n\n\n
4.7.1 Ozone measurement equipment for food processing plant air 49<\/p>\n\n\n\n
4.8 Ozonation equipment for food storage rooms 50<\/p>\n\n\n\n
4.9 Ozone generator output control 50<\/p>\n\n\n\n
4.10 Some recent novel applications for ozone generation in food processing plants 51<\/p>\n\n\n\n
4.11 Helpful calculations 53<\/p>\n\n\n\n
4.11.1 Gallons per minute 53<\/p>\n\n\n\n
4.11.2 Metric equivalent 53<\/p>\n\n\n\n
References 53<\/p>\n\n\n\n
5 Ozone in Fruit and Vegetable Processing 55
<\/strong>B.K. Tiwari and K. Muthukumarappan<\/em><\/p>\n\n\n\n5.1 Introduction 55<\/p>\n\n\n\n
5.2 Applications in fruit and vegetable processing 56<\/p>\n\n\n\n
5.2.1 Surface decontamination 56<\/p>\n\n\n\n
5.2.2 Storage in ozone-rich atmospheres 61<\/p>\n\n\n\n
5.2.3 Ozone in fruit and vegetable juice processing 65<\/p>\n\n\n\n
5.3 Efficacy of ozone 65<\/p>\n\n\n\n
5.4 Synergistic effects with ozone 68<\/p>\n\n\n\n
5.5 Effect of ozone on product quality and nutrition 69<\/p>\n\n\n\n
5.5.1 Chemical attributes 69<\/p>\n\n\n\n
5.5.2 Visual quality 70<\/p>\n\n\n\n
5.5.3 Texture 72<\/p>\n\n\n\n
5.5.4 Sensory quality 73<\/p>\n\n\n\n
5.6 Conclusion 74<\/p>\n\n\n\n
References 74<\/p>\n\n\n\n
6 Ozone in Grain Processing 81
<\/strong>V. Lullien-Pellerin<\/em><\/p>\n\n\n\n6.1 Introduction 81<\/p>\n\n\n\n
6.2 Ozone application in grain storage and effects on grain components 82<\/p>\n\n\n\n
6.2.1 Insect control 82<\/p>\n\n\n\n
6.2.2 Microorganism control 84<\/p>\n\n\n\n
6.2.3 Reduction of toxic chemical levels 86<\/p>\n\n\n\n
6.2.4 Effects of ozone on grain components, metabolism and physiological status 88<\/p>\n\n\n\n
6.3 Effects of ozone on grain processing, flour and product quality 90<\/p>\n\n\n\n
6.4 Industrial applications and scale-up 93<\/p>\n\n\n\n
6.5 Conclusions 95<\/p>\n\n\n\n
Acknowledgments 96<\/p>\n\n\n\n
References 96<\/p>\n\n\n\n
7 Ozonation of Hydrocolloids 103
<\/strong>Joan M. King, Hee-Jung An, Seung-wook Seo and Alfredo Prudente<\/em><\/p>\n\n\n\n7.1 Introduction 103<\/p>\n\n\n\n
7.2 Application of ozone in hydrocolloid processing 104<\/p>\n\n\n\n
7.2.1 Starch 104<\/p>\n\n\n\n
7.2.2 Chitosan 105<\/p>\n\n\n\n
7.2.3 Gelatin 107<\/p>\n\n\n\n
7.2.4 Other hydrocolloids 108<\/p>\n\n\n\n
7.3 Effects of ozone on the physiochemical properties of hydrocolloids 108<\/p>\n\n\n\n
7.3.1 Structural composition 108<\/p>\n\n\n\n
7.3.2 Swelling power 109<\/p>\n\n\n\n
7.3.3 Molecular weight 110<\/p>\n\n\n\n
7.3.4 Viscosity 111<\/p>\n\n\n\n
7.3.5 Thermal properties 115<\/p>\n\n\n\n
7.4 Mechanism and structural effects of ozone action on hydrocolloids 115<\/p>\n\n\n\n
References 118<\/p>\n\n\n\n
8 Ozone in Meat Processing 123
<\/strong>Fred W. Pohlman<\/em><\/p>\n\n\n\n8.1 Introduction 123<\/p>\n\n\n\n
8.2 Application of ozone in meat processing 125<\/p>\n\n\n\n
8.2.1 Surface decontamination of red meat 125<\/p>\n\n\n\n
8.2.2 Surface decontamination of poultry 128<\/p>\n\n\n\n
8.2.3 Other meat applications 129<\/p>\n\n\n\n
8.3 Effect on meat quality 130<\/p>\n\n\n\n
References 133<\/p>\n\n\n\n
9 Ozone in Seafood Processing 137
<\/strong>Shigezou Naito<\/em><\/p>\n\n\n\n9.1 Introduction 137<\/p>\n\n\n\n
9.2 Application of ozone in fish and storage of processed seafood products 138<\/p>\n\n\n\n
9.2.1 Fresh fish and seafood 138<\/p>\n\n\n\n
9.2.2 Dried and smoked products 145<\/p>\n\n\n\n
9.3 Application of ozone in seafood plant sanitation 149<\/p>\n\n\n\n
9.4 Effects of ozone on microbial safety 153<\/p>\n\n\n\n
9.5 Effects of ozone on fish and seafood quality and shelf life 155<\/p>\n\n\n\n
9.6 Current status and future trends for ozone and seafood 157<\/p>\n\n\n\n
References 160<\/p>\n\n\n\n
10 Ozone Sanitisation in the Food Industry 163
<\/strong>P.J. Cullen and Tom\u00e1s Norton<\/em><\/p>\n\n\n\n10.1 Introduction 163<\/p>\n\n\n\n
10.2 Ozone as a sanitising agent 165<\/p>\n\n\n\n
10.3 Health and safety issues 168<\/p>\n\n\n\n
10.4 Using ozone in industrial cleaning procedures 168<\/p>\n\n\n\n
10.5 Ozone applications in food processing 170<\/p>\n\n\n\n
10.5.1 Dairy industry 170<\/p>\n\n\n\n
10.5.2 Wine industry 172<\/p>\n\n\n\n
10.5.3 Brewing industry 173<\/p>\n\n\n\n
References 174<\/p>\n\n\n\n
11 Ozone for Water Treatment and its Potential for Process Water Reuse in the Food Industry 177
<\/strong>Tom\u00e1s Norton and Paula Misiewicz<\/em><\/p>\n\n\n\nNomenclature 177<\/p>\n\n\n\n
11.1 Introduction 177<\/p>\n\n\n\n
11.2 Water in the food industry 179<\/p>\n\n\n\n
11.2.1 Fresh produce processing 180<\/p>\n\n\n\n
11.2.2 Dairy processing 181<\/p>\n\n\n\n
11.2.3 Meat and poultry processing 185<\/p>\n\n\n\n
11.3 Ozonation as a water treatment process 185<\/p>\n\n\n\n
11.4 The kinetics of ozonation 187<\/p>\n\n\n\n
11.4.1 The kinetics of mass transfer 188<\/p>\n\n\n\n
11.4.2 Determining the chemical reaction kinetics 189<\/p>\n\n\n\n
11.4.3 Hydrodynamics 191<\/p>\n\n\n\n
11.4.4 Applications of hydrodynamic modelling to investigate ozone water treatment 193<\/p>\n\n\n\n
11.5 Conclusion 195<\/p>\n\n\n\n
References 195<\/p>\n\n\n\n
12 Ozone for Food Waste and Odour Treatment 201
<\/strong>Ioannis S. Arvanitoyannis<\/em><\/p>\n\n\n\n12.1 Introduction 201<\/p>\n\n\n\n
12.2 Application of ozonation to waste treatment 205<\/p>\n\n\n\n
12.2.1 Wastewater of plant origin 205<\/p>\n\n\n\n
12.2.2 Wastewater of animal origin 209<\/p>\n\n\n\n
12.3 Application of ozonation to odour removal 211<\/p>\n\n\n\n
12.3.1 Odours originating from food industry processes 213<\/p>\n\n\n\n
12.3.2 Odours originating from agricultural operations 213<\/p>\n\n\n\n
12.4 Conclusions 216<\/p>\n\n\n\n
References 216<\/p>\n\n\n\n
13 Efficacy of Ozone on Pesticide Residues 223
<\/strong>Gilbert Y.S. Chan and J.G. Wu<\/em><\/p>\n\n\n\n13.1 Introduction 223<\/p>\n\n\n\n
13.2 Types of pesticides 225<\/p>\n\n\n\n
13.3 Fates of pesticides 225<\/p>\n\n\n\n
13.3.1 Degradation processes of pesticides 225<\/p>\n\n\n\n
13.3.2 Ozonation of pesticides 227<\/p>\n\n\n\n
13.4 Degradation mechanisms 227<\/p>\n\n\n\n
13.4.1 Kinetics 227<\/p>\n\n\n\n
13.4.2 Intermediates and oxidation products 229<\/p>\n\n\n\n
13.5 Ozone application for pesticide residues in fruits and vegetables 231<\/p>\n\n\n\n
13.6 Current status and opportunities 234<\/p>\n\n\n\n
13.6.1 Ozone concentrations 234<\/p>\n\n\n\n
13.6.2 Physical nature of plants affects degradation efficacy 235<\/p>\n\n\n\n
13.6.3 Future trends 235<\/p>\n\n\n\n
References 236<\/p>\n\n\n\n
14 Modelling Approaches for Ozone Processing 241
<\/strong>Vasilis P. Valdramidis, P.J. Cullen and B.K. Tiwari<\/em><\/p>\n\n\n\nNomenclature 241<\/p>\n\n\n\n
14.1 Introduction 242<\/p>\n\n\n\n
14.2 Modelling approaches for microbial inactivation 242<\/p>\n\n\n\n
14.3 Chemical reaction kinetics 250<\/p>\n\n\n\n
14.4 Modelling ozonation processes 255<\/p>\n\n\n\n
14.4.1 Modelling ozone bubble columns 255<\/p>\n\n\n\n
14.4.2 Overall mass transfer coefficient 257<\/p>\n\n\n\n
14.5 Conclusions 259<\/p>\n\n\n\n
References 259<\/p>\n\n\n\n
15 Health and Safety Aspects of Ozone Processing 265
<\/strong>Rip G. Rice<\/em><\/p>\n\n\n\n15.1 Introduction 265<\/p>\n\n\n\n
15.2 Points of application of ozone during food processing 266<\/p>\n\n\n\n
15.2.1 Aqueous phase ozone applications 266<\/p>\n\n\n\n
15.2.2 Gas phase ozone applications 267<\/p>\n\n\n\n
15.3 Health and safety issues with ozone for food plant workers 267<\/p>\n\n\n\n
15.3.1 Ozone exposure regulations 267<\/p>\n\n\n\n
15.3.2 Potential fire hazards from high-purity oxygen use 271<\/p>\n\n\n\n
15.3.3 Safety history of ozone in commercial\/industrial applications 272<\/p>\n\n\n\n
15.4 Avoiding worker exposure to ozone in food processing plants 273<\/p>\n\n\n\n
15.4.1 General considerations 273<\/p>\n\n\n\n
15.4.2 Specific plant safety measures 274<\/p>\n\n\n\n
15.4.3 Controlling off-gas ozone at Fresher Than Fresh fish processing\/packaging plant 275<\/p>\n\n\n\n
15.4.4 Third-party evaluation of aqueous ozone spray wash equipment 277<\/p>\n\n\n\n
15.5 Safety of foods processed with ozone 280<\/p>\n\n\n\n
15.5.1 Nutrient impacts of ozone contact with foods 280<\/p>\n\n\n\n
15.5.2 Impacts of ozone processing of foods on vitamin contents 281<\/p>\n\n\n\n
15.5.3 Impacts of ozone processing of foods on protein contents 282<\/p>\n\n\n\n
15.5.4 Impacts of ozone processing of foods on lipid contents 283<\/p>\n\n\n\n
15.5.5 Toxicology aspects of ozone processing of foods 283<\/p>\n\n\n\n
15.6 Conclusions 285<\/p>\n\n\n\n
Acknowledgments 286<\/p>\n\n\n\n
References 286<\/p>\n\n\n\n
Index<\/em> 289<\/p>\n\n\n\nA colour plate section falls between pages 180 and 181<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"A great resource available to help with the implementation of ozone in food processing is a book called \u201cOzone in Food Processing\u201d written by Colm […]<\/p>\n","protected":false},"author":1,"featured_media":3514,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[211],"tags":[],"class_list":["post-3513","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ozone-industry-news"],"_links":{"self":[{"href":"https:\/\/www.oxidationtech.com\/blog\/wp-json\/wp\/v2\/posts\/3513","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oxidationtech.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oxidationtech.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oxidationtech.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oxidationtech.com\/blog\/wp-json\/wp\/v2\/comments?post=3513"}],"version-history":[{"count":2,"href":"https:\/\/www.oxidationtech.com\/blog\/wp-json\/wp\/v2\/posts\/3513\/revisions"}],"predecessor-version":[{"id":3516,"href":"https:\/\/www.oxidationtech.com\/blog\/wp-json\/wp\/v2\/posts\/3513\/revisions\/3516"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oxidationtech.com\/blog\/wp-json\/wp\/v2\/media\/3514"}],"wp:attachment":[{"href":"https:\/\/www.oxidationtech.com\/blog\/wp-json\/wp\/v2\/media?parent=3513"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oxidationtech.com\/blog\/wp-json\/wp\/v2\/categories?post=3513"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oxidationtech.com\/blog\/wp-json\/wp\/v2\/tags?post=3513"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}