Role of Ozone in Food Industry and Agriculture- A Review

M. R., K. R, V. K
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引用次数: 0

Abstract

Food contamination is a critical problem that necessitates ongoing food pathogen control at every stage of the manufacturing process. In the food industry, it is critical to maintain product quality and safety. They can be accomplished in a variety of ways, some of which are more technologically advanced than others. The role, contribution, importance, and influence of ozone as a disinfectant used to regulate and eliminate the presence of unfavourable bacteria in food products, as well as to extend their shelf life and remove unwanted odours, are discussed in the study. Several researchers have studied the qualities and applications of ozone, demonstrating that ozone treatment technology may be used on a wide range of foods, including fruits, vegetables, spices, meat and seafood, and beverages. Besides food industry, ozone is also used in agriculture crop production in the way of soil application, foliar spraying and irrigation. A combination of such papers, as described in this review, can be helpful in determining acceptable ozone treatment parameters as well as factors affecting improved food quality and safety. It also includes a critical assessment of the benefits and drawbacks of ozone’s use in the food industry.
臭氧在食品工业和农业中的作用综述
食品污染是一个严重的问题,需要在生产过程的每个阶段进行食品病原体控制。在食品工业中,保持产品质量和安全至关重要。它们可以通过多种方式实现,其中一些方法在技术上比其他方法更先进。本研究讨论了臭氧作为一种消毒剂的作用、贡献、重要性和影响,臭氧用于调节和消除食品中有害细菌的存在,以及延长食品的保质期和去除有害气味。几位研究人员对臭氧的性质和应用进行了研究,证明臭氧处理技术可用于各种食品,包括水果、蔬菜、香料、肉类和海鲜以及饮料。除食品工业外,臭氧还通过土壤施用、叶面喷洒和灌溉等方式用于农业作物生产。如本综述所述,这些论文的结合有助于确定可接受的臭氧处理参数以及影响食品质量和安全的因素。它还包括对臭氧在食品工业中使用的利弊的关键评估。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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