Ozone applications in fruit and vegetable processing

Karaca H., Velioglu Y. S.

FOOD REVIEWS INTERNATIONAL, cilt.23, sa.1, ss.91-106, 2007 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 23 Sayı: 1
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1080/87559120600998221
  • Dergi Adı: FOOD REVIEWS INTERNATIONAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.91-106
  • Anahtar Kelimeler: ozone, fruits, vegetables, microbial inactivation, mycotoxin degradation, pesticide degradation, physiology, quality, APPLE JUICE CONCENTRATE, AFLATOXIN CONTAMINATION, OZONATED WATER, TABLE GRAPES, POSTHARVEST TREATMENTS, STRAWBERRY QUALITY, PATULIN CONTENT, HEAT-TREATMENT, CITRUS-FRUIT, DRIED FIGS
  • Ankara Üniversitesi Adresli: Evet

Özet

zone, a powerful oxidant, is effective against various kinds of microorganisms on fruits and vegetables. Promising results have been revealed in solving the problems of the food industry like mycotoxin and pesticide residues by ozone application. Spontaneous decomposition without forming hazardous residues in the treatment medium makes ozone safe in food applications. If improperly used, ozone can cause some deleterious effects on products, such as losses in sensory quality. Treatment conditions should be specifically determined for all kinds of products for effective and safe use of ozone.