绿色能源过程“臭氧化”与食品安全:综述

Fakhar Islam, Ali Imran, Muhammad Armghan Khalid, M. Afzaal, M. Fatima, Anamika Chauhan, Anamika Chauhan, Sunanda Biswas, Syeda Mahvish Zahra, Umber Shehzadi, Huda Ateeq, Mohd Asif Shah, M. Ojukwu
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引用次数: 0

摘要

提高食品的储存寿命是制造商面临的一个主要问题,食品行业需要一种“生态友好”的替代技术。自本世纪初以来,臭氧作为一种消毒剂已被用于废水净化系统。最近,臭氧因其在食品保存过程中快速分解和低残留后果等特性而被用于处理各种农产品。臭氧是食品工业需要的一种有趣的替代防腐剂,也是保证食品微生物卫生和安全的一种合适的去污染剂。臭氧处理已被证明是降低乳制品废水中污染物的潜在策略。这篇综述全面强调了臭氧在乳制品、水果和蔬菜、家禽、谷物和新鲜农产品中的防腐作用,深入探讨了臭氧的节约和有效利用,而其他发表的文章只讨论了其中的一个类别。总的来说,臭氧已被证明是一种可行的技术,尽管它具有很高的食品保存功效,市场认证需要关于臭氧技术的适用性及其潜在利益的广泛信息
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Green Energy Process "Ozonation" and Food Safety: A Comprehensive Review
Improving the storage life of food products is a major problem for manufacturers, and the food sector needs an "ecofriendly" alternative to present technology. As a disinfectant, ozone has been utilized in waste-water purification systems since the beginning of the century. Recently, ozone has been utilized to handle a wide variety of agricultural products because of its qualities, including fast disintegration and low residual consequences during food preservation. Ozone is an interesting substitute preservative that the food industry demands and a suitable decontaminator for guaranteeing the microbiological hygiene and safety of food products. Ozone treatment has been demonstrated to be a potential strategy for lowering pollutants in dairy effluents. This review comprehensively highlights ozonation as a preservative in dairy, fruits and vegetables, poultry, cereals, and fresh produce in depth for save and effective use of ozone, whereas other published articles only discuss one of these categories. Overall, ozone has proven to be a viable technique, despite its high food-preservation efficacy, and market certification requires extensive information on the applicability of ozone-based technologies and their potential benefits
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