Ozone in Food Processing -- Contents -- Contributors -- 1 Status and Trends of Ozone in Food Processing -- 1.1 Why ozone? -- 1.2 Drivers of ozone in the food industry -- 1.2.1 Regulation -- 1.2.2 Surface cleaning and disinfection -- 1.2.3 Food safety and shelf life extension -- 1.2.4 Nutrient and sensory aspects -- 1.2.5 Consumer and processor acceptability -- 1.2.6 Technology advances -- 1.2.7 Environmental impact -- 1.3 The hurdle concept -- 1.4 Challenges -- 1.5 Objective -- References -- 2 Regulatory and Legislative Issues -- 2.1 Introduction -- 2.2 History of ozone application and regulation -- 2.3 Ozone regulation -- 2.3.1 Overview of US regulations -- 2.3.2 Overview of European regulations -- 2.3.3 Overview of Canadian regulations -- 2.3.4 Overview of Australian and New Zealand regulations -- 2.3.5 Overview of Japanese regulations -- 2.4 Global harmonisation of food safety regulations -- References -- 3 Chemical and Physical Properties of Ozone -- 3.1 Introduction -- 3.2 The molecular structure of ozone -- 3.3 The chemical and physical properties of ozone -- 3.3.1 The chemical mechanisms of ozonation -- 3.3.2 Ozone reaction pathways in water -- 3.4 Ozone action on macromolecules -- 3.5 Mechanisms of microbial inactivation -- 3.6 Ozone reactions against virus -- 3.7 Ozone reaction on biofilms -- Acknowledgments -- References -- 4 Generation and Control of Ozone -- 4.1 Introduction -- 4.2 Ozone generation -- 4.2.1 Ozone generation by corona discharge (CD) -- 4.2.2 Ultraviolet (UV) (photochemical) ozone generation -- 4.3 Feed gas preparation systems -- 4.3.1 Need for feed gas treatment -- 4.3.2 Air preparation systems -- 4.3.3 Oxygen feed gas systems -- 4.4 Solubility of ozone in water -- 4.5 Contacting ozone with water: physical means of transferring ozone into water -- 4.5.1 Venturi injection method -- 4.5.2 Fine bubble diffuser method.

4.6 Measuring and monitoring ozone in water -- 4.6.1 Colourimetric method -- 4.6.2 Electronic method - for dissolved ozone -- 4.6.3 Electronic method - for ORP -- 4.7 Measuring and monitoring ozone in air -- 4.7.1 Ozone measurement equipment for food processing plant air -- 4.8 Ozonation equipment for food storage rooms -- 4.9 Ozone generator output control -- 4.10 Some recent novel applications for ozone generation in food processing plants -- 4.11 Helpful calculations -- 4.11.1 Gallons per minute -- 4.11.2 Metric equivalent -- References -- 5 Ozone in Fruit and Vegetable Processing -- 5.1 Introduction -- 5.2 Applications in fruit and vegetable processing -- 5.2.1 Surface decontamination -- 5.2.2 Storage in ozone-rich atmospheres -- 5.2.3 Ozone in fruit and vegetable juice processing -- 5.3 Efficacy of ozone -- 5.4 Synergistic effects with ozone -- 5.5 Effect of ozone on product quality and nutrition -- 5.5.1 Chemical attributes -- 5.5.2 Visual quality -- 5.5.3 Texture -- 5.5.4 Sensory quality -- 5.6 Conclusion -- References -- 6 Ozone in Grain Processing -- 6.1 Introduction -- 6.2 Ozone application in grain storage and effects on grain components -- 6.2.1 Insect control -- 6.2.2 Microorganism control -- 6.2.3 Reduction of toxic chemical levels -- 6.2.4 Effects of ozone on grain components, metabolism and physiological status -- 6.3 Effects of ozone on grain processing, flour and product quality -- 6.4 Industrial applications and scale-up -- 6.5 Conclusions -- Acknowledgments -- References -- 7 Ozonation of Hydrocolloids -- 7.1 Introduction -- 7.2 Application of ozone in hydrocolloid processing -- 7.2.1 Starch -- 7.2.2 Chitosan -- 7.2.3 Gelatin -- 7.2.4 Other hydrocolloids -- 7.3 Effects of ozone on the physiochemical properties of hydrocolloids -- 7.3.1 Structural composition -- 7.3.2 Swelling power -- 7.3.3 Molecular weight.

7.3.4 Viscosity -- 7.3.5 Thermal properties -- 7.4 Mechanism and structural effects of ozone action on hydrocolloids -- References -- 8 Ozone in Meat Processing -- 8.1 Introduction -- 8.2 Application of ozone in meat processing -- 8.2.1 Surface decontamination of red meat -- 8.2.2 Surface decontamination of poultry -- 8.2.3 Other meat applications -- 8.3 Effect on meat quality -- References -- 9 Ozone in Seafood Processing -- 9.1 Introduction -- 9.2 Application of ozone in fish and storage of processed seafood products -- 9.2.1 Fresh fish and seafood -- 9.2.2 Dried and smoked products -- 9.3 Application of ozone in seafood plant sanitation -- 9.4 Effects of ozone on microbial safety -- 9.5 Effects of ozone on fish and seafood quality and shelf life -- 9.6 Current status and future trends for ozone and seafood -- References -- 10 Ozone Sanitisation in the Food Industry -- 10.1 Introduction -- 10.2 Ozone as a sanitising agent -- 10.3 Health and safety issues -- 10.4 Using ozone in industrial cleaning procedures -- 10.5 Ozone applications in food processing -- 10.5.1 Dairy industry -- 10.5.2 Wine industry -- 10.5.3 Brewing industry -- References -- 11 Ozone for Water Treatment and its Potential for Process Water Reuse in the Food Industry -- 11.1 Introduction -- 11.2 Water in the food industry -- 11.2.1 Fresh produce processing -- 11.2.2 Dairy processing -- 11.2.3 Meat and poultry processing -- 11.3 Ozonation as a water treatment process -- 11.4 The kinetics of ozonation -- 11.4.1 The kinetics of mass transfer -- 11.4.2 Determining the chemical reaction kinetics -- 11.4.3 Hydrodynamics -- 11.4.4 Applications of hydrodynamic modelling to investigate ozone water treatment -- 11.5 Conclusion -- References -- 12 Ozone for Food Waste and Odour Treatment -- 12.1 Introduction -- 12.2 Application of ozonation to waste treatment.

12.2.1 Wastewater of plant origin -- 12.2.2 Wastewater of animal origin -- 12.3 Application of ozonation to odour removal -- 12.3.1 Odours originating from food industry processes -- 12.3.2 Odours originating from agricultural operations -- 12.4 Conclusions -- References -- 13 Efficacy of Ozone on Pesticide Residues -- 13.1 Introduction -- 13.2 Types of pesticides -- 13.3 Fates of pesticides -- 13.3.1 Degradation processes of pesticides -- 13.3.2 Ozonation of pesticides -- 13.4 Degradation mechanisms -- 13.4.1 Kinetics -- 13.4.2 Intermediates and oxidation products -- 13.5 Ozone application for pesticide residues in fruits and vegetables -- 13.6 Current status and opportunities -- 13.6.1 Ozone concentrations -- 13.6.2 Physical nature of plants affects degradation efficacy -- 13.6.3 Future trends -- References -- 14 Modelling Approaches for Ozone Processing -- 14.1 Introduction -- 14.2 Modelling approaches for microbial inactivation -- 14.3 Chemical reaction kinetics -- 14.4 Modelling ozonation processes -- 14.4.1 Modelling ozone bubble columns -- 14.4.2 Overall mass transfer coefficient -- 14.5 Conclusions -- References -- 15 Health and Safety Aspects of Ozone Processing -- 15.1 Introduction -- 15.2 Points of application of ozone during food processing -- 15.2.1 Aqueous phase ozone applications -- 15.2.2 Gas phase ozone applications -- 15.3 Health and safety issues with ozone for food plant workers -- 15.3.1 Ozone exposure regulations -- 15.3.2 Potential fire hazards from high-purity oxygen use -- 15.3.3 Safety history of ozone in commercial/industrial applications -- 15.4 Avoiding worker exposure to ozone in food processing plants -- 15.4.1 General considerations -- 15.4.2 Specific plant safety measures -- 15.4.3 Controlling off-gas ozone at Fresher Than Fresh fish processing/packaging plant.

15.4.4 Third-party evaluation of aqueous ozone spray wash equipment -- 15.5 Safety of foods processed with ozone -- 15.5.1 Nutrient impacts of ozone contact with foods -- 15.5.2 Impacts of ozone processing of foods on vitamin contents -- 15.5.3 Impacts of ozone processing of foods on protein contents -- 15.5.4 Impacts of ozone processing of foods on lipid contents -- 15.5.5 Toxicology aspects of ozone processing of foods -- 15.6 Conclusions -- Acknowledgments -- References -- Index -- Colour Plates.