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Ozone in Food Processing
This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing, preservation and waste management. The chemical and physical properties of ozone are described, along with its microbial inactivation mechanisms. The various methods of ozone production are compared, including their economic and technical aspects. Several chapters are dedicated to the major food processing applications: fruit and vegetables, grains, meat, seafood and food hydrocolloids, and the effects on nutritional and quality parameters will be reviewed throughout. Further chapters examine the role of ozone in water treatment, in food waste treatment and in deactivating pesticide residues. The international regulatory and legislative picture is addressed, as are the health and safety implications of ozone processing and possible future trends.
Current Catalog
First multi-year cumulation covers six years: 1965-70.
Handbook
None
EPA-625/6
None
Biohazards of Drinking Water Treatment
For the last decade, concern over drinking water safety has rapidly increased. Revelations of chemical contamination of surface and ground waters, and the realization that drinking water treatment by traditional methods such as chlorination may introduce unforeseen new problems, has focused the attention of the public as well as the research community on these issues. Crossing disciplines, this timely new book addresses the whole issue, combining the expertise of specialists in engineering, biology and chemistry. An ACS Environmental Chemistry Division Symposium book.
