![]() In liquid solution, ozone can be used to disinfect processing water and vegetables, and in gaseous form, ozone helps to sanitize and preserve vegetables during storage. By then selecting three vegetables, we show that ozone avoids and controls biological growth on vegetables, keeping their attractive appearance and sensorial qualities, assuring nutritional characteristics’ retention and maintaining and increasing the shelf-life. ![]() In this review, the chemical and physical properties of ozone, its generation, and factors affecting ozone processing efficiency were explained as well as recent regulatory developments in the food industry. This strong disinfectant is now being used in the food industry. Ozone is recognized as an antimicrobial agent for vegetables storage, washing, and processing.
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