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31 May 2021
Ozone: Science & Engineering
Special Issue Editor(s)
Dr. R. Pandiselvam,
ICAR –Central Plantation Crops Research Institute, Kasaragod-671 124, Kerala, India
Dr. Anjineyulu Kothakota,
CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum- 695 019, Kerala, India
Recent Applications of Ozone in Agri-Food Industry
The food safety and quality are the major concern to consumers. Conventional thermal treatments have been used in the food industry to ensure the safety and quality. But it affects the sensory and nutritional quality of the food products. Consumers and food researchers prefer the green food processing techniques such as ozone to preserve the quality of food products without altering its original quality profile. The application of ozone in food industry was expanded after the COVID 19 pandemic due to its anti-bacterial and anti-viral properties. In addition to that, the application of ozone was explored for modification of tuber starch, pesticide residue degradation from horticultural produces and stored product insects control in grains. In this context, the food industry is interested in understanding the scalability and applicability of ozone. Therefore, this Special Issue of Ozone Science & Engineering is inviting the researchers to submit their latest findings in this area as original research papers, systematic review, and review articles to this Special Issue.
Topics covered in this Special Issue include (but are not limited to)
- Pesticide residue degradation
- Stored product insect control
- Decontamination of food products
- Mycotoxin degradation
- Toxic components degradation (i.e. aflatoxin and anti-nutritional factor)
- Food enzyme inactivation
- Starch modification
- Reaction kinetics of ozone in food products
- Numerical simulation of ozone in food products
- Seed and sprouts treatment
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