质量(理念)
食品科学
工业化学
工艺工程
臭氧
生化工程
化学
环境科学
工程类
有机化学
物理
量子力学
作者
Pranav Vashisht,Digvijay Verma,Lovepreet Singh,Gursharn Singh Saini,Sonali Sharma,Anto Pradeep Raja Charles,Shikhadri Mahanta,Snehadri Mahanta,Khushi Singh,Gaurav Gaurav,Jaspreet Kaur
出处
期刊:International Journal of Food Engineering
[De Gruyter]
日期:2024-09-02
被引量:1
标识
DOI:10.1515/ijfe-2024-0113
摘要
Abstract The impact on the natural characteristics of dairy products during thermal processing warrants the investigation of non-thermal techniques. Ozone has proved to be an effective and sustainable processing technology for the dairy processing sector. This review delves into the effect of ozone processing on the microbiological, physiochemical, nutri-functional, and sensory quality of milk and milk products. Alongside this, the other ozone applications in the dairy processing sector (storage room disinfection, wastewater treatment, benefits in Clean-in-Place (CIP) system, toxin reduction) have been discussed. Current regulatory and industrial status, and safety requirements in the facility have also been highlighted. Overall, ozone treatment has lower microbial inactivation efficiency in milk and milk products than thermal treatment. Further, safety precautions are needed in the processing areas due to its potential health hazard concerns.
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