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Novel Chemical Processes: Ozone, Supercritical CO2, Electrolyzed Oxidizing Water, and Chlorine Dioxide Gas

Author:
Novak, J., Demirci, A., Han, Y.
Source:
Food science and technology international 2008 v.14 no.5 pp. 437-441
ISSN:
1082-0132
Subject:
carbon dioxide, chlorine dioxide, food safety, foods, gases, ozone, safety standards
Abstract:
The current need for minimally-processed foods with fresh-like, natural, and unadulterated qualities has increased the technological search for processes that ensure food safety while maintaining the food in a very wholesome taste-unaltered state. To that end, ozone, supercritical CO₂, electrolyzed oxidizing water, and chlorine dioxide were chosen as emerging chemical technologies that hold much potential for ensuring food quality and safety standards. Some of these emerging antimicrobial technologies are briefly described.
Agid:
534974