Application of ozone in grain processing

被引：208

作者：

Tiwari, B. K. ^{[1
]}

Brennan, C. S. ^{[2
]}

Curran, T. ^{[1
]}

Gallagher, E. ^{[3
]}

Cullen, P. J. ^{[4
]}

Donnell, C. P. ^{[1
]}

机构：

[1] Univ Coll Dublin, UCD Sch Agr Food Sci & Vet Med, Dublin 4, Ireland

[2] Manchester Metropolitan Univ, Dept Food & Tourism Management, Manchester M15 6BH, Lancs, England

[3] TEAGASC, Ashtown Food Res Ctr, Dublin 15, Ireland

[4] Dublin Inst Technol, Sch Food Sci & Environm Hlth, Dublin 1, Ireland

来源：

JOURNAL OF CEREAL SCIENCE | 2010年 / 51卷 / 03期

关键词：

Ozone; Grain; Mycotoxins; Storage pest; Quality; FOOD PRESERVATION; OZONATED WATER; STORED-PRODUCT; CEREAL-GRAINS; PHOSPHINE RESISTANCE; TRIBOLIUM-CONFUSUM; CONTAMINATED CORN; HYDROGEN-PEROXIDE; GASEOUS OZONE; T-2; TOXIN;

D O I：

10.1016/j.jcs.2010.01.007

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Ozone is an effective fumigant for insect killing, mycotoxin destruction and microbial inactivation which has a minimal or no effect on grain quality. Studies have demonstrated that ozone which is a natural agent, may offer unique advantages for grain processing along with addressing growing concerns over the use of harmful pesticides. This paper focuses on the efficacy of ozone for preservation of food grains and discusses the possible effects on product quality. Inactivation mechanisms for micro-organisms and mycotoxins are detailed. Critical intrinsic and extrinsic factors governing inactivation are discussed along with potential grain applications. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：248 / 255

页数：8

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