Novel chemical processes: Ozone, Supercritical CO2, electrolyzed oxidizing water, and chlorine dioxide gas

J. Novak, Ali Demirci, Y. Han

Research output: Contribution to journalArticle

11 Scopus citations

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.

Original languageEnglish (US)
Pages (from-to)437-441
Number of pages5
JournalFood Science and Technology International
Volume14
Issue number5
DOIs
StatePublished - Oct 1 2008

All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemical Engineering(all)
  • Industrial and Manufacturing Engineering

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