Food Chemistry & Science

Postharvest Biology and Technology

Ozone Applications in the Food Industry
Trends and Future Prospects

Ravi Pandiselvam, PhD
Anjineyulu Kothakota, PhD
Kaavya Rathnakumar, PhD

Ozone Applications in the Food Industry

In Production
Pub Date: Forthcoming Spring 2025
Hardback Price: $240 US | £180 UK
Hard ISBN: 9781774919248
E-Book ISBN: 9781003609827
Pages: Est. 501pp w/index
Binding Type: Hardback / ebook
Series: Postharvest Biology and Technology
Notes: 34 b/w illustrations

Among the many technologies available to extend the shelf life of food products, ozone technology has proven to be a highly effective sterilization technique. This new volume presents the myriad uses of ozone in the food industry, exploring and providing in-depth knowledge and understanding of the use of gaseous ozone and ozonated water treatments against bacteria, virus, fungus, and stored-product insects for ensuring food safety and for food quality retention. The volume looks at recent applications of ozone in several areas within the food sector, including horticultural produce, cereals, meat products, dairy products, and seafood.

The volume, Ozone Applications in the Food Industry: Trends and Future Prospects, examines the effect of ozonation on food composition, color, flavor, and sensory profile. It delves into the practical and/or industrial scale adoptability of ozone application for starch modification, stored-product insect control, decontamination of fruits and vegetables, pesticide residue degradation, microbial inactivation of dried and/or dehydrated fruits, and wastewater treatment. The authors explain that the onsite generation, eco-friendly nature, and generally recognized as safe (GRAS) status of ozone application have provided an added advantage in the food industry.

The volume also looks at the application of ozone in polymer modification and the use of ozone in 3D food printing as well as the regulatory requirements of ozone processing.

Providing a comprehensive view of the recent applications of ozone in the food industry along with its challenges and future research directions, this book is an excellent one-stop resource for food researchers and engineers, food processing industries, microbiologists, and faculty and students who are interested in understanding the application of ozone treatments in food products.

CONTENTS:
Preface

1. Ozone: Overview, Properties, and Design Construction

Pratiksha Shrestha, Sigit Uji Marzuki, Kaavya Rathnakumar, Sonali Sharma, and Veerapandi Loganthan

2. Ozone to Control Virus: Mechanisms and Applications
Freeda Blessie R., Asha Monicka A., Pragalyaashree M. M., Leonard Shruthi, Shan Franklin R., Sudarshan Ramanathan, and Humeera Tazeen

3. The Role of Ozone in Detoxification and Degradation of Mycotoxins in Food Systems
O. J. Sujayasree, Ravi Pandiselvam, Pushpa Chethan Kumar, V. S. Karthik Nayaka, Pooja A. A. K. Chaitanya, and Ranjitha K.

4. Ozone Technology in the Grain Sector: Fundamentals and Applications
Kulwinder Kaur, Satish Kumar, Ruchika Zalpouri, Ravi Pandiselvam, Baldev Singh Kalsi, and Pratik Pandit Potdar

5. Ozone as a New Stored Product Insects Control Strategy for Pulses
C. Nickhil, Subir Kumar Chakraborty, Debabandya Mohapatra, and Bhukya Jithender

6. Application of Ozone in Vegetables Preservation
Abhipriya Patra, V. Arun Prasath, and Ravi Pandiselvam

7. Application of Ozone in Fruit Preservation
Anandu Chandra Khanashyam, Anjaly Shanker M, Karthik Sajith Babu, Pinchu Elizabath Thomas, and Ravi Pandiselvam

8. Application of Ozone in Preservation of Fruit Juices
Muthu Vignesh, Deepa J., Humeera Tazeen, Asha Monicka, and Ganga Kishore S.

9. Application of Ozone in the Dairy Sector
Guru Yeshwanth Subbiah Prabhakaran, Pratishta Verma, Arshdeep Singh, and Shayanti Minj

10. Application of Ozone in Seafood Processing
Suguna Palanisamy, Bharathipriya Rajasekaran, Deep Nithun Senathipathi, and Karthikeyan Venkatachalam

11. Application of Ozone in Seed and Sprouts Processing
Jithender Bhukya, Deep Lata, C. Nickhil, Debabandya Mohapatra, Ruby Pandey, Thutturu Sravan, and Tabli Ghosh

12. Application of Ozone in Starch Modification
Jayasree Joshi T., Jobil J. Arakal, and Ajna Alavudeen

13. Application of Ozone in Polymer Modification
Akash Phadatare, Oshin Sahni, and Surangna Jain

14. Application of Ozone in 3D Food Printing: An Overview
K. Shilpa, Soumya, and N. A. Nanje Gowda

15. Regulatory Requirements of Ozone Processing
Gowtahm Raj G., Tapaswini S., and Karunyah Amirthadharshini N.

Index


About the Authors / Editors:
Ravi Pandiselvam, PhD
Scientist, Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, India

Ravi Pandiselvam, PhD, is a Scientist in the Physiology, Biochemistry and Post-Harvest Technology Division at the ICAR-Central Plantation Crops Research Institute, Kasaragod, India, where he contributes to the development of value-added food products (Kalpa Krunch and coconut-based frozen delicacies); the design and development of the tender coconut trimming machine, coconut testa removing machine, and tender coconut cutting machine; and the design preservation protocol for trimmed tender coconut, which are commercialized and sold to many entrepreneurs. In addition, he has authored or co-authored more than 185 international and national journal articles. He has been author or co-author of five books and over 30 book chapters. Recently he received a prestigious National Academy of Agricultural Sciences Young Scientist Award. He served as a guest editor and editorial board member for Ozone Science and Engineering Journal and Journal of Food Process Engineering. He is an associate editor of Measurement: Food Journal and an editorial board member of Quality Assurance and Safety of Crops & Foods, Nutrition & Food Science, and Current Agriculture Research Journal.

Anjineyulu Kothakota, PhD
Scientist, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India

Anjineyulu Kothakota, PhD, is working as a Scientist at the CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India. He has a well-proven track record of achievements in the field of postharvest technologies and agri-waste management, especially in the area of development of cost-effective biodegradable tableware utilizing agro-residues to replace single-use plastics, utilizing a wide range of agro-residues, such as those from rice and wheat bran, rice husk, rice straw, corn, fiber-rich plant parts, etc. The technology for the production of such biodegradable products has been so far transferred to 16 companies/start-ups, and even multinational companies like ITC and Nestle have shown interest in taking up the technology. His keen interest in research is evident from his numerous publications in high-impact-factor journals; he has a combined citation count of over 2493 and an h-index of 27. Recognizing his contributions to engineering and science, he has received several accolades, such as the Kerala State Young Scientist Award, INAE–Young Engineer Award 2022, ICAR-NAAS Young Scientist Award 2021, ICAR-NAAS Associate Award 2023, CSIR Award for Science and Technology Innovations for Rural Development (CAIRD) 2020, Young Scientist Representing India in DST Shanghai Cooperation Organization-Young Scientist Conclave 2020, etc. He earned his BTech in Food Technology at ANGRAU, Andhra Pradesh, India; MTech in Food Engineering and Technology from SLIET, Punjab, India; and PhD in Agricultural Processing and Food Engineering at GBPUAT, Uttarakhand, India.

Kaavya Rathnakumar, PhD
Senior Scientist, Balchem Human Nutrition and Health, St. Louis, Missouri, USA

Kaavya Rathnakumar, PhD, is a Senior Scientist at Balchem Human Nutrition and Health, St. Louis, Missouri, USA. Previously, she was an Innovation Scientist at BeyondMeat, Los Angeles, California, and a Postdoctoral Research Associate/Director at the Frozen Dessert Center, Department of Food Science at the University of Wisconsin, Madison, USA. Her expertise includes waste byproduct utilization using nonthermal and sustainable techniques, product and process development, ingredient formulations for dairy and non-dairy frozen desserts and beverages, plant-based meat analogs, strategic long-term innovation in dairy and plant-based proteins, milk lipids and phospholipids, structured fats, and emulsions through novel process engineering techniques. She is a member of various associations, including the Institute of Food Technologists, the American Association of Agricultural and Biological Engineers, the American Dairy Science Association, and the American Oil and Chemists’ Society. She has received nine international research awards, including the prestigious John Brandt Award from Land O’Lakes, Midwest Dairy, USA, and the Women in Engineering Award from the American Association of Agricultural and Biological Engineers in 2022. She has published over 27 peer-reviewed articles, 10 book chapters, and four books. She has presented at over 40+ conferences. She is also a special editor for the Journal of Food Quality and Journal of Food Measurements. She is also a grant reviewer for the United States Department of Agriculture (USDA-NIFA, AMS and FMPP). Dr. Rathnakumar earned her PhD in Dairy and Food Science at South Dakota State University, USA; her Master of Engineering in Food Engineering and Bioprocess Technology at the Asian Institute of Technology, Thailand; and her bachelor’s in Food Processing Engineering at the Indian Institute of Food Processing Technology, India (now called NIFTEM-T).




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