ABSTRACT
Ozone treatment of food products is a disinfectant and residue-free technology that has been likened as green/organic technology. Ozone has been widely adopted in water purification, wastewater treatment, sterilization of food processing equipments and food packaging materials, washing of fruits and vegetables, removal of the odors of fruits storage units, enhancement of seed germination and the preservation of marine products, the stored products, microbial destruction, enzyme inactivation, pesticide degradation and aflatoxin degradation in agro-products and also in starch modification. The main challenges associated with ozone treatment are the production of pure and high concentrated ozone, quick conversion of ozone to oxygen, necessitating the continuous supply of ozone. This chapter discusses the recent advances and challenges in ozonation in the food industry.
