1st Edition
Ozone Applications in the Food Industry Trends and Future Prospects
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
R. Freeda Blessie, A. Asha Monicka, M. M. Pragalyaashree, R. Shan Franklin, 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, A. Pooja, A. K. Chaitanya, and K. Ranjitha
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: A New Stored Product Insects Control Strategy for Pulses
C. Nickhil, Subir Kumar Chakraborty, Debabandya Mohapatra, and Jithender Bhukya
6. Application of Ozone in Vegetables Preservation
Abhipriya Patra, V. Arun Prasath, and Ravi Pandiselvam
7. Application of Ozone in Fruits Preservation
Anandu Chandra Khanashyam, M. Anjaly Shanker, Karthik Sajith Babu, Pinchu Elizabath Thomas, and Ravi Pandiselvam
8. Application of Ozone in Preservation of Fruit Juices
Muthu Vignesh, J. Deepa, Humeera Tazeen, Asha Monicka, and S. Ganga Kishore
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
T. Jayasree Joshi, 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
G. Gowtahm Raj, S. Tapaswini, and N. Karunyah Amirthadharshini
Biography
Ravi Pandiselvam, PhD, is a Scientist in the Chemical & Biochemical Processing Division at the ICAR-Central Institute for Research on Cotton Technology, Maharashtra, India. He was previously a scientist (agricultural process engineering) at the ICAR–Central Plantation Crops Research Institute, Kasaragod, India. He has contributed to the design and development of processing machines for tender coconut and has also developed/co-developed many value-added food products (e.g., Kalpa Krunch, frozen coconut delicacy, and matured coconut water-based beverages). Dr. Pandiselvam has published many journal papers, book chapters, and five books. He is the Associate Editor of Measurement: Food and Frontiers in Nutrition and has been a guest editor for several other journals. He has received several awards for his work.
Anjineyulu Kothakota, PhD, is 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. He has published many journal papers and has received several awards for his work.
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, California, and a Postdoctoral Research Associate/Director at the Frozen Dessert Center, Department of Food Science at the University of Wisconsin, Madison, USA. She has published peer-reviewed articles, book chapters, and four books and has presented at many conferences. A special editor for the Journal of Food Quality and Journal of Food Measurements, she is also a grant reviewer for the U.S. Department of Agriculture. She has received several research awards for her work, 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.
