Extending shelf life of food products is a major concern of the producers, and the food
industry requires 'greener'alternatives to the current technologies. Ozone-based food …

Ozone is activated oxygen and it is referred to as a triatomic form of oxygen. It is a natural
agent and has a broad antimicrobial property, which together with an oxidation potential …

Nonthermal plasma (NTP) is superior to thermal technologies as a technique that provides a
satisfactory microbial safety and maintains reasonable standards in food quality attributes …

Rising world population necessarily increases the food requirement. At the same time,
agricultural land has been reduced drastically due to the rapid urbanization and …

The food processing industry is currently facing challenges in delivering safe, healthy, and
high-quality food. Constant monitoring at each step of the supply chain of food is vital to …

Ozone processing is one of the encouraging non-thermal and bio-friendly techniques in the
food processing sector. The applicability of ozone technology in food industry is increasing …

Management of stored product insects is a major concern and widely researched topic in the
food and grain processing and storage industry. In the scenario of estimated utilization of …

Effective management of agricultural commodities is of paramount importance for post-
harvest storage. With its foremost oxidant property, ozone stands up as an emerging …

The objectives of the present study were to determine i) the effect of the specific flow rate on
the saturation process and pest control during low-temperature drying associated with …

The study was carried out to design and develop an ozonation treatment system for the
sanitization of fresh produce before storage. The developed system was evaluated for …