Ozonation as a clean technology for fresh produce industry and environment: sanitizer efficiency and wastewater quality
| Autor: | James Rosenblum, Ahmed E. Yousef, Zuzana Bohrerova, C. Ge, Jiyoung Lee |
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| Rok vydání: | 2012 |
| Předmět: |
Ozone
Colony Count Microbial chemistry.chemical_element Food Contamination Wastewater Applied Microbiology and Biotechnology chemistry.chemical_compound Hand sanitizer Water Quality Chlorine Effluent Total suspended solids Chemical oxygen demand General Medicine Lettuce Pulp and paper industry Disinfection chemistry Consumer Product Safety Food Microbiology Environmental science Water quality Bacillus subtilis Disinfectants Biotechnology |
| Zdroj: | Journal of Applied Microbiology. 113:837-845 |
| ISSN: | 1364-5072 |
| Popis: | Aims Inactivating microbial contaminants in fresh produce commonly uses chlorine washing. The effectiveness of ozone was explored as an alternative to chlorine in produce washing for ensuring microbial safety while maximizing water reusability. Methods and Results An ozone washing system was designed to permit continuous addition of contaminated produce and the reuse of washing water. The effectiveness of ozonation ( |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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