Six years of ozone processing of fresh cut salad mixes

Ozone: Science and Engineering

Volumn 32, Issue 1, 2010, Pages 66-70

  Strickland, Walter ^a   Sopher, Charles D ^b   Rice, Rip G ^c   Battles, George T ^d  

^a C and S Agri Systems Inc ^*

^b RICE International Consulting Enterprises   (United States)

^c TENNESSEE VALLEY AUTHORITY   (United States)

^d RICE International Consulting Enterprises   (United States)

Author keywords

Chlorination; Cost Savings; Flume Water Treatment and Recycling; Fresh Cut Salad Mixes; Improved Product Quality; Labor Savings; Ozone

Indexed keywords

COST SAVING; COST SAVINGS; FLUME WATER TREATMENT AND RECYCLING; FRESH-CUT; LABOR SAVING; PRODUCT QUALITY;

ANNEALING; CHEMICALS REMOVAL (WATER TREATMENT); CHLORINATION; CHLORINE; COSTS; CROPS; EFFLUENT TREATMENT; EFFLUENTS; OZONE; OZONE WATER TREATMENT; OZONIZATION; PLASTIC CONTAINERS; QUALITY CONTROL; WASTEWATER RECLAMATION;

WATER RECYCLING;

EID: 77951087255     PISSN: 01919512     EISSN: 15476545     Source Type: Journal    
DOI: 10.1080/01919510903489355     Document Type: Article

References (5)

1. EPRI, "Ozone Improves Processing of Fresh-Cut Produce", EPRI Fact Sheet 1007466 (EPRI, 3412 Hillview Ave., Palo Alto, CA 94304) (2002).
2. EPRI, "Treatment of Cut Vegetables with Aqueous Ozone: Technical Assessment", Palo Alto, CA, Tennessee Valley Authority, Chattanooga, TN: 1007465 (2002).
3. Garcia, A., "The Microbiological Effect of Ozone and Chlorine Treatments on Minimally Processed Lettuce", Thesis presented for the Master of Science Degree, Univ. Tennessee, Knoxville, TN, May, 2001.
4. Garcia, A., J.R. Mount, and P.M. Davidson, "Ozone and Chlorine Treatment of Minimally Processed Lettuce", J. Food Sci., 68(9): 2747-2751 (2003).
5. Graham, D.M. and EPRI Food Technology Alliance, "Ozone as an Antimicrobial Agent for the Treatment, Storage and Processing of Foods in Gas and Aqueous Phases", volumes 1-3. Walnut Creek, CA, August 2000.