Abstract:
As aneffective antimicrobial agent, ozone (O3)has beenwidelly applied in food industrywith characteristics of high reactivity, strong penetrability and low residual. In the processing of aquatic products, ozone is used for products preserving, odor removing, bleaching and decoloring, as well as equipment cleaning and sanitizing. In this article, we summarize the generation principle, properties and application history of ozone; moreover, we overviewand forecast the application of ozonein the field of aquaticproducts processing.
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