EFFECT OF OZONATION ON THE PHYSICOCHEMICAL, THERMAL AND STRUCTURAL PROPERTIES OF WHEAT STARCH SAMPLES

摘要

Consumer preference for minimally processed and foods free of chemical preservatives have stimulated demand for novel food processing and preservation systems. Within the food industry ozone is widely employed in various food processing operations. Ozone is a powerful oxidant that reacts with most substances at ambient temperature and residual ozone decomposes to nontoxic products making it environmentally friendly. Apart from fruit and vegetables, ozone is also employed in grain processing and preservation.