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Novel Chemical Processes: Ozone, Supercritical CO2, Electrolyzed Oxidizing Water, and Chlorine Dioxide Gas

American Air Liquid Corp., Countryside IL 60525, USA

A. Demirci

The Pennsylvania State University, University Park PA 16802, USA

Y. Han

Department of Food Science, Purdue University, West Lafayette, IN 47907-2009, USA, hany{at}foodsci.purdue.edu

The current need for minimally-processed foods with fresh-like, natural, and unadulterated qualities has increased the technological search for processes that ensure food safety while maintaining the food in a very wholesome taste-unaltered state. To that end, ozone, supercritical CO₂, electrolyzed oxidizing water, and chlorine dioxide were chosen as emerging chemical technologies that hold much potential for ensuring food quality and safety standards. Some of these emerging antimicrobial technologies are briefly described.

Key Words: ozone • supercritical carbon dioxide • sanitation • antimicrobials • food safety

Food Science and Technology International, Vol. 14, No. 5, 437-441 (2008)
DOI: 10.1177/1082013208098815


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