Advances in utilization of carbon-dioxide for food preservation and storage

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dc.contributor.authorAdeshina Fadeyibi
dc.date.accessioned2023-07-14T12:13:47Z
dc.date.available2023-07-14T12:13:47Z
dc.date.issued2023
dc.description.abstractUtilization of carbon-dioxide (CO2) in post-harvest value chain is a subject of interest among stakeholders in the food industry. In this paper, current and future applications of the CO2, including food storage, animal stunning, skin tanning, blasting dry ice, and controlled storage atmosphere (CSA) were reviewed. The technique applies to quality preservation during food drying and inactivation of enzymes, like polyphenol oxidase, and lipoxygenase, which are accountable for the loss of color and flavor in beverages. It also applies to plant and animal management, including inspection and control of facilities, cleaning of skin products, and protection of cereals and horticultural crops against attacks by insects, pests, and microbes. However, it may not be appropriate for food transportation and retail storage due to the use of sophisticated facilities. Thus, a simplified equipment was recommended to facilitate management of the storage system. Also, it was suggested to investigate the influence of the dry ice pretreatment on microstructural properties, vibration loadings and rheological stability of the stored foods as a way-forward for further studies. A high-pressure CO2 technique was proposed for treatment of fouling in facilities used for food preservation and storage.
dc.identifier.doi10.1016/b978-0-323-99429-3.00029-1
dc.identifier.isbn9780323994293
dc.identifier.urihttps://kwasuspace.kwasu.edu.ng/handle/123456789/251
dc.publisherElsevier
dc.relation.ispartofGreen Sustainable Process for Chemical and Environmental Engineering and Science
dc.titleAdvances in utilization of carbon-dioxide for food preservation and storage
dc.typebook-chapter
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