## 3 Non-Thermal Technologies in Food Processing
### Ozonation
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Category**} & \multirow{2}{*}{**Type**} & \multicolumn{2}{c}{**Process Parameters**} & \multirow{2}{*}{**Use**} & \multicolumn{2}{c}{**Effects on Microorganism**} & \multirow{2}{*}{**Reference**} \\  & & **(Power/Wavelength/Inters/Time/Distance)** & & & & **and Properties** & \\  & & & **from the Sample** & & & \\ \hline \multirow{11}{*}{**Dairy Products**} & & UV-C 254 nm/304 mW/cm\({}^{2}\) & & & Vitamin C reduced by \(-35.13\pm 1.56\)\% & \\  & Milk & & & & & \\  & UV-C MMT 254 nm/2660 W & & & & & \\  & & 10 mJ/cm\({}^{2}\)/11 min & & & & \\ \cline{1-1}  & Milk & UV-C 254 nm/28 W/88.2 J/ml. & Post-UV irradiation alterations & & & & \\ \cline{1-1}  & Goat milk & UV-C 254 nm/28 W/82.04 J/ml. & Post-UV irradiation alterations & & & \\ \cline{1-1}  & Goat milk & UV-C 254 nm/28 W/82.04 J/ml. & Post-UV irradiation alterations & & & \\ \cline{1-1}  & & & & & \\ \cline{1-1}  & & & & & \\ \cline{1-1}  & Kashar cheese & UV-C 254 nm/32.1 W/m\({}^{2}\)/ & & & & \\ \cline{1-1}  & up to 300 s/ 4 cm & & & & \\ \cline{1-1}  & & & & & & \\ \cline{1-1}  & & & & & & \\ \hline \multirow{11}{*}{**Ricotta**} & & UV-C 254 nm/95 W/6.54 J/cm\({}^{2}\)/ & & & & \\ \cline{1-1}  & & 30 s/35 cm & & & & \\ \cline{1-1}  & & & & & & \\ \cline{1-1}  & & & & & & \\ \cline{1-1}  & & & & & & \\ \cline{1-1}  & & & & & & \\ \cline{1-1}  & & & & & & \\ \cline{1-1}  & & & & & & \\ \hline \multirow{11}{*}{Sliced cheese} & & UV-C 254 nm/304 mW/cm\({}^{2}\)/ & & & & & \\ \cline{1-1}  & & 1 min/10 cm & & & & \\ \cline{1-1} \cline{2-5}  & & & & & & \\ \hline \end{tabular}
\end{table} 
Table 3: _Cont._The application of ozone is a bio-friendly technique and commercially feasible technology, making it a promising agent in the food industry. Moreover, there is no need for transportation, and all the treatments with ozone have lower running costs except for the first high cost for installation [160; 161; 162]. In addition, there is no need for management facilities of possible waste as there are none, nor are cleaning facilities of the required equipment necessary. However, its use can be dangerous for people who use this technology, as it can show significant toxicological effects at certain concentrations [151]. In 1997, the US-FDA (United States Food and Drug Administration) included ozone in GRAS (Generally Recognized as Safe) additives and officially in 2001 began to be allowed for direct contact with food [162]. Ozone can act as a sterilizing agent in either gaseous or aqueous form [162]. Decomposition caused by the aqueous form of ozone is faster than that caused by its gaseous form [163]. Oxygen cylinders or oxygen concentrators are mainly used for ozone production, but the atmospheric source of oxygen through the ambient air can be also used for the same purpose [162]. Ozone is a triatomic gas that does not require storage in a container, as it can be produced on site [163], and it spontaneously decomposes into oxygen [164]. Ozone production begins with the passage of air or oxygen through a high-energy electric field. Along with ozone, some free radicals are also produced [159], such as hydroxyperoxy (HO\({}_{2}\):), free hydroxyl (HO-), and superoxide (O\({}_{2}\):), which also acts against microorganisms [150]. Table 4 presents recent studies of applications of ozone in different food categories.