Fecha de publicación: 22/10/2024 Fuente: Broccoli Byproducts Extraction Abstract
Although disinfection byproducts (DBPs) are well-known to be formed during the disinfection of drinking water and wastewater, a growing number of studies have also demonstrated that these unwanted contaminants are of great concern during agricultural produce processing, industrial processes, and household cooking. This chapter begins by examining the formation of DBPs during agricultural produce processing and industrial processes, outlining the disparities between food industry and drinking water disinfection. It discusses various sample pretreatment techniques and analytical methods used for detecting DBPs, as well as their occurrence and formation, classifying them into inorganic DBPs, organic low molecular weight DBPs, and organic high molecular weight DBPs. Minimizing the formation of DBPs during food processing in the industry can be achieved via optimization of disinfection conditions and production processes. The chapter then shifts focus to DBP formation during household cooking, exploring the impacts of cooking methods and food types on DBP formation. Overviews of detection and identification, formation and occurrence, and toxicity profiles are provided. Finally, the chapter ends with a look at strategies for controlling DBP formation to mitigate their presence in cooking processes, which is beneficial for ensuring food safety and public health.