Food Industry
Introduction
The potential utility of ozone in the produce industry depends on the fact that as an oxidizing agent it is 1.5 times stronger than chlorine, and is effective over a much wider spectrum of microorganisms than chlorine and other disinfectants. Ozone exerts a threefold effect by destroying the microorganisms, oxidizing the oder an effecting the processes of metabolism. Ozone increase the storage life without deterioration of food or vegetables. Ozone reacts without harmful by products.
FOOD INDUSTRY:
- Ozone for fruit, vegetables and beverages storage.
- Ozone for meat preservation.
- Ozone for Eggs sanitization and storage.
- Ozone for cheese preservation.
- Ozone for Milk and beverages preservation.
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OZONE FOR FRUIT AND VEGETABLES STORAGE:
- Fruit and vegetable Washing.
- Effect on metabolism.
- Fruit and vegetable storage.
- Disinfection and removing of odor.
FRUIT AND VEGETABLE WASHING:
- One way to maintain or even improve the safety of fresh produce is to wash
vegetables and fruits using ozonated water. - Ozone reduces the microbial count on the surface of produce.
- Ozone causes 90% reduction the of bacteria and it is effective against E.coli, and food pathogens of the most concern of the produce.
EFFECT ON METABOLISM:
- Ethylene is produced in storage places which affects the other fruit and so initiates even more intensive ripening. The external signs of this process are the turning brown of the skin, the softening of the flesh of the fruit and finally decay.
- This process is controlled by the presence of ozone because of oxidizes the metabolic products initially, reducing thereby the possibility of back action on other fruits. Moreover it promoted the healing of wounds and enhances resistance to further infection, so it increases the storage life of fruit and vegetables.
H2C CH2 +03 ? CO2 + H2O
FRUIT AND VEGETABLE STORAGE:
DISINFECTION AND REMOVAL OF ODORS:
OZONE FOR MEAT PRESERVATION:
EGGS SANITIZATION:
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