Ozone has gain promising non-thermal preservation methods for fruits and vegetables. Well, there is a lot more research that has to be done to check its safety in food as many researches contradict the claims. Moreover, the use of Ozone has been finding in area of agriculture, meat, and packaging industry too.

1. OZONE : IN FRUITS &VEGETABLE
INDUSTRY
O
PRESENTED BY-
VIKASH PATEL

2. • Ozone has been applied industrially for many years, mostly in water
treatments, because of its high oxidizing power and superior
antimicrobial properties.
• Use of ozone in the food industry, has been limited mainly to shelf-life
extension of commodities during storage.
• Recently, there has been renewed interest in ozone and its application
in food processing.
• Application of ozone for decontamination of poultry chiller water seems
promising (Sheldon and Chang, 1987; Waldroup et al., 1993; Diaz and
Law, 1999) and washing fruits and vegetables with ozone is gradually
gaining acceptance.
Introduction

4.  COLOUR : Pale blue-to-bluish depends on
phase and concentration
 ODOUR : Pungent
 PHASE : Gas at room & refrigeration
temperature
 SOLUBILITY : Partially soluble in water
(govern by Henry’s Law)
 REDOX POTENTIAL : 2.07V (strongest oxidant
currently available for food application)
 DENSITY : 2.14 g/L at 0oC & 101.3kPa
PHYSICO-CHEMICAL PROPERTIES OF OZONE

5. CORONA DISCHARGE : O2 + e-
--------> 2O
HIGH ENERGY ELECTRIC FIELD. 2O + 2O2 ------> 2O3
HIGH OZONE DOSES.
EFFECTIVE IN WATER APPLICATION.
UV RADIATION :
UV LIGHT OF 140-190nm WAVELENGTH USED.
PHOTODISSOCIATION OF O2 MOLECULES.
HIGH TRANSMISSION UV-LAMPS USED.
PRINCIPLE OF OZONE GENERATION

6.  Ozone has a broad spectrum of antimicrobial activities.
 Highly unstable thus degrade into hydroxyl, hydroperoxy,
superoxide radicals
MECHANISM OF ANTIMICROBIAL ACTION OF OZONE

7.  Fruits & vegetables :
 Source of contamination : 1. Pre-harvest : dirty irrigation water, manure
fertilization, improper worker hygiene
 2. Harvest: improper handling & storage, contaminated wash water,
processing equipment & transportation facilities & cross contamination
from other produce.
 3. Processing : cutting, shredding & slicing hence loss of integrity.
 SO...Ozone application for improving the safety and extending the shelf-
life of fresh cut produce seems feasible.
a. Apple ( to make cider) : Tetra sodium Pyrophosphate use prior to
bubbling of ozone.
b. Alfalfa sprouts : 1.2 log units reduction and surplus of 0.8 log unit
gained on ozonation with agitation.
c. Fruit juice ingredients : reduction of heat resistant spore with low
ozone demand. Orange juice concentrate, HFCS, Pineapple juice
concentrate treated with gaseous ozone having spores of
Alicyclobacillus acidocaldarius, Neosartorya fischeri and
Zygosaccharomyces bailii.
APPLICATION OF OZONE IN FOOD INDUSTRY

8.  DRY FOOD AND FOOD INGREDIENTS
 FISH PROCESSING AND STORAGE
 DAIRY
 BEVERAGES
 PACKAGING MATERIAL AND FOOD CONTACT SURFACE
 PESTICIDES ON AGRICULTURAL COMMODITIES
WHERE ELSE OZONE IS USED?

9. LENGTH OF EXPOSURE OZONE CONC. IN PPM TOXICITY SYMPTOM
Detectable odor, a
moment
0.01-0.05 ND
Exceeded OSHA, 8h limit 0.1 Sharp irritation to the
nose, sore throat
few minutes >0.1 Minor eye, throat and
nose irritation, headache,
shortness of breath
Exceeded OSHA, 15min
limit
0.3 Loos of vision
After 3-4h exposure 0.1-0.5 Increased loss of vision
Few minutes >50.0 Potentially fatal
Few minutes >1700 Lethal in few minutes
LIMITATION, TOXICITY, & SAFETY

10.  Abad, E X., Yinto, R. M., Gajardo, R. and Bosch, A. 1997.
Viruses in mussels: Public health
 implications and depuration. J. Food Prot. 60(6), 677-681.
 Achen, M. 2000. Efficacy of ozone in inactivating Escherichia
coli O157:H7 in pure cell
 suspensions and on apples. M. Sc. Thesis, The Ohio State
University, Columbus, OH.
 Achen, M. and Yousef, A. E. 2001. Efficacy of ozone against
Escherichia coli O157:H7 on
 apples. J. Food Sci. 66, 1380-1384.
 ACGIH 1986. "Threshold limit values for chemical substances
in the work environment."
 American Conference of Governmental Industrial Hygienists,
Cincinnati, OH.
References:

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