Ozone is an innovative a nonthermal mode of disinfection with potential applications in the modern food industry.

1. The Impact of Ozone Treatment on
Spices & Herbs
Presented by
Mir Meahadi Hasan
MS, 2nd Semester
ID No: MS 211711
Session: 2021-2022
Department of Agro Product Processing Technology
Jashore University of Science & Technology, Jashore-7408, Bangladesh
12/6/2023 Department of Agro Product Processing Technology, JUST 1
Presented to
S M Shamiul Alam
Assistant Professor
Department of Agro Product
Processing Technology.

2. Outlines
Background
Ozone production
Ozone formation
Processing steps
Microbial inactivation
Effect of ozone treatment
Advantages & Disadvantages
12/6/2023 Department of Agro Product Processing Technology, JUST 2

3. Background
1840 Discovered by Christian Friedrich Schönbein
1909 Firstly used as a food preservative for cold storage of meats
Ozone: highly reactive form of oxygen consisting of three oxygen
atoms
It is a colorless and extremely unstable gas
It is an effective antimicrobial agent used directly into the food
Ozone is naturally found in the stratosphere and protects us from
harmful radiations.
12/6/2023 Department of Agro Product Processing Technology, JUST 3
Christian Friedrich Schönbein
(1799 –1868)

4. Ozone production
12/6/2023 Department of Agro Product Processing Technology, JUST 4
There are two methods of producing ozone
1. Ultra-violet method
2. Corona discharge method
 Ultra-violet light creates ozone when a wavelength > 254 nm hits an
oxygen atom.
 Corona discharge creates ozone by applying high voltage to a metallic grid
sandwiched between two dielectrics.
 Splitting of oxygen molecules into single oxygen atom & combine with
another oxygen molecule (O2) to form ozone (O3).

5. Ozone production
12/6/2023 Department of Agro Product Processing Technology, JUST 5
Figure 1. Lab-based ozone generator Figure 2. Industrial-based ozone generator

6. Ozone formation by generators
12/6/2023 Department of Agro Product Processing Technology, JUST 6
(BANGLADESH)
Sample Collection Region
1.
Ambient air
enters
2.
Dust/insects
filtered
3.
Fan accelerates
air for ozone
creation
4.
High voltage
corona turns
oxygen to ozone
5.
Powerful ozone
comes out
Figure 3. Ozone formation

7. Processing steps of ozone treatment
12/6/2023 Department of Agro Product Processing Technology, JUST 7
Packaging
Remove excess ozone from the preservation chamber
Set the specific duration for ozone exposure (1-10min)
Control ozone flow for optimal flow rate of 2.5 L/min
immersed in ozonized water obtained by bubbling ozone gas into
sterile deionized water
Samples were placed in a cylindrical stainless container
Introduce ozone into the preservation chamber or system
Generate ozone within the concentration(0.5, 1, 1.5, and 2 mg/L)
Wash food items thoroughly to remove dirt and contaminants
Figure 4. Industrial ozone treatment processing

8. Microbial inactivation
12/6/2023 Department of Agro Product Processing Technology, JUST 8
(BANGLADESH)
Sample Collection Region
Figure 5. Bacterial lysis by ozone treatment

9. Microbial inactivation
12/6/2023 Department of Agro Product Processing Technology, JUST 9
(BANGLADESH)
Sample Collection Region
Figure 1. Scanning electron micrograph of Salmonella sp. treated with ozone.
A: Normal cell (Nc) of control group B: Ozone treated for 30min C: Ozone treated for 60min
D: Ozone treated for 90min

10. Effect of ozone treatment
12/6/2023 Department of Agro Product Processing Technology, JUST 10
Figure 6. Weight loss of red chili pepper fruit to
ozone treatment
Figure 7. Firmness of red chili pepper fruit to
ozone treatment

11. Effect of ozone treatment
12/6/2023 Department of Agro Product Processing Technology, JUST 11
Figure 8. Phenolic contents of red chili pepper
fruit to ozone treatment
Figure 9. Carotenoid of red chili pepper fruit to
ozone treatment

12. Effect of ozone treatment
12/6/2023 Department of Agro Product Processing Technology, JUST 12
Meshophilic and pathogenic bacteria
(i.e. Listeria monocytogenes, S. aureus, E.
coli, S. typhimurium), viruses, yeasts, and
bacterial spores by oxidation in the follare
destroyed by ozone owing order of
vulnerability:
gram-positive bacteria>gram-negative
bacteria>fungi>spores
Ozone treatment
Total mesophilic
bacteria count s
log (CFU/g)
Total fungal
counts log (CFU/g)
Control 5.26 ± 0.12 2.15 ±0.04
Ozone 1 5.23 ± 0.09 < 1.00
Ozone 1 3.64 ± 0.02 < 1.00
Ozone 1 3.04 ± 0.01 < 1.00
Table 10. Occurrence of microbial contamination in cardamom
before and after the 1st, 2nd, and
3rd ozone treatments

13. Advantages
12/6/2023 Department of Agro Product Processing Technology, JUST 13
Effective disinfectant: Ozone is 250% more effective at killing fungi
and pathogens than any product
Eliminates smell: Ozone generators can effectively eliminate the
cannabis smell produced by terpene molecules
Comprehensive Microbial Inactivation: Ozone is highly effective
against a wide range of microorganisms
No Impact on Nutritional Value: Ozone allows for better retention
of the food's nutritional value.
Reduced Processing Time: Contributing to reduced processing times
compared to some non-thermal technologies. This efficiency is
important for maintaining the freshness of perishable food items.

14. Disadvantages
12/6/2023 Department of Agro Product Processing Technology, JUST 14
Harmful for lungs: Causing coughing, difficulty in breathing. Stay
away from when generator is working.
Control ozone levels: Need special equipment to measure ozone
concentration and ensure
Limited Penetration Depth: Limitations in penetrating dense of food
matrices, less uniform treatment throughout the food product.
Damaging effect: It could damage rubber and other polymers used
for gaskets.

15. Conclusion
Ozone is an innovative a nonthermal mode of disinfection with potential
applications in the modern food industry.
It is environment-friendly disinfectant.
There is a considerable difference (about 10 times less) in operational cost with the
use of ozone as compared to other chemical sanitizers.
It is the most likely alternative to chlorine and hydrogen peroxide etc. in food
applications.
It can be regarded as a “greener” additive for the food consumer
12/6/2023 Department of Agro Product Processing Technology, JUST 15

16. References
12/6/2023 Department of Agro Product Processing Technology, JUST 16
Joanna Brodowska, A., Śmigielski, K., Nowak, A., Brodowska, K., Catthoor, R., & Czyżowska, A. (2014). The impact of ozone treatment on
changes in biologically active substances of cardamom seeds. Journal of Food Science, 79(9), C1649-C1655.
Priyanka, B. S., Rastogi, N. K., & Tiwari, B. K. (2014). Opportunities and challenges in the application of ozone in food processing. Emerging
technologies for food processing, 335-358.
Zhao, J., & Cranston, P. M. (1995). Microbial decontamination of black pepper by ozone and the effect of the treatment on volatile oil constituents
of the spice. Journal of the Science of Food and Agriculture, 68(1), 11-18.
Perussello, C. A. (2020). Non‐thermal processing of herbs and spices. Herbs, Spices and Medicinal Plants: Processing, Health Benefits and Safety,
23-44.
Nur, M., Djunita, T. S., & Al-Baarri, A. N. M. (2022). The Effect of Ozone on the Physical and Chemical Qualities of Red Chili Pepper (Capsicum
anuum L.). Journal of Food and Nutrition Research, 10(4), 287-292.
El Darra, N., Xie, F., Kamble, P., Khan, Z., & Watson, I. (2021). Decontamination of Escherichia coli on dried onion flakes and black pepper using
Infra-red, ultraviolet and ozone hurdle technologies. Heliyon, 7(6).
Pandiselvam, R., Subhashini, S., Banuu Priya, E. P., Kothakota, A., Ramesh, S. V., & Shahir, S. (2019). Ozone based food preservation: A
promising green technology for enhanced food safety. Ozone: Science & Engineering, 41(1), 17-34.
Thanomsub, B., Anupunpisit, V., Chanphetch, S., Watcharachaipong, T., Poonkhum, R., & Srisukonth, C. (2002). Effects of ozone treatment on cell
growth and ultrastructural changes in bacteria. The Journal of general and applied microbiology, 48(4), 193-199.

17. 16
Department of Agro Product Processing Technology, JUST
12/6/2023