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.
Oxygen is life, but in the case of foods, it is not so. When harvested, fresh fruits and vegetables
are at the peak of their quality. Their quality cannot be improved; it can only be deteriorated or
maintained. Fresh, high-quality products are the primary requirements for the national and international food industry during this current era. After harvesting, especially for fresh fruits and vegetables, continue their respiration process. The respiration rate has to be reduced to maintain quality, especially when the products are stored for an extended period or shipped to distant markets. The best way to preserve quality and extend shelf life is by cooling, and another method used to extend shelf life is the modification of the atmosphere surrounding the product. Also known as “CA storage” in the produce business, Controlled atmospheric storage is the storage in which external control systems control the atmosphere of oxygen, carbon dioxide and nitrogen (and sometimes other gases). Outside air consists of approximately 78% nitrogen (N2), 21% oxygen (O2), 0.045% carbon dioxide (CO2). CA lowers the oxygen level generally to 0.5-2.5%, depending on the type of product and the variety. CA conditions extend the shelf life of fruit and vegetables with a factor of 2 to 4.
Oxygen is life, but in the case of foods, it is not so. When harvested, fresh fruits and vegetables
are at the peak of their quality. Their quality cannot be improved; it can only be deteriorated or
maintained. Fresh, high-quality products are the primary requirements for the national and international food industry during this current era. After harvesting, especially for fresh fruits and vegetables, continue their respiration process. The respiration rate has to be reduced to maintain quality, especially when the products are stored for an extended period or shipped to distant markets. The best way to preserve quality and extend shelf life is by cooling, and another method used to extend shelf life is the modification of the atmosphere surrounding the product. Also known as “CA storage” in the produce business, Controlled atmospheric storage is the storage in which external control systems control the atmosphere of oxygen, carbon dioxide and nitrogen (and sometimes other gases). Outside air consists of approximately 78% nitrogen (N2), 21% oxygen (O2), 0.045% carbon dioxide (CO2). CA lowers the oxygen level generally to 0.5-2.5%, depending on the type of product and the variety. CA conditions extend the shelf life of fruit and vegetables with a factor of 2 to 4.
Its about use of Osmotic dehydration in food processing, its principle, factors affecting OD, advantages and disadvantages of OD process, impact of OD on quality properties of fruits
This power point presentation contains materials using for enrobing, coating technologies, enrobing of fruits and vegetables, meat and poultry products, benefits of enrobing
Food industries are currently in need of different innovative technologies to meet the consumer demand.
There are some of the technologies like HPP, pulsed electric field, high intensity pulsed light etc.
But attention is now focused on the ozone as a powerful sanitizer.
Currently more than 3000 water treatment installation and more than 300 portable water treatment plants all over the world.
Today 90% of all Cold Storages in the US are ozonated. Ozone usage has helped reduce wastage, helped preservation during Transportation & increased shelf-life . Usage of Ozone in Cold Storages has been the Best thing that has happened to this Industry this Century.
Its about use of Osmotic dehydration in food processing, its principle, factors affecting OD, advantages and disadvantages of OD process, impact of OD on quality properties of fruits
This power point presentation contains materials using for enrobing, coating technologies, enrobing of fruits and vegetables, meat and poultry products, benefits of enrobing
Food industries are currently in need of different innovative technologies to meet the consumer demand.
There are some of the technologies like HPP, pulsed electric field, high intensity pulsed light etc.
But attention is now focused on the ozone as a powerful sanitizer.
Currently more than 3000 water treatment installation and more than 300 portable water treatment plants all over the world.
Today 90% of all Cold Storages in the US are ozonated. Ozone usage has helped reduce wastage, helped preservation during Transportation & increased shelf-life . Usage of Ozone in Cold Storages has been the Best thing that has happened to this Industry this Century.
Modified Atmosphere Packaging is one of the leading packaging techniques of fresh fruits and vegetables. This is majorly employed by industries to enhance the freshness and quality of the fresh produce and to increase their storage life.
Here is a little information on the ARGON and NITROUS OXIDE MAP as well as the NON- SULPHITE DIPPING PROCESS, along with the EFFECTIVENESS OF NOVEL MAP TECHNOLOGY.
Novel approaches in seafood preservation techniques_Dr. Irshad A., LPT Divisi...Dr. IRSHAD A
Fish are highly susceptible to spoilage, which is caused mainly by microbial growth and metabolism that produce amines, sulphides, alcohols, aldehydes, ketones, and organic acids. Spoiled products have unpleasant and unacceptable off-flavours, making fish that is not well protected unsuitable for human consumption. Improving the safety and quality of seafood is important for both the consumers and the seafood industry. Ancient preservation techniques are not much effective in the large scale production of sea foods, its product processing and storage. Also these techniques have certain limitations such as loss of texture, favour, colour etc. So advance methods like irradiation, ultrasound, high intensity light etc are used for preservation, processing of fish and seafood product. Even though these are costly methods, they are cost effective in mass production and marketing.
irshad2k6@gmail.com
new product development in food industryfoodresearch
We keep a close eye on food industry trends and assist manufacturing companies with new product formulation creation and re-formulation to match consumers’ ever-changing desire for healthy and flavourful food.
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Hydra Bio Accelerator for Land Soil RemediationAmyWhite11
Hydra Bio Accelerator is a beneficial composition to reduce organic pollutants and release oxygen slowly in soil. The product is concentrated, stable and has low soluble properties. For more information: http://grease-eater.co.uk/land-soil-remediation.html
Weiber's Multi function reactor is an ideal instrument for performing multiple functions as ascertaining Chemical
Oxygen Demand, i.e. COD and TP / TN. COD is necessary to ascertain the oxygen requirement of waste water prior to its release into the environment, so that it can be monitored and controlled to avoid harmful effects on the nature, human beings, etc.
Food Processing and Preservation Presentation.pptxdengejnr13
The presentation covers key areas on food processing and preservation highlighting the traditional methods and the current, modern methods applicable worldwide for both small and large scale.
Hotel management involves overseeing all aspects of a hotel's operations to ensure smooth functioning and exceptional guest experiences. This multifaceted role includes tasks such as managing staff, handling reservations, maintaining facilities, overseeing finances, and implementing marketing strategies to attract guests. Effective hotel management requires strong leadership, communication, organizational, and problem-solving skills to navigate the complexities of the hospitality industry and ensure guest satisfaction while maximizing profitability.
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
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
3.
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: