Ozone Technology For Food Preservation

(OZONATION)

Presented by- Vikrant rana

18msfood06
 INTRODUCTION

Ozone (O3) is a powerful gas molecule consists

of three oxygen atoms.

• Formed by dissociating oxygen molecule.

• Ozone has extremely great oxidative power

and very ready to react to germs, viruses, and
a host of microbes.

Source: www.nctcog.org
 HISTORY OF OZONE IN THE FOOD INDUSTRY

1910 Ozone is used for the first time in the preservation of frozen meat in
Germany.
1936 Used for wash and keeping the fish in France.
1942 Used in eggs and cheese stores in the United States.
1977 Used to reduce Salmonella on eggshells in Russia.

1982 Ozone acquires statement GRAS for bottled water in the United States.

1997 Ozone could be declared GRAS for food processing in the United States.

2001 The FDA recognizes ozone as a direct food additive second class.

2001 FSIS determined to be acceptable ozone use in meat and poultry.

Source: www.foodsafetymagazines.com
 How does Ozone work?

Ozone is an unstable molecule that rapidly decays to O2, releasing a single

oxygen atom which is extremely reactive

This atom reacts with the cell membrane of the bacteria or virus, attacking the
cellular components and interrupting the normal cell activity, which rapidly
destroys those microorganisms.

If the ozone is brought into contact with the volatile substance, the free oxygen
atom reacts with them, removing characteristic odors of these compounds..
Effect of Ozone on bacteria

Bacteria cell oxidation via ozone contact

typically occurs within 1-10 seconds!

Source: www.lenntech.com
 Pathogen Dosage

Aspergillus Niger (Black Mount) 1.5 to 2 mg/I

Bacillus Bacteria 0.2 m/I within 30 sec

Salmonella Bacteria Very susceptible

Salmonella typhimurium 0.25 mg/l for 1.67 minutes

Vibrio Cholera Bacteria Very susceptible

Candida Bacteria Ozone susceptible

Source: www.waterpathogens.org
 Why the Ozone?

• Most powerful oxidizer available

• Instantly destroys microbes
• Environmentally friendly
• Stops mold spores
• Food remain fresh
• Extend shelf life of fruits (delays ripening) and
vegetables
• Strong antimicrobial agent
• Does not affects product taste
 Reduction in Ethylene production

Oxidation with Ozone

• Ozone is much suitable since it is gaseous, it readily mix
with ethylene.
 Ozone application for food product and processing

• Ozone and Cold Storage

• Ozone food preservation
• Ozone Sterilizer
• Washing fruits and vegetables
 Ozone in cold storage

• The shelf life of produce in cold storage can also be

extended by the use of gaseous ozone.

• It can retard the growth of microorganisms in the air

and on the surface of the produce.

• It is also effective in breaking down ethylene gas which

is given off by some fruits.
 Ozone in food preservation

• Ozone can reduce contamination on food and increase

storage life.

• The age-enhancing hormone ethylene is instantly destroyed.

• This reduces spoiling and keeps the food looking fresh.

Source: www.ozoneapplications.com
Effect of ozone on certain vegetables

Source: www.ozoneapplications.com
 Ozone Sterilizer

Machines that generates ozone are known as ozone sterilizers

machine.

There are basically two type of machines are there,

 Air-based
 Water-based ones.

However, they both work under the same concept as they differ
only in the method of ozone delivery.
 Water based Ozone sterilizer

Ozone gas are pumped into a basin where the target

items such as meat, vegetable and fruits are
submerged in water.

The activity of ozone occurs in the water itself

leaving coagulation of impurities like pesticides,
herbicides, and bacteria clump floating on the
surface and further being discarded.

Source: www.genlantis.com
 Air based Ozone sterilizer

• Delivery method used is air.

• Ozone gas generated are shot directly onto

the surface of the target allowing the
disinfection activity to occur in the air.

Source: www.aliexpress.com
 Ozone in cold storage
• Potato Storage Facilities

• Onion Storage Facilities

• Citrus Fruit Storage

• Vegetable Storage

• General Cold Storage Facilities

Source: www.chemtronicsindia.com
 Shelf life extension with Ozone

Food Extension Storage Conditions

Bananas substantial A few ppm O3 @ 12°C,

if fruit is not within a
few days of its period
of rapid ripening.
Strawberries, 100% 2-3 ppm O3,
Raspberries, Currents, continuously or several
Grapes hours each day.
Apples several 1.95 cm3 O3/m3
Potatoes 6 months 3 mg/L O3; 6-14°C; 93-
97% RH
Source: www.sciencedirect.com
 Effect of Ozone on fresh non-cut fruits and veg.

Apple:
• Reduction of weight loss and spoilage
Onions:
• Decrease mold and bacterial count
Tomatoes:
• Reduced bacterial and fungal population and became more fungus-
resistant even after absence of ozone.
Fresh-cut salad:
• Extend the shelf life.

Experiment performed by Dr. Singleton and plant biologist Prof. Jerry Barnes.
 Disadvantages

• Relatively high equipment costs

• Requires large amounts of energy

• Qualified professionals required

• Formation of potentially harmful disinfection by-products (DBPs)

in the case of brome existence in water

 Conclusion

• Ozonation is one of the emerging food preservation

technology with an efficient application.
• It is advantageous because of its less or no effect on
food constituents.
• It oxidizing ability easily can kill most of spoilage
causing microorganisms without being involved with
other food constituents.
 References
• Dickson, R. G., Law, S. E., Kays, S. J., Eiteman, M.A. 1992. Abatement of
ethylene by ozone treatment in controlled atmosphere storage of fruits and
vegetables. Proc. 1992 International Winter Meeting, Am. Soc. Agric. Eng.
1-9.
• Rice, R. G., and Netzer, A. 1984. Handbook of ozone technology and
applications. Vol. 2. Ozone for drinking water treatment. Butterworth,
Stoneham, MA.
• Spalding, D. H. 1968. Effects of ozone atmospheres on spoilage of fruits
and vegetables after harvest. Agricultural Research Service USDA
Marketing Research Report No. 801.
• Graham, D.M., Pariza, M., Glaze, W. H.,Newell, G. W., Erdman, J. W.,
Borzelleca, J. F. 1997.Use of ozone for food preservation. Food Technol.
51(6):72-76.