Ozone Extends Food Shelf Life
Common Applications for Ozone use in Food Storage:
- Potato Storage Facilities
- Onion Storage Facilities
- Citrus Fruit Storage
- Vegetable Storage
- Aged Ham Storage
- Cool Meat Storage
- Preservation of Fish and Seafood
- General Cold Storage Facilities
Methods of Ozone Application:
- Gaseous ozone can be distributed throughout a cold storage facility at low levels
- Ozone-sterilized ice is used to pack fresh fish and seafood to prolong freshness
- Ozone gas is used in meat coolers to inhibit microbiological growth and extend shelf life
- Ozone is dissolved into water to wash fruits and enables to remove of mould and bacteria
- Low levels of gaseous ozone can be used in containers to prolong shelf life upon delivery
- Dissolved ozone is used to wash meat and poultry to remove bacteria and extend refrigerated shelf life
Benefits of Ozone Use in Cold Storage:
- Extend the shelf-life of the product within the cold storage facility
- Air-borne microbiological control
- Low ozone levels (<.3 ppm) will inhibit microbiological growth in the air
- High ozone levels can be used for disinfection when the room is empty
Surface sanitation can be maintained
- By inhibiting microbiological growth, pathogens on the surface of produce, containers, and walls will be kept to a minimum
- Eliminate mould growth from the cold storage area
- Maintain an odour-free cold storage area
- Keep odours from cross-contaminating between products
- Ethylene removal
Ozone sterilized ice
Ozone sterilized ice
Jack Mackerel and Shimaaji
1.2 – 1.6 days
Soak in 30% NaCI cont. 0.6 mg/L o3 30-60 min. Every 2 days
0.4% C; 85-90% RH; 10-20 mg/m3 o3, provided microbial count is below 10^3/cm^2
Soak in ice water while passing in o3 (3.88 mg/L) 20 min.
A few ppm o3 @ 12 C, if fruit is not within a few days of its period of rapid ripening.
Strawberries, Raspberries, Currants, Grapes
2-3 ppm o3, continuously or several hours each day
1.95 cm^3 o3/m^3
3 mg/L o3; 6-14 C; 93-97% RH
0.6 ppm o3; 31 F, 90% RH
0.2-0.3 ppm o3
Important factors in Ozone Storage
Human safety must be factored in to ensure ozone levels are below safe levels when workers are in the area.
Different produce, meats and seafood will require different ozone concentrators to achieve effective preservation.
Many fruits and vegetables release ethylene, this gas accelerates the ripening process. Ozone rapidly oxidizes ethylene.
Food storage facilities are commonly higher humidity areas. Ozone is rapidly decomposed in high humidity areas. Ozone must be rapidly distributed throughout the area. However, humidity can be used to destroy ozone quickly, allowing employees to return to an area after the ozone introduction has ceased.
Food to be stored in ozonized atmospheres should be packed to allow circulation of the ozone and air.
High humidity levels will make the mould and most bacteria more susceptible to ozone. Ozone control of mould and spores is best conducted in relatively high humidity areas.
Because ozone is a safe, powerful disinfectant, it can be used to control the biological growth of unwanted organisms in products and equipment used in the food processing industries. Ozone is particularly suited to the food industry because of its ability to disinfect microorganisms without adding chemical by-products to the food being treated, or to the food processing water or atmosphere in which food is stored.