Ozone technology key for ensuring minimally processed foods
Global food scientists are now recommending the use of ozone which is being viewed and recognised as a promising food processing agent.
Global food scientists are now recommending the use of ozone which is being viewed and recognised as a promising food processing agent.
Ozone is increasingly accepted as an environment-friendly technology. The multi-functionality of ozone makes it a promising food processing agent. Excess ozone decomposes rapidly to produce oxygen and this leaves no residue in foods from its decomposition, according to Brijesh Tiwari, researcher, food and consumer technology, Manchester Metropolitan University and School of Food Science and Environmental Health, Dublin Institute of Technology.
In particular, the USFDA rulings on ozone usage in food have resulted in increased interest in potential food applications worldwide. Ozone as an oxidant is used in water treatment, washing and disinfection of equipment, odour removal and fruits vegetable, meat and seafood processing.
The key drivers of ozone usage in the food industry are regulation, surface cleanings, food safety, nutrient, sensory aspect, technology advances and shelf life extension, he stated in a presentation on—Ozone a leading food processing technology—here recently.
The food industry is constantly challenged to provide healthy minimally processed products which have an extended shelf life and are safe to eat. Novel food processing technologies offer the food industry approaches to ensure food safety along with satisfying growing consumer demand for fresh and minimally processed foods. In response to consumer demands for ‘greener’ food additives, the food industry interest in ozone had increased in recent years.
Although ozone and its oxidising properties were first discovered as early as 1840, the application of ozone was relatively recent. Ozone has been used in the poultry industry as disinfectant for fresh produce cleaning, stated Tiwari.
The main purpose of ozone application at the post-harvest stage of the fruit and vegetable processing are inactivation of pathogenic and spoilage micro-organisms. It is also known to destroy pesticide and chemical residues.
Traditionally ozone treatment, within the fruit and vegetable industry has been carried out for surface decontamination of whole fruits and vegetables by either gaseous treatment or washing with ozone containing water.
The practical applications of ozonation to fruit juices allow controlling of the pathogens like E coli, Salmonella and Listeria monocytogens. Ozone also removed the residues of pesticides and dirt stuck on the fruits and vegetables, he pointed out.
The application of ozone in food grain preservation is mainly due to the growing concern of the overuse of harmful pesticides to kill storage pests. There is also insect resistance and increased consumer demand for chemical- free grains which has put pressure on the food grain processors for alternatives to control pest management.
The use of ozone offers unique features with regards to anti-microbial properties, quality and residue when used in food processing. It is an effective medium to impede micro-organisms.
Therefore, food scientists globally saw ozone as successful and innovative food processing technology, stated Tiwari.
In particular, the USFDA rulings on ozone usage in food have resulted in increased interest in potential food applications worldwide. Ozone as an oxidant is used in water treatment, washing and disinfection of equipment, odour removal and fruits vegetable, meat and seafood processing.
The key drivers of ozone usage in the food industry are regulation, surface cleanings, food safety, nutrient, sensory aspect, technology advances and shelf life extension, he stated in a presentation on—Ozone a leading food processing technology—here recently.
The food industry is constantly challenged to provide healthy minimally processed products which have an extended shelf life and are safe to eat. Novel food processing technologies offer the food industry approaches to ensure food safety along with satisfying growing consumer demand for fresh and minimally processed foods. In response to consumer demands for ‘greener’ food additives, the food industry interest in ozone had increased in recent years.
Although ozone and its oxidising properties were first discovered as early as 1840, the application of ozone was relatively recent. Ozone has been used in the poultry industry as disinfectant for fresh produce cleaning, stated Tiwari.
The main purpose of ozone application at the post-harvest stage of the fruit and vegetable processing are inactivation of pathogenic and spoilage micro-organisms. It is also known to destroy pesticide and chemical residues.
Traditionally ozone treatment, within the fruit and vegetable industry has been carried out for surface decontamination of whole fruits and vegetables by either gaseous treatment or washing with ozone containing water.
The practical applications of ozonation to fruit juices allow controlling of the pathogens like E coli, Salmonella and Listeria monocytogens. Ozone also removed the residues of pesticides and dirt stuck on the fruits and vegetables, he pointed out.
The application of ozone in food grain preservation is mainly due to the growing concern of the overuse of harmful pesticides to kill storage pests. There is also insect resistance and increased consumer demand for chemical- free grains which has put pressure on the food grain processors for alternatives to control pest management.
The use of ozone offers unique features with regards to anti-microbial properties, quality and residue when used in food processing. It is an effective medium to impede micro-organisms.
Therefore, food scientists globally saw ozone as successful and innovative food processing technology, stated Tiwari.
Source: Dublin Institute of Technology
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