Ozonation In Food Applications
Ozone (O3) is a very unstable form of oxygen (O2). It is created naturally in the atmosphere, by the sun's ultraviolet rays on oxygen. Any energy source that is powerful enough to break the oxygen molecule will potentially generate ozone. Ozone is a powerful oxidizing agent.
It is a more effective disinfectant than chlorine or chlorine dioxide. It kills bacteria, yeast, mold and parasites and is most effective when the pH (amount of acidity or alkalinity) varies between 6.0 and 8.5.
Ozonation is the production of ozone. Can be injected into water or air to kill bacteria etc. When injected for water treatment, it produces ozonated water. There are many companies that also use ozone generator in food processing.
Ozonation is most often used to maintain municipal water supply systems. Ozone is produced by an electrical discharge (or corona discharge) between two electrodes in ambient air, oxygen gas, or oxygen-enriched air.
Benefits of ozone for food processing:
• Only oxygen or air is needed for production.
• Kills germs faster and better than chlorine.
• It is a non-thermal method for controlling pathogens and microbes in food processing.
• It is a non-chemical alternative to water treatment and disinfection of food contact surfaces.
• Save on costs because the water does not need to be heated.
• Compatible with organic food processing.
• Can be created on site, so no storage required.
• Leaves no residue in food or water.
• Can be used in aqueous or gaseous state.
Nowdays, ozonization is also used in food productions. You can easily get ozone generators online.