Ozone storage of the hottest grain and food

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Ozone storage of grain and food (Part 2)

recent research on ozone prolonging the storage period of food

several recent studies have confirmed that ozone/air treatment during food storage and transportation has advantages. Barth et al. (1995) treated thornless blackberries with ozone to prevent fungal spoilage. After harvesting the fruits, they were stored in 0.0, 0.1, 0.2, 0.3ppm ozone at 2 ℃ for 12 days, and then the color and peroxidation of Botrytis cinerea ANTHOCYANINES were studied. In 12 days, ozone storage inhibited the growth of fungi, while 20% of the control fruits showed signs of spoilage. After treatment, the damage or defect of the fruit is not obvious. Saring et al. (1996) showed that after treatment with low-dose ozone (0.1mg/g fruit) for 20 minutes, the fungal yeast and bacteria on grapes decreased, but when the ozone dose was high, the fruit was slightly damaged

naito and Japanese colleagues conducted a similar experiment. In one experiment, this group confirmed that ozone had the greatest effect when it was exposed to grain at low temperature and sufficient concentration (5ppm). In similar experiments, Naito and Nanba (1987) showed that thiamine decreased slightly after ozone treatment of Cereals, beans and condiments. Naito et al. (1988) also showed that ozone treatment reduced the number of rod-shaped bacteria and spherical bacteria in these products. It is further reduced during storage, and the storage time is longer. Flour and Japanese noodles produce the same function after treatment. In terms of function, according to the national standard, the wood-based panel experimental machine has multi-functional experimental use effect (Naito, 1989). In these products, riboflavin has no significant change. After storing 0.05 ~ 5ppm ozone at 10 ℃ and 30 ℃ for 60 days, the lipid content of oats, cereal flour, adzuki beans and soybeans did not change, but after high-dose treatment, the lipid content of soybean flour and oat flour changed to a certain extent

gabriel yants et al. (198 pendulum should be in the lead vertical position 0) showed that cheese was intermittently treated with 5 ~ 7mg/m3 for 4 hours every 2 ~ 3 days, and there was no mold formation in 4 months. Mold was found only 1 month after the control

dondo et al. (1992) reported that ozone treatment in frozen storage stabilized the number of bacteria on the surface of beef and reduced the number of bacteria on the surface of fish. Kaess and Weidemann carried out a similar study on beef muscle slices in Australia (1968). Ozone treatment of 0.15 ~ 5.0mg/m3 in the air showed that the lag period of Mycobacterium and Penicillium was longer, and the inhibition effect on Pseudomonas and Candida skoni was obvious

in a word, several detailed control experiments confirmed the early practical application, indicating that the application of ozone gas can delay the growth of organic microorganisms on the surface of fruits, vegetables and meat, thus prolonging the storage period. At the effective concentration, most food quality is not affected by ozone treatment, but when it is usually higher than 50ppm (mg/m3), surface damage and discoloration occur, especially in fruits and meat. Attention must be paid to protecting workers from excessive ozone

disinfection of indoor meat processing equipment

ozone is a substitute for formaldehyde and other fumigants in controlling the disinfection of indoor meat processing equipment. In 1995, hoalh et al. Evaluated different methods of air disinfection, including chemical atomization (uncertain chemicals), ultraviolet and ozone. In the glass conical test bottle, different methods were used to detect residual microorganisms, including precipitation on the metal strip, agar effect and impact effect. When acting on organic microorganisms in the air, ozone is both effective and renewable. Naitoh (1989) showed that in a candy factory, ozone "greatly inhibited" the growth of coliform bacteria, Micrococcus and yeast in cake manufacturing equipment; Coliform bacteria are also inhibited in cake factories. Similarly, Naito and yamezawachikuwa (1989) showed that ozone reduced the content of organic microorganisms in the air in chikuwa plant

greene et al. (1993) showed that the stainless steel plate was placed in the RHT Mahalanobis disinfection box, and the plate was inoculated with Pseudomonas fluorescens or akaligenes, which means that the copper alloy functional new material produced by Guoliang copper has been certified by the national authority. The number of bacteria in the milk film of faecealis was reduced by 99%, and ozonation and chlorinated water have the same effect. The bacterial density is 104 ~ 106cfu/cm2

nutrition of ozone processed food

about this question, The Expert Committee believes that "ozone is highly oxidizing and has the potential to reduce the content of unstable nutrients according to the concentration and time. Because ozone only affects the surface of food, the concentration of ozone used for food protection is small. Foods with large surface areas, such as flour and leafy vegetables, are more affected by ozone. Nutrients that react very unstable to other food oxidation preservation methods, such as vitamins C and B1, are also greatly affected by ozone"

safety and toxicity of ozone treated food

ozone toxicity has been widely studied in test tubes and human bodies. In animals and humans, the main exposure route is inhalation. Ozone is neither mutagenic nor carcinogenic (although some data show that it can cause a few lumps), but it stimulates breathing and may affect respiratory function. Ozone has a short half-life in water, so it is not easy to absorb. The safety of ozone products has also been confirmed by the long-term use of ozone in Europe and the United States to produce drinking water, as well as the food and processing methods in Japan, France and Australia. The data shows that the ozone by-products formed when food is treated with ozone are the same as those formed by water after ozone treatment. Generally speaking, these by-products do not pose a threat to human health, but more information about food by-products treated with ozone is needed

the study showed that 18 amino acids and 10 freeze-dried saccharides were treated with ozone (ozone content 110 ~ 120ppm, 1 ~ 5 hour cycle), and no mutagens were produced (1992, naitoh)

the article suggests that the ozone products formed by ozone treatment of food are similar to those formed by ozone treatment of water. Although the data is limited, the existing materials do not show major health problems. There are the following arguments:

1. The continuous and long-term inhalation test of animals shows that ozone is not carcinogenic (NTP, 1995)

2, 18 amino acids and 10 freeze-dried saccharides were treated with ozone for 1 ~ 5 hours, and no mutagens were detected (naitoh, 1992)

3. The main and by-products of the reaction between ozone and unsaturated fatty acids are acetaldehyde, ketone and hydrogen peroxide (kozumbo et al., 1996)

4. The biological value of ozonated casein can be compared with untreated casein, although the digestibility of ozonated diet is lower than that of natural casein diet. The lack of some amino acids led to the anti metabolism of mice fed ozone casein, rather than the accumulation of toxic compounds

5. Japan and Australia have no quantitative restrictions on the use of ozone as a medium for processed food. The French standard published in 1995 approved the use of ozone to bleach the medullary part of fish meat (France, 1995)

ozone government rules and regulations in Japan, Australia and France:

in Japan, ozone is classified into the "list of existing additives", which was generated in 1995 and is equivalent to the GRAS list of the United States, but the use of specific ingredients is not restricted (Japan, 1995a, 1996b, 1996). Similarly, the Australian Food Standards Act 1996 includes the use of ozone as "appropriate auxiliary for food processing", and the maximum amount available for processed food is not specified, which means the minimum actual amount of auxiliary substances to play an effective technical efficiency (Australian Food Standards Act 1996). In 1995, the ozone rules published by France were specially approved. Ozone can bleach the medulla of fish in aqueous solution (France, 1995), which represents the direction of efforts to unify the consumption and purification rules of other European Community countries

epri statement: in the United States, the "generally considered safe" provisions for the use of ozone to treat food (GRAS)

EPRI expert committee evaluated the relevant data and concluded as follows:

current data prove that ozone is safe for cleaning and disinfecting food; Clean and disinfect food according to the quantity and action method of good manufacturing standard, and ozone meets the generally recognized safety standard (GRAS)

in the middle of 1997, the public statement of ozone in the United States on gras of processed food and the new position of FDA on this statement are expected to greatly develop the application potential of ozone in the food industry of etiology and many other countries (these countries refer to FDA standards), which has been confirmed by the examples of many countries. This statement is a milestone in ozone technology. Last year alone, EPRI held many lectures in the United States to explain the significance of GRAS statement and its role in agriculture and food science and technology, evaluate the value of ozone technology, and are conducting various studies to explore the use of ozone, improve food quality, and improve food processing technology

the author introduces Dr. rip CE, founder of the International Ozone Association (IOA). Serve as the executive chairman of the annual IOA. He is now the editor in chief of the IOA technical journal ozone science and engineering, and is a world-famous senior ozone technology expert. His many ozone books are the main guidance and reference books for ozone technology research

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