Scientists: Ozone technology key for ensuring minimally processed foods

Posted by Joel Leusink on February 1, 2012 under Ozone Food Processing | Be the First to Comment

Scientists: Ozone technology key for ensuring minimally processed foods

ozone and food processing

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Monday, January 16, 2012 08:00 IST
Nandita Vijay, Bangalore

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. 

Full article HERE

To learn more about the use of ozone for food processing click HERE