Ozonated Ice

Posted by Joel Leusink on October 17, 2012 under Food Processing & Storage | Be the First to Comment

Ozonated Ice and Fish Storage

Ozone can be dissolved into water and frozen in ice form to create ozonated ice.  Ozonated ice is essentially a method to store ozone and the antimicrobial power of ozone.  This ozonated ice can be used in the storage of fish to prolong shelf-life and maintain a fresher, better looking product to the end user.

Seafood on Ozonated Ice

Ozone use to produce ozonated ice is not a new concept. In 1936, research in the commercial fish industry was conducted in France that showed a 33% extension in shelf-life of fresh fish stored on ozonated ice when compared with ice produced from regular water in the holes of fishing vessels (Salmon, J).

The use of ozonated ice in fish storage has expanded beyond the fishing vessel to fish farming and processing throughout the industry. Today, many fish processors and fish farms will use ozonated ice for all their seafood storage needs. Ozonated ice offers a convenient method of prolonging the shelf-life of seafood products.

Ozone dissolved into water can create ozonated ice

Typical Ozone Injection System used to provide ozone in water for ice production

References and Case Studies:

Read this entire article on our website Here: Ozonated ice and fish storage

Scientists: Ozone technology key for ensuring minimally processed foods

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

Scientists: Ozone technology key for ensuring minimally processed foods

ozone and food processing

See original article HERE

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