ozone generator in food preservation

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    [**]t present, ozone sterilization technology has been widely used in meat cold storage, cold storage disinfection, food processing workshop sterilization and purification, mineral water sterilization and quality preservation, food production water, work clothes disinfection, aquaculture, quick-frozen food processing, seafood preservation and sterilization, and environmental sterilization. In addition, ozone technology is also widely used in the areas of anti-mold preservation of fruits and vegetables, disinfection of food production workshops and odor deodorization and purification, etc., which solves the difficult problem of microbial reproduction in the production of food export enterprises.

　　 Bananas have a strong metabolism when the ozone concentration is high. However, at low concentrations, such as 1.55 ppm, physiological damage may occur. If the ozone concentration is 25-30ppm, black spots will appear on the banana skin after 8 days. The ozone concentration in the range of 30-90ppm speeds up the respiration process, while the maturation process remains unchanged. The conditions for using ozone to store bananas are at a temperature of 2°C and a concentration of 1.5 to 7 ppm. Bananas do not mature quickly, and the breathing intensity does not change much.
　       [**]pplication-of-ozone-generator-in-food-preservation
       During the storage of berries, strawberries, raspberries, and grapes, mold colonies may multiply. Ozone of 2 to 3 ppm can be used to inhibit the growth of molds, which does not affect the quality and flavor of the berries. The storage period can be doubled, but the packaging method cannot be avoided. Ozone is in contact with berries.

        During the storage of apples, depending on the variety, biological damage will occur when the ozone concentration is 2-11ppm. Tests conducted in the United States showed that most varieties were not damaged when stored at 2ppm for 5 months. During this period, the removal of ethylene has a promoting effect on prolonging the storage period, and the inactivation of metabolites can also reduce epidermal browning. It is understood that the refrigerated apples preserved by ozone can still maintain freshness for half a month after being shipped out of the warehouse.

　    Eggs The United States has been using ozone technology to store eggs since 1930. [**]t that time, about 80% of cold storage was equipped with ozone generators and achieved good results. [**]t present, there are two main ways to use ozone in cold storage for storing eggs in the United States: continuous application and intermittent application. The ozone concentration for continuous application is 0.6 ppm, the humidity is 90%, and the quality is good after storage for 8 months. [**]fter each ozone sterilization, the number of bacteria in the air is reduced by about 70%, the number of molds is reduced by about 60%, and the number of bacteria and molds on the eggshells is reduced by about 50%. [**]t present, many enterprise egg cold storages have applied ozone, all of which have achieved good results, reduced losses, and achieved significant economic benefits.

       The experience of applying ozone to the cheese during ripening and storage has been very successful. Under the conditions of temperature 15℃, relative humidity 80%-85%, and ozone concentration 0.02ppm, the spores on the surface were killed during the maturation period, and the storage period was increased to 11 weeks. In addition, the peculiar smell in the storage room is also eliminated due to ozone oxidation.

　　 Fresh fish uses ozone-containing water to make ice cubes to preserve fresh fish, prolonging the preservation time by 50%. It is generally believed that ozone is quite stable at 0°C and is not easily decomposed naturally. When the ice-containing ozone melts, there will be ozone in the ice-water mixture, which inhibits the growth of microorganisms, thereby prolonging the freshness of fresh fish.
        
        The above shows that the ozone generator has a great effect on extending the shelf life of food.


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    [**]t present, ozone sterilization technology has been widely used in meat cold storage, cold storage disinfection, food processing workshop sterilization and purification, mineral water sterilization and quality preservation, food production water, work clothes disinfection, aquaculture, quick-frozen food processing, seafood preservation and sterilization, and environmental sterilization. In addition, ozone technology is also widely used in the areas of anti-mold preservation of fruits and vegetables, disinfection of food production workshops and odor deodorization and purification, etc., which solves the difficult problem of microbial reproduction in the production of food export enterprises.


　　 Bananas have a strong metabolism when the ozone concentration is high. However, at low concentrations, such as 1.55 ppm, physiological damage may occur. If the ozone concentration is 25-30ppm, black spots will appear on the banana skin after 8 days. The ozone concentration in the range of 30-90ppm speeds up the respiration process, while the maturation process remains unchanged. The conditions for using ozone to store bananas are at a temperature of 2°C and a concentration of 1.5 to 7 ppm. Bananas do not mature quickly, and the breathing intensity does not change much.

　       [**]pplication-of-ozone-generator-in-food-preservation

       During the storage of berries, strawberries, raspberries, and grapes, mold colonies may multiply. Ozone of 2 to 3 ppm can be used to inhibit the growth of molds, which does not affect the quality and flavor of the berries. The storage period can be doubled, but the packaging method cannot be avoided. Ozone is in contact with berries.


        During the storage of apples, depending on the variety, biological damage will occur when the ozone concentration is 2-11ppm. Tests conducted in the United States showed that most varieties were not damaged when stored at 2ppm for 5 months. During this period, the removal of ethylene has a promoting effect on prolonging the storage period, and the inactivation of metabolites can also reduce epidermal browning. It is understood that the refrigerated apples preserved by ozone can still maintain freshness for half a month after being shipped out of the warehouse.


　    Eggs The United States has been using ozone technology to store eggs since 1930. [**]t that time, about 80% of cold storage was equipped with ozone generators and achieved good results. [**]t present, there are two main ways to use ozone in cold storage for storing eggs in the United States: continuous application and intermittent application. The ozone concentration for continuous application is 0.6 ppm, the humidity is 90%, and the quality is good after storage for 8 months. [**]fter each ozone sterilization, the number of bacteria in the air is reduced by about 70%, the number of molds is reduced by about 60%, and the number of bacteria and molds on the eggshells is reduced by about 50%. [**]t present, many enterprise egg cold storages have applied ozone, all of which have achieved good results, reduced losses, and achieved significant economic benefits.


       The experience of applying ozone to the cheese during ripening and storage has been very successful. Under the conditions of temperature 15℃, relative humidity 80%-85%, and ozone concentration 0.02ppm, the spores on the surface were killed during the maturation period, and the storage period was increased to 11 weeks. In addition, the peculiar smell in the storage room is also eliminated due to ozone oxidation.


　　 Fresh fish uses ozone-containing water to make ice cubes to preserve fresh fish, prolonging the preservation time by 50%. It is generally believed that ozone is quite stable at 0°C and is not easily decomposed naturally. When the ice-containing ozone melts, there will be ozone in the ice-water mixture, which inhibits the growth of microorganisms, thereby prolonging the freshness of fresh fish.

        

        The above shows that the ozone generator has a great effect on extending the shelf life of food.


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