Recent Developments in Food and Agricultural uses of Ozone as an Antimicrobial Agent-Food Packaging Film Sterilizing Machine using Ozone

Recent food putrefaction with new strains of microorganisms, such as Lactic acid bacteria and disinfectant-resistant strains of gram-negative bacteria, mold, yeast have increased interest in exploring different disinfection techniques for food sanitation. In Japan, food processing companies consider Lactic acid bacteria and gram-negative bacteria, mold, yeast, to be of greatest concern because of the severity and number of food putrefaction they cause. We supplied a laboratory machine that sterilizes for food packaging film and preformed cups using ozonated water and ozone gas. UV-ray sterilizing can be used for support. Ozone should be useful in reducing the degree of microbial contamination caused by inadequate disinfection against new resistant strains. There is growing tendency to use ozone in food industry as an effective means of disinfection without any additives. Many types application equipment have been developed. Based on the properties of ozone as a strong germicidal agent, conversion of factories to use ozone for sterilization of food packaging film is being implemented.     

Applications of Ozone in Japan for Water and Wastewater Treatment

In Japan, ozone is used for potable water treatment, night soil and industrial wastewater treatment, and for offensive gas treatment at sewage and night soil treatment plants. This paper describes its implementation, and presents experimental findings of the combined ozone and ultraviolet radiation as a new ozone utilization technology.     

Ozone in the United States of America -- State-Of-The-Art

Applications for ozone in the United States have evolved through a lengthy maturation process, which began with drinking water treatment (taste/odor/color removal) in the early 1900s, and grew slowly until acceleration began in the mid-1980s. Although deodorization became a stable market in the 1960s-1970s, these applications were small, for the most part. One of the largest uses for ozone is oxidation of process chemicals in the chemical industry, which began in the USA about the 1940s, and subsequently has spread worldwide. Today, thanks primarily to environmental regulatory pressures which began to impact ozone in the mid-1980s, ozone now is used increasingly in the USA for drinking water treatment and for some municipal and industrial wastewater applications. The U.S. Environmental Protection Agency (EPA) has recognized the growing importance of ozone (> 200 drinking water plants use ozone today), and has appointed IOA representatives to two of its regulatory development committees as stakeholders. Several U.S. cities have installed or are installing wastewater treatment processes for potable reuse purposes, which include the use of ozone. Three full-scale U.S. pulp bleaching plants use tons/day quantities of ozone. Smaller applications for ozone include water treatment for cooling tower waters (biofouling control), swimming pools and spas, marine aquaria, bottled water disinfection and maintenance of high purity waters in the pharmaceuticals and electronics industries. A new application for ozone is in commercial laundries to reduce energy costs and replace chemicals. In mid-1997, a public declaration was made by an expert panel that ozone is Generally Recognized As Safe (GRAS) for contact with foods. This declaration opens the door for ozone to be used in U.S. food processing industries. U.S. research scientists and engineers are at the forefront in studies which define the technical aspects of ozone technologies in a variety of applications employing advanced oxidation, including the treatment of hazardous wastes, groundwater remediation, and process water recovery and reuse in the semi-conductor industry.     

Ultra-high pressure sterilization of powdery food stuff—a new application of a roller compactor

A new non-heating technique was developed for the sterilization of food stuff. Applying a roller compactor, ultra-high pressure sterilization has experimentally demonstrated its ability to sterilize dry powders, such as corn flour and Chinese herbs, with little quality deterioration. Also, the degree of food sterilization was found correlated well with the linear press forces between the rollers, roller gaps, and number of compaction passes. In comparison to the conventional high pressure sterilization technique, the new dry continuous processing method has the advantage of lower investment cost and is more versatile for sterilizing various food powders.     

Development of a Process to Measure Ozone Concentration in Processing Water at the Point of Product Application

Ozone is an effective sanitizing agent against a broad spectrum of pathogenic and spoilage organisms. Optimization of treatment applications of ozonated water is needed for increased use in the food industry. An experimental apparatus and process has been developed to digitally measure ozone concentrations in processing water at the point of product application. Two application methods were evaluated. Effects of locally available water quality and water temperature on the ozone concentrations produced were determined. Rapid measurement of ozone concentration at the product application will facilitate the investigation of improved product quality in shrimp.     

Ozone: An Advanced Oxidation Technology for Starch Modification

ABSTRACT

Ozone processing is one of the encouraging non-thermal and bio-friendly techniques in the food processing sector. The applicability of ozone technology in food industry is increasing due to its antimicrobial action and modification of functional properties of the foods. The structural modifications of starches have major applications in the food and bakery industry for producing products with increased shelf life, improved texture, and retention of moisture content. The positive response of ozonation in carboxyl and carbonyl group alters the viscosity of starch molecules. Rheological characteristics like low viscosity even at an increased concentration, desirable binding properties, and film-forming ability have increased its use in the food processing industry. The influence of ozonation in the physicochemical properties is mainly retrogradation and cross-linking of amylose and amylopectin molecules and enzymatic modifications. Ozonation cause change in crystallinity, viscosity, expansion ratio, and gelatinization temperatures. Finally, ozonation induces many possible changes in native starches for the effective utilization in the processing sectors. In this review, starch modifications utilizing ozone and various research achievements and scientific reports focusing on the effect of ozonation in terms of physical, chemical, and thermal properties of native starches and on the possible modifications have been summarized and discussed. In conclusion, ozone is a green technology that can be effectively used as an alternative oxidation technique for starch modification.     

Kinetic Study of the Ozonation of Some Industrial Wastewaters

Kinetic studies of the ozonation of two wastewaters released by distillery and tomato processing plants have been carried out. Once it has been assumed that an irreversible gas-liquid reaction is developed between ozone and the matter present in the water, the film theory concept was applied to this system for kinetic determinations. The evolution of the organic and inorganic matter with ozonation time has been followed by the chemical oxygen demand. The procedure allows the determination of the rate coefficients of ozone with the wastewaters treated. According to the results obtained, ozone is consumed through fast reactions which take place near the water-gas interface during an initial period. This period is used to determine the rate coefficients. Then, at more advanced ozonation times, the reactions become slower and hence they take place in the bulk of the water, articularly for the case of tomato wastewaters. Values of the rate coefficient allow us to establish both the kinetic regime of absorption and to compare the reactivity of ozone with the wastewaters and single compounds.     

Recent Development in the Role of Ozone in Water Purification and its Implications in Developing Countries

The recent discovery of chlorine-based halo–organic carcinogens in water supplies has highlighted the study of ozone as a suitable replacement to chlorine. Ozone is the most powerful oxidizing agent among water disinfectants. It has been used for water purification prior to chlorine and only its high cost has hampered its wider application. The recently discovered adverse effects of chlorine have buttresssed the use of ozone in water disinfection and today, over 1,100 water treatment plants around the world use ozone for disinfection. Large scale introduction of new disinfection systems in the developed countries will require suitable modifications in numerous existing water treatment plants. However, in the developing countries, the majority of the people do not yet have access to safe water supplies and the availability of plants which assure good quality water is ranked among the top priority targets in all national development programs in these countries.     

Worldwide Ozone Capacity for Treatment of Drinking Water and Wastewater: A Review

One question often raised when ozone professionals gather is “How much ozone capacity is installed?” Although the use of ozone for industrial purposes is growing, the largest use for ozone resides in the use of treatment of municipal drinking and wastewater. It is very difficult to summarize ozone capacity for industrial applications as much data are kept confidential. A number of reports have been published over the years on installed ozone capacity. Ozone capacity estimation is a moving target as plants are built and others removed from service for a number of reasons. This paper summarizes, using data available, ozone capacity for drinking water and wastewater. Focus is on the United States, Canada, Europe and Japan. IOA members and member companies are encouraged to submit additional data to enable this summary to be as accurate and relevant as possible.     

纯化水系统中灭菌方法的应用及比较

分别采用二氧化氯溶液和臭氧水溶液对制药厂纯化水系统的贮罐和管道进行灭菌处理,比较灭菌效果和操作过程,最终认定臭氧水溶液灭菌方法在灭菌效率和水资源节约等方面优于二氧化氯溶液,适用于制药厂水系统管路、贮罐的灭菌处理.     

Experiences with Ozone Treatment Of Drinking Water in Yugoslavia

Ozone currently is being used in several drinking water treatment plants in Yugoslavia. The new Belgrade water treatment plant “Makis” is the largest one with 42 kg/h of installed ozone generating capacity and has been in operation since 1987. This paper describes the main features of ozone application in drinking water treatment. The experimental results of “Makis” pilot-plant investigations and a few examples of ozone application in Yugoslavia are presented.     

Numerical analysis of the lethality and processing uniformity in a double-pipe helical heat exchanger

A numerical study of a double-pipe helical heat exchanger was performed to ascertain the residence time, temperature, and processing uniformity for food processing applications. A range of laminar flow rates were used, with both parallel flow and counterflow configurations. Both heating and cooling in the inner tube were studied. Heating/cooling uniformity was estimated by using a first-order kinetics model for sterilization. Process uniformity is important in the quest for high quality product and this report is a first study for the uniformity in double-pipe helical heat exchangers.     

AOP臭氧技术在工业循环水系统的应用

分析了工业循环水系统存在的生物黏泥滋生、设备结垢腐蚀的问题,采用AOP臭氧水处理技术,并与加药处理进行对比。结果表明AOP系统能避免药剂杀菌引起的水质变浑、结垢弊端,并具有杀菌、脱垢、阻垢、节能效果。因此该技术是一种更加环保、经济、有效的工业水处理技术。     

臭氧在食品加工用水处理工程上的应用

本文叙述了臭氧的一些特性 ,并以烟台某食品加工公司食品加工用水处理工程为例 ,介绍了臭氧的产生及应用情况 ,提供了处理前后水中各项指标的对照     

Water-Dissolved Ozone Mediates Potyvirus Sanitation during In Vitro Propagation of Dioscorea Cayenensis Subsp. Rotundata (Poir.) Miège

ABSTRACT

Yam (Dioscorea spp.) is an important food source for a large part of the population in tropical regions. However, yam is susceptible to a range of serious and debilitating diseases including viruses. The application of water-dissolved ozone (1.5 ppm for 10 min) allowed to get potyvirus-free in vitro yam plants, with an efficiency rate statistically similar to the electrotherapy (63.5% and 62.5%, respectively). Besides, the application of ozone stimulated the growth of the in vitro-produced plants, which represent an important advantage over other sanitation methods used during the Biotechnology Seed Production program of yam in Cuba.     

低温等离子体杀菌消毒技术的应用进展

利用低温等离子体进行杀菌消毒能够替代常规杀菌消毒法。通过对该技术杀菌机理的分析,说明该技术具备短时、低温、应用广泛以及安全无害等优点。着重介绍了低温等离子体在食品加工和医疗卫生方面的应用和发展现状。与传统技术相比,该技术能够大大缓解食品杀菌消毒过程中各种营养物质的损耗,提高产品鲜度、改善色泽和滋味;能够有效地解决医疗器械不耐高温的问题及医用材料的生物相容性问题。     

Foot Prints and Future Steps of Ozone Applications in Japan

Although the first trials with ozone in Japan were made in the early 1930s, significant growth did not occur until 1960-1980. Ozone has been applied for drinking water, wastewater, odor control, swimming pools, laundries and semiconductor manufacture. Recently, the Japan Ozone Association has formed a task force to address the Cryprosporidium issue.     

Studies on the Microwave Freeze Drying Technique and Sterilization Characteristics of Cabbage

The vacuum freeze-drying (FD) technique used in the food industry can yield a high-quality product, but it is very expensive and requires a long processing time. Besides, the quantity of microorganisms in FD products can often exceed the required standard. As a result, it will be important to develop a new freeze-drying technique. In this article, cabbage was used as a model material, and the microwave field was used as a heat source to supply sublimation heat so that the drying time was shortened greatly. The effect of the microwave sterilization during the drying process was evaluated. Effects of the pressure, thickness of material being dried, and the input microwave power on such indices as drying time and the microorganism number were studied. Compared with the method of ordinary freeze drying, microwave freeze drying (MFD) can greatly reduce the drying time and has a notable sterilization effect.     

Ozone Applications in Catfish Processing

TVA, EPRI, Global Energy Partners, LLC, ClearWater Tech, LLC and Superior Catfish Products (Macon, Mississippi) partnered to conduct research and demonstrate beneficial effects of applying gaseous and aqueous ozone in catfish processing. Utilizing an HDO₃-III skid mounted ozone unit manufactured by ClearWater Tech, LLC, various processing areas in the Superior Fish Products catfish processing plant were evaluated in August 2005 to determine if aqueous ozone could reduce the microbial load in the processing line and on finished product. In the offal room, gaseous ozone was introduced to determine if odors could be reduced while catfish by-products were being loaded into trucks also located in the offal room. The utilization of aqueous ozone as a final rinse for processing equipment was also tested. All tests were replicated five times and a completely randomized design was used to statistically analyze resulting data. Standard Laboratories, Inc. of Starkville, MS was contracted to conduct all microbial analyses. It was found that aqueous ozone was very effective in significantly reducing microbial loads on live catfish entering the plant. Finished catfish fillets washed in ozonated water showed significant reductions in total plate counts. Ozonation at the fillet machine could be beneficial. Utilizing aqueous ozone as a final wash after using soap and a chlorine sanitizer was of no benefit and actually removed the residual chlorine and led to increased plate counts. Gaseous ozone reduced odors in the offal room rapidly and effectively. Utilization of ozone for odor reductions will require ozone monitoring equipment that ensures employee safety.     

Studies on the Microwave Freeze Drying Technique and Sterilization Characteristics of Cabbage

The vacuum freeze-drying (FD) technique used in the food industry can yield a high-quality product, but it is very expensive and requires a long processing time. Besides, the quantity of microorganisms in FD products can often exceed the required standard. As a result, it will be important to develop a new freeze-drying technique. In this article, cabbage was used as a model material, and the microwave field was used as a heat source to supply sublimation heat so that the drying time was shortened greatly. The effect of the microwave sterilization during the drying process was evaluated. Effects of the pressure, thickness of material being dried, and the input microwave power on such indices as drying time and the microorganism number were studied. Compared with the method of ordinary freeze drying, microwave freeze drying (MFD) can greatly reduce the drying time and has a notable sterilization effect.