3-4 |
Impact of non-thermal processing technologies on food quality: Ozone |
B. C. HAMPSON, Food Science & Nutrition Dept., California Polytechnic State Univ., 202 Agricultural Sciences Bldg., San Luis Obispo, CA 93407 Ozone has been used for over 100 years for the treatment of municipal water supplies and has gradually gained acceptance as an oxidant for multiple uses. Most recently, ozone received GRAS affirmation by the FDA. As a microbicide, ozone is recognized as a fast and effective chemical agent, and no microorganisms are known to be resistant to the germicidal effect. In food processing operations, ozone can be used as a gaseous fumigant, or when dissolved in water, in the aqueous state to provide sanitary washing or rinsing of food commodities, equipment, and facilities. However, the use of ozone is restrained by the limited knowledge of its most efficacious application. Ozone will oxidize any organic material and the delivery of an adequate dose is dependent upon many factors. One objective to the many investigations surrounding the use of ozone in food processing is to determine the impact ozone may have on the quality attributes of various ozone-exposed commodities. Muscle foods, fruits, vegetables, root crops, cereal grains, and processed foods made from these items potentially all have a different response to ozone exposure. As a consequence, the dose required to adequately sanitize a tomato differs from that required to sanitize a cucumber, and the impact on quality may differ as well. To date, numerous commodities have been evaluated and results indicate that the quality attributes of these commodities are either positively or negatively impacted. While some companies are using ozone in their process and ozonated products are being marketed, the full potential for the use of the technology is yet to be realized. In general, the use of ozone by the food and agriculture industries is a promising technology and applications for ozone will continue to expand assisting with the delivery of fresh, wholesome, and safer foods to the consumer.
Session 3, Impact of non-thermal processing technologies on food quality
|