Ozone Application in the Food Industry: A Promising Green Technology

Ozone (O3) is a potent oxidant allotropical form that produces oxygen through lightning reactions or ultraviolet irradiation.

- Shubhendra Singh*

O2 divides in extremely reactive single oxygen during ozone generation, which then reacts to the formation of ozone with additional oxygen molecules. Ozone offers a very quick response and a very powerful oxidative quality to the processing and preservation industries, ensuring microbiological food safety. In addition, molecular oxygen swiftly auto-decomposes, leaving no dangerous halogenated chemicals in the food products. It eliminates several kinds of microorganisms at relatively low levels and meets worldwide sustainability demand. Organic compounds are oxidized into safer elements by ozone. Conventional methods, including the use of moderate thermal treatments, are routinely employed to increase the shelf life of these products. Heat processing can however produce a number of biological, physical, chemical, and microbiological changes that may have a negative impact on the quality of the product.

PRINCIPLE OF OZONE PRODUCTION

Ozone may be produced in numerous ways. Experiments in the air or other gas mixtures that contain oxygen can provide an energy source such as a high-energy electric field (corona release process), UV light (phytochemical methods), or oxygen molecules (O2) to ozone (O3) (chemical method). However, due to its quick deterioration to oxygen, it should be created soon before usage. Ozone must be created continuously if needed as it cannot be stockpiled. Other ways of ozone creation include electrolysis, water reaction, and radiochemical production of the elemental phosphorus.

1. CORONA DISCHARGE TECHNOLOGY