Food producers are always looking for effective and economical ways to store food and extend the shelf life of their products. Cold rooms are one of the most common methods of preserving fruits, vegetables, meat, and fish. However, Cool storage is expensive and energy-intensive. In addition, is not the most effective method. In fact, refrigeration does not destroy microorganisms. Food is still susceptible to microbial growth, fungi decay, and pests in storage. The use of ozone gas for cold storage is an excellent alternative. It inactivates microorganisms in fresh products, such as fruits, vegetables, meat, and many other food products Ozone is a highly effective and economical method to store food and extend its shelf life.
Treatment with ozone is the most effective, economical, and practical solution for food storage. The use of an ozone system in cold rooms keeps the air germ-free and prevents the growth of mold and fungus. Several studies show that ozone is effective against numerous harmful food pathogens and extends the shelf life of food.
Ozone systems in cold storage offer several benefits. Ozone is a powerful disinfectant with antimicrobial properties that can effectively inactivate bacterial spores, molds, yeasts, protozoa, and viruses. By using ozone, cold room operators can reduce their reliance on chemical disinfectants, minimize waste, and save energy. The ozone system has been shown to improve food safety and extend the shelf life of many types of foods such as sea foods, meats, fruits, and vegetables during storage and processing. Another key advantage of ozone is that it leaves no residue and does not affect the taste, smell, or quality of stored food. Ozone systems are easy to install in the existing air handling system of cold storage. With the Absolute Ozone system, the cost of the equipment can be quickly recovered because ozone help to minimize food waste and reduce the need for frequent restocking, which can save money and reduce operating costs.
Ozone is a naturally occurring gas that can be generated artificially for use in various applications, including food safety and preservation in cold storage. Ozone is a highly reactive gas and can be used to eliminate odors, mold, bacteria, and other harmful microorganisms that can grow in cold rooms and pose a risk to food safety.
Ozone is generated by recombining oxygen molecules, creating ozone molecules that can then be released into the cold room. Once in the cold room, the ozone gas will react with any organic matter they encounter, such as bacteria, mold, or odors. Ozone molecules contain an extra oxygen atom, which can bond with organic matter and break it down into harmless byproducts, such as carbon dioxide and water.
Ozone can also be used to remove ethylene gas in cold rooms. Ethylene is a natural gas that is produced by fruits and vegetables during the ripening process. Ethylene gas can cause accelerated ripening and spoilage of nearby produce and can also affect the taste, texture, and appearance of fruits and vegetables. Ozone is an effective way to remove ethylene gas in cold rooms. It oxidizes ethylene, breaking it down into carbon dioxide and water. By removing ethylene gas, ozone can help to slow down the ripening process and extend the shelf life of fruits and vegetables. It can also help maintain the quality and freshness of stored produce.
Here are some general steps on how to use ozone systems:
Ozone can be used to improve the storage and shelf life of various products in cold rooms. For example, ozone can sterilize meat and prevent the growth of harmful bacteria. It can also reduce losses due to deterioration and improve the meat’s tenderness and shelf life. In the case of fish, ozone can eliminate microorganisms in cold storage rooms, preventing food putrefaction and illness in consumers. It can also deodorize the fish, reduce ammonia emissions, stabilize the pH, and extend its shelf life. For fruits and vegetables, ozone gas can control ethylene production, delaying natural ripening and oxidizing it into an antimicrobial compound. It can also leave fruits and vegetables free of pathogens and chemical residues. In the egg industry, ozone can prevent the appearance of fungi, ensuring the preservation of their initial organoleptic characteristics. Lastly, in cheese conservation and maturation chambers, ozone can prevent the appearance of mold, reduce weight loss, and eliminate odors.