Ozone Technology For Fruits & Vegetables and their + ve & - ve impacts

1. Ozone Technology For Fruits & Vegetables and their +ve & -ve impacts Sanya Hassan (10) Ayesha Anwar (09) Saba Tufail (11) 8th semester (Regular) Institute of Food Science & Nutrition University of Sargodha

2. Contents • Ozone and its History • How it formed ?? • Why the Ozone ?? • Pathogen dosage • Ozone Applications for Fruits and Vegetables • Extension of storage life with food • Positive and negative impacts of ozone • Conclusion • References

3. Ozone Ozone • Ozone (O3) is a powerful gas molecule consists of three oxygen atoms formed by dissociating two atoms that compose the oxygen gas. • Ozone has extremely great oxidative power and very ready to react to germs, viruses, and a host of microbes that are known to cause illness.

4. Ozone HISTORY OF OZONE IN THE FOOD INDUSTRY Ozone is used for the first time in the preservation of frozen meat in Germany. 1910 1936 Ozone is used for showering (wash) and keeping the fish in France. 1942 Ozone is used in eggs and cheese stores in the United States. 1977 Ozone is used to reduce Salmonella on eggshells in Russia. Ozone is used for bottled water in the United States. This declaration was reaffirmed in 1995. 1982 A panel of experts concluded that ozone could be declared GRAS for food processing in the United States. 1997 The FDA (Food and Drug Administration) recognizes ozone as a direct food additive second class. 2001 FSIS (Food Safety and Inspection Services) determined to be acceptable ozone use in meat and poultry. 2001

5. Ozone Howdoes OZONE Work? Ozone is an unstable molecule that rapidly decays to O2, releasing a single oxygen atom which is extremely reactive This atom reacts with the cell membrane of the bacteria or virus, attacking the cellular components and interrupting the normal cell activity, which rapidly destroys those microorganisms. If the ozone is brought into contact with the volatile substance, the free oxygen atom reacts with them, removing characteristic odors of these compounds..

6. Effects ozone on bacteria Bacteria cell oxidation via ozone contact typically occurs within 1-10 seconds!

7. How ozone is formed ? 1. Lightening An electrical discharge (a spark) splits an oxygen molecule into two oxygen atoms. (Electrical discharge is also referred to as corona discharge.) These unstable oxygen atoms combine with other oxygen molecules. This combination forms ozone.

8. 2. UV light (Sun) • Oxygen in the presence of 185 nm UV light creates ozone. (Naturally) • Oxygen turns into ozone after it is hit with 185 nm UV light from a UV bulb. (Artificially) Advantages of UV Light • Simple construction • Lower cost than corona discharge • Output less affected by humidity

9. Ozone Whythe ozone? • Most powerful oxidizer available • Instantly destroys microbes • Environmentally friendly • Stops mold spores

10. Conti.. • Food remain fresh • Extend shelf life of fruits and vegetables • Strong antimicrobial agent • Higher oxidation-reduction potential (2.07 V) than that of chlorine (1.36 V)

11. Conti… • Does not affect product taste • No harmful by-products • Can be used in air and water • Kills cancerous elements • Reduces acidity in body • Delays the ripening of fruit, with positive effects

12. What is Ethylene ??? • Ethylene is colorless gas with a faint sweetish smell that is the naturally produced ripening hormone of some fruits. • The important role of ethylene as a plant growth regulator has only been established over the last 50 years but its effects have been known for centuries.

13. Ethylene stimulates • Ethylene is active at very low concentration • Ethylene act as growth regulator in plants and fruits. • Ripening of climacteric and non climacteric fruits. • Respiration

14. Effect of Ethylene on fruits and veg • 2 classes in terms of ethylene production • Climacteric Fruits • Fruits can be harvested when mature but before ripening has begun • These fruits produce a bursts of ethylene as they ripe. • The internal ethylene concentration varies when they get ripen. • E.g. Apple , Mango

15. 2. Non-Climacteric Fruits • Fruits which ripe only when still attached to the parent plant. • These fruits do not increase ethylene production when they ripe. • The internal ethylene concentration change little during development and ripening. • E.g. Strawberry, cucumber

16. Detrimental effects • Enhances extra softening of fruits • Stimulate chlorophyll loss • Stimulate sprouting (potato) • Promotes discoloration (browning) • Stimulate respiration • Premature death

17. Ethylene production is not always beneficial. • The major reason for the loss of shelf life is that ethylene exposure increases the rate the product ages. • The degree of damage depends upon • Concentration of ethylene • Length of exposure time • Product temperature

18. Methods of reducing Ethylene production • Most common and effective method is • Oxidation with Ozone Ozone is much suitable since it is gaseous, it readily mix with ethylene • Other oxidants may used for oxidation of ethylene production • Like Activated charcoal, Tetra zine

19. Pathogen Dosage

20. Ozone Applications for Food Products and Processing • Ozone and Cold Storage • Ozone food preservation • Ozone Sterilizer • Washing fruits and vegetables

21. Ozone and cold storage • The shelf life of produce in cold storage can also be extended by the use of gaseous ozone. • Ozone in the air within a cold storage room can retard the growth of microorganisms in the air and on the surface of the produce. • Ozone is also effective in breaking down ethylene gas which is given off by some fruits and accelerates the ripening process.

22. Ozone Food Preservation • Ozone can reduce contamination on food and increase storage life.  • The age-enhancing hormone ethylene is instantly destroyed.  • This reduces spoiling and keeps the food looking fresh.

23. Effects of ozone on red cherry

24. Effect of ozone on vegetables

25. Capsicum

26. Ozone is better or Chlorine ??? • Ozone is known to kill bacteria in water 500 times faster than chlorine. • Ozonationhelps fruit and vegetables stay fresh up to three times longerthan chlorine. • Oxidizing agent of ozone is 1.5 times stronger than chlorine • Chlorination produces harmful disinfectant by-products. chloramines trihaomethanes and chloroorganicresidues on processed foods.

27. Ozone Sterilizer  • Machines that generates ozone are known as ozone sterilizers machine. • There are basically two type of machines are there viz., • Air-based • Water-based ones. • However, they both work under the same concept as they differ only in the method of ozone delivery.

28. Water-based Ozone Sterilizer • For this particular type of ozone sterilizer, ozone gas are pumped into a basin where the target items such as meat, vegetable and fruits are submerged in water. • The activity of ozone occurs in the water itself leaving coagulation of impurities like pesticides, herbicides, and bacteria clump floating on the surface and further being discarded. • This is the most preferred type of machine as it is multifunctional (also capable of sterilizing water), clean and simple to be used.

29. Air-based Ozone Sterilizer • Unlike the water-based type, the delivery method used in air-based ozone sterilizer is rather simple. • Food items are placed directly into the enclosed chamber of the machine and ozone gas generated are shot directly onto the surface of the target allowing the disinfection activity to occur in the air. • This machine uses less power compared to a water-based machine.

30. Ozone Food Washer

31. How it works ? • The product that are to be ozonized as whole are sprayed with potable water to remove the adhering dirt. • Put the product in the food washer. • The lid of the container is closed and the tube that carries ozone from the generator is inserted into the container • The ozone generator is turned on and the ozone gas is bubbled in through the wash water and thus the process of washing starts. • The treated samples are derived from the treatment container at a time interval of 5 minutes, for up to 20 minutes.

32. Common Applications for Ozone use in Food Storage • Potato Storage Facilities • Onion Storage Facilities • Citrus Fruit Storage • Vegetable Storage • General Cold Storage Facilities

33. Extension of storage life with ozone

35. The Effect of Ozone Treatment On Fresh And Fresh-cut Fruit And Vegetables • Treatment with ozone seems to have a beneficial effect in extending the storage life of fresh non-cut commodities such as • Apples • Grapes • Tomatoes • Cherries • Oranges • Strawberries • Fresh cut salad

36. Apple: • Treatments on apples with ozone resulted in a reduction of weight loss • Spoilage. Onions: • Treated onions during storage resulted in decrease mold. • Bacterial counts

37. Tomatoes: • Treatments on tomatoes with ozone reduced bacterial • fungal population Fresh-cut salad: • Treatment on fresh cut salad with ozone water extend the shelf life.

38. Ozone reduces Fungal Spoilage of Fruits and Vegetables • Treating fresh produce with ozone increases its resistance to fungal infection. • Tomatoesexposed to ozone became more fungus-resistant, even once they were removed from the ozone gas. • This experiment performed by Dr. Singleton and plant biologist Prof. Jerry Barnes.

39. Health benefits of ozonated water • kill viruses, bacteria, fungi and algae on contact

40. It has cancer killing properties • It can boost the immune system • It has a neutralizing effect on harmful toxins • It can assist with the removal of chemical toxins and residue left over in the body from medications.

41. Effective for skin disorders. • If you suffer from skin disorders bathing in ozonated water is a great therapy.  Bathing in or even drinking the ozonated water can work wonders on sore muscles, spinal or back injuries and neck stiffness.  It is gentle and effective cleanser for the skin, it is especially helpful in treating acne, blackheads and pimples. 

42. It can convert wastes and toxins into water and carbon dioxide and afterwards they can easily be expelled from the body. • The ozonated water will help eliminate toxins and is recommended before treatments such as; massage therapy, acupressure, acupuncture and spinal touch. 

43. This reduces heart complications that is created in the mouth.  With increased levels of oxygen in the blood overall cardiovascular function and health is improved. • ozone cleanses the liver.

44. Fungal infections, like athlete’s foot, ringworms and nail fungus can be treated using water that has been ozonated for 10 minutes. 

45. Use it to clean dishes in order to kill bacteria and other pathogens.  • Using ozonated water to brush teeth can help eliminate bad breath and cure gum problems.

46. Disadvantages of ozonation • Relatively high equipment costs • Requires large amounts of energy • Qualified professionals required for design and system maintenance

47. Formation of potentially harmful disinfection by-products (DBPs) in the case of brome existence in water • Potential fire hazard and toxicity associated with ozone generation

48. Ozone is less soluble in water, compared to chlorine,  and, therefore, special mixing techniques are needed. • The process of creating ozone in the home requires electricity.  Loss of power means no purification.

49. Conclusion • The results from this study support the following conclusions: • Almost all patients suffer from hypoxia which is lack of oxygen in the cells. • Fatigue, depression, irritability and poor judgment are all signs of ever increasing lack of oxygen. • A few hundred years ago, the oxygen content in the air was 38% which has now reduced to some 17-19%. • Not possible for a common man to grow all his fruits and vegetables organically. So ozone technology is very important

50. References • Dickson, R. G., Law, S. E., Kays, S. J., Eiteman, M.A. 1992. Abatement of ethylene by ozone treatment in controlled atmosphere storage of fruits and vegetables. Proc. 1992 International Winter Meeting, Am. Soc. Agric. Eng. 1-9. • Rice, R. G., and Netzer, A. 1984. Handbook of ozone technology and applications. Vol. 2. Ozone for drinking water treatment. Butterworth, Stoneham, MA. • McKenzie, K. S., Kubena, L. F., Denvir, A. J., Rogers, T. D., Hitchens, G. D., Bailey, R. H., Harvey, R. B., Buckley, S. A., and Phillips, T. D., 1998, Aflatoxicosis in turkey poults792 A. D. Proctor et al. is prevented by treatment of naturally contaminated corn with ozone generated by electrolysis. Poultry Science, 77, 1094–1102.