Food Industry

(1) Cold storage:

Ozone plays an anti-mold and fresh-keeping effect on the storage of fruits, eggs, fish and meat in cold storage and modified atmosphere storage. From 1995 to 1996, Japan, France and Australia successively enacted legislation to allow ozone to be widely used in the food industry. Driven by the efforts of food processing companies in the United States, the Electric Power Research Institute (EPRI) organized the Scientific and Technical Expert Committee of the Ozone and Food Industry in 1996 to start investigating and evaluating the historical background, current status, and future of ozone application in the food industry. The committee used one year to apply ozone, including: sterilization, egg sterilization, fruit and vegetable storage, aquatic product preservation, meat preservation, poultry processing and other 37 food processing industries for ozone air treatment, literature search, demonstration and experiment showed that, In 1997, a scientific conclusion was made, which clarified that ozone application and the food processing industry meet GRAS standards-this result became the basis for the widespread use of ozone in the US food processing industry. Subsequently, the US Food and Drug Administration (FDA) abandoned the previous restrictions on the use of ozone in food processing and production, and recognized that the application of ozone in food production processes meets the requirements of the General Safety Standard (GRAS). Afterwards, the experts also made relevant studies on the application of ozonized water in the food industry, the application of gas-phase ozone in food processing, the nutritional impact of ozone-treated foods, and the safety and toxicity of processed foods. These studies all show that : Ozone is safe and harmless when used as a food bactericide and disinfectant. It can meet GRAS requirements when used in appropriate dosage and under good processing conditions.

(2) Water for food production:

Food production water runs through every step of product cleaning from raw materials to final forming, which can be said to be the most important guarantee for achieving safe food production. The data shows that the production water of some food production enterprises in China is basically in a state where there is no quality control, that is to say, the food products or semi-finished products produced with unclean water are difficult to achieve sterility Or the limit of sanitary qualification. Food production water requires a lot of clean water, which is also a large expenditure in production costs. At present, there are two general conditions in food production enterprises: one is the use of contaminated water sources; the second is the reuse of processing water or extended use time.

The application of ozone technology to ensure the safety and sanitation of food production water is the best solution to solve product quality control at the source and fundamentally eliminate product quality problems. It can also produce high-concentration ozone water alternative medicine to disinfect food.