Study on Ozone Treatment for Vegetables

Abstract

Ozone or trioxygen, is a triatomic molecule, consisting of three oxygen atoms. It is much less stable than the diatomic oxygen (O₂). Ozone is one of the more powerful oxidants that quickly decompose to diatomic oxygen (O₂), while reacting with targeted organic matter or microorganisms having a strong capacity of disinfection and sterilization. It is a powerful germicide which destroys all class of bacteria and fungi, not allowing their development. Unlike other biocides agents such as chlorine, the time necessary to make the disinfection is lower. For this reason, it is very effective in destruction of chlorine resistant microorganisms due to a power of reaction of three thousand times superior to the chlorine, which turns it is a possible biocide agent, as much for the water treatment, like for the treatment of air and closed atmospheres. Ozone is a powerful antimicrobial agent that has numerous potential applications in the food industry because of its significant advantages over traditional antimicrobial agents such as chlorine, potassium sorbates, etc. The present study is focused on the ozonation of the  surface disinfection of the fruit and the vegetable samples at various time intervals. It is aimed at the comparison of the effect of ozonation on the treated samples at various time intervals and thereby determining the suitable treatment time for each of the samples. ozone, triatomic molecule ,antimicrobial agents.

Keywords: ozone, triatomic molecule ,antimicrobial agents.