It is to every person knowledge that the earth is protected ozone from the rays of the sun which would be catastrophic to living things here on earth. Thus ozone, a gas having three atoms of oxygen, can be used for other functions. Ozone Food Safety has been accepted in food and processing activities and the benefits enumerated are quite a chunk, for instant long product life, maintain freshness just a few. It is a strong decay agent and also a disinfectant.
One may question its credibility in performing its task. The assurance is that it is an invulnerable method to prevent action of pathogens in consumed products and their processing equipment. Its action is robust. These unwanted organisms cannot become resistant to it as could be the case when other elements are used for the treatment. Various means in which it is made use of are outlined as follows.
After harvest, vegetables and fruits are prone to infections which could lead to losses. They are vulnerable to microbes. The result could be rotting and color change. When this agent of cleaning is used, these produce will have better value in appearance and shelf life is increased, ripening will be kept in check because ethylene will be destroyed. There will be no residue that could alter the taste compared to when other chemicals were used. Reuse of the water is possible after filtration. Generally, this proves to be a good means of maintain required standard.
Fish are highly perishable. They thus require cold storage. The method of preservation that is convenient is refrigeration. This tri atomic gas is introduced in the air of the storage facility. Its responsible if preventing the growth of pathogen that lead to decay of the fish. The odor that is associated with them is also regulated. They are therefore conserved for a longer time.
Wine industry also has employed the use of this gas. Its used to clean barrels, storage tanks and bottle lines. Since fermentation is the main production process, the equipment is prone to growth of pathogens. They are therefore eliminated in a secure way from causing any harmful effect. When such measures are used, the company remains competitive by ensuring the quality is in control and they are confident of this beverage they offer.
Flour milling involves heavy equipment. Grain has to be tempered during the initial stages. This gas has been in cooperated in in the process without having an effect on the color and chemical properties of the flour product. Consequently, mold and yeast are eliminated from the grain. The storage of this product is also enhanced.
Bottled drinking water has been known to be treated with chlorine. It has been observed that it alters the taste and produce odor after sometime. When it is tap water, excess use produces a bitter taste. Purification of bottled water has taken a new turn by using this gas. The results obtained have been the opposite of the former treatment.
In conclusion, the various processes should be administered by professionals. Systems responsible for the production of this oxidizing agent should be put in place. No harmful by products are produce.
One may question its credibility in performing its task. The assurance is that it is an invulnerable method to prevent action of pathogens in consumed products and their processing equipment. Its action is robust. These unwanted organisms cannot become resistant to it as could be the case when other elements are used for the treatment. Various means in which it is made use of are outlined as follows.
After harvest, vegetables and fruits are prone to infections which could lead to losses. They are vulnerable to microbes. The result could be rotting and color change. When this agent of cleaning is used, these produce will have better value in appearance and shelf life is increased, ripening will be kept in check because ethylene will be destroyed. There will be no residue that could alter the taste compared to when other chemicals were used. Reuse of the water is possible after filtration. Generally, this proves to be a good means of maintain required standard.
Fish are highly perishable. They thus require cold storage. The method of preservation that is convenient is refrigeration. This tri atomic gas is introduced in the air of the storage facility. Its responsible if preventing the growth of pathogen that lead to decay of the fish. The odor that is associated with them is also regulated. They are therefore conserved for a longer time.
Wine industry also has employed the use of this gas. Its used to clean barrels, storage tanks and bottle lines. Since fermentation is the main production process, the equipment is prone to growth of pathogens. They are therefore eliminated in a secure way from causing any harmful effect. When such measures are used, the company remains competitive by ensuring the quality is in control and they are confident of this beverage they offer.
Flour milling involves heavy equipment. Grain has to be tempered during the initial stages. This gas has been in cooperated in in the process without having an effect on the color and chemical properties of the flour product. Consequently, mold and yeast are eliminated from the grain. The storage of this product is also enhanced.
Bottled drinking water has been known to be treated with chlorine. It has been observed that it alters the taste and produce odor after sometime. When it is tap water, excess use produces a bitter taste. Purification of bottled water has taken a new turn by using this gas. The results obtained have been the opposite of the former treatment.
In conclusion, the various processes should be administered by professionals. Systems responsible for the production of this oxidizing agent should be put in place. No harmful by products are produce.
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