USING OZONIZING TECHNOLOGY IN THE FOOD INDUSTRY
Л.Ч. Бурак
Zenodo (CERN European Organization for Nuclear Research)
Abstract
The annual increase in consumer demand for fresh, minimally processed food products contributes to the search for new methods and technologies that ensure the maximum preservation of the nutritional value of products and their safety. Traditional processing methods such as heating, drying and freezing are associated with nutrient loss and high energy consumption. Due to its disinfectant and antimicrobial activity, ozone finds its application in food processing. It has been established that ozonized water is more effective than gaseous ozone, since its decomposition rate is higher and the residual amount is minimal. This article contains an overview of the latest scientific publications on the effect of ozonized water on the process of food disinfection, a description of the optimal process