OBJECTIVES FOOD PROCESSING PROCESS & STORAGE TREATMENT OBJECTIVES
Three Primary objectives can be identified in treatment of food
treatment of food for any application, whether for additional processing or direct distribution to consumers, has three primary objectives for consumers:
Objective 1. Sanitisation
Food for human consumption must be free of pathogenic organisms. Contamination can occur from the Harvesting Stage, during transportation, during processing through water, equipment or the human element or even by cross contamination.
Objective 2. Stop spoilage or over ripening
Food industry is Global and hence it is practically impossible to reach the food to the consumers across the world in an unspoiled manner , ripe or nearly ripe. The customer would like to see the food fresh and I an undamaged condition. It must be free from bacterial or fungal contamination, free of foul odor and ,taste .These standards alone will provide consumer satisfaction.
Objective 3. Remove contaminants.
Fungicides, pesticides used during farming can contaminate the surfaces of the food and this can be potentially dangerous. Of late more consideration has been give to this factor. Removal or destruction of these contaminants is of prime most importance.
World wide acceptability of Ozone
Wide spread acceptability of Ozone has made it very popular in food processing today. The properties of Ozone has allowed its unrestricted and any food processing application .Ozone has been demonstrated as the most effective Biocide with significantly increased lethality .Ozone requires very low contact time compared to Chlorine and requires much lower concentrations for effective kill ,compared to conventional biocides
Retardation of Spoilage or over ripening:
Ozone charged water provide superior surface disinfection of fungi, bacteria, virus and spores . The food surface is virtually sterilized.
Use Of Ozone In Food Processing & Cold Storage
Plug and Play System for Food Processing. Available with Otsil