The special role of ozone in food preservation should not be ignored

Since it was known for nearly 100 years, its role has been gradually extended to various fields, among which the most important one is its disinfection. Drinking water disinfection, swimming pool disinfection, cleaning fruits, washing underwear, clean operating room until after the "SARS" extended to the clean injection room, waiting room, wards, conference rooms and so on. The reason why the disinfection is so widely used is that ozone can detoxify and eliminate odors in a very short period of time. The ozone generator does not require any attachments and media, and is lightweight and easy to use. On the other hand, ozone water does not require any special packaging and can be carried around and used at any time. Therefore, people are still basically stuck to the concept of disinfection on the understanding and use of ozone.
However, in fact, the role of ozone is not only limited to sterilization and sterilization, it also has a very special role in food preservation and preservation. Recently, the reporter learned from an interview with Jinan Shuangzhou Science and Technology Development Co., Ltd. that the use of ozone for preservation and preservation of meat, eggs, aquatic products, and fruits and vegetables is economical and effective. According to Zhou Daoyuan, general manager and senior engineer of the company, as early as the 1930s, the United States used ozone technology to store eggs, and the former Soviet Union used ozone technology to handle the storage and preservation of cauliflower and had achieved good results. In recent years, more than 30 cold storage facilities in China have used ozone technology to refrigerate and preserve fruits, vegetables, meat and eggs, and dairy products. According to records, the use of ozone technology for storage of apples, up to a maximum of 5 months, leaving the library still full of glorious half weeks. In foreign countries, ozone technology is used to store eggs in the cold storage. Under the conditions of an ozone concentration of 0.6ppm and a humidity of 90%, the storage time can be as long as 8 months. Using ice cubes made of ozone water to store fresh fish, the fresh-keeping period is 50% longer than that without the ozone method. According to Zhou, the reason why ozone has such a unique preservation effect is that ozone is stable at 0°C and is not easily decomposed by itself. The ozone-containing ice has a strong inhibitory effect on the growth of microorganisms in the ice-water mixture at the time of melting, thereby prolonging the preservation period of the fresh fish.
The use of ozone is still only in its primary stage in China. Ozone technology is not yet perfect. Many fields still need to be discovered and developed. It is believed that through the efforts and practices of people, the scope of ozone utilization will be more extensive.

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