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7/30/2019 Ozone in Sea Food Process
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WHAT IS OZONE
Ozone is an unstable gas having a
pungent, characteristic odor. In the earth's stratosphere it
is formed photo-chemically, but at ground levels ispresent in very low concentrations. At normal ambient
temperatures ozone is a blue gas. This can be readily
observed in the generation cells of corona discharge
ozone generators.
Ozone is the tri-atomic state of oxygen which simply
means that the ozone molecule contains three oxygenatoms, having the chemical symbol O3
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OZONE GENERATORS
Ozone generators produce ozone by adding energy to
oxygen molecules (O2), which cause the oxygen atomsto part ways and temporarily recombine with other
O2 molecules creating ozone (O3).
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OZONE IN SEAFOOD PROCESSING
Ozone use in seafood processing
applications has proven to be a great tool in the quest
for food safety as it has in many other food processing
industries. There are more potential uses for ozone in
the commercial seafood industry than many agricultural
food based industries. Not only is ozone useful for foodsafety, but also for fish growing (aquaculture), storage,
ozonated ice, and even odor control during processing.
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Traditional methods for
sanitation in the seafood industry have been a wide use
of chlorine dissolved in rinse and wash waters. Chlorine
has been the most widely used sanitizer in the seafoodindustry despite the limited effect it has on killing
bacteria on seafood. Due to the potential off flavor and
negative health effects of chlorine by-products,
improved sanitation methods have been sought. Sincethe acceptance of ozone use in food production and the
GRAS approval granted in 2001, many uses for ozone
have been researched and implemented in the
commercial seafood processing industries.
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OZONE USE IN SEAFOOD PROCESSING
IN THE FOLLOWING AREAS
Aquaculture and Commercial Fish Growing Facilities
Storage of Live Seafood
Ozonated Ice and Fresh Fish Storage
Antimicrobial Intervention in Fillet Machines and Cut
Fillets
Surface Sanitation of Processing Equipment, Tables
Odor Control in Offal Rooms and Other Processing Areas
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Aquaculture and Commercial Fish
Growing FacilitiesAs the population of the world grows
commercially, grown seafood has become more
necessary to supplement wild seafood harvested from
the ocean and lakes. Ozone use in aquaculture has
proven effective at lowering water consumption by
increasing water re-use, lowering diseases in hatcheriesand growing ponds (some applications in seafood), and
maintaining clean water for faster growth rates with
lower feed rates .To learn more about ozone use in
Aquaculture.
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STORAGE OF LIVE SEAFOOD
Fish or other seafood is transported and stored live
prior to processing. In these applications ozone can beused within this storage water to reduce bacteria and
virus cross-contamination and therefore lowering the
bacteria plants entering the processing center.
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OZONATED ICE AND FRESH FISH
STORAGE
Ozone can be dissolved into water that is then frozen in
ice production. This process will essentially store the
ozone within the ice creating what is commonly
refereed to as ozonated ice. This ozonated ice can be
used in the storage of fish to prolong shelf-life and
maintain a fresher, better looking product to the end
user. To maintain high quality fish products for
market, ozonated ice is commonly used on these vessels
for the fish that are harvested early in the voyage and
stored. Ozonated ice has gained popularity in seafood
storage for many land based operations and fish farms.
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ANTIMICROBIAL INTERVENTION INFILLET MACHINES AND CUT FILLETS
Antimicrobial intervention directly on food products has
dominated the discussions of ozone use in food
processing. Fish and seafood processing has not been
immune from this shift. Ozone can be dissolved into
water to provide an aqueous ozone solution that is
stable, safe, and easy to control. This water containingozone can replace chlorine as an antimicrobial agent, or
be used to supplement existing water rinses and achieve
improved antimicrobial intervention.
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Aqueous ozone used for processing of dressed whole
fish showed a reduction of bacterial cell counts
When fillets were cut from the whole ozonated fish theyresulted in low cell counts of 120-190. In this cutting of
the whole ozonated fish, no ozanated spray was done on
the fillet machines, or ozonated pretreatment, or
ozonated ice for packing was done.
Catfish fillets produced from implementing aqueous
ozone spraying on the fillet machine
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SURFACE SANITATION OF PROCESSINGEQUIPMENT
Ozone dissolved into water can be used throughout aseafood processing plant for surface sanitation. This is a
common application to sanitize fillet machines, cutting
tables, knives, and all equipment that may be used in the
seafood processing areas.
Ozone is used throughout the food
processing industry for surface satiation of shipment.
This application is certainly not limited to the seafood
industry.
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KILLING OF BECTERIA
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ODOR CONTROL IN OFFAL ROOMS AND
OTHER PROCESSING AREAS
Seafood processing can create foul odors. The offal
processing can create a foul odor that is less than ideal for
the employees working within that specific room. In someapplications seafood is dried to create a final product. The
drying process releases the moisture and odor to the
outdoors. Foul odors from this process or other processes
can cause potential odor issues surrounding a seafood
processing plant, causing complaints from neighbors in the
community. Ozone is commonly used in industrial odor
control for many applications. The main goal being to
maintain worker safety, while improving indoor and
outdoor air quality.
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OZONE ADVANTAGES
Reduced Water Usage
Faster Growth Rates
Reduction of Waterborne Diseases
Higher Standard of Environmental Control
Supplements other Treatment Processes
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SAFTEY
Ozone is attractive as an alternative to chemical processes
like chlorine, which present significant safety challenges.Exposure to ozone has not been shown to present long-
term health problems.
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