臭氧在食品行业中的发展和应用

Development and application of ozone in the food industry

臭氧具有极强的氧化性和杀菌能力,在使用中过量的臭氧可自动分解为氧气,无污染残留。2001年FDA将臭氧列入可直接和食品接触的添加剂,为臭氧在食品杀菌以及食品保鲜等方面开辟了广阔的前景。概述了臭氧对于各类食品的杀菌作用、对果蔬食材的保鲜作用、在食品行业中的脱色漂白作用,以及臭氧在食品卫生方面的应用,同时列举了国内外食品行业中对于臭氧应用研究的诸多实例。随着消费者对于食品安全的需要的提高,食品行业一直都在寻求更为安全有效的加工方式,臭氧应用的兴起可以为食品安全带来一定程度的保障。

Ozone has a very strong oxidability and sterilization capacity, excessive amounts of ozone can be automatically reduced to oxygen, with no residual contamination. FDA introduce ozone as an additive which can be directly used in food, as a result ozone has a widely application in food sterilization and preservation. This article provided an overview of the various bactericidal effect of ozone, the effect for preservation of fruits and vegetables, and the decolorization in food industry, as well as the application of ozone in the area of food hygiene, and cited some applications of ozone in food industry at home and abroad. With the improvement of consumer needs for food security, the food producers have been seeking a method which will be more secure and more efficient, the rise of ozone application can bring some protection for food security.