Microbicidal Properties of Ozone on Cereal Grains, Cereal Grain Powders, Peas, Beans and Whole Spices

Studies on Utilization of Ozone in Food Preservation Part III

Abstract

In order to study the food preservative effect of ozone, microbicidal effect of ozone was investigated employing cereal grains, cereal grain powders, peas, beans and whole spices. The conditions empoloyed to evaluate the microbicidal effect were: ozone gas concentration 0.5-50ppm, temperature 5-50°C, time 1-6 hour and flow rate 100L/min. Results were as follows: (1) The microbicidal effect of ozone was affected by contact concentration. Higher contact concentration resulted in greater microbicidal effect on various cereal grain powders. When buckwheat whole grain with hull (Japan), black matpe and black pepper (seed) were treated with 5.0ppm ozone, microbicidal effect of ozone was maximum. (2) Whole, halves and ground samples of buckwheat were treated with 50ppm ozone continuously for 1 hour at 10°C. Microbicidel effect of ozone was maximum in whole and minimum in ground. (3) Lower temperature resulted in greater microbicidal effect on cereal grains, cereal grain powders, peas, beans and whole spices except black pepper. (4) Longer contact time resulted in greater microbicidal effect on cereal grains, cereal grain powders, peas, beans and whole spices except buckwheat whole grain with hull and black matpe.