Ozone ice preparation technology and its research advances in food preservation

Authors

YUAN Chenghao, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
LIU Yongle, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
HUANG Yiqun, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
WANG Jianhui, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
HUANG Shouen, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
LI Xianghong, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
WANG Faxiang, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
YU Jian, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China

Abstract

Compared with the ozone gas and water, the ozone ice is easy to store and has a long half-life. Furthermore, ozone stored in the ice will be slowly released with the melting process of ice. Due to these precise characters, ozone ice can be used for long-term sterilization for food preservation. Starting from the progress of ozone production technology, the authors introduce the production of ozone, and the preparation of ozone water, and the application of ozone ice in food preservation.

Publication Date

5-28-2019

First Page

224

Last Page

230

DOI

10.13652/j.issn.1003-5788.2019.05.040

Recommended Citation

Chenghao, YUAN; Yongle, LIU; Yiqun, HUANG; Jianhui, WANG; Shouen, HUANG; Xianghong, LI; Faxiang, WANG; and Jian, YU (2019) "Ozone ice preparation technology and its research advances in food preservation," Food and Machinery: Vol. 35: Iss. 5, Article 40.
DOI: 10.13652/j.issn.1003-5788.2019.05.040
Available at: https://www.ifoodmm.cn/journal/vol35/iss5/40

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