How to use ozone water to wash the pulp of fruits and vegetables?

Ozone has a strong oxidizing capacity and can make some chemical bonds.

Fracture has a strong decomposition effect on residual pesticides, hormones and antibiotics. Many people have started to use ozone water to soak fruits, vegetables and meats to remove pesticide residues, antibiotics and hormones.

But do you really use ozone water correctly to clean fruits, vegetables, and meat? Are you worried that ozone water will destroy nutrients in fruits, vegetables and meat? Let's get to the bottom of it:

In fact, ozone can penetrate different media, the level of penetration is also different, Professor Wang Shuguang of the School of Chemical Engineering of Beijing University of Chemical Technology believes that the ability of ozone to penetrate solids is very weak, for substances such as meat, ozone can not penetrate or penetrate relatively shallow, it does not play a big role.

Therefore, the correct way to clean meat is to cut the meat (2-5cm is the best) and put it in water for 10-15 minutes to inject ozone to effectively remove residual hormones or antibiotics. In addition, some consumers are concerned that nutrients in fruits and vegetables that have been cleaned by ozone will be retained, lost, or produce harmful by-products.

In addition, some consumers are concerned that nutrients in fruits and vegetables that have been cleaned by ozone will be retained, lost, or produce harmful by-products.

Wang Shuguang said: "Because the disinfection and cleaning time of vegetables and fruits is generally relatively short, and their penetration is weak, it generally does not cause the loss of nutrients in fruits and vegetables. ”

Harmful substances on vegetables and fruits are basically attached to the skin, that is to say, ozone water can effectively remove pesticide residues, bacteria and viruses on vegetables and fruits, but will not affect the nutrients and taste of fruits and vegetables.

Lezhijia will answer for you.

Ozone water should be used for soaking, and the soaking time is different for different concentrations of ozone water.

Mold is the most common harmful microorganism in the storage and preservation of fruits and vegetables, which can still survive and reproduce at about 0, and has strong tolerance and resistance, which has become the main cause of fruit and vegetable decay. Ozone (O3) is a good fungicide, which has the advantages of strong bactericidal power, wide bacterial spectrum, self-decomposition, and no residual pollution. Therefore, in the storage and preservation of fruits and vegetables, ozone is used for sterilization, disinfection and mildew prevention, which can quickly oxidize and decompose the ethylene gas breathed by fruits and vegetables, reduce the metabolism and physiological aging process of fruits and vegetables, and prolong the storage and preservation period.

1. Ozone sterilization mechanism. Ozone has a strong oxidizing ability, and it reacts irreversibly with various components in microbial cells to kill microorganisms. There are many insights into the mechanism of ozone sterilization, and it is generally believed that ozone first acts on the microbial cell membrane, causing damage to the membrane components, causing metabolic disorders and inhibiting its growth and development, and then ozone continues to penetrate and destroy the tissues in the membrane until the microorganisms are killed.

At high humidity, microbial cell membranes become thinner and their tissues are more susceptible to destruction by ozone.

2. Ozone preservation. Fruits and vegetables are still alive after picking, and gradually mature due to the acceleration of the respiratory process during storage. The purpose of ozone conditioning is to reduce the intensity of its respiration.

Fruits and vegetables will produce ethylene gas near the maturity stage, ethylene has the effect of accelerating ripening, called ripening agent, and its diffusion will also speed up the ripening of other fruits and vegetables. The surface signal of fruit ripening is that the skin turns brown, the flesh softens, and finally ages and decays. The rich aroma in the fruit cellar is an indication of ripeness.

Ozone can effectively and rapidly oxidize and decompose ethylene, which is decomposed into carbon dioxide and water. This slows down the metabolism of fruits and vegetables, reduces the ripening rate, and also promotes wound healing, increases resistance to infection, and prolongs the storage period of fruits and vegetables.

3. Principles of ozone application.

1) Sterilization and disinfection with ozone, for different purposes and different varieties to have different concentration requirements. If time permits, a lower concentration should be selected as much as possible, but it should not be too low, as it has no killing effect on microorganisms when it is lower.

2) The specific gravity of ozone gas is twice that of air, in order to expand evenly, the ozone fresh-keeping machine should be installed above the storage warehouse, and the stacking of fruits and vegetables should be conducive to ozone contact and diffusion.

3) The relative humidity of the environment where ozone is applied should be above 60%, and ozone has almost no bactericidal effect on microorganisms in the air when it is lower than 45%. The higher the humidity, the better the sterilization effect.

4) Operators should avoid long-term contact with ozone, but short-term exposure to ozone will not cause harm to the human body.

4. The selection of ozone generator fresh-keeping machine. The ozone fresh-keeping machine generator is divided into two types: "open" and "standard" according to the structure. The "open" generator is suitable for storing and preserving fruits and vegetables in the room, while the "standard" generator is suitable for water treatment.

Warehouses with larger spaces should choose "open" fresher generators for forced diffusion. The ozone content of the fresh-keeping machine is selected according to the specification of 25 grams per hour in the warehouse of 1000 cubic meters.

For food processing plants, fruits and vegetables with a short shelf life are usually stored in cold storage, and at this time, ozone can be injected into the cold storage where fruits and vegetables are stored through pipeline input.

In the storage and preservation of fruits and vegetables, the use of ozone generators for sterilization, disinfection, and mildew prevention can quickly oxidize and decompose the ethylene gas breathed and discharged by fruits and vegetables, reduce the metabolism and physiological aging process of fruits and vegetables, and prolong the storage and preservation period.

Modern fruit and vegetable machines have an ozone generator, which uses the ozone generator to generate ozone, and the fruit and vegetable cleaning machine or detoxification machine uses this principle. Because ozone is a strong oxidizing agent and pesticides are organic compounds, ozone disinfectant water destroys the chemical bonds of organic pesticides through strong oxidation, making them lose their medicinal properties, and at the same time kills various bacterial boxes and viruses on the surface to achieve the purpose of detoxification.

Canteen fruit and vegetable tableware sterilizer is a kind of canteen special equipment developed by using the characteristics and performance of ozone, this equipment can quickly sterilize, disinfect and deodorize and produce high-concentration ozone water in a short time to ensure the safety of canteen meals This kind of equipment is generally realized by ozone germicidal lamp or ozone machine.

1. It can effectively degrade pesticide residues in rice, vegetables, melons and fruits, and prolong the shelf life.

2. It is used for tableware disinfection, air disinfection, freezer and storage room disinfection, odor removal, mildew prevention, can effectively kill bacteria and viruses, and prevent the spread of diseases.

Ozone is an allotrope of oxygen and is a strong oxidant; Its effect of reducing pesticides and removing bacteria is twice that of chlorine, and its sterilization speed is 600-3000 times faster than that of chlorine. Ozone naturally decays into oxygen at room temperature, with a decay period of 15 minutes to 25 minutes. Ozone is rapidly converted into "ecological oxygen" in water with no residual problems.

Ozone is a highly effective and rapid disinfectant. It can quickly dissolve pesticide residues in a short time, so that bacteria and viruses can be quickly destroyed.

In a nutshell, ozone acts.

1) Ozone can directly disinfect kitchens, dining rooms, knives and kitchen utensils, refrigerators, vegetable racks, breeding sites, and storage rooms, and can also be cleaned and disinfected with ozone water;

2) Ozone or ozone water can be used for disinfection of tableware that cannot withstand high temperatures, such as plastics, colored porcelain products, etc.

3) Ozone washed vegetables, which can degrade the residual pesticides in fruits and vegetables and harmful hormones in meat products.

Ozone disinfection advantages.

1. The time required for ozone disinfection is short, the operation is simple, and there is no need to clean after disinfection.

2. Ozone disinfection has no harmful residues and no secondary pollution. After ozone disinfection, it decomposes into oxygen by itself, which has no peculiar smell and no pollution, and the disinfection is comprehensive and effective.

3. The cost of ozone disinfection is low.

Ozone disinfection mainly uses air as raw material, and the power consumption is much lower than that of the disinfection cabinet, and the tableware can be used directly after ozone disinfection, and the principle of ozone disinfection can be regarded as an oxidation reaction without drying.

If it is food processing, it is good to use ozone water for soaking, sterilizing or cleaning vegetables and fruits, and sterilizing meat; The ozone water concentration is controlled between; If the concentration is too high, it is easy to lose nutrients from vegetables; Yellowing of leaves; So it's good to do 1ppm; Personally recommend Guangzhou Huanwei ozone generator; The effect is really good! Food processing plants and fast food delivery companies can consider using; Not suitable for families.

Ozone, as a strong oxidizing agent, is very safe for us humans because it is a "sibling" of oxygen that is closely related to human life, so it is very safe for us humans, compared to most other strong oxidants that may be harmful to humans. Therefore, it is widely used. There is no doubt that ozone can decompose and remove microorganisms such as viruses and bacteria from the surface of vegetables and raw meat.

But it is impossible to be as miraculous as the ozone machine manufacturer said, ozone water soaked vegetables, raw meat can be preserved, and it is precisely because it kills the bacteria that cause vegetables and raw meat to spoil. Of course, most pesticides are organic compounds, and the pesticides attached to the surface of vegetables and raw meat, after being soaked in ozone water, the strong oxidation of ozone may cause some residual pesticides on the surface to oxidize and decompose. But if there are pesticide residues in vegetables and raw meat, ozone will not be able to do anything.

The statement that "the white foamy mucus that floats after soaking raw meat is said to remove the pesticides in the feed" on the surface of the manufacturer's physical surface is definitely not true, the mucus is only produced by the fat or protein of the pork itself, and it is definitely not the pesticide in the feed, and there cannot be so many pesticides in the feed. Even if there is, it is a veterinary drug or a feed additive, and it is by no means a pesticide. However, as a product of modern family life, ozone machine still has good application value.

The ozone in the fruit and vegetable machine is not omnipotent, in addition, the household ozone machine is currently 100% associated with nitrogen oxides, the substance is strong carcinogenic, most manufacturers and ** companies are very secretive about this, basically will not tell consumers this information, otherwise they will lose their jobs, when purchasing, we must ask for the test report of the substance, in order to be safe! To learn ozone knowledge, you can go to the Ozone Association Station, Guangdong Station, and Beijing Station.

Ozone strong oxidant disinfection in this sense refers to the elimination of viruses and bacteria, not a strong oxidant of pesticides. Freshness will only get more and more susceptible to spoilage, in fact, more than half of the food spoils because it is oxidized by oxygen.

( I don't understand.) However, sparkling water does have this effect!!

Ozone and negative ions work together to have excellent fruit and vegetable preservation function, so the use of ozone technology can greatly extend the preservation and storage time of fruits and vegetables, and expand the scope of their transportation. Polyozone technology can also be used for sterilization and disinfection in clean vegetable processing. Japan's Kawashima Harima Heavy Industries Co., Ltd. has developed a system that uses ozone water to automatically sterilize vegetables.

According to its research, compared with the sodium hypochlorite currently used for vegetable sterilization, low-concentration ozone water sterilization is rapid and efficient, and there is no secondary pollution. By comparing the sterilization effects of ozone water and sodium hypochlorite on subtilis fungi, which are easy to multiply in vegetables, it was found that the bacteria were not killed after 2 minutes of sterilization with sodium hypochlorite at a concentration of 50 ppm, while the bacteria were killed after 20 seconds of sterilization with ozone water at a concentration of 5 ppm. Ozone water will be the best vegetable fungicide.

At the same time, ozone water can effectively oxidize pesticides on the surface of vegetables and fruits, reduce pesticide residues, and protect health.

Yes, ozone was first used in cold storage to keep it fresh.

Decomposition of pesticides and hormones: ozone has strong oxidation, rapidly oxidizing the molecular chain of pesticides and hormones, turning pesticides and hormones into stable inorganic compounds;

Sterilization and disinfection: The single atom in ozone has strong permeability, which rapidly oxidizes the cell wall of bacteria and viruses and generates inorganic compounds, which serves the purpose of sterilization and disinfection;

Separation of heavy metal ions: The oxygen atoms in ozone can oxidize the heavy metal ions dissolved in water into non-toxic compounds that are insoluble in water.

Fresh-keeping and deodorization: Vegetables washed with ozone water, or vegetables blown with ozone gas, can extend the shelf life by 2-3 times, ozone gas can remove the unpleasant smell of the bathroom, remove the fishy smell in the kitchen, and the smell of rice mold.

Complete sterilization; Super detoxification; Intact freshness; Deodorization and mold removal ozone destroys the structure of microbial membranes with the oxidation of oxygen atoms to achieve bactericidal effect. The inactivation reaction of ozone to bacteria is always very rapid, and unlike other fungicides, ozone can react with the double bond of bacterial cell wall lipids, penetrate into the bacterium, act on proteins and lipopolysaccharides, change the permeability of cells, and lead to bacterial death.

Ozone also acts on nuclear substances inside the cell, such as purines and pyrimidines in nucleic acids, to destroy DNA. Ozone first acts on the cell membrane, causing damage to the components of the membrane, resulting in metabolic disorders, ozone continues to penetrate the membrane, and destroys the lipoproteins and lipopolysaccharides in the membrane, changing the permeability of the cell, resulting in cell lysis and death.

Through the strong oxidation of ozone, it can be used for sterilization, disinfection, deodorization and preservation of cold storage. Due to the unstable nature of ozone, it is more advantageous to use it in cold storage to assist in storage and preservation, because the final product of its decomposition is oxygen, which does not leave harmful residues in the stored food and fruits.

According to the research of Tsinghua University, ozone has three mechanisms of action in cold storage: first, it kills microorganisms, disinfection and sterilization; the second is to oxidize and deodorize all kinds of odorous organic and inorganic substances; The third is to oxidize the products of metabolism, thereby inhibiting the metabolic process and playing a role in quality preservation and freshness.

According to the physicochemical properties of ozone, it is effective to use ozone for freshness. The test shows that the ozone generator is installed on the wall of the storage room 2 meters from the ground, the machine is turned on for 1 2 hours a day, the door is closed as much as possible, the ozone concentration is maintained and increased to 12 22 milligrams kg, and the indoor humidity is controlled at about 95%. In the case of high humidity, the sterilization and preservation effect can be greatly improved.

Studies have shown that ozone can extend the shelf life of fruits, vegetables, beverages and other foods by a factor of 3 10. In practical application, the ozone generator should be installed above the cold store, or blown from the bottom up; The stacking of fruits and vegetables should be conducive to ozone exposure and diffusion.