Ozone, the natural sanitising agent found in the atmosphere, is fast replacing chlorine for disinfecting water, since it acts many times faster on bacteria than chemicals, and breaks down to leave nothing behind except sterile water and no residual chlorine.
However, a new use for ozone in the Indian food processing and storage sector could help India become a major exporter in the international arena. With the Rabo Bank estimating an annual wastage of Rs 33,000 crores in food loss, experts agreed that the time was ripe for new technologies to be used in the fruit and vegetable storage and processing sector.
"Ozone treatment of fruits and vegetables has tremendous potential in the food processing and storage sector. Typical storage life for fruit and vegetables in India is between three and 30 days. However, by using ozone and other controlled atmosphere storage practices, we can help reduce losses, alleviate certain physiological and storage disorders, including insect control in some commodities," said Dr N.G.Shah, department of chemical engineering, IIT Bombay.
Although ozone treatment has been commonly used for treating sea food, IIT Bombay, has experimented by using ozone on tomatoes, potatoes and bananas and has been successful in increasing their shelf-life from five to 28 days. Depleting oxygen levels, elevating levels of carbon dioxide and nitrogen using ambient technologies could be important in fruit and vegetable storage added Dr Shah.
"Minimally processed vegetables is another method of extending shelf life. We have a patented treatment for sugarcane processing and are currently working on increasing the production capacity wherein we can bring standardisation in sugarcane juice. You will soon see sugarcane juice available in 200 to 250ml bottles in different flavours and with a four to six month shelf life. Sugarcane juice will also be available in vending machines.
However, a new use for ozone in the Indian food processing and storage sector could help India become a major exporter in the international arena. With the Rabo Bank estimating an annual wastage of Rs 33,000 crores in food loss, experts agreed that the time was ripe for new technologies to be used in the fruit and vegetable storage and processing sector.
"Ozone treatment of fruits and vegetables has tremendous potential in the food processing and storage sector. Typical storage life for fruit and vegetables in India is between three and 30 days. However, by using ozone and other controlled atmosphere storage practices, we can help reduce losses, alleviate certain physiological and storage disorders, including insect control in some commodities," said Dr N.G.Shah, department of chemical engineering, IIT Bombay.
Although ozone treatment has been commonly used for treating sea food, IIT Bombay, has experimented by using ozone on tomatoes, potatoes and bananas and has been successful in increasing their shelf-life from five to 28 days. Depleting oxygen levels, elevating levels of carbon dioxide and nitrogen using ambient technologies could be important in fruit and vegetable storage added Dr Shah.
"Minimally processed vegetables is another method of extending shelf life. We have a patented treatment for sugarcane processing and are currently working on increasing the production capacity wherein we can bring standardisation in sugarcane juice. You will soon see sugarcane juice available in 200 to 250ml bottles in different flavours and with a four to six month shelf life. Sugarcane juice will also be available in vending machines.