Synergistic effect of ozone and carbon dioxide gases for sterilizing food.

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概要

• 論文の詳細を見る

• The synergistic effect of ozone and carbon dioxide gases on the sterilization of food was investigated. Raw beef, fresh cucumber and an agar plate of Escherichia coli were sterilized with a mixture of ozone and carbon dioxide gases in polyvinyl chloride film bags and stored.In both direct sterilization tests and the storage tests, the survival percents for the mixed gases of ozone and carbon dioxide were lower than for those of the individual gas.The reasons for this synergistic effect were considered to be that the bacteriocidal effect of ozone gas was retained during storage period by the quenching effect of carbon dioxide gas to the chain reaction of ozone degradation, any by the bacteriostatic effect of carbon dioxide gas. The mixture of ozone and carbon dioxide gases sterilized both the surface and the inside of the food and the agar plate at the same time.

• 日本学士院の論文

著者

• MITSUDA Hisateru

  Japan Food Industry Association L. C.

• OMINAMI Hiroshi

  Japan Food Industry Association L. C.

• YAMAMOTO Aijiro

  Japan Food Industry Association L. C.

関連論文

• Synergistic effect of ozone and carbon dioxide gases for sterilizing food.

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