Czy ozon może być stosowany w przemyśle mleczarskim?

• Autorzy: Ziarno Małgorzata , Zaręba Dorota

Identyfikatory

DOI

10.15199/65.2022.10.3

Warianty tytułu

EN

Can ozone be used in the dairy industry?

• Języki publikacji: PL

Abstrakty

PL

Mleko jest spożywane prawie we wszystkich społecznościach, ale nieprzetworzone może stanowić zagrożenie dla zdrowia lub życia konsumentów i aby temu zapobiec, konieczne jest właściwe jego przygotowanie. Ozonowanie jest czystą techniką, która wykazuje działanie przeciwdrobnoustrojowe ze względu na swój potencjał utleniający, który w efekcie redukuje populację żywych komórek mikroorganizmów i ogranicza aktywność enzymów. W przemyśle spożywczym ozon jest z powodzeniem stosowany do dezynfekcji powierzchni kontaktujących się z żywnością, wody technologicznej oraz niektórych surowców. Ten zakres aplikacji nie wykorzystuje całego potencjału ozonowania w branży spożywczej, szczególnie w mleczarstwie. Interesujące okazały się wyniki nielicznych badań nad wykorzystaniem ozonu do niszczenia mikroorganizmów bezpośrednio w mleku. Na skuteczność ozonowania mają wpływ m.in. temperatura, pH, wilgotność i obecność materii organicznej. Pod względem redukcji populacji mikroorganizmów lepsze wyniki uzyskuje się w przypadku mleka o niskiej niż wysokiej zawartości tłuszczu.

EN

Milk is consumed in almost all communities, but unprocessed milk can pose a risk to the health or life of consumers and must be properly processed to prevent this from happening. Ozonation is a pure technique that shows antimicrobial activity due to its oxidizing potential, reducing the population of living microorganisms cells and limiting the activity of enzymes. In the food industry, ozone is successfully used to disinfect various types of surfaces in contact with food, proces water and some raw materials. This range of applications does not use the full potential of ozone in the food industry, especially in the dairy industry. The results of a few studies on the use of ozone to destroy microorganisms directly in milk turned out to be particularly interesting. Although the effectiveness of ozonation is influenced, among others, by temperature, pH, humidity and the presence of organic matter. The best results in terms of reducing the microbial population were obtained with low-fat milk.

Słowa kluczowe

PL

ozon; ozonowanie; mleko; mleczarnia; przegląd systematyczny

EN

ozone; ozonation; milk; dairy; systematic review

• Wydawca: Wydawnictwo SIGMA-NOT
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2022
• Tom: T. 76, nr 10
• Strony: 20--26
• Opis fizyczny: Bibliogr. 100 poz.

Twórcy

autor

Ziarno Małgorzata

• Instytut Nauk o Żywności, Szkoła Główna Gospodarstwa Wiejskiego w Warszawie

• https://orcid.org/0000-0001-7445-6375

autor

Zaręba Dorota

• Zespół Szkół Gastronomicznych im. prof. Eugeniusza Pijanowskiego w Warszawie

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Uwagi

Opracowanie rekordu ze środków MEiN, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2022-2023).