Olive oil, which is praised as the “liquid gold” of the rare oil, has been deeply loved and respected by the public since ancient times. It not only has a unique flavor and extremely rich nutritional value, but also carries a long history and cultural inheritance. However, various problems arise in the production, storage and transportation of olive oil. How to ensure the quality and safety of olive oil has become a thorny problem in front of producers and consumers.
At this critical moment, ozone entered people’s eyes, bringing new hope and opportunities for the olive oil industry. Before discussing the use of ozone in the olive oil industry, let’s take a look at the characteristics and properties of ozone. Ozone is a strong oxidant, with efficient sterilization, disinfection and antisepsis, it can quickly decompose bacteria, viruses and other harmful microorganisms, so as to ensure the safety of food, in the production of olive oil, the application of ozone has many benefits.
First, ozone can be used for the cleaning and disinfection of olive oil. Before the picked olive fruit enters the processing process, it may be subject to all kinds of pollution. Through ozone treatment, it can effectively remove bacteria, viruses and other pollutants on the surface of the fruit, and ensure the health and safety of raw materials.
Second, ozone can also be used for the disinfection of production equipment and storage facilities. All kinds of equipment and containers involved in the process of olive oil production are easy to breed bacteria and microorganisms. The use of ozone for regular disinfection can avoid the impact of these harmful substances on the quality of olive oil.
In the production process of olive oil, ozone can effectively kill bacteria, viruses and other microorganisms, effectively ensuring the health and safety of oil. In addition, it can also remove odor, so that olive oil always maintains pure aroma. In the storage stage, ozone can effectively prevent olive oil from bacterial pollution, delay the oxidation process, and greatly extend the shelf life of oil. It is worth mentioning that the use of ozone also has many advantages, it is an environmentally friendly and no residual disinfectant, will not pose any harm to the environment and human body. Its operation is easy to operate, the cost is relatively low, suitable for large-scale promotion and application.
At the same time, ozone can also improve the quality and taste of olive oil, so that consumers can enjoy more high-quality products. However, the use of ozone also needs to pay attention to some points, such as the concentration and duration of ozone must be strictly controlled to prevent adverse effects on the quality of olive oil. In general, the encounter between ozone and olive oil can be called a wonderful opportunity, which has brought a new development opportunity for the olive oil industry, and also provides consumers with safer and more high-quality products.
