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The development of nutritional requirements, to sensory ancl consumer safety is a growing and emerging products of fourth and fifth range highl ighted i 11 consumer preferences, the laboratory special izes in fruit and vegetables in the Faculty ofEngineering Industries Food have an ozonated water line for use in minimally processed fruits and vegeta bles, ami these have been optimized after obtaining the appl ication parameters and the optima! concentrations for use in fruits and vegetables allowing microbiological validation products treatecl with ozonated water, research has allowecl to extencl the shelf life of orange peel and corn with the use of ozonated water from 1.5 ppm and at contact times of 4 minutes as welL to eight minutes from time of contact ancl immersion, removes germs to any of the ozone concentrations used, however, lettuce requires a rninimum of I O minutes for treatment with ozone. The sensory qual ity characteristics showed acceptable proclucts were cleaned and preferably on products trae! itiona I ly offerecl in the market. Key word: Ozone; Foocl quarter Range ' facultad de Ingeniería de Industrial Alimentarias. Universidad Nacional Santiago Antúnez de Mayolo. ·' lng. de lndust,ias Alimentarias Rev. Aporte Santiaguino 2010; 3(1): l. ISSN 2070-836X 47 . Efecto del ozono de los sistemas

Efecto del ozono en los sistemas de higienización de frutas y hortalizas de los laboratorios especializados de la FHAUNASAM