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STABILITY OF OZONE AND ITS GERMICIDAL PROPERTIES ON POULTRY MEAT MICROORGANISMS IN LIQUID PHASE
Author(s) -
YANG P. P. W.,
CHEN T. C.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb03821.x
Subject(s) - ozone , chemistry , iodometry , titration , liquid phase , environmental chemistry , inorganic chemistry , organic chemistry , physics , thermodynamics
Ozone was produced using a Welsbach ozonator and measured by an iodometric titration method. The stability of ozone in water depended on water temperature, initial ozone concentration and length of holding time. In general, ozone was more stable in water at 2°C than in water at 25°C. Percentages of ozone retained after standing were similar for initial concentrations which ranged from 3.15 to 4.65 mg/L. The germicidal effects of ozone were affected by contact time, temperature, pH value and presence of inorganic and organic materials in the solution. Longer contact time, lower pH value and lower temperature resulted in greater bactericidal effect. The bactericidal effects of ozone were reduced in Ringer solution, 5% NaCl solution and in the presence of egg albumin in solution.