식품 가공 공정에서의 오존수 관리 동향, 사용 실태 및 활용 방안 = Application, Utilization and Management of Ozone Water in Food Manufacturing

다국어 초록 (Multilingual Abstract)

The ozone has the oxidizing power which is powerful the fluorine and the antimicrobial spectrumof wide scope. Researches were carried out to use the merits that ozone has in various fields including the food indus-try, and many studies are also conducted nowadays for more efficient use of ozone. The ozone was permited legallyas a fod additive and was practicaly used in the United States, Australia, Japanese etc. In November 2007, ozonewater was permitted as a food aditive in Korea and the interest in the use of ozone water has been on the rise in theKoreas fod industry. As a olisinfectant method, ozone has many advantages. The maintenance and managementexpenses of ozone are lower than the instalation cost at early stages and no by-products are generated after use it com-water is popularly used to sterilize raw fods like fruits, vegetables and meats, the cases are still limited and wereverified by the survey results. However, the use of ozone water is gradually being increased and is focused on fodservices. Ozone water refers to a state where ozone is dissolved into water to more conveniently use ozone. Accord-ingly, ozone water should be managed in regards with the amount and time of water-disolved ozone, and the controlof discharged ozone concentration is required for safe use of ozone water. The items to control mentioned above aredirectly related to the performance of the devices, and therefore, it is required to newly establish the performance cri-teria of ozone water manufacturing devices.

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