Maier, Dirk E.

K-State Research Exchange

42  First Quarter 2012 MILLING  JOURNALThis article is based on a presentation by Dr. Dirk Maier, head, Department of Grain Science and Industry, Kansas State University (KSU), Manhattan (785-532-6161), given at the 2011 Ozone Status ReportThis safe gas offers key benefits for grain storage, handling, and processing.International Association of Operative Millers (IAOM) Conference and Expo, May 2-6, in San Antonio, TX.Food safety is a key concern to the grain-based food and feed industries.In efforts to enhance food safety, ozonation is a technology that can be used to reduce microbial loads, control insects, and to remove off-odors in grain and grain products.Ozone reduces a wide range of pathogenic and food-borne microbes by oxidizing their cell membranes.Purdue University, West Lafayette, IN, started working with ozone dur-ing the early 1990s, when it was focusing on alternative, nonchemical methods of pest control and on stored-product insects. However, researchers also were aware that ozone had the potential to control microbial loads and even odor issues experienced with grain.Further studies have shown that ozonation treat-ment decreases the biologi-cal toxicity of certain myco-toxins significantly in con-taminated feeds and food grains. Such treatments help to ensure safety throughout the food supply chain. Recent advances in ozone generation and application technologies also have made ozonation treatment more effec-tive and reliable.What Is Ozone?Ozone is a very natural product. For example, ozone is produced when light-ning strikes and reacts with oxygen in the atmosphere. Even the electrostatic reac-tion caused by an operat-ing copying machine will produce small amounts of ozone.Ozone (O3) is an allo-trope of oxygen and exhibits strong oxidizing properties. It also is soluble in water at acidic pH levels.Dirk MaierResponse No. 42142_43_44_Maier_Ozone.indd   2 2/14/2012   3:38:34 PMMILLING  JOURNAL First Quarter 2012  43Response No. 431At ambient temperatures, ozone is a bluish gas, but it is unstable and de-composes quickly back into its original state as oxygen.For many years, it also has been used for sterilization purposes in the food, medical, and water treatment industries, including bottled water.How Ozone WorksOzone is a powerful oxidant that re-acts readily with contaminants found on the surfaces of grain kernels and other food particles.Due to its somewhat radical or un-stable nature, ozone attacks numerous cellular constituents in cell membranes, such as proteins, unsaturated lipids, and enzymes and nucleic acids in cytoplasm. In enzymes, ozone acts as a general protoplasmic oxidant.On bacteria, mold cells or fungi, ozone starts breaking down the cellular structures, until they die.On insects, ozone will react and break up the outside of the exoskeleton’s waxy layer causing asphyxiation and dehydration.Generating OzoneAnother useful feature of ozone is that it can be produced on-site with electricity.The passage of oxygen over capaci-tors will produce good ozone. For exam-ple, OzoBlast™, which is a commercially available mobile unit manufactured by O3Co., Idaho Falls, ID (208-542-5012), is equipped with an electrical generator that can produce about 1,000 grams of ozone per hour. There are units that can generate up to 4,000 grams per hour, but this usually involves a fifth-wheel trailer for transporting.Plus, unlike other disinfectants, ozone leaves no harmful residue after application due to its short half-life.Regulatory Status of OzoneIn June 2001, the U.S. Food and Drug Administration issued Generally Recognized As Safe (GRAS) status to ozone and approved it as an antibacte-rial agent that could used on grain and food products for sanitation and steril-ization purposes.In fact, according to the Material Safety Data Sheet, ozone is considered to be pure air.The Environmental Protection Agen-cy considers ozone a non-chemical and environmentally friendly alternative in the food processing industry.Ozone even has been approved by the National Organic Standard Board under the category of “synthetics al-lowed” for use on organic crops (as an antimicrobial agent). In Japan, however, ozone hasn’t been approved yet for the organic market. Consequently, some organic food exporters to Japan are not using ozone for this reason.Additional Uses of OzoneOzonation treatment can be incorpo-rated into grain storage, handling,   c Above is a mobile unit that can generate ozone gas on site using electricity. Photo supplied by O3Co.42_43_44_Maier_Ozone.indd   3 2/14/2012   3:38:53 PMbreak by affecting the aleurone layer.According to a 2007 master’s thesis by KSU graduate student Julien St. Paul, when used at various concentrations, ozone had a positive impact on wheat quality.For example, in whole wheat, ozone treatments resulted in greater sodium carbonate retention, which proved use-ful for long fermentation products such as sourdough.• Greater lactic acid retention, which allows more cookie spread.• Increases maximum viscosity and volume of bread. However, it was found to be detrimental to volume and sym-metry of cakes.• In flour, ozone promoted greater sucrose retention, which is good for high-ratio sugar formulas, and greater lactic acid retention, which increases break and cake volumes. However, it decreases alpha amylase activity.In pest control tests involving stored wheat, according to Purdue University research studies, ozone’s effect on grain quality showed no differences in bread-making properties (hard red winter wheat) or milling performance (soft and hard wheat), when applied at a concen-tration of 51 parts per million (ppm) for 30 days and 50 ppm for 72 hours in laboratory and field trials, respectively.Consistency in Expressing ConcentrationIn moving forward, there is a need for better and more uniform consistency in how ozone treatments or concentrations are defined.Presently, concentrations often are reported in grams or milligrams per cu-bic meter, or in percentages, or in parts per million.Better comparisons of ozone treat-ments would be possible by following the concentration x time (Ct) mea-surement, which commonly is used in fumigation calculations.Karl Ohm, associate editor• In the milling industry, ozone is being used instead of chlorination treat-ments for employee safety reasons.• Through oxidation, ozone improves flour mixing and baking properties, such as bigger bread volume and spread of cookies.• Ozone helps control bacterial contamination in flour, such as E. coli.• In some research studies, temper-ing wheat with ozonated water was found to reduce bacteria counts.• In other studies, ozone was found to reduce mechanical energy for first and processing systems as well as used to treat grain products, including flour. Research has shown that ozone treat-ment can be effective, without reducing end-use quality.Ozone also might serve as a substitute or potential replacement for phosphine fumigation treatments on grain.For grain processing and storage companies, ozone is being used for odor removal and pest control.Ozone’s Impact on Wheat QualitySome other uses:44  First Quarter 2012 MILLING  JOURNALResponse No. 441____________________________________Through oxidation, ozone im-proves flour mixing and bak-ing properties, such as bigger bread volume and spread of cookies.- Dirk Maier,Kansas State University______________________________FANGED HEADElevator BoltFLAT COUNTERSUNKHEAD (NO. 1 NORWAY)Elevator BoltELEVATOR BUCKETS - ELEVATOR BOLTS*Tapco’s style CC-XD elevator bucket is made with 35-50% more resin than Tapco’s classic style CC-HD. The color blue, when used in connection with elevator buckets, is a U.S. registered trademark owned by Tapco Inc.© 2011 Tapco Inc.®  All rights reserved.FDA-Compliant ResinWill not leach into or affectthe integrity of ingredi-ents used for foodproducts. FDA-com-pliant Nylon andUrethane resins availableby special request.  Anatomy of a Tapco CC-XD(Xtreme Duty) Elevator BucketTested and ProvenUniform profile shapeassures consistent discharge characteristicsover the entire bucketrange.Tough and FlexiblePrime virgin resins“give” or “yield” tobypass obstructions in your elevator,allowing the bucket to return to itsoriginal shape. Thick walls provideexceptional strength.Straight DischargeUntapered sides providedirect and compact discharge pattern.STYLE CC-XD (XTREME DUTY)High-Density Polyethylene Elevator BucketUnequaled StrengthMolded with 35-50% more resin through-out the entire bucket* – not just at criticalwear points – for superior strength andlong life.Accurate Capacity RatingsEqual or greater carrying capacity of equivalent size steel buckets. Smooth,rounded front lip aids in filling of bucket. ••••••The Ultimate Bucket for Xtreme Throughputnew SIZE15"x 7"Available in severe-duty urethane for extreme abrasion resistance, impact-modifiednylon for rough and abrasive applications and high-density polyethylene for free flowing product applications. 900,000 elevator buckets in 93 sizes, 12 styles, 6 materials in stock.PLUS 15 million elevator bolts in 54 sizes, 6 styles, 3 grades. +1 800 288 2726  • +1 314 739 9191   www.tapcoinc.com®AnatXD2c_4_75x7_312_MJ_island  6/2/11  1:22 PM  Page 1       42_43_44_Maier_Ozone.indd   4 2/14/2012   3:39:39 PM

Ozone status report

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Ozone status report

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