This comprehensive technical document presents the scientific basis, process parameters, reaction mechanisms, CCP requirements, and validation criteria for using OCS OZON systems in fresh and dried fruit–vegetable processing, including ochratoxin A (OTA) reduction and sulphur dioxide (SO₂) removal in dried apricots.

1. MICROBIAL INACTIVATION MECHANISMS OF OCS OZON

Ozone (O₃), produced at high purity by OCS OZON corona discharge generators, has an oxidation potential of 2.07 V and is one of the most effective oxidants used in food processing.

1.1 Lipid Peroxidation

Ozone attacks unsaturated fatty acids in microbial cell membranes, leading to membrane disruption and leakage.

1.2 Protein Oxidation

Critical amino acids such as cysteine, methionine, tyrosine, and tryptophan undergo oxidative modification, resulting in enzyme inhibition.

1.3 DNA/RNA Oxidative Damage

Formation of 8-oxo-guanine and related lesions disrupts replication and transcription.

1.4 Spore Wall Oxidation

Fungal spores are inactivated through oxidative reactions on chitin and β-glucan structures.

OCS OZON systems ensure these mechanisms occur consistently through stable concentration control, continuous ORP regulation, and precise Ct (Concentration × Time) management.

2. OCS OZON APPLICATIONS IN FRESH FRUITS & VEGETABLES

2.1 Ozone Effectiveness Based on Surface Morphology

OCS systems adjust dose stability to accommodate these morphological differences.

2.2 OCS Aqueous Ozone Process Parameters

• Ozone concentration: 1.0–3.0 mg/L

• ORP: 700–850 mV

• Temperature: 2–8°C

• Contact time: 2–5 minutes

• pH: 5–6 (optimal ozone stability)

Real-time sensors in OCS systems continuously regulate ozone concentration and ORP, enabling 20–30% more stable microbial reduction than conventional systems.

2.3 Reduction of Pesticide Residues

OCS aqueous ozone effectively degrades several pesticide groups:

• Organophosphates: 30–60% reduction

• Carbamates: 15–30% reduction

• Pyrethroids: 10–20% reduction

High dissolution efficiency of OCS systems increases oxidation efficiency compared to traditional washing methods.

2.4 Quality Impacts on Fresh Products

• Shelf-life extension: 20–40%

• Ethylene oxidation delays ripening

• Significant reduction in spoilage microorganisms

• Continuous hygiene in washing water

• No thermal damage due to OCS low-heat operation

3. OCS OZON APPLICATIONS IN DRIED FRUITS & VEGETABLES

OCS gaseous ozone systems are highly effective for mold and yeast control, OTA risk reduction, and storage environment sanitation in dried products.

3.1 OCS Gaseous Ozone Parameters

• Ozone concentration: 2–5 ppm

• Exposure time: 30–60 minutes

• Relative humidity: 65–75%

• Temperature: 10–20°C

Moisture plasticizes the spore wall, improving ozone penetration.
OCS generators maintain ±0.1 ppm precision, ensuring reproducible results.

Effects:

• 1–2.5 log reduction in mold/yeast

• Suppression of surface biofilm formation

• Improved shelf-stability of dried products

4. OCHRATOXIN A (OTA) REDUCTION — OCS OZON

OTA is a major mycotoxin concern in dried fruits such as raisins, figs, and certain dehydrated products.

4.1 Chemical Mechanisms of OCS Ozone on OTA

OCS-generated O₃ induces:

1. Oxidation of the chlorophenolic ring → lower toxicity

2. Oxidative cleavage near the peptide bond → reduced biological affinity

3. Ozonolysis of the aromatic ring → formation of less harmful derivatives

OTA is not fully eliminated but its toxicity is significantly reduced.

4.2 OCS OTA Reduction Parameters

• 3–6 ppm ozone

• 45–75 minutes

• 65–75% relative humidity

• 15–20°C

Outcome:

• 20–50% OTA reduction

• 1–2 log fungal spore reduction

OCS uniform gas output is particularly important for OTA mitigation consistency.

5. SO₂ REMOVAL IN DRIED APRICOTS — OCS OZON SYSTEMS

SO₂ is traditionally used to preserve color in dried apricots, but excessive levels are undesirable.
OCS OZON can oxidize surface-bound SO₂, reducing total sulphur content.

5.1 SO₂ Oxidation Mechanism

1. SO₂ + O₃ → SO₃ + O₂

2. SO₃ + H₂O → H₂SO₄ → SO₄²⁻

Humidity is crucial for this conversion, and OCS systems maintain precise RH control.

5.2 OCS SO₂ Reduction Process Parameters

• Ozone concentration: 3–6 ppm

• Exposure time: 30–60 minutes

• Relative humidity: 65–80%

• Temperature: 18–22°C

Results:

• 15–35% reduction in free SO₂

• 10–25% reduction in total SO₂

• Color stability preserved

• No negative sensory impact when controlled properly

6. CCP (CRITICAL CONTROL POINTS) FOR OCS OZON SYSTEMS

OCS systems can automatically log and record all CCP parameters.

7. PRODUCT-SPECIFIC PERFORMANCE OF OCS OZON

Fresh Fruits & Vegetables

• 1–3 log pathogen reduction

• Up to 30% pesticide removal

• 20–40% shelf-life extension

Dried Fruits & Vegetables

• 1–2.5 log mold/yeast reduction

• 20–50% OTA reduction

• 10–35% SO₂ reduction in dried apricots

CONCLUSION

OCS OZON technology provides food engineers with a scientifically validated, environmentally safe, and highly controllable method for:

• Microbial inactivation

• Pesticide degradation

• OTA reduction

• SO₂ reduction in dried apricots

• Shelf-life extension

• Storage hygiene stabilization

OCS OZON systems deliver superior performance through:

✔ Stable ozone concentration
✔ High-precision ORP control
✔ Advanced dissolution efficiency
✔ Full traceability and CCP logging
✔ Zero chemical residue

This makes OCS OZON one of the most advanced and reliable ozone technologies available for the fruit and vegetable processing industry.