KR20200072885A - Method for preserving food using ozone - Google Patents

Abstract

The present invention relates to a food storage method using ozone. According to the food storage method using ozone of the present invention, food is stored in a storage space where temperature is equal to or less than 5.5 °C and an ozone concentration of 0.2 to 5.1 ppm is maintained.

Description

Method for preserving food using ozone

The present invention relates to a method for storing food using ozone.

Food storage is only to prevent the growth of decaying microorganisms and to prevent the chemical/physical properties of the food from changing. Generally, food storage methods include cold storage, controlled atmosphere (CA) storage, and modified atmosphere (MA) storage.

Here, low-temperature storage means storing food at a predetermined temperature or less, and functions to store food for a certain period of time to generate temporal utility. For example, cold storage may play a role in stabilizing the supply and demand of agricultural products by purchasing food for storage for a period of time and then shipping it during off-peak season. In particular, because agricultural products are distributed in a raw state, if freshness is reduced in the distribution process, the productability is reduced, and cold storage is effective for maintaining freshness. However, cold storage has a problem in that the storage period is not long.

In addition, CA storage means storing food in conditions having a composition different from the atmospheric composition. In general, oxygen means 8% or less, and carbon dioxide means 1% or more. CA storage can be achieved by adding or removing the desired gas to the atmospheric components surrounding the food. For example, the oxygen concentration can be lowered to minimize the consumption of metabolic energy due to the respiration of stored materials, and to control the concentration of gas (carbon dioxide, ethylene, etc.) required for each crop. CA storage has been steadily developed in recent decades, but when the oxygen concentration decreases below a certain value, tissue cells have a problem of deteriorating quality, such as alcohol being produced by intermolecular flow.

On the other hand, MA storage uses gas whose natural gas concentration changes depending on the breathing and sealing material. For example, if an apple is placed in a polyethylene film bag of a certain thickness and sealed and stored, carbon dioxide gas generated by respiration of fruit accumulates in the bag and maintains proper humidity to reduce the amount of rot and prevent counterfeiting by evaporation. can do. However, since there is a limit to controlling the gas composition by this method alone, the gas may be filled with a desired concentration inside the package to overcome this. MA storage is effective in individual packaged food, but there is a problem that it is difficult to apply to storing food in bulk.

As described above, each method of storing food according to the prior art has obvious limitations.

KR 10-2004-0096950 A

The present invention is to solve the above-described problems of the prior art, one aspect of the present invention is to provide a method for storing food using ozone that can stably store food by maintaining an optimum ozone concentration at a low temperature.

The method of storing food using ozone according to the present invention stores food in a storage space where the temperature is 5.5° C. or less and the ozone is maintained at a concentration of 0.2 ppm to 5.1 ppm.

In addition, in the method of storing food using ozone according to the present invention, the temperature is 0°C to 5.5°C.

In addition, in the food storage method using ozone according to the present invention, the ozone maintains a concentration of 1ppm to 2.9ppm.

In addition, in the method for storing food using ozone according to the present invention, when the ozone is 2.9 ppm or less, the reduction rate of the food is 5.7% or less.

In addition, in the method of storing food using ozone according to the present invention, the ozone is supplied to an ozone supplier, and the concentration of the ozone is measured by a sensor.

In addition, in the method of storing food using ozone according to the present invention, the ozone supply is based on the concentration of the ozone measured by the sensor so that the concentration of ozone is maintained within a certain range in the storage space. Adjust the amount of ozone.

In addition, in the method of storing food using ozone according to the present invention, the ozone supplier is a micro plasma ozone generator.

In addition, in the method of storing food using ozone according to the present invention, the food is kiwi.

The features and advantages of the present invention will become more apparent from the following detailed description based on the accompanying drawings.

Prior to this, the terms or words used in the specification and claims should not be interpreted in a conventional and lexical sense, and the inventor can appropriately define the concept of terms in order to explain his or her invention in the best way. It should be interpreted as meaning and concept consistent with the technical idea of the present invention based on the principle that it exists.

According to the present invention, it is possible to stably store food by maintaining an optimum ozone concentration at a low temperature.

1 is a graph showing changes in general microorganisms among falling objects of Example 1 and Comparative Example 1 inside a storage warehouse,
Figure 2 is a graph showing the change in the general microorganisms of the falling objects of Example 1 and Comparative Example 1 in the middle of the storage warehouse,
Figure 3 is a graph showing the change of the general microorganisms in the falling objects of Example 1 and Comparative Example 1 at the storage warehouse entrance,
Figure 4 is a graph showing the change in fungi among falling objects of Example 1 and Comparative Example 1 inside the storage warehouse,
Figure 5 is a graph showing the change in fungi among falling objects of Example 1 and Comparative Example 1 in the middle of the storage warehouse,
6 is a graph showing the change in fungi among falling objects of Example 1 and Comparative Example 1 at the storage warehouse entrance;
7 is a graph showing the change of the normal microorganisms among the surface microorganisms of Example 2 and Comparative Example 2,
8 is a graph showing the change in fungi among the surface microorganisms of Example 2 and Comparative Example 2,
FIG. 9 is a graph showing CFU/g of general microorganisms among surface microorganisms while changing the concentration of ozone in Example 2.
10 is a graph showing CFU/g of fungi among surface microorganisms while changing the concentration of ozone in Example 2;
Figure 11 is a graph showing the loss rate of food while changing the concentration of ozone in Example 2, and
12 is a graph showing CFU/g of general microorganisms among surface microorganisms while changing the temperature in Example 2.

The objects, specific advantages and novel features of the present invention will become more apparent from the following detailed description and preferred embodiments that are associated with the accompanying drawings. It should be noted that in this specification, when adding reference numerals to the components of each drawing, the same components have the same number as possible even though they are displayed on different drawings. Hereinafter, in describing the present invention, detailed descriptions of related well-known technologies that may unnecessarily obscure the subject matter of the present invention are omitted.

The method of storing food using ozone according to the present invention is to store food in a storage space where the temperature is 5.5° C. or less and the ozone is maintained at a concentration of 0.2 ppm to 5.1 ppm.

Here, the food may be, for example, kiwi (tuna). Kiwi can be stored for a certain period of time, usually by cold storage, but begins to decay after a certain period of time. To solve this, the present invention maintains a constant concentration of ozone in the storage space for storing kiwi. Since such ozone has a sterilizing power, it is possible to stably store food by reducing falling bacteria and surface microorganisms.

First, in order to demonstrate the effect of reducing the falling bacteria of ozone, the kiwi is stored at room temperature, and when the ozone concentration of 1.0 ppm is maintained at 1° C. or lower (Example 1), the dropping bacteria are changed and stored at room temperature and stored at 1° C. or lower In the case of storage in (Comparative Example 1), the change of the falling bacteria was compared.

1 is a graph showing changes in general microorganisms among falling objects of Example 1 and Comparative Example 1 inside a storage warehouse, and FIG. 2 shows changes of general microorganisms among falling objects of Example 1 and Comparative Example 1 in the middle of a storage warehouse. One graph, and FIG. 3 is a graph showing changes in general microorganisms among falling objects of Example 1 and Comparative Example 1 at the storage warehouse entrance.

As shown in Figures 1 to 3, the normal microorganisms among the falling objects were measured at intervals of about one month (18.06.01, 18.07.13, 18.08.10, 18.09.13, 18.10.19, 18.11.13). First, as shown in Figures 1 to 3, when stored at room temperature (until 18.08.10), both Comparative Example 1 and Example 1 are so large that the number of bacteria in general microorganisms can not be measured, the maximum value is 300 CFU /15min/plate.

Subsequently, when maintaining below 1°C as in Comparative Example 1 (after 18.08.10), the general microorganisms were 191, 300, 32 CFU/15min/plate inside the storage warehouse (see FIG. 1), and 106 in the middle of the storage warehouse. , 176, 19 CFU/15min/plate (see FIG. 2), and 150, 300, 16 CFU/15min/plate at the storage warehouse entrance (see FIG. 3). That is, in the case of Comparative Example 1, in general, the general microbes among the falling objects decreased and then increased and then decreased again.

On the other hand, when maintaining the ozone concentration of 1 ppm or less and 1.0 ppm as in Example 1 (after 18.08.10), the general microorganisms were 50, 28, 15 CFU/15 min/plate inside the storage warehouse (see FIG. 1), It was 29, 23, 11 CFU/15 min/plate in the middle of the storage warehouse (see Figure 2), and 7, 10, 5 CFU/15 min/plate at the storage warehouse entrance (see Figure 3). That is, in the case of Example 1, it was confirmed that the general microorganisms rapidly decreased due to ozone, and it was confirmed that even after a time, a predetermined value was maintained.

As a result, it was confirmed that Example 1, in which ozone is maintained at a constant concentration, is significantly higher in comparison with Comparative Example 1 in which ozone is not supplied.

4 is a graph showing changes in fungi among falling objects of Example 1 and Comparative Example 1 inside a storage warehouse, and FIG. 5 is a graph showing changes of fungi among falling objects of Example 1 and Comparative Example 1 in the middle of a storage warehouse. 6 is a graph showing changes in fungi among falling objects of Example 1 and Comparative Example 1 at the entrance to a storage warehouse.

As shown in Figures 4 to 6, the fungi among the falling objects was measured at intervals of about one month (18.06.01, 18.07.13, 18.08.10, 18.09.13, 18.10.19, 18.11.13). First, as shown in Figures 4 to 6, when stored at room temperature (until 18.08.10), Comparative Example 1 and Example 1 maintained the number of fungi approximately 23 ~ 82 CFU / 15min / plate.

Thereafter, when the temperature was maintained at 1° C. or lower as in Comparative Example 1 (after 18.08.10), the fungal water was 67, 62, and 300 CFU/15 min/plate inside the storage warehouse (see FIG. 4), and 90 in the middle of the storage warehouse. , 68, 161 CFU/15min/plate (see FIG. 5) and 124, 64, 9 CFU/15min/plate at the storage warehouse entrance (see FIG. 6). That is, in the case of Comparative Example 1, the overall temperature was maintained, and the fungi increased. This is believed to be because fungi form spores at low temperatures.

On the other hand, when maintaining the ozone concentration of 1 ppm or less and 1.0 ppm as in Example 1 (after 18.08.10), the fungal water was 19, 22, 7 CFU/15 min/plate inside the storage warehouse (see FIG. 4), It was 13, 26, 5 CFU/15 min/plate in the middle of the storage warehouse (see FIG. 5) and 26, 15, 4 CFU/15 min/plate in the storage warehouse entrance (see FIG. 6). That is, in the case of Example 1, it was confirmed that the overall fungus was gradually decreased by ozone.

As a result, in Comparative Example 1 in which ozone was not supplied, it was confirmed that fungi may increase over time, whereas Example 1 in which ozone is maintained at a constant concentration has a high effect of reducing fungi among falling objects.

For reference, the change of the above-described falling bacteria was measured by the following measurement method.

-Method of measuring falling bacteria

① Palte count ager (PCA) was used as a medium to identify general microbes (bacteria), and potato dextrose agar (PDA) was used as a medium to confirm the growth of fungi (fungi, yeast).

② Each medium was sterilized at 121℃ for 15 minutes, and then sufficiently hardened and exposed to the workplace for 15 minutes.

③ Each of the two warehouses was placed in three groups, inside, middle, and entrance, to check the distribution of microorganisms according to the storage location according to the flow of air.

④ PCA medium was incubated for 24 to 48 hours in a 35±2°C incubator, PDA medium was incubated for 3 to 5 days in a 25±2°C incubator, and colony adhesion was counted to confirm the degree of growth of falling bacteria.

On the other hand, in order to prove the surface microbial reduction effect of ozone, first, kiwi is stored at a concentration of 1.0 ppm at 1° C. or lower for 6 months, and then maintained at 4±2° C. for 7 days without supply of ozone. Condition" was satisfied. Subsequently, the changes in surface microbes when stored at 1° C. or lower (Comparative Example 2) and the changes in surface microbes when the ozone concentration of 1.5 ppm was maintained at 1° C. or lower (Example 2) were compared.

FIG. 7 is a graph showing changes in general microorganisms among surface microorganisms of Example 2 and Comparative Example 2.

As shown in FIG. 7, among the surface microorganisms, general microorganisms were measured at intervals of 2 weeks (2, 4, 6, 7, 10, and 12 weeks). For reference, when the storage conditions for distribution were met (0 weeks), the number of bacteria in general microorganisms was 510±28 CFU/g.

When maintaining below 1°C as in Comparative Example 2, the general microbes were 55, 85, 15, 80, 10, 40 CFU/g. That is, in the case of Comparative Example 2, while maintaining the temperature below 1°C, general microbes among the surface microorganisms decreased as a whole, but the fluctuation range was very large, such as temporarily increasing or decreasing.

On the other hand, when maintaining the ozone concentration of 1 ppm or less and 1.5 ppm as in Example 2, the general microorganisms were 20, 15, 0, 20, 0, 0 CFU/g. That is, in the case of Example 2, it was confirmed that general microorganisms were rapidly reduced by ozone and finally disappeared, and that there was little variation.

As a result, it was confirmed that Example 2, in which ozone is maintained at a constant concentration, has a higher effect of maintaining general microbes among reduced surface microbes compared to Comparative Example 2 in which ozone is not supplied.

8 is a graph showing changes in fungi among surface microorganisms of Example 2 and Comparative Example 2.

As shown in FIG. 8, fungi among surface microorganisms were measured at intervals of 2 weeks (2, 4, 6, 7, 10, 12 weeks). For reference, when the storage conditions for distribution were met (0 weeks), the number of fungi was 380±42 CFU/g.

When the temperature was maintained at 1°C or lower as in Comparative Example 2, the number of fungi was 5, 20, 155, 25, 10, and 40 CFU/g. That is, in the case of Comparative Example 2, it was confirmed that the fungi among the surface microorganisms decreased while maintaining 1° C. or less, but could increase rapidly again.

On the other hand, when maintaining the ozone concentration of 1 ppm or less and 1.5 ppm as in Example 2, the number of fungi was 5, 5, 0, 15, 0, 0 CFU/g. That is, it was confirmed that in the case of Example 2, fungi among the surface microorganisms could be completely destroyed by ozone.

As a result, it was confirmed that Example 2, in which ozone is maintained at a constant concentration, can effectively remove fungi among surface microorganisms compared to Comparative Example 2 in which ozone is not supplied.

For reference, the above-described changes in surface microorganisms were measured by the following measurement method (general microorganisms and fungi among surface microorganisms described later were also measured by the following measurement methods).

-Method of measuring surface microorganisms

① Number of general bacteria

㉮ The total number of bacteria was measured according to the method of general microbial and total number of bacteria in the food industry. The samples were mixed and coagulated on a plate count agar (PCA) to count the number of bacterial colonies generated after cultivation, and the number of live bacteria in the samples was calculated.

㉯ As a test solution, about 10 g of the stored kiwi peel portion (six pieces cut into about 1×1 cm for each portion) was shaken and mixed with strong shaking in 9-fold sterile water (10-fold dilution). Diluted this step by step 10 times each was used as a test sample.

1.0 1.0 mL of dilutions for each test sample were taken aseptically in two or more sterile Petri dishes.

약 About 15.0 mL of plate count agar (PCA) maintained at about 43 to 45°C was disinfected aseptically and carefully rotated and tilted from side to side while being careful not to attach to the petri dish lid to mix and mix the sample and medium.

시킨 The coagulated Petri dish was inverted and cultured at 35±2℃ for 48 hours.

후 Immediately after incubation, the number of colonies generated was calculated using a colony calculator. In principle, the number of colonies was calculated by selecting the plates that produced 30 to 300 colonies per plate.

② Fungi (fungus, yeast)

㉮ It was carried out in the same way as the total bacteria counting method. The sample was mixed and coagulated in Potato dextroase agar (PDA) to count the number of bacterial colonies generated after cultivation to calculate the number of live bacteria in the sample.

㉯ As a test solution, about 10 g of stored kiwi skin (6 pieces of each part were cut into about 1×1 cm and used) was mixed with strong shaking in 9-fold sterile water (10-fold dilution). Diluted this step by step 10 times each was used as a test sample.

1.0 1.0 mL of dilutions for each test sample were taken aseptically in two or more sterile Petri dishes.

Potato About 15.0 mL of potato dextorse (PDA) maintained at about 43 to 45°C was disinfected aseptically and carefully rotated and tilted from side to side while being careful not to attach to the petri dish lid to mix and mix the sample and medium.

페 The coagulated petri dish was inverted and cultured at 25±2℃ for 3-5 days to confirm the colonies.

후 Immediately after incubation, the number of colonies generated was calculated using a colony calculator. In principle, the number of colonies was calculated by selecting the plates that produced 30 to 300 colonies per plate.

As described above, simply maintaining a low temperature may cause a problem in which the fluctuation range of falling bacteria and surface microorganisms is large, or rather, the falling bacteria and surface microorganisms are increased. On the other hand, as in Example 1 and Example 2 of the present invention, maintaining ozone at a constant concentration at a low temperature reduces the falling bacteria and surface microorganisms, and has an effect of stably storing food.

On the other hand, we examined how the reduction effect of surface microbes changes with the concentration of ozone. Specifically, in Example 2, the other conditions were kept the same (maintained at 1° C. or lower), and the concentration of ozone was changed from 0 ppm to 10 ppm in 0.1 ppm units, and after 6 weeks, CFU/g of general microorganisms and fungi among surface microorganisms was changed. Measurement experiments were performed.

FIG. 9 is a graph showing CFU/g of general microorganisms among surface microorganisms while changing the concentration of ozone in Example 2. FIG.

As shown in FIG. 9, when the concentration of ozone increased, the number of bacteria in the surface microorganisms among the surface microorganisms decreased from 31 CFU/g to 0 CFU/g. Specifically, when the concentration of ozone was 0.1 ppm, the number of bacteria in general microorganisms was 28 CFU/g, and there was no significant difference from that when the concentration of ozone was 0 ppm. However, when the concentration of ozone was 0.2 ppm, the number of bacteria in general microorganisms was 13 CFU/g, and it was confirmed that the concentration of ozone was sharply reduced by half compared to when the concentration of ozone was 0.1 ppm. Thereafter, when the concentration of ozone was changed from 0.2 ppm to 0.9 ppm, the number of bacteria in the general microorganism was maintained at 11-15 CFU/g. Here, it was confirmed that when the concentration of ozone became higher, the number of bacteria in general microorganisms was 4 CFU/g when the concentration was 1 ppm, and that the ozone concentration decreased by more than half compared to when the concentration was 0.9 ppm.

Overall, as the concentration of ozone increased, the number of bacteria in general microorganisms tended to decrease, but when the concentration of ozone was 0.2 ppm, it was confirmed that the number of bacteria in general microorganisms decreased rapidly, and also when the concentration of ozone was 1 ppm. Again, it was confirmed that the number of bacteria in general microorganisms decreased rapidly. As a result, when the ozone concentration was 0.2 pmm or more, more preferably, when the ozone concentration was 1 ppm or more, it was confirmed that the reduction effect of general microorganisms was excellent.

10 is a graph showing CFU/g of fungi among surface microorganisms while changing the concentration of ozone in Example 2.

As shown in Fig. 10, when the concentration of ozone increased, the number of fungi of fungi among surface microorganisms decreased from 143 CFU/g to 0 CFU/g. Specifically, when the ozone concentration was 0.1 ppm, the fungal number was 124 CFU/g, and there was no significant difference from the ozone concentration of 0 ppm. However, when the concentration of ozone was 0.2 ppm, the number of fungi was 32 CFU/g, and it was confirmed that the concentration of ozone decreased by about 1/4 compared to when the concentration of ozone was 0.1 ppm. Then, when the concentration of ozone changed from 0.2 ppm to 0.9 ppm, the fungal water maintained 25 to 32 CFU/g. Here, it was confirmed that the concentration of ozone was further increased, and when the concentration was 1 ppm, the number of fungi was 4 CFU/g, and the concentration of ozone was rapidly decreased to 1/6 or more when the concentration was 0.9 ppm.

Overall, the higher the concentration of ozone, the more the number of fungi decreased, but it was confirmed that the number of fungi decreased rapidly when the concentration of ozone was 0.2 ppm, and the number of fungi decreased rapidly again when the concentration of ozone was 1 ppm. I could confirm that. As a result, when the ozone concentration was 0.2 pmm or more, more preferably, when the ozone concentration was 1 ppm or more, it was confirmed that the effect of reducing fungi was excellent.

As a result, it can be seen that when the ozone concentration is 0.2 ppm, the CFU/g of both the general microorganism and the fungus decreases rapidly, and when the ozone concentration is 1 ppm, the CFU/g of both the normal microorganism and the fungus decreases rapidly. . Therefore, when storing food (especially kiwi) at low temperature, the concentration of ozone may be preferably 0.2 ppm or more, and more preferably 1 ppm or more.

However, it is not always desirable to have a high ozone concentration. In fact, the higher the concentration of ozone, the higher the loss rate (known as the occurrence of moisture escape through the breathing of food) occurs, and the effect of changing the loss rate of food (kiwi) according to the concentration of ozone was checked. . Specifically, in Example 2, the other conditions were kept the same (maintained at 1° C. or lower), and the concentration of ozone was changed from 0 ppm to 10 ppm in 0.5 ppm units, and after 12 weeks, an experiment was performed to measure the loss rate of food (kiwi). Did. Here, the hair loss rate was calculated by the following equation.

Weight loss rate (%)=(W _before -W _after )/W _before ×100

W _before : Weight _before storage

W _after : Weight _after storage

11 is a graph showing a loss rate of food while changing the concentration of ozone in Example 2.

As shown in FIG. 11, when the ozone concentration increased, the loss rate of food (kiwi) increased from 4.8% to 9.8%. Specifically, the concentration of the ozone in the food was maintained from 4.8% to 5.7% from 0ppm to 2.9ppm. However, it was confirmed that when the ozone concentration was 3 ppm, the reduction rate was 8.2%, and the ozone concentration increased rapidly compared to 2.9 ppm. Thereafter, when the concentration of ozone was changed from 3 ppm to 5.1 ppm, the loss rate of food was maintained at 8.2 to 8.8%. Here, it was confirmed that when the concentration of ozone was further increased, the loss rate of food was 9.6% at 5.2 ppm, compared to when the concentration of ozone was 5.1 ppm.

Overall, the higher the concentration of ozone, the more the food loss rate tended to increase, but especially when the concentration of ozone was 3 ppm, it was confirmed that the loss rate of food was rapidly increased, and when the concentration of ozone was 5.2 ppm, it was suddenly increased again. It was confirmed that the hair loss rate of the food increased. As a result, it was confirmed that when the concentration of ozone was 5.1 ppm or less, more preferably, when the concentration of ozone was 2.9 ppm or less, the loss rate of food was small and the productability could be maintained.

Consequently, when considering general microorganisms and fungi, the concentration of ozone is preferably 0.2 ppm or more, and more preferably 1 ppm or more. Further, when considering the loss rate of food, the concentration of ozone is preferably 5.1 ppm or less, and more preferably 2.9 ppm or less. In summary, the concentration of ozone is preferably 0.2 ppm to 5.1 ppm, and more preferably 1 ppm to 2.9 ppm.

On the other hand, it was confirmed how the temperature affects the surface microorganisms during storage. Specifically, in Example 2, other conditions were maintained the same (maintaining an ozone concentration of 1.5 ppm), and the temperature was changed from 0°C to 7°C in 0.5°C increments, and after 7 days, CFU/g of general microorganisms among surface microorganisms Measurement experiments were performed.

12 is a graph showing CFU/g of general microorganisms among surface microorganisms while changing the temperature in Example 2.

As shown in FIG. 12, when the temperature increases, the number of bacteria in the surface microorganisms among the surface microorganisms tends to increase. Specifically, when the temperature was changed from 0°C to 5.5°C, the number of bacteria in general microorganisms was maintained at 11 to 19 CFU/g. However, when the temperature was 6°C, it was confirmed that the number of bacteria in general microorganisms was 61 CFU/g, so that the temperature surged three times or more compared to when the temperature was 5.5°C.

After all, if the temperature during storage is 6°C or higher, even if the concentration of ozone is kept constant, a problem that general microorganisms may increase may occur, so the temperature during storage is preferably 5.5°C or lower.

Meanwhile, in the method of storing food using ozone according to the present invention, ozone is supplied to an ozone supplyer, and the concentration of ozone in the storage space can be measured by a sensor. Therefore, the amount of ozone supplied from the ozone supply can be adjusted based on the concentration of ozone measured by the sensor so that the concentration of ozone is maintained within a certain range in the storage space. For example, in order to maintain the ozone concentration in the storage space at 1.5 ppm, if the concentration of ozone measured by the sensor exceeds 1.5 ppm, the amount of ozone supplied by the ozone supplyer is reduced, and conversely, the concentration of ozone measured by the sensor. If is less than 1.5ppm, the amount of ozone supplied by the ozone supply can be increased.

In this case, the ozone supplyer is not particularly limited as long as it is an ozone supplyer of all kinds known in the art, but it is possible to use a micro plasma ozone generator that is low in power consumption and easy to use. In addition, the sensor is also not particularly limited as long as it is a sensor for measuring ozone known in the art, but it is possible to use a sensor applied with a 0 ₃ ultraviolet photometric method to measure ozone by detecting a change in absorption of ultraviolet light (wavelength 253.7 nm).

Although the present invention has been described in detail through specific examples, the present invention is specifically for describing the present invention, and the present invention is not limited to this, and by those skilled in the art within the technical spirit of the present invention. It is clear that the modification and improvement are possible.

All simple modifications or changes of the present invention belong to the scope of the present invention, and the specific protection scope of the present invention will be clarified by the appended claims.

Claims (8)

A method of storing food using ozone that stores food in a storage space where the temperature is below 5.5° C. and ozone is maintained at a concentration of 0.2 ppm to 5.1 ppm.
The method according to claim 1,
A method of storing food using ozone having the temperature of 0°C to 5.5°C.
The method according to claim 1,
A method of storing food using ozone, wherein the ozone maintains a concentration of 1 ppm to 2.9 ppm.
The method according to claim 1,
When the ozone is 2.9ppm or less, the food loss rate of food using ozone is 5.7% or less.
The method according to claim 1,
The ozone is supplied to an ozone supply,
The ozone concentration is a method of storing food using ozone measured by a sensor.
The method according to claim 5,
A method of storing food using ozone that adjusts the amount of ozone supplied by the ozone supplier based on the concentration of ozone measured by the sensor so that the concentration of ozone is maintained within a predetermined range in the storage space.
The method according to claim 5,
The ozone supplier is a method for storing food using ozone, which is a micro plasma ozone generator.
The method according to claim 1,
The food is a storage method of food using ozone, kiwi.

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