Effect of Ozonation on Microbial Properties of Rice Flour

zahra latifi¹ Mona Arvanaghi² Milad Daneshniya³

1) Young Researchers and elite Club, Noor Branch, Islamic Azad University, Mazandaran, Iran.
2) Ph.D. Student, Department of Food Science and Technology, Islamic Azad University, Mamaghan Branch.
3) Young Researchers and elite Club , Qazvin Branch , Islamic Azad University , Qazvin , Iran

Publication : International Conference on Engineering & Technology - Norway (icetconf.com)
Abstract :
Current study was conducted to determine the effect of ozone gas on microbial properties of rice flour. Effect of concentration at three levels of 10, 20 and 30 g / h and exposure time of 15 and 30 minutes was studied in the samples. Non-ozonated samples were introduced as control samples. After ozonation process, samples were examined twice during 2 months (end of each month) at room temperature. Experimental results suggested that Staphylococcus aureus and Coliform bacteria microorganisms were detectable and counted only in control sample; and negative results were observed in ozone treated samples at different concentrations and times of ozonation process. It was also observed that increasing the concentration of ozone significantly decreased the total count of microorganisms in rice flour samples (p <0.05), and at all times the highest number of countable microorganisms was observed in the control samples. At both time levels of 15 and 30 minutes, lowest counted microorganisms was observed at the highest concentration of 30 g / h.
Keywords : Rice flour Rice Ozone Microbial properties