Effect of Ozone Treatment on Microbiological Properties of Stored Wheat ()
ABSTRACT
In this
study, ozone gas was applied to samples of durum wheat stored in four experimental groups (durum wheat without any treatment
for comparison, durum wheat treated with ozone, purified durum wheat,
and purified durum wheat treated with ozone). Two groups were treated with
ozone gas at 3 ppm concentration for 1 hour. Groups were then placed in
air-tight glass jars and stored for 6 months at variable temperatures between
24.7°C to 34.8°C. Microbiological (total
count bacteria, yeast/molds and coliform) and physical properties
(moisture, color and ash) evaluated. Ozone application statistically caused a significant reduction in the numbers of
bacteria, yeast, molds and coliforms. Ozone application, washing process and
storage temperature are the major
factors affecting the microbial counts. No significant differences were
determined in moisture and ash contents of
samples after ozone treatment. The
color measurement results showed that color values of wheat samples were
affected by ozone treatment, storage and washing.
Share and Cite:
Al-Sahho, H. and Kuleaşan, H. (2024) Effect of Ozone Treatment on Microbiological Properties of Stored Wheat.
Food and Nutrition Sciences,
15, 140-150. doi:
10.4236/fns.2024.152008.
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