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Development of a Process to Measure Ozone Concentration in Processing Water at the Point of Product Application

Ozone is an effective sanitizing agent against a broad spectrum of pathogenic and spoilage organisms. Optimization of treatment applications of ozonated water is needed for increased use in the food industry. An experimental apparatus and process has been developed to digitally measure ozone concentrations in processing water at the point of product application. Two application methods were evaluated. Effects of locally available water quality and water temperature on the ozone concentrations produced were determined. Rapid measurement of ozone concentration at the product application will facilitate the investigation of improved product quality in shrimp.