Treatment of carrots by ozone and the environmental impact of technological processes

Abstract

More than half of agricultural products don't reach consumers in the world, because they are lost. The production of food uses a lot of energy resources. To solve this problem alternatives are being created to reduce energy losses. The study researches how to increase consumer satisfaction with product quality and in the same time reduce impact on the environment in the preparation for consumption of fresh carrots. It also explores the extent to which the effective reduction in fresh carrot losses would be across the supply chain. In this case, when carrots are washed with ozonated water there is not only reduction in product loss but also increase in the productivity. In the farm in which carrots are prepared for market ozonated water is introduced in the commercial preparation line by introducing it in the final stage of processing by spraying products with ozonated water. This allows the surface of the products to be disinfected. The evaluation was carried out with the SimaPro 8.0.5 program, where two scenarios were compared with each other: in the first scenario there was used the usual carrot treatment line and in the second scenario there was used processing line that sprayed ozonated water on the products.