Microbial control enhancement in wheat flour production using ozonated water and UV radiation

Overview

This innovative approach focuses on enhancing microbial control within the wheat flour production process by employing two distinct disinfection methods: ozonated water and UV radiation. The primary objective is to significantly reduce the microbial load, particularly targeting pathogens such as E. coli and Salmonella, thus improving food safety. By integrating these methods, the solution aims to minimize health risks and ensure the production of safer wheat flour.

Technical specifications

• Disinfection Methods:
  • Ozonated Water: Used during the tempering of wheat grains to reduce microbial contamination.
  • UV Radiation: Applied post-milling to disinfect the flour, further reducing pathogen presence.
• Evaluation Metrics:
  • Microbial load comparison between treated and untreated samples.
  • Analysis of nutritional value and baking properties of treated flour.
  • Assessment of the integration potential of ozone treatment into existing production lines.

Technology readiness level

The current technology readiness level (TRL) is 2, indicating that this solution is in the early stages of development, with basic principles observed and future validation planned for optimizing application processes and evaluating microbial control effectiveness.