Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 88925 10.21603/2074-9414-2024-3-2520 ОБЗОРНАЯ СТАТЬЯ REVIEW ARTICLE ОБЗОРНАЯ СТАТЬЯ Ozone in Grain Storage and Processing: Review Применение озона в хранении и переработке зерна (обзор) https://orcid.org/0000-0002-3362-5627 Бахчевников Олег Николаевич Bahchevnikov Oleg N. oleg-b@list.ru

кандидат технических наук;

candidate of technical sciences;

 https://orcid.org/0000-0002-7188-4179 Брагинец Андрей Валерьевич Braginets Andrey V. Аграрный научный центр «Донской» Зерноград Россия Agricultural Research Centre Donskoy Zernograd Russian Federation Аграрный научный центр «Донской» Зерноград Россия Agricultural Research Centre Donskoy Zernograd Russian Federation Аграрный научный центр «Донской» Зерноград Россия Agricultural Research Centre Donskoy Zernograd Russian Federation Ростовский государственный университет путей сообщения Ростов-на-Дону Россия Rostov State Transport University Rostov-on-Don Russian Federation 02 10 2024 02 10 2024 54 3 483 494 06 02 2024 05 03 2024 https://fptt.ru/en/issues/22856/22821/

«Зеленые» технологии находят широкое применение в сельском хозяйстве и пищевой промышленности, в том числе для обеззараживания и детоксикации зерна и продуктов его переработки. С целью обеззараживания все чаще используется озонирование. Однако информация о результатах научных исследований по применению озона в зерновой отрасли является разрозненной и неполной. Цель исследования – обзор и критический анализ научных публикаций, посвященных применению озона в переработке и хранении зерна. Выполнен поиск научной литературы, по ключевым словам, за 2013–2023 гг. в научных библиографических базах eLIBRARY.RU, Google Scholar, ScienceDirect, MDPI и Springer Link, ее отбор , синтез данных и их анализ. Озонирование применяют в хранении и переработке зерна в качестве «зеленой» технологии, обеспечивающей обеззараживание и детоксикацию сырья и готовой продукции без вреда для здоровья человека и животных, а также увеличение продолжительности их хранения. В результате экспериментальных исследований было доказано, что озон обладает антимикробным, фунгицидным, инсектицидным и деградирующим микотоксины и пестициды действием. В то же время озон не снижает качества зерна и хлебопродуктов, быстро распадается и не образует токсичных соединений. Установлено, что на эффективность обработки озоном влияют многие факторы: влажность сырья, концентрация озона, длительность обработки, pH и температура среды, форма применения. Результаты исследований показывают положительное влияние озонирования на качество пшеничной муки и производимых из нее продуктов, но требуется дополнительное изучение этого эффекта для установления рациональных параметров процесса. Установлено, что озонирование зерна и продуктов его переработки является рентабельной технологией. Озонирование может найти широкое применение в качестве «зеленой» технологии, обеспечивающей обеззараживание и детоксикацию зернового сырья и готовой продукции. Озонирование обладает высоким потенциалом применения в хранении и переработке зерна.

Green technologies are gaining popularity in agriculture and the food industry, including such areas as disinfection and detoxification of grain and its products. Ozonation is an effective disinfection procedure. However, scientific data on grain ozonation are scattered and incomplete. The article offers a review and a critical analysis of scientific publications that feature ozonation in grain processing and storage. The keyword search covered publications indexed in eLIBRARY.RU, Google Scholar, ScienceDirect, MDPI, and Springer Link in 2013–2023. In grain storage and processing, ozonation serves as a green technology of disinfection and detoxification of raw materials and finished products. It increases storage life but does not affect human or animal health. Ozone proved to possess antimicrobial, fungicidal, and insecticidal properties. It was able to degrade mycotoxins and pesticides. The publications reviewed did not report any evidence that ozone reduces the quality of grain or bakery products. On the contrary, it disintegrated quickly, without developing any toxic compounds. Ozone treatment depends on many factors, e.g., raw material humidity, ozone concentration, treatment time, environmental pH and temperature, form of application, etc. In general, ozonation was reported to improve the quality of wheat flour and its products. However, rational variables require additional research. Ozonation of grain and its products was often described as cost-effective. Ozonation has the potential to find extensive application as a green technology that ensures disinfection and detoxification of grain raw materials and finished products, which also means good prospects for grain storage and processing.

 Озон озонирование зерно зерновые продукты обеззараживание деконтаминация дезинсекция качество Ozone ozonation grain cereal products disinfection quality Работа выполнена в рамках Государственного задания «Аграрный н аучный центр «Донской» (тема № 0505-2022-0007). The research was part of State Assignment no. 0505-2022-0007 to the Agricultural Research Center Donskoy.

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