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A Comparison between Chlorinated Water and Ozonated Water as an Antimicrobial Treatment during Tempering of Wheat

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  2007 ASAE Annual Meeting  076169.(doi:10.13031/2013.23345)
Authors:   Bhavnita Dhillon, Harkanwal Sandhu, Dennis Wiesenborn, Frank Manthey, Charlene Wolf-Hall
Keywords:   Keywords: Bacterial count, germination capacity, Mold, Ozonated water, Tempering, Washing, Wheat grain, yeast

Tempering of wheat is done to improve its physical state for milling. Chlorinated water is being used in industry to decrease the microbial load of tempered wheat but chlorine leaves a residue which limits its application in food industry. Ozone gas is highly reactive. Compared to chlorine, ozone gas is a stronger and more rapid antimicrobial agent. Ozone gas can be dissolved in water. It is expected that ozone treatment may inhibit or minimize bacterial, yeast and mold count which has been a dominant safety and quality concern for wheat grown in the Northern Plains. Hence, the objective of this study was to compare the efficacy of ozonated water with the efficacy of chlorinated water during tempering of durum wheat. Tempering was done using water containing 700 ppm chlorine and water containing 10 and 16 ppm ozone. Wheat grains were tempered at 17ºC. Wheat grains were tempered in two steps with resting time of 6 hours after each step to raise the initial moisture content (MC) from initial m.c. to a final of 17%(db), with an intermediate MC of 12.5% after first step. The wheat grains were also washed using 16 ppm of ozonated water. These tempered and washed grains along with their control samples were tested for total bacterial, yeast and mold count and also for color change and germination capacity.

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