Investigation of gaseous ozone as an anti‐fungal fumigant for stored wheat

Abstract

AbstractIn this study, gaseous ozone was used as a fungicide to preserve stored wheat. The following operating parameters were investigated for their effects on the fungicidal efficacy of ozone: (1) the applied ozone dose; (2) ozonation time; (3) water activity of the wheat; and (4) temperature of the wheat. The effect of ozonation on germination of the wheat was also studied. Experimental results revealed that gaseous ozone was very effective in the inactivation of fungi associated with the wheat. Within 5 min of ozonation, 96.9% of the fungal spores were inactivated by applying 0.33 mg of ozone (g wheat)−1 min−1. It was also found that increases in both water activity and temperature of the wheat enhanced the fungicidal efficacy of ozone. In addition, results of this study indicated that the inactivation processes could be controlled by simply monitoring the ozone exiting from the reactor and, consequently, the time‐consuming microbial examination processes could be avoided. This finding would make the application of ozone in the preservation of cereal grains easier, simpler, and more cost‐effective. It was also found that although the applied ozone doses above certain thresholds may reduce the germination of wheat, the inactivation of fungi could be achieved using applied ozone doses far below those thresholds. Copyright © 2006 Society of Chemical Industry