Anacail: In-pack ozone to extend shelf-life
February 7, 2018
10:00 - 11:00
The revolutionary Anacail system uses plasma technology to convert a proportion of the oxygen in the air within a sealed food pack into ozone. Ozone is a potent, fast-acting germicide, which reduces spoilage organisms and pathogens on the surface of food and increases shelf life. The ozone then entirely decays back to oxygen within minutes, leaving no residues behind.
In extensive trials the following benefits have been seen:
• Significant extension of shelf life: typically 1 – 4 days for soft fruit
• Improved fruit quality throughout shelf-life
• Reduced in-store wastage
• Reduced customer complaints
• Reduction of spoilage organisms and pathogens by 90-99%
We will present an overview of the technology, including integration into production lines, and results on the effectiveness of the ozone treatment in improving product quality throughout and beyond shelf-life on retail packed products.