Nuts & Dried Fruit Processing

The use of ozone technology in nut and dried fruit production facilities has emerged as a modern method to enhance product quality and ensure food safety. Nuts and dried fruits are highly sensitive to moisture, mold, insects, and microorganisms, making hygiene and shelf life extension critical factors in both production and storage.

Ozone technology, with its powerful oxidizing properties, eliminates bacteria, molds, yeasts, and harmful microorganisms, preventing spoilage. Applications with ozonated air or water reduce microbial loads on surfaces, inhibit pest infestations, and remove unpleasant odors. This ensures that products can be stored fresher and safer for longer periods.

In nuts, one of the biggest challenges is the risk of aflatoxins. Ozone helps suppress the growth of molds that produce aflatoxins, significantly reducing the risk. As a result, products become safer for both domestic markets and export requirements.

In dried fruits, color and flavor loss are common problems. With ozone applications, fruits maintain their natural colors for longer, unwanted odors are eliminated, and shelf life is noticeably extended.

A key advantage of ozone is that it leaves no residues after use. Once the process is completed, ozone quickly reverts to oxygen, causing no harm to the environment or the product. This makes it a sustainable and eco-friendly solution, reducing the need for chemical disinfectants and creating safer working conditions for employees.

From an economic perspective, ozone reduces product losses, lowers storage costs, and enhances competitiveness in export markets. It also supports compliance with strict international food safety standards.

In conclusion, ozone technology in nut and dried fruit production facilities represents one of the most effective solutions for quality, hygiene, and sustainability. By protecting products naturally and extending their shelf life, ozone offers a reliable and eco-friendly production model for the future of the industry.