Final answer:
Ozone is used in food processing primarily as a disinfectant and sanitizer due to its strong oxidizing properties, effectively killing pathogens without leaving any residual taste or odor issues.
Step-by-step explanation:
Ozone is used in food processing as a disinfectant and sanitizer. Its powerful oxidizing properties make it effective in killing pathogens and reducing microbial load on food surfaces. Ozone is an unstable molecule that readily gives up one atom of oxygen, creating free radicals that damage cell membranes and macromolecules, making it toxic to most waterborne organisms and other pathogens. In food processing, the use of ozone can be an alternative to chlorine, as it produces fewer dangerous by-products and does not leave any residual taste or odor problems.
While ozone is not involved directly in freezing food, modifying atmospheric packaging, or blanching vegetables, it plays a crucial role in ensuring the safety and extending the shelf life of food products by its disinfecting action. It is also environmentally safe and is produced on-site, which means it does not require long-term storage or handling of hazardous chemicals.