Minimally Processed Vegetables

 
The insertion of the ozone process in washing tubs for minimally processed vegetables has undoubtedly provided advantages in many areas, as:

• the chemical substances currently used in the preparation and washing process have been replaced by a disinfecting agent with "zero" environmental impact
• with the same treatment time, this agent can guarantee better disinfection than chlorine or peroxyacetone
• by recirculating the water used for washing, it was possible to also reduce water consumption costs and purification costs for waste water
• the average shelf life of the products was extended