![Minimally Processed Vegetables](http://www.o3met.com/wp-content/uploads/2011/12/agroalimentare-IV-gamma.jpg)
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- the chemical substances currently used in the preparation and washing process have been replaced by a disinfecting agent with "zero" environmental impact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