Abstract Modern food safety standards require environmentally friendly storage solutions, especially for oil-rich crops like walnuts, which are highly susceptible to oxidation and microbial spoilage. This study aims to develop and optimise a technology for the long-term, safe storage of Kazakhstani walnuts using ion-ozone treatment. Organoleptic, chemical (acid number), and microbiological indicators were evaluated before and after treatment. Processing parameters – ion concentration, ozone level, temperature, and exposure time – were optimised using mathematical modelling, including regression equations and response surface analysis. Optimal treatment conditions were established: ion concentration = 10 −4 units·m-3, ozone = 1.0 g·m −3 , temperature = 25 °C, and duration = 60 minutes. The resulting acid number (2.48 mg KOH·g −1 ) met quality standards, while the walnuts retained their sensory qualities and microbiological safety. Ion-ozone technology is an effective, eco-friendly method for extending walnut shelf life. The findings provide a scientific basis for industrial applications in storing walnuts and other oil-containing crops.
Yakiyayeva et al. (Fri,) studied this question.
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