Ozone System for Aquaculture Water Treatment

2022-05-10 21:27:41

　　Ozone is approved for Use with Food

　　The USDA and FDA have approved ozone as an antimicrobial agent for use with food processing. With regulatory approval ozone has become a great option for cost-effectively disinfecting food.

　　Use ozone to disinfect stored food for unprecedented pathogen destruction.

　　Ozone Advantages

　　the most powerful oxidizer available

　　environmentally friendly

　　no chemical storage required

　　three-thousand times more germicidal than chlorine

　　instant pathogen destruction

　　no harmful chemical residual

　　Ozone in the Food Industry

　　Because ozone is a safe powerful disinfectant it can be used to control biological growth of unwanted organisms in products and equipment used in the food processing industries. Ozone is particularly suited to the food industry because of its ability to disinfect microorganisms without adding chemical by- products to the food being treated or to the food processing water or atmosphere in which food are stored.

　　Ozone Applications for Food Products and Processing

　　Washing fruits and vegetables

　　Meat and Poultry Production and Processing

　　Seafood Processing and Aquaculture

　　Food Storage

　　Pest Management

　　Irrigation

　　Air Quality Control

　　Beverage Production

　　Extended Benefits of Ozone

　　Higher levels of ozone can be used before altering the taste or appearance of the produce.

　　Ozone improves taste and appearance over the use of chlorination alone: Better Quality Produce

　　Ozone lowers counts of spoilage microorganisms in wash water and on produce surface: Longer Shelf Life

　　Ozone keeps wash water cleaner longer: Less Water Usage

　　An ozone treatment is capable of destroying pesticides and chemical residues in wash water and on produce.

　　Eliminate chlorine from a process: No THM's or other chlorinated by-products.

　　Implementing ozone reduces the risk of cross-contamination of pathogens.

　　Ozone leaves no chemical residue: No Final Rinse - Less Water Usage

　　An ozone system mitigates the need for storage handling use and disposal of chemical sanitation agents.

　　In some situations ozone reduces contamination in discharge water: Lower Cost Waste Water Disposal

　　Ozone is natural and chemical free allowing the use of ozone in organic food production and processing.

　　For specific information on your application and the use of Ozone Generators for your food product please contact us freely.

　　Ozone and Food Storage

　　Ozone Helps Produce Last Longer by Extending Shelf Life

　　Common Applications for Ozone use in Food Storage

　　Potato Storage Facilities

　　Onion Storage Facilities

　　Citrus Fruit Storage

　　Vegetable Storage

　　Aged Ham Storage

　　Cool Meat Storage

　　Preservation of Fish and Seafood

　　General Cold Storage Facilities

　　Methods of Ozone Application

　　Ozone gas can be distributed throughout a cold storage facility at low levels.

　　Ozone-sterilized ice is used to pack fresh fish and seafood to prolong freshness.

　　Ozone gas is used in meat coolers to inhibit microbiological growth and extend shelf life.

　　Ozone is dissolved into water to wash fruits and vegetables and remove mold and bacteria.

　　Low levels of ozone gas can be used in containers to prolong shelf life upon delivery.

　　Dissolved ozone is used to wash meat and poultry to remove bacteria and extend refrigerated shelf life

　　Benefits of Ozone Use in Cold Storage

　　Extend shelf-life of the produce within the cold storage facility.

　　Air-borne microbiological control

　　Low ozone levels (<0.3 PPM) will inhibit microbiological growth in the air.

　　High ozone levels can be used for disinfection when room is empty.

　　Surface sanitation can be maintained

　　By inhibiting microbiological growth pathogens on the surface of produce containers and walls will be kept to a minimum.

　　Eliminate mold growth from cold storage area.

　　Odor control

　　Maintain an odor-free cold storage area

　　Keep odors from cross contaminating between products

　　Ethylene Removal

　　Important Factors in Ozone Storage

　　Human Safety

　　Human safety must be factored in to ensure ozone levels are below safe levels when workers are in the area.

　　Concentrations

　　Different produce meats and seafood will require different ozone concentrators to achieve effective preservation.

　　Ethylene

　　Many fruits and vegetables release ethylene this gas accelerates the ripening process. Ozone rapidly oxidized ethylene.

　　Humidity

　　Food storage facilities are commonly higher humidity areas. Ozone is rapidly decomposed in high humidity areas. Ozone must be rapidly   distributed throughout the area. However humidity can be used to destroy ozone quickly allowing employees to return to an area after the ozone introduction has ceased.

　　Circulation

　　Food to be stored in ozonized atmospheres should be packed to allow circulation of the ozone and air.

　　Mold

　　High humidity levels will make mold and most bacteria more susceptible to ozone. Ozone control of mold and spores is best conducted in relative high humidity areas.