Ozone water—the first choice for disinfectants
Release date:
2021-08-23
Ozone possesses several unique properties that make it an attractive disinfectant for food processing, and it may even be safer than other disinfection systems. Ozone has a more potent disinfecting effect than the commonly used disinfectant chlorine, capable of inactivating a wide range of microorganisms—including those with exceptionally robust survival capabilities. It has been safely and efficiently applied in water treatment for many years. In recent years, its scale has expanded from treating dozens of liters per minute to handling tens of millions of liters per day.
In the United States, ozone has been approved for use in drinking-water treatment and as a disinfectant for microorganisms in drinking-water plants. In Europe, ozone has been used in the food industry for nearly a century. Numerous studies on food hygiene have demonstrated that ozone—whether employed to extend the shelf life of stored foods or to sanitize the surfaces of fruits and vegetables—proves to be a highly effective disinfectant. Since ozone does not persist long in water and tends to decompose and reduce over time, its application is more accurately viewed as a food-processing step rather than a food additive; thus, there is no need at all to worry about residual ozone levels. The potential side effects of ozone during food-processing are similar to those commonly associated with oxidative products, and ozone does not leave behind nitrate-containing organic compounds. Compared to the byproducts generated by chlorine treatment, these ozone-derived byproducts pose far less harmful effects on human health.
The new third-generation eco-friendly ozone water generator overcomes the instability and difficult-to-control drawbacks of conventional ozone technology. It features excellent automatic control performance, high ozone concentration, zero nitrogen oxide emissions, powerful sterilization effects, and ensures the hygienic quality of beverages. As a result, it has gained widespread favor among numerous beverage and food companies.
During food production, ozone can be used to disinfect the following items and areas: 1. Production water. Water is a primary ingredient or cleaning agent in the production of high-moisture foods such as beverages, and it is used in large quantities. Disinfecting water with ozone produces ozonated water with extremely strong bactericidal properties, thereby reducing the difficulty of subsequent sterilization steps. 2. Using ozonated water to clean equipment, pipelines, and utensils provides excellent, rapid, thorough, and convenient disinfection results. 3. Rinsing walls with ozonated water can kill bacteria and other microorganisms on wall surfaces, thus reducing sources of contamination. 4. Employees’ hands, clothing, hats, and shoes can be disinfected with ozonated water, offering effective, safe, and pollution-free results. 5. Soaking certain food ingredients in ozonated water can achieve sterilization, disinfection, and bleaching effects. 6. Disinfecting production and packaging workshops with ozone yields ideal results.
Ozone has been widely used in food disinfection, odor removal, mold prevention, and freshness preservation. Low-pressure electrolysis-based ozone water treatment generators have already been adopted by numerous food companies and have played a significant role in preventing microbial contamination and enhancing the hygienic quality of food products, earning high praise from food enterprises.
Keywords:
More news
Gather in Shanghai to attend the annual Fishery Expo.
Case Study: Highly Effective Sterilization Solutions for Food Factories
Nationwide sales hotline available 24/7
Address: Building 12, No. 168 Kechang Street, Qiubin Subdistrict, Wucheng District, Jinhua City, Zhejiang Province
E-mail：
Tel：
在线客服添加返回顶部
右侧在线客服样式 1,2,3 1
图片alt标题设置： Guangyuan Environmental
表单验证提示文本： Content cannot be empty!
循环体没有内容时： Sorry,no matching items were found.
CSS / JS 文件放置地