Low-pressure electrolyzed ozone water is used for cleaning meat processing.
Release date:
2024-11-27
- DJ-W Introduction to the Technology of the Ozone Water Generator Series
DJ-W The series of ozone water generators represent a proprietary patented technology developed by Guangyuan Instrument Factory. This technology uses pure water as the raw material and produces ozone via low-pressure electrolysis, requiring no auxiliary materials or additives whatsoever. The resulting ozone concentration can reach as high as 18-20% (by weight ratio of the released gas). The ozone gas produced is accompanied solely by oxygen, with absolutely no secondary pollution. Thanks to its built-in cooling and moisture-resistant features, there is no need to install additional cooling or dehumidification systems. Furthermore, this machine is equipped with a highly efficient integrated gas-liquid mixing technology that draws on advanced manufacturing practices from Germany and Japan, maximizing mixing efficiency and ozone concentration. Compared with similar products both domestically and internationally, this machine boasts simple operation, high ozone mixing efficiency, compact size, and significant cost savings as well as reduced energy consumption.
Product application scope:
This product is widely used in industries such as meat processing, seafood production, pharmaceuticals, healthcare, drinking water treatment, and poultry farming. It can be applied to the surface disinfection of objects in food factories, restaurants, cafeterias, hospitals, and livestock farms. The duration required for sterilization depends on the number of objects to be disinfected. Prior cleaning of object surfaces with plain water can help accelerate the sterilization process. Experimental and research results indicate that a cleaning time of 0.5 to 5.0 minutes is sufficient to thoroughly complete the sterilization process.
1. Ozone water is used for cleaning and sterilizing meat processing.
①. Sterilization and disinfection
Ozone water has strong oxidizing properties and can effectively kill harmful bacteria in meat. Soaking meat can help alleviate [certain issues]. The process from freshness to skin six, post-ripening, white dissolution, and decay. Ozone water can penetrate the surface and shallow layers of meat, effectively killing bacteria. Bacteria such as anthrax, glanders, swine vesicular disease, swine erysipelas, tuberculosis, and brucellosis, as well as parasitic diseases that are reduced in prevalence, including cysticercosis, trichinosis, and swine toxoplasmosis. . Can Before adding ingredients Reduce appropriately or even avoid using. Iodine water or chloride disinfection.
②. Degradation of antibiotic and hormone residues
Ozone water can degrade antibiotic and hormone residues—along with other harmful chemical substances—that may be present in meat. This helps reduce the risk of consumers ingesting these harmful substances. When properly using ozone water to clean meat, it’s necessary to cut the meat into smaller pieces and then soak them in the water for cleaning. To ensure effective reduction of meat products A substance resembling minced meat appears on the surface. 。
③. Remove odors
Ozone water can remove the fishy odor and other unpleasant smells from meat by oxidizing and breaking down the odorous substances, thus keeping the meat fresh and flavorful.
④. Extend shelf life
Treating meat with ozonated water can effectively inhibit microbial growth, thereby extending the shelf life of meat and maintaining its freshness for a longer period.
⑤. Residue-free
This device only requires the addition of pure water; no chlorine products or chemical disinfectants are needed. Ozone (O 3 ) will eventually be reduced back to oxygen (O 2 ), leaving no harmful residues in meat and ensuring food safety.
⑥ Bleaching effect
Ozone water can be used to soak raw meat. Thanks to its strong oxidizing properties, it can effectively remove blood and moisture from the meat, making the meat’s color appear brighter and more vibrant.
2. Ozone water is used for disinfecting meat-processing equipment.
Disinfection of Utensils: Processing tools and utensils can be directly cleaned with high-concentration ozone water. For utensils with particularly stringent hygiene requirements, they can also be soaked in high-concentration ozone water. The ozone water generated by the DJ-W series ozone water machines serves as a final disinfectant that leaves no residue after use. Ozone automatically reverts back to oxygen, making the treated items safe for direct consumption without the need for further rinsing or the addition of other chemicals. Additionally...
Using ozonated water to clean tools and utensils not only reduces the need for detergents and dishwashing liquids, but also eliminates odors that accumulate on tools and utensils when they’ve been left unused for long periods.
3. Ozone water is used for disinfecting meat processing facilities.
Site Disinfection: For cleaning and disinfecting meat-processing facilities, high-concentration ozone water can be directly generated by the equipment to clean the site. This not only disinfects and sterilizes the premises but also thoroughly eliminates various odors from the environment.
4. Ozone gas is used for disinfecting workshop spaces.
Space Disinfection: In meat processing plants, ozone can be used to disinfect workshop air, production equipment, tools, and containers. Due to its excellent diffusivity, ozone can permeate every corner of the space, achieving comprehensive disinfection with no dead zones.
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