Food Processing & Storage Applications:
Pesticide resistance and increased demand for organic grains have caused food manufacturers and grain operators to find new ways to control insects, pathogens and pests in stored commodities.
Ozone has the potential to be used for the inactivation of pathogen and micro-organisms also has the potential to kill storage pests and degrade mycotoxins.
Fruits and vegetables are highly susceptible to spoilage microorganisms. The fruit and vegetable industry can use the ozone system to destroy pathogenic microbes and spoilage microbes, mycotoxins. Also, ozone technology can break pesticide and chemical residues. Food items with ozone as a disinfectant have a much longer shelf life.
Our customers often ask us if ozone can be used in their meat, poultry, or fish sanitizing process and if ozone will work efficiently and economically.
The answer is simple. Because ozone is the strongest and fastest active oxidizer commercially available today, it will work in any application where other sanitizers have been used, only faster and cheaper. Making the whole process not only efficient but also environmentally friendly.
Breweries typically clean their equipment and pipelines with hot water and cleaning chemicals. These processes are energy-intensive and breweries incur significant costs. Additionally, residues and harmful by-products of chlorides degrade the quality of the product. There is a perfect solution to all these problems in Ozone for Wine & Beer.
Typical applications for ozone in the wine industry include the following:
- Barrel washing
- Surface and equipment sanitization
- Tank cleaning
- Clean-in-place (CIP) of process and transfer piping
Ozone destroys several bacteriophage strains and a wide range of viruses is a powerful antimicrobial substance with a great oxidizing capacity. The food industry can use Ozone for surface disinfection, sanitation of food plant equipment, sanitation of pipelines, and many other disinfection applications.
Cold rooms are one of the most common methods for preserving fruits, vegetables, meat, and fish. However, cold storage is expensive and energy intensive. In addition, it does not destroy microorganisms either. The use of ozone for cold rooms is an excellent alternative since, unlike ozone, it inactivates microorganisms in fresh products, such as fruits, vegetables, meat, and many other food products.
