OZONE GENERATOR FACTS:

Ozone generator is the most effective solution for water purification and food sterilization. Ozone generator products are being used with great success for breaking down contaminations in water, removing harmful pesticides, bacteria, and chemicals found on most fruits and vegetable as well as removing residual antibiotic and hormone in meats.

Ozone often forms in nature under conditions where O2 will not react. Ozone used in industry is measured in g/Nm³ or weight percent. The regime of applied concentrations ranges from 1 to 5 weight percent in air and from 6 to 13 weight percent in oxygen.

Corona discharge method

This is the most popular type of ozone generator for most industrial and personal uses. While variations of the "hot spark" coronal discharge method of ozone production exist, including medical grade and industrial grade ozone generators, these units usually work by means of a corona discharge tube. This kind of ozone generators are typically very cost-effective, and do not require an oxygen source other than the ambient air. However, they also produce nitrogen oxides as a by-product. Use of an air dryer can reduce or eliminate nitric acid formation by removing water vapor and increase ozone production. Use of an oxygen concentrator can further increase the ozone production and further reduce the risk of nitric acid formation due to removing not only the water vapor, but also the bulk of the nitrogen.

Ultraviolet light

UV ozone generators employ a light source that generates the same narrow-band ultraviolet light that is responsible for the sustenance of the ozone layer in the stratosphere of the Earth. While standard UV ozone generators tend to be less expensive, they usually produce ozone with a concentration of about 2% or lower. Another disadvantage of this method is that it requires the air to be exposed to the UV source for a longer amount of time, and any air that is not exposed to the UV source will not be treated. This makes UV generators impractical for use in situations that deal with rapidly moving air or water streams (in-duct air sterilization, for example).

Cold plasma

In the cold plasma method, pure oxygen gas is exposed to a plasma created by dielectric barrier discharge. The diatomic oxygen is split into single atoms, which then recombine in triplets to form ozone. Cold plasma machines utilize pure oxygen as the input source, and produce a maximum concentration of about 5% ozone. They produce far greater quantities of ozone in a given space of time compared to ultraviolet production. However, because cold plasma ozone generators are very expensive, and still require occasional maintenance, they are found less frequently than the previous two types. The discharges manifest as filamentary transfer of electrons (micro discharges) in a gap between two electrodes. In order to evenly distribute the micro discharges, a dielectric insulator must be used to separate the metallic electrodes and to prevent arcing. Some cold plasma units also have the capability of producing short-lived allotropes of oxygen which include O4, O5, O6, O7, etc. These anions are even more reactive than ordinary O3.

All of our ozone generator products are corona discharge ozone generator.

USES FOR OZONE IN TREATING AIR

 Air exists everywhere on our planet Earth. It is present outdoors in natural environments, as well as indoors. It is man’s responsibility to ensure that air that becomes contaminated is cleaned so that it may be reused by the organization or next person needing it.

Ambient outdoor air can become fouled with odorants, contaminants discharged from industrial plants, exhausts from power plants, automobiles, buses, trucks, trains, aircraft, tractors, etc. Indoor air in homes can be contaminated by normal household activities such as cooking, washing laundry, cleaning, burning wood in fireplaces, painting, and the like. However, indoor air also can become contaminated by smoking odors, mold and mildew, and volatile organic compounds that slowly evaporate from modern plastics and glues used in building and furniture making materials. Many food processing facilities and areas of wholesale and retail grocery stores and supermarkets face control of odors and bacteria throughout their establishments constantly. Air in hospitals, medical laboratories and nursing homes can be contaminated by all of the above-mentioned contaminants, as well as by volatile medicinal compounds. Air conditioning ducting and mechanical systems need to be kept free of microorganisms. Casinos, night clubs, bars, etc., where smoking is allowed, have a need to cope with smoke odors and volatile organic compounds.

 ROLES FOR OZONE IN AIR TREATMENT

Ozone is both a strong oxidizing agent as well as a strong disinfectant. Because of this, both benefits (oxidation and disinfection) can be achieved during the single step of ozonation. When considering oxidation, however, one must also recognize that not all oxidizable substances can be totally destroyed even by ozone, the strongest oxidant and disinfectant commercially available, e.g., mineralized in the case of organic substances, to produce carbon dioxide and water. In most cases, oxidation reactions proceed through intermediate stages, arriving at CO 2 and water only when the pollutant is provided with a sufficient concentration of ozone for a sufficient period of time to allow complete oxidation (mineralization).

Therefore, when considering ozone for treating contaminated air, one also should consider the partial oxidation products from ozonation of` organic contaminants. This situation is not unique to ozone. All oxidants do their work through multiple intermediate stages, thus forming byproducts. Ozone however, consisting of nothing but oxygen, forms intermediates by the mechanisms of increasing incorporation of oxygen atoms into the intermediate structures. Usually, this results in decreasing toxicological effects compared to those of the starting compound.

It is not healthful to breathe ozone, in any concentration. Thus treatment of air with ozone is never recommended when humans or pets are present to breathe the air during treatment.

USES FOR OZONE IN TREATING AGRICULTURAL PRODUCTS AND FOODS

Microorganisms are present everywhere food is present and handled, from the fields in which agricultural crops are planted and raised to harvest, animal breeding and rearing houses to the facilities that process crops and animals, to packaging and food storage plants. Control of microorganisms, particularly pathogenic microorganisms (those that cause diseases in humans and animals), is important at all stages. Strong measures are necessary for microorganism control.

Classical chemical control methods based on chlorine or bromine compounds are effective for controlling microorganisms, but their use can result in halogenated byproducts being formed and these subsequently can be incorporated into the food product itself. Ozone, consisting only of oxygen atoms, is one of the strongest disinfectants available, and does not form halogenated byproducts. Additionally, ozone can be applied in the gas as well as aqueous phases, providing additional processing benefits. Uniquely, combining ozone with other materials (hydrogen peroxide or ultraviolet radiation) produces the very reactive intermediate, hydroxyl free radical, which is a stronger oxidizing agent than is ozone itself.

Ozone is both a strong oxidizing agent as well as a strong disinfectant. Because of this, both benefits (oxidation and disinfection) can be achieved during the single step of ozonation. When considering oxidation, however, one also must recognize that not all oxidizable substances can be totally destroyed even by ozone, the strongest oxidant and disinfectant commercially available. In most cases, oxidation reactions proceed through intermediate stages, arriving at CO 2 and water only when the pollutant is provided with a sufficient concentration of ozone for a sufficient period of time to allow complete oxidation (mineralization).

This point is very important in treating foods, which are organic in nature, with ozone. The indiscriminate over-use of ozone to control microorganisms can easily partially oxidize surface organic materials on the food being treated, and can change the nature of that food surface. The key to successful application of ozone for contacting foods is to add sufficient ozone to allow it to accomplish its intended purpose, but not enough to cause damage to the food itself. This requires testing and development of ozonation conditions to apply to specific food products.

Water is an essential processing agent in agriculture and food processing. It can be used in many instances to carry the ozone. Since water contacts foods, it is critical that it be as clean as possible. Due to the ever-rising costs of treating potable water, increasing economic pressure is being placed on reuse of processing water in food and agriculture applications. Ozone has a long and proven history of application in treating water and wastewater, and thus has many potential applications in agriculture and food processing facilities. Water containing ozone is being used in many food processing plants currently to spray or wash food products, and to wash processing and storage equipment.

Many agricultural products are stored after harvest, prior to packaging and sale. Gas phase ozone, applied properly with attention to concentration, relative humidity, and exposure times, can maintain low microorganism and insect levels in/on the product(s) during such storage, thus increasing storage life while maintaining high product quality – resulting in less product loss during storage.

A recent agricultural development in Switzerland involves the close to simultaneous application to crops of high voltage, pulsed negatively charged water, then an aqueous spray containing ozone, then high energy UV radiation (Steffen, 2005a,b; Rice and Steffen, 2005). This approach stimulates a reaction in growing plants termed “Systemic Acquired Resistance”. The result is that the growing plants do not need to be sprayed with pesticidal chemicals. Periodic application of this new Phyto3 Tech technology maintains plant cleanliness, free of pathogens, without the necessity of chemical sprays. This means no chemical residuals on the harvested products, and no chemicals washed into the soils.

Applications for ozone in food processing abound As reported in the July 2005 edition of Water Technology magazine, industry experts say the potential use of ozone in food-processing industries is likely to grow over time as food processors become more familiar with the technology and its capabilities. The Electric Power Research Institute (EPRI) has identified the following as some of the emerging applications:

1. Eggs. Sanitize whole shell eggs to eliminate potentially pathogenic bacteria.

2. Fruits and vegetables. Treat pre-process wash water for fruits and vegetables.

3. Poultry. Sanitize poultry chiller water to reduce potential pathogenic bacteria, and recondition overflow water for recycling and reuse (within US Department of Agriculture guidelines).

4. Wineries. Sanitize cold water, replacing traditional hot water and harsh chemical sanitation methods.

5. Grain. Using ozone as a substitute for chlorinated water to control bacteria and mold in grain processing.

6. Fish. Treatment of water in aquaculture tanks greatly reduces foaming even without purifying the water.

7. Seafood. Using ozone for seafood processing applications, including shellfish depuration, fish pumps, fillet-line spray bars and surimi mixing tanks.

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