Effective Ozone Solutions for the Food Industry

Effective solutions
through the application
of ozone
Application in Food Industry
Ing. Ernesto Artahona Valenotti / Ing.Cristina González
Octubre, 2011

Content
1. ¿ WHAT IS OZONE?
2. ETYMOLOGY
3. OZONE GENERATION
4. HISTORY OF OZONE IN THE FOOD INDUSTRY
5. CURRENT APPLICATION
6. WATER TREATMENT WITH OZONE
7. OZONE FOOD WASH
8. DISINFECTION AND DEODORIZATION OF ENVIRONMENTS
9. COLD STORES
10. OZONE IN SILOS
11. CLEAN IN PLACE

Contenido
1. ¿ WHAT IS OZONE?
2. ETYMOLOGY
3. OZONE GENERATION
4. HISTORY OF OZONE IN THE FOOD INDUSTRY
5. CURRENT APPLICATION
6. WATER TREATMENT WITH OZONE
7. OZONE FOOD WASH
8. DISINFECTION AND DEODORIZATION OF ENVIRONMENTS
9. COLD STORES
10. OZONE IN SILOS
11. CLEAN IN PLACE

Ozone
¿ WHAT IS OZONE?
Ozone (O3) is a powerful gas molecule consists of three oxygen
atoms formed by dissociating two atoms that compose the oxygen
gas. Each atom of oxygen released binds to another molecule of
oxygen (O2) to form ozone molecules (O3). We created this by
using our high frequency generators phoenixozono "In Situ" under
the parameters and according to the calculations requirement and
the need from our customers.
The word comes from the Greek ozone "ozein" meaning
smelling. His discoverer was Swiss-German chemist and
professor at the University of Basel (Switzerland) Christian
Shönbein, who identified it as a different form of oxygen
and given the name Ozone in 1840, because of the
peculiar smell that occurs during storms.
ETYMOLOGY

Ozono
Ozone is a powerful antioxidant that can be generated by an
electric discharge using only air as a reagent.
How does OZONE works?
Ozone is an unstable molecule that rapidly decays to O2, releasing a single
oxygen atom which is extremely reactive
This atom reacts with the cell membrane of the bacteria or virus, attacking the
cellular components and interrupting the normal cell activity, which rapidly
destroys those microorganisms.
If the ozone is brought into contact with the volatile substance, the free oxygen
atom reacts with them, removing characteristic odors of these compounds..

Ozono
The ozone is obtained by discharging an electrical current of high voltage to two
electrodes (stainless steel or aluminum) separated by a dielectric (glass or ceramic)
between which circulates a flow of air or oxygen. As the gas flow proceeds across the
electrodes, oxygen is transformed into ozone.
OZONE GENERATION

Ozone
HISTORY OF OZONE IN THE FOOD INDUSTRY
Ozone is used for the first time in the preservation of frozen meat in Germany.
Ozone is used for showering (wash) and keeping the fish in France.
Ozone is used in eggs and cheese stores in the United States.
Ozone is used to reduce Salmonella on eggshells in Russia.
Ozone acquires statement GRAS (Generally Recognized as Safe) for bottled
water in the United States. This declaration was reaffirmed in 1995.
A panel of experts concluded, thanks to the efforts of the Research Institute of
Electric Power Industry and Food, that ozone could be declared GRAS for food
processing in the United States.
The FDA (Food and Drug Administration) recognizes ozone as a direct food
additive second class.
FSIS (Food Safety and Inspection Services) determined to be acceptable
ozone use in meat and poultry.
1910
1936
1942
1977
1982
1997
2001
2001

Ozone
CURRENT APPLICATION
The food industry is in constant search of more efficient techniques to ensure the
health and safety of its products.
The system design for food treatment is the
most important aspect of the industry.
OZONE offers many advantages as it can be
used for hygiene, sterilization of equipment
and plant foods..
OZONE offers many advantages as it can be
applied in water treatment for reuse, to
decrease the levels of BOD and DQO of the
water entering and leaving the plant. for
hygiene, sterilization of equipment and plant
foods.

Ozone
In our country the recent outbreaks of
contaminated food and more restrictive
parameters in legal statutes related to the
exchange of food across borders. The lack of
foreign exchange, the excess chemical control
by the Venezuelan government, the absence of
these in the domestic market, the impact of
governmental controls affecting profits and
productivity are just some of the main reasons
for using our system and get the most benefit.
The ongoing search for saving water, energy
and capital resources to improve profits and
reduce shrink.
Have secured in our country, the use of ozone
to maintain food production areas clean and
sanitized at a relatively lower cost. With spare
parts and after sales service nationals.
WHY THE OZONE?
CURRENTLY
In the food industry using sprays and
ozone equipment (sweeps with water)
to sanitize surfaces that come into direct
contact with food: conveyors, knives,
cutters, containers and buckets, to keep
them clean during and after production.

Purification with Ozone
WATER TREATMENT WITH OZONE
One of the most significant advantages of using ozone is that it
decomposes rapidly into oxygen, leaving no toxic residues.
It has greater potency against bacteria, protozoa, viruses and
fungi spores than the hypochlorite and chlorine gas.
The ozone can oxidize many organic compounds, particularly
those with phenolic rings and unsaturated bonds (benzene,
toluene and xylene). Therefore can reduce pesticide residues in
water.
Normally, pre-conditioning is required to reduce the water
particles, organic compounds, turbidity, among others, in
systems where water is recycled and there is a very poor quality
water
It is difficult to exceed 10 ppm or 5 ppm, but with much less of it
is possible to eliminate microorganisms. With 2 min of contact
time at 1.5 ppm is possible to eliminate between 95 and 100%
of bacteria and fungi.

WATER TREATMENT
Ozone is usually described as an alternative to disinfect or purify water with hypochlorite
and chlorine. However, both products differ in many aspects.
Comparison with hypochlorite and
chlorine.
Aspect Hypochlorite Ozone
Power microbial Effectively eliminates pathogens, except
some spore-forming protozoa.
Removes all pathogens.
Cost Low cost of chemical systems are
required concentration and pH control,
necessary for a special storage chlorine,
handling high risk
Free of chemical cost, one
investment, it requires no
storage. Ozone is generated
"in situ" easy handling and
automation
Effect of pH The efficiency decreases when the pH is
less than 4 and greater than 8.
Not affected by pH
significantly.
Byproducts Concern: trihalomethanes, chloroform,
for their involvement in human health.
Not generates byproducts.

WATER TREATMENT PRE-OZONIZATION
Ozone has the ability to act as a micro-flocculation and reduces
coagulant doses traditionally used in the treatment of surface
water (rivers and reservoirs). If the water is not very turbid (<10
NTU) can act alone.
If the water is from underground sources and contains minerals
such as iron and manganese is desirable pre-ozonated and then
filtered.
If water is to be bottled, it should pre-ozonated before filtration
Multimedia, post-ozonated and then again filter 5 micron sieve
to ensure its quality.
Normally the dosage is 1.5 g/m3 and the demand is met primarily
spontaneous ozone contact time of 2 to 3 minutes.

Purificación con Ozono
WATER TREATMENT POST-OZONIFICACIÓN
In the first stage, which fulfills the requirements of ozone, which is
a direct chemical reactions obey Essence, both inorganic and
organic.
In the second stage performs the disinfection bacterial, viral
inactivation and elimination of protozoan cysts, so as to
complement the disintegration of any organic substance as
previously oxidized.
The contact time ranges from 4 minutes and is typically doses are on
the order of 1 g/m3

PRE - OZONIZACIÓN
PRE-OZONATION
FILTRATION
Source of
water
Source of
water
thenthen
POST - OZONIZACIÓN
POST-OZONATION
FILTRATION
Fuente de
agua
Fuente de
agua
LuegoLuego

OZONE FOOD WASH Fruits and
VegetablesFor over 20 years the ozone has been used successfully for sterilization of the fruits and
vegetables prior to packaging.
In general, fresh fruits are submerged or made to
float in water tanks before packaging.
This tank is an important place where harbors
pathogens that can infect the fruit. Recive
constant disinfection even eliminating chemicals
from the cultivation fields
Through the injection of ozone in water it is
possible to quickly eliminate the pathogens in a 95
to 99% efficiency, with only 0.1 ppm and a contact
time of 3 min.
It is necessary to
supplement this with
flocculation or filtration
system, before the
water is ozonated again.
Ozone quickly degrades the pesticide and
fungicide residues present in the food.

Meat and Poultry
Saving water, energy and resources has been the driving force behind the use of ozone in
food companies featured in this branch.
On the parts of animals or freshly slaughtered
chickens promptly initiated bacterial growth that
leads to the decomposition of meat.
One option to stop this decomposition process is
washed by spraying or dipping with ozonated
water to reduce the bacterial load and prolong the
useful life.
Studies report that a combination of screening
filtration and ozonation produced excellent results
in terms of water quality, with a reduction of 99%
of microorganisms.
The washings of the meat or
chicken pieces can be
recycled through the
process of sedimentation,
filtering and ozonation
intensive.
OZONE FOOD WASH

Pescados y mariscos
In 1929, French scientist Violle determined that washing with ozonated water fish are
managed to extend their freshness for up to five days.
The Food Marketing Institute, the U.S.
recommended drinking water or sea water to
sterilize with ozone.
This will eliminate microorganisms and
nitrosamines are destroyed (because of the
unpleasant smell), brightens and provides oxygen
to the product.
Since 1936, Le Gall determined that storing
seafood on ice made with ozonated water,
extending the freshness for up to 6 days.
OZONE FOOD WASH

DISINFECTION AND DEODORIZATION OF ENVIRONMENTS
The main objectives of ozonation on the environments are preserved and processed
foods are:
11 Generate local asepsis of handling, storage and
distribution of food.
22 Deodorization absolute local and inhibit the
transmission of odors.
The microbicidal effect of ozone in the air, is perhaps the most
important feature to have. Not only manages to kill pathogens
such as bacteria, viruses, fungi and spores, but even manages to
inhibit their growth and reproduction at concentrations in the
order of 0.1 ppm.
Ozone causes irreversible damage to the DNA structure of
microorganisms causing instant death.

LÍMITE DE EXPOSICIÓN DEL OZONO EN EL AIRE
Regulations Exposure Limit
Occupational Safety &
Health Administration
(OSHA)
For general industry (29CFR 1910.1000, Table Z.1): 0,1
ppm
American Conference of
Governmental Industrial
Hygienists (ACGIH)
Heavy Duty: 0,05 ppm
Moderate work: 0,08 ppm
Light work: 0,1 ppm
Heavy Duty, moderate or light(≤ 2h): 0,2 ppm.
Appendix 4 provides that ozone is not classified as
carcinogenic.
National Institute for
Occupational Safety and
Health (NIOSH)
0,1 ppm

Ozone does inhibit the viruses that cause common diseases and
such as the flu, colds, measles, smallpox, chickenpox, rubella,
polio, hepatitis, and some not so common as AIDS.
Pathogens
At concentrations slightly above 0.01 ppm ozone eradicate
spores accomplished broadcasters as complex as tetanus,
botulism and even anthrax.
Ozone guarantee an environment free of legionella,
estrafilococos, Escherichia coli and Pseudomonas. In fact, ozone
is used in Russia since 1977 in egg packaging plants to combat
salmonella.
Ozone is more effective than chlorine in eliminating viruses and
bacteria, as well as being much faster completely ecological.
DISINFECTION OF ENVIRONMENTS

DEODORIZATION
Ozone oxidizes the organic matter present in the air efficiently.
Can degrade a variety of pollutants, such as volatile compounds
(paint residues, chemicals and hydrocarbons), particulate matter
(dust, pollen, dirt and smoke).
EthyleneEthylene
Ozone reacts quickly with the ethylene existing in the atmosphere to
produce carbon dioxide and water.
During the maturation process of fruits and vegetables, they emit
a large amount of ethylene.
Effect of Ethylene
without ozone
Effect of Ethylene
with ozone

COLD STORES
Cold stores are indispensable for the preservation of
perishable products such as meat, fish, eggs, fruits,
cheeses, among others.
However, through the cold only achieved inhibition of bacterial
activity. Microorganisms regain their vigor to be in a more
tempered temperature.
It has been found that at present that the most effective system
for sanitizing refrigerated ozone gas due to the simplicity of
obtaining, low cost and excellent results compared to sulfur,
evaporation, and other techniques now obsolete.
The sensation of freshness in the chamber atmosphere is
immediate, the absence of odor indicated that all the purification
has been achieved.

COLD STORES
Ozone produced asset ensures the destruction of numerous
microorganisms that swarm in the surface of the food items. This
pollution begins during handling and transport at room
temperature, and the cold only achieves attenuate bacterial
activity.
DisinfectionDisinfection
At this stage the ozone has a polishing effect. With ozone
prevents the spread of odors cold storage, creating a pleasant
working environment and greater consumer satisfaction.
DeodorizationDeodorization
Ozone has great advantages for the freezers, including: destroy,
in an efficient, ammonia emanations are always possible in
these cameras due to the direct expansion refrigerant leak.
Ozone helps provide security for the product in such technical
incidents.

Ozono en silos
CONTAMINATION OF THE GRAIN Microorganisms and Insects
From harvesting to processing, the grains are subjected to
continuous storage and transfer processes where they are
exposed to contaminated with mildew, fungi and spores.
The insects are a significant problem for processing grain, and
grain infesting emitting an unpleasant smell, leaving the product
unusable.
Among the direct damage are: contamination with feces,
secretions and fragments of dead pests.
Indirect damage refers to increasing the temperature, the
breakdown product of the action of pests and fungi affecting
products whose spores are spread by displacement of pests.

Ozono en silos
CURRENT SITUATION
Factors such as humidity, temperature,
availability of food and absence of natural
enemies, favor the adaptation and
proliferation of both insects and
microorganisms within the silos.
According to the University of Iowa, from 5 to
10% of total grain production is lost annually
due to pollution. In tropical countries like ours
that figure may reach 50%.
These factors drive the development
and implementation of new
pesticides

Ozono en silos
WHY OZONE?
An inappropriate handling them not only can reduce grain quality but also have adverse
effects on man and the environment due to their toxicological properties, persistent
and Bio Accumulates.
New pesticides and fumigation
methods are few products that can be
used with confidence.
New pesticides and fumigation
methods
MONTREAL PROTOCOL
Due toDue to Persistence and toxicology
of pesticides
Incremento de la demanda
de productos orgánicos
ThenThen
Ozone arises as an
alternative treatment to the
grains, thanks to the studies
made by the University of
Purdue, induced by the
numerous benefits it has
brought to the food industry
Phoenix supports this alternative for the treatment of the grain in the
silo due to the success with ozone disinfection applications, eliminating
odors and taste and color enhancer.

Ozono en silos
ADVANTAGES OF OZONE AS A PESTICIDE
Ozone does not require cumbersome or imports
purchases as readily occurs in the place of treatment.
Ozone leaves no residue in the grain, being harmless to the
consumer or specific food production, since it does not modify
its organoleptic and nutritional.
The processes of labeling, handling, packaging, paper stock,
mixing, storage and disposal, and others that require special care
chemicals used as pesticides, are unnecessary with ozone, which
incurs saving time, money and space.

Ozono en silos
ADVANTAGES OF OZONE AS A PESTICIDE
Treatment with ozone is one of the best known
techniques for treating and recovering grains rejected.
Ozone has a half life of 20 to 50 min, rapidly decomposing
into oxygen, a natural component of the atmosphere and
not toxic, so it does not leave residues harmful to humans.
Today ozone is highly competitive with methyl bromide, one of the most common pesticides,
because ironically this chemical affects the ozone layer according to the statutes of the
Montreal Protocol.
In 2004, during a workshop on alternatives celebrated in Costa Rica, the Venezuelan
Environment Ministry confirmed its efforts to resign from the use of methyl bromide and
alternative technologies make way for the care of the environment and consumer health.

Ozono en silos
OZONO VS BROMURO DE METILO
Characteristics of Ozone Characteristics of Methyl Bromide
It does not pollute the environment. It does not
affect birds, fish and beneficial insects.
Highly polluting and bioaccumulate throughout
the food chain.
No protective equipment required.
Requires all protective equipment, safety and
environment for chemical contact.
Has drying effect. No drying effect.
No temperature operating restrictions. has problems action below 10 ° C.
Insects and microorganisms no generate
adaptability over time.
The dose should be increased periodically as
pests become immune this influences in
increased costs
Extensive molecular diffusion and penetration. Molecular diffusion slower than ozone.
It purifies the environment strange odors Produces unpleasant fumes
It does not affect the germination of seeds.
At high concentrations, affect the nature of the
seeds.
Support for compliance with ISO 14000 Affects the ozone layer.

Ozono en silos
EFFECTIVENESS OF OZONE IN PEST CONTROL
Scientists at Purdue University have evaluated the efficacy of ozone in controlling a
variety of pests of stored grains typical, including:
Tribolium Confusium
Confused Flour Beetle
Tribolium castaneum
Red Beetle
Oryzaephilus surinamensis
Toothed grain beetle
The independent variables were the flow of ozone and the exposure time. It is checked whether
there was any change in the chemical composition or a loss of product quality.
Phoenixozono based its proposed ozone in silos based on the results
obtained by scientists from Purdue University, which are shown below.

Ozono en silos
EXPERIMENT PURDUE UNIVERSITY, INDIANA, USA.
We applied 5 ppm of
ozone for 5 days to
different species.
In some was obtained 100%
mortality within 3 days.
In other was obtained 100%
mortality within 5 days.
Were applied between 10 and 50 ppm ozone continuously to 100% mortality in order
to verify if after exposure to ozone manage to reproduce or survive.
Sample 1: 4 days in contact with 10 ppm of
ozone.
Sample 2: 1 day 50 ppm in contact with
ozone.
Results: 100% mortality after 12 days. Results: 100% mortality much earlier,
observing insects and uncoordinated
stunned after the first dose.

Ozono en silos
PURDUE EXPERIMENT
These experiments were carried out in the
field, with 5 days of treatment by subjecting
the corn silo 50 ppm of ozone, the results
were between 92 and 100% mortality of
insects
Moreover achieved complete inhibition of fungal
and bacterial activity
In evaluating the physicochemical characteristics of
the grain for 30 days following ozonation, excellent
results were obtained

Ozono en silos
PHOENIX PROPOSAL
compressor
Ozone
Generator
Sistema de
control
Silo
Soplador
Atmospheric
Air
Atmospheric
Air
Air Outlet
O3
O3
Air and O3
(50 ppm)
Detects ppm Ozone
By means of electric current
occurs in the ozone gas
generator
By means of electric current
occurs in the ozone gas
generator
The mixture emerges until it gets to the top of the
silo while reacts with impurities and insects both
grain surface as the walls of the silo
The mixture emerges until it gets to the top of the
silo while reacts with impurities and insects both
grain surface as the walls of the silo

Ozono en silos
PHOENIX PROPOSAL
The proposed system Phoenix part fixed-bed ozonisation. In such systems, the mechanism
of action of the ozone is the following:
It is characterized by rapid degradation of ozone and a very slow
movement through the grain, reacts with the impurities in the
surface thereof.
First PhaseFirst Phase
At this stage the ozone flowing through the grain with little
degradation, eliminating insects.Second PhaseSecond Phase
According to researchers at Purdue, the challenge
of ozone fumigation is the first phase, since it is
necessary to produce an ozone concentration high
enough to completely penetrate into the depth of
the grain in a short period of time and produce
100% mortality.

Ozono en silos
PHOENIX PROPOSAL
Design premises
Air flow rate
recommended: 0.03 m / s
Speed recommended air flow at
0.02 m / s
At a concentration of 50 ppm at
the inlet of the silo should take 5
days sanitization.
First PhaseFirst Phase
Second PhaseSecond Phase

Ozono en silos
PHOENIX PROPOSAL
Phase 1 and 2
recommended speed 0,03 m/s
Silo diameter (m) Airflow (m3
/s)
2,0 0,09
2,5 0,15
3,0 0,21
3,5 0,29
4,0 0,38
4,5 0,48
5,0 0,59
5,5 0,71
6,0 0,85
6,5 1,00
7,0 1,15
7,5 1,33
8,0 1,51
In order to achieve
greater penetration
into the grain and
avoid recurrent
changes in blower
speed, Phoenix
works with one
recommended
speed along the silo.

Ozono en silos
PROPUESTA PHOENIX
Silo diameter(m)
Ozone required flow
(g/h)
Phase 1 Phase 2
2 36,30 24,20
2,5 56,73 37,82
3 81,68 54,46
3,5 111,18 74,12
4 145,22 96,81
4,5 183,79 122,53
5 226,90 151,27
5,5 274,55 183,03
6 326,74 217,83
6,5 383,46 255,64
7 444,73 296,48
7,5 510,53 340,35
8 580,87 387,25

Contenido
1. ¿QUÉ ES EL OZONO?
2. ETIMOLOGÍA
3. GENERACIÓN DE OZONO
4. HISTORIA DEL OZONO EN LA INDUSTRIA DE ALIMENTOS
5. SITUACIÓN ACTUAL
6. TRATAMIENTOS DE AGUA CON OZONO
7. OZONO PARA EL LAVADO DE ALIMENTOS
8. DESINFECCIÓN Y DESODORIZACIÓN DE AMBIENTES
9. CÁMARAS FRIGORÍFICAS
10. OZONO EN SILOS
11. CLEAN IN PLACE

CLEAN – IN – PLACE WIWTH OZONE
The technique CLEAN - IN - PLACE to clean and sterilize the inner surface of pipes, tanks
and vessels, process equipment, filters, and other equipment for food industry without
disassembling anything, which is a major impact on costs operating and benefits
BenefitsBenefits
 Cleaning is done much faster
 The job requires less effort, as it is completely automated
 May be repeated many times automatically
 Reduces staff contact with the chemicals and their risks
Agent Oxidation Potential
Ozone 2,08
Peroxides 1,78
Hypochlorite 1,48
Free Chlorine 1,36
Ozone has been in vogue for the cleaning of equipment and pipelines because of its
oxidizing power, which significantly reduces cleaning time and more effectively.
Comparison Chart oxidizing power

CLEAN – IN – PLACE WIWTH OZONE
 No generates subproducts that caused adicionals problems
to the water quality
 The ozone reduces the cost of chemicals, eliminates the
need to neutralize the wastewater and the generation of
steam for the heat sterilization.
 Eliminates the need for cleaning waste incineration.
 No storage requires additional chemicals and disinfectants.
 Cleaning programs are identical, which facilitates the
operation in case of repeatability.
 Help meet ISO 9000 and 14000.
 Disinfection is achieved at lower higher ozone concentration.
VENTAJAS DEL USO DE OZONO
Between 1 ppm and 3 ppm are sufficient to achieve the reduction of
microbial life required for efficient cleaning.

Effective Ozone Solutions for the Food Industry

Effective Ozone Solutions for the Food Industry

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