Effective solutions through the application of ozone

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. ETYMOLOGY3. OZONE GENERATION4. HISTORY OF OZONE IN THE FOOD INDUSTRY5. CURRENT APPLICATION6. WATER TREATMENT WITH OZONE7. OZONE FOOD WASH8. DISINFECTION AND DEODORIZATION OF ENVIRONMENTS9. COLD STORES10. OZONE IN SILOS11. CLEAN IN PLACE

Contenido


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

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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 APPLICATIONThe 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?

CURRENTLYIn 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.

Contenido


Purification with Ozone

WATER TREATMENT WITH OZONEOne 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 OzonePower 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-OZONATIONFILTRATION

Fuente de agua

Fuente de agua

LuegoLuego

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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 PoultrySaving 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 mariscosIn 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

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DISINFECTION AND DEODORIZATION OF ENVIRONMENTSThe 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


DEODORIZATIONOzone 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

Contenido



COLD STORESCold 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 STORESOzone 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.

Content


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 silosWHY 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 ConfusiumConfused Flour Beetle

Tribolium castaneumRed Beetle

Oryzaephilus surinamensisToothed 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 silosEXPERIMENT 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 silosPURDUE 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 silosPHOENIX 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


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.


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


Phase 1 and 2

recommended speed 0,03 m/s

Silo diameter (m) Airflow (m3/s)

2,0 0,092,5 0,153,0 0,213,5 0,294,0 0,384,5 0,485,0 0,595,5 0,716,0 0,856,5 1,007,0 1,157,5 1,338,0 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 silosPROPUESTA PHOENIX

Silo diameter(m)Ozone required flow

(g/h)

Phase 1 Phase 2

2 36,30 24,202,5 56,73 37,823 81,68 54,46

3,5 111,18 74,124 145,22 96,81

4,5 183,79 122,535 226,90 151,27

5,5 274,55 183,036 326,74 217,83

6,5 383,46 255,647 444,73 296,48

7,5 510,53 340,358 580,87 387,25

Contenido

1. ¿QUÉ ES EL OZONO?2. ETIMOLOGÍA3. GENERACIÓN DE OZONO4. HISTORIA DEL OZONO EN LA INDUSTRIA DE ALIMENTOS5. SITUACIÓN ACTUAL6. TRATAMIENTOS DE AGUA CON OZONO7. OZONO PARA EL LAVADO DE ALIMENTOS8. DESINFECCIÓN Y DESODORIZACIÓN DE AMBIENTES9. CÁMARAS FRIGORÍFICAS10. OZONO EN SILOS11. CLEAN IN PLACE


CLEAN – IN – PLACE WIWTH OZONEThe 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 PotentialOzone 2,08

Peroxides 1,78Hypochlorite 1,48Free 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 solutions through the application of ozone

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