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Application of ozone generator in food industry

With the development of national economy and the improvement of living standards, the food industry is increasing day by day. Let's introduce it to you Ozone generator Application in food industry:
1、 Characteristics of ozone:
Ozone O3 is named for its unique smell. It is an allotrope of oxygen and oxygen dioxide with the same composition, different forms and different properties. The chemical property of ozone is its strong oxidation ability, and its redox potential is second only to fluorine.
(1) Compared with ozone and disinfectants commonly used in food industry
The bactericidal ability of the disinfectants was higher than that of formaldehyde, sulfur dioxide and potassium permanganate
After sterilization, the residual ozone will decompose into oxygen by itself, and no residue will cause pollution, which is incomparable to any chemical disinfectant.
(2) Compared with ultraviolet lamp irradiation, ozone sterilization also has special advantages
1. Ozone permeates everywhere, and there are no dead spots. Only when the ultraviolet lamp reaches a certain standard of irradiation intensity, can it have bactericidal effect. Food workshop is generally relatively large, resulting in ultraviolet lamp tube irradiation intensity is far from enough, especially far away, irradiation produces a large dead angle, such as processing the lower part of the chopping board. Ozone is a gas with strong permeability, good diffusion, uniform concentration and no dead angle
2. The sterilization speed is fast. Ultraviolet lamp tube irradiation sterilization needs a long time, generally more than 6 hours, while ozone with standard concentration only needs to be turned on for more than 1 hour
3. The sterilization effect is better under high humidity. When the relative humidity of the environment is above 60%, the disinfection effect decreases sharply. When the humidity reaches 80%, it can induce the bacteria to revive. On the contrary, the higher the humidity, the better the germicidal efficacy. This is due to the expansion and thinning of cell membrane under high humidity, and the tissue is easy to be destroyed by ozone, which is especially suitable for the high humidity environment in the food industry
4. It has low concentration cleaning function. The production personnel must leave the site when the ultraviolet lamp tube is irradiated, and the low-power ultraviolet lamp tube cannot be used for cleaning after irradiation; the production personnel must leave the site for ozone disinfection, and the amount of ozone can be reduced after disinfection, and the air in the production workshop can be kept clean with low concentration ozone meeting the national health standards.
1. Comparison of ozone disinfection method with chemical and ultraviolet methods
Ozone, as a gas disinfectant with high efficiency, broad spectrum and no residual pollution, has special advantages over the commonly used disinfectants in food industry. Compared with peracetic acid, potassium permanganate, formaldehyde (formalin), sulfur dioxide (sulfur fumigation) and other chemical disinfectants, its bactericidal ability is equivalent to peracetic acid, higher than other disinfectants. Ozone will decompose into oxygen by itself, and no residual pollution will be produced. Conventional disinfection needs ventilation or chemical neutralization, which is troublesome and reduces the disinfection effect. Ozone can be directly used for food sterilization or mildew prevention and preservation. It is a simple and easy method for dry disinfection. Ozone sterilization concentration is very weak oxidation concentration for food and harmless to food. Chemical disinfectant is not feasible in theory, but should be used strictly and operated in a complicated way.  
2. Comparison of ozone and ultraviolet lamp irradiation sterilization
In addition, only the irradiation intensity of ultraviolet ray tube can reach the standard sterilization effect. The food processing workshop is very high and very large. The irradiation intensity is inversely proportional to the square of the distance. Ozone is a gas with good diffusivity, no dead angle and uniform concentration. When the relative humidity was above 80%, the bactericidal effect of UV lamp could be reduced sharply. On the contrary, the higher the humidity, the better the sterilization effect. It is especially suitable for 80% - 90% high humidity environment in food industry.  
The investment required for installing ozone equipment in food processing workshop is equivalent to that of ultraviolet lamp (according to the design standard of installing a 30W ultraviolet lamp tube according to 16-18m3), and the operation cost is greatly reduced due to the energy saving and long service life of ozone equipment, which is more economical for the new workshop.
Food industry such as disinfection of work clothes after work every day, hang dozens of work clothes in a 20 m2 closed room, and sprinkle some water on the ground. If 3G / h ozone generator is used for 3 ~ 4 hours, the concentration of ozone can reach 8 ~ 10ppm, and the disinfection effect can reach more than 85%. Hanging the work clothes in the ozone sterilization workshop also has the disinfection effect, the effect is worse because of the lower concentration.
Although the ozone concentration is still very low compared with the ozone in the air, it is not enough to cause damage to the surface of the oxidant. It has been proved by practice that no obvious damage of equipment and equipment has been found in processing workshop and cold storage for many years. Due to the high concentration of ozone applied in water treatment, the materials contacting with ozone should have anti oxidation ability.

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