Ozone generators for food & beverage safety applications - Food and Beverage
Ozone has found a wide range of uses in the food and beverage industry and is an excellent biocide/disinfectant capable of inactivating a wide variety of pathogens. It is an FDA approved food additive.
In the food and beverage industry, water is require for example for washing fruit and vegetables, for diluting fruit juices or for the production of beer, soft drinks and table water. In order to ensure that product quality is high, the water must be free from micro-biological pollutants or certain minerals. Unwanted tastes or smells in the water can also affect product perception negatively later on.
Ozone oxidation is a suitable method for reaching these challenging goals.
The great advantage of ozone in comparison to other techniques is in the environmentally friendly way in which both technologies work. No health-endangering by-products are formed in the water and the natural taste and smell of the water is also preserved.
Ozone is one of the most powerful oxidants available for potable water disinfection and has been used in this role since the late 1890s. It has been the disinfectant of choice in the majority of European and Canadian water plants since the 1940's, due to its oxidation properties, lack of residual, and its taste and odor control abilities when properly applied.
Ozone is now approved by the FDA for use in food packaging processing plants often for meat and vegetables (and other foods) for more thorough cleansing of fruits, vegetables, other fresh produce, and fish / meats. Using ozone as a food disinfectant results in a much longer shelf life for most food items.
Ozone is just as reactive when dissolved in water, than it is pH neutral and non-corrosive. Ozone reacts with dissolved iron and manganese, precipitating those ions for easy removal. And compared to hot water or steam, its chief rival sanitizers in wineries, ozone is dramatically less expensive to produce and safer to use. Switching to ozone sanitation can cut a winery’s hot water usage in half.