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.

ETYMOLOGY
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.
 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
OZONE GENERATION
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.
 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
HISTORY OF OZONE IN THE FOOD INDUSTRY
1910 Ozone is used for the first time in the preservation of frozen meat in Germany.

1936 Ozone is used for showering (wash) and keeping the fish in France.
1942 Ozone is used in eggs and cheese stores in the United States.
1977 Ozone is used to reduce Salmonella on eggshells in Russia.
Ozone acquires statement GRAS (Generally Recognized as Safe) for bottled
1982 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

1997 Electric Power Industry and Food, that ozone could be declared GRAS for food
processing in the United States.

2001 The FDA (Food and Drug Administration) recognizes ozone as a direct food
additive second class.

2001 FSIS (Food Safety and Inspection Services) determined to be acceptable

ozone use in meat and poultry.
 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.

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.
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.
 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
 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.
 Purification with Ozone
Comparison with hypochlorite and
WATER TREATMENT
chlorine.
Ozone is usually described as an alternative to disinfect or purify water with hypochlorite
and chlorine. However, both products differ in many aspects.
Aspect Hypochlorite Ozone
Power microbial Effectively eliminates pathogens, except Removes all pathogens.
some spore-forming protozoa.

Cost Low cost of chemical systems are Free of chemical cost, one
required concentration and pH control, investment, it requires no
necessary for a special storage chlorine,
storage. Ozone is generated
handling high risk "in situ" easy handling and
automation
Effect of pH The efficiency decreases when the pH is Not affected by pH
less than 4 and greater than 8. significantly.
Byproducts Concern: trihalomethanes, chloroform, Not generates byproducts.
for their involvement in human health.
 Purification with Ozone
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
 Purificación con Ozono
PRE - OZONIZACIÓN

Source
Sourceof
of then
then
water
water

PRE-OZONATION
FILTRATION

POST - OZONIZACIÓN

Fuente
Fuentedede Luego
Luego
agua
agua

POST-OZONATION
FILTRATION
 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
 Purificación con Ozono
OZONE FOOD WASH Fruits and
Vegetables
For 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

Ozone quickly degrades the pesticide and

fungicide residues present in the food.
It is necessary to
Through the injection of ozone in water it is supplement this with
possible to quickly eliminate the pathogens in a 95
flocculation or filtration
to 99% efficiency, with only 0.1 ppm and a contact
time of 3 min. system, before the
water is ozonated again.
 Purificación con Ozono
OZONE FOOD WASH 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.
The washings of the meat or
Studies report that a combination of screening chicken pieces can be
filtration and ozonation produced excellent results recycled through the
in terms of water quality, with a reduction of 99% process of sedimentation,
of microorganisms. filtering and ozonation
intensive.
 Purificación con Ozono
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.
 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
 Purificación con Ozono
DISINFECTION AND DEODORIZATION OF ENVIRONMENTS
The main objectives of ozonation on the environments are preserved and processed
foods are:

Generate local asepsis of handling, storage and

11
distribution of food.

Deodorization absolute local and inhibit the

22
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.
 Purificación con Ozono
LÍMITE DE EXPOSICIÓN DEL OZONO EN EL AIRE
Regulations Exposure Limit
Occupational Safety &
For general industry (29CFR 1910.1000, Table Z.1): 0,1
Health Administration
ppm
(OSHA)

Heavy Duty: 0,05 ppm

Moderate work: 0,08 ppm
American Conference of
Light work: 0,1 ppm
Governmental Industrial
Hygienists (ACGIH) 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 0,1 ppm
Health (NIOSH)
 Purificación con Ozono
DISINFECTION OF ENVIRONMENTS Pathogens
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.

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.
 Purificación con Ozono
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).

Ethylene
Ethylene During the maturation process of fruits and vegetables, they emit
a large amount of ethylene.

Ozone reacts quickly with the ethylene existing in the atmosphere to

produce carbon dioxide and water.

Effect of Ethylene Effect of Ethylene

without ozone with ozone
 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
 Purificación con Ozono
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.
 Purificación con Ozono
COLD STORES
Ozone produced asset ensures the destruction of numerous
microorganisms that swarm in the surface of the food items. This
Disinfection
Disinfection pollution begins during handling and transport at room
temperature, and the cold only achieves attenuate bacterial
activity.
At this stage the ozone has a polishing effect. With ozone
Deodorization
Deodorization prevents the spread of odors cold storage, creating a pleasant
working environment and greater consumer satisfaction.

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

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
 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?
New pesticides and fumigation
New pesticides and fumigation methods are few products that can be
methods used with confidence.

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.

MONTREAL PROTOCOL Ozone arises as an

alternative treatment to the
Persistence and toxicology grains, thanks to the studies
Due
Dueto
to Then
Then
of pesticides made by the University of
Purdue, induced by the
Incremento de la demanda numerous benefits it has
de productos orgánicos 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.

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.

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.
 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 Highly polluting and bioaccumulate throughout
affect birds, fish and beneficial insects. the food chain.

Requires all protective equipment, safety and

No protective equipment required.
environment for chemical contact.

Has drying effect. No drying effect.

No temperature operating restrictions. has problems action below 10 ° C.
The dose should be increased periodically as
Insects and microorganisms no generate
pests become immune this influences in
adaptability over time.
increased costs
Extensive molecular diffusion and penetration. Molecular diffusion slower than ozone.
It purifies the environment strange odors Produces unpleasant fumes
At high concentrations, affect the nature of the
It does not affect the germination of seeds.
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 Tribolium castaneum Oryzaephilus surinamensis

Confused Flour Beetle Red Beetle 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.
In some was obtained 100%
mortality within 3 days.
We applied 5 ppm of
ozone for 5 days to
different species.
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 Sample 2: 1 day 50 ppm in contact with
ozone. 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
Detects ppm Ozone

By
Bymeans
meansofofelectric
electriccurrent
current Air Outlet
occurs
occursininthe
theozone
ozonegasgas
generator
generator Sistema de
control

O3
Atmospheric compressor
Ozone
Air Generator
O3

Air and O3
(50 ppm)
Silo

Atmospheric
The
Themixture
mixtureemerges
emergesuntil
untilititgets
getstotothe
thetop
topofofthe
the
Air silo
silowhile
whilereacts
reactswith
withimpurities
impuritiesand andinsects
insectsboth
both
Soplador
grain surface as the walls of the silo
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

First
FirstPhase
Phase movement through the grain, reacts with the impurities in the
surface thereof.

At this stage the ozone flowing through the grain with little
Second
SecondPhase
Phase degradation, eliminating insects.

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

First
FirstPhase
Phase
recommended: 0.03 m / s

Second
SecondPhase
Phase ​
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.
 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
In order to achieve
2,5 0,15 greater penetration
3,0 0,21
3,5 0,29
into the grain and
4,0 0,38 avoid recurrent
4,5 0,48
5,0 0,59
changes in blower
5,5 0,71 speed, Phoenix
6,0 0,85
6,5 1,00
works with one
7,0 1,15 recommended
7,5 1,33
8,0 1,51
speed along the silo.
 Ozono en silos
PROPUESTA PHOENIX
Ozone required flow
Silo diameter(m) (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
 Purificación con Ozono
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
 Cleaning is done much faster
 The job requires less effort, as it is completely automated
Benefits
Benefits  May be repeated many times automatically
 Reduces staff contact with the chemicals and their risks

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

Agent Oxidation Potential
Ozone 2,08
Peroxides 1,78
Hypochlorite 1,48
Free Chlorine 1,36
 Purificación con Ozono
CLEAN – IN – PLACE WIWTH OZONE VENTAJAS DEL USO DE OZONO

 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.

Between 1 ppm and 3 ppm are sufficient to achieve the reduction of

microbial life required for efficient cleaning.