Nano Bubble Ozone Technology

Posted by Kaleb Jensen on July 25, 2014 under Ozonated Water, Ozone Food Processing, Wastewater Treatment | Be the First to Comment

Ozone bubbles are used these days in several applications, but Ozone nano-bubbles can be used to purify water, improve the vitality of fish, animals, and plants.  It could also contribute to solving problems associated with biology, medicine, and food in the future. The secret is behind the high surface area of the nano-bubbles, which provides high mass transfer rates compared to traditional bubbles.

For example:Oyster

Ozone nano-bubble technology can purify waste water from the polymerized toner production process by using energy derived from the bursting of fine ozone bubbles (below 300 nano-meters in diameter). Water treated through this technology can be reused in the production process, thus providing a closed water recycling system. In this case, the process will save noticeable amount of money and energy in waste water treatment of polymerized toner production.

Nano-bubble ozonation of oyster will eliminate 99 percent of the calicivirus in oyster. Ozone nano-bubbles are very effective and are a new horizon in ozone technology.  Contact us today if you think this could be a very promising solution for your operation.

Ozone Saves Money in Poultry Plants

Posted by Kaleb Jensen on July 18, 2014 under Ozone Food Processing | Be the First to Comment

Chlorine is widely used in sanitation of poultry operations. However, chlorine generates several by-products that are proven to be harmful from a food safety and environmental point of view. The search for alternatives to chlorine in poultry operations, particularly in the chiller, is of interest to the poultry industry. Using ozone in the poultry operation is a great solution. Poultry processing plants use large volumes of water and the cost of obtaining and disposing it is increasing rapidly. Hazard Analysis Critical Control Point quality control procedures, introduced recently, have increased the water usage and compounded the situation. The cost of electrical energy for cooling chiller water is another major concern.  The volume of ozonated water is 30% less than volume of chlorinated water [1]. Ozone does not produce halogenated organic compounds that are harmful to health and, in this case, Ozone is the best solution for poultries who seek to be ORGANIC poultries.

USDA Logo 2

Ozone can be sprayed at several points during poultry processes including; washing the cutting machines, conveyors, and chilled rooms. It can also be sprayed on the carcasses. Ozone eliminates odor, biofilm, while also significantly reducing fats, oils, and grease on all surfaces. In this case ozone is not only a safe disinfectant, which will be turned into oxygen at the end of process, but it is considered a Sustainable Disinfectant.

[1]. Applications of Ozonation and Membrane Treatment in Poultry Processing, final report, 400-02-023F, Public Interest Energy Research Program California Energy Commission, Jan. 2002.

Disinfecting Honey Comb with Ozone

Posted by Joel Leusink on March 15, 2014 under Ozone Food Processing | Be the First to Comment

Read full article HERE

By Jan Suszkiw
March 13, 2014

Sometimes even honey bees need help with “housekeeping,” especially when it comes to cleaning their honeycombs once the honey’s been removed. U.S. Department of Agriculture (USDA) research has shown that fumigating honeycombs with ozone gas can eliminate pests and pathogens that threaten honey bee health and productivity. Now, ozone fumigation may also help reduce pesticide levels in honeycombs.

The findings come from a two-part study led by entomologist Rosalind James with the Pollinating Insects-Biology, Management, and Systematics Research Unit operated in Logan, Utah, by USDA’s Agricultural Research Service (ARS). Results from the first part of her team’s study, published in 2011 in the Journal of Economic Entomology, demonstrated that fumigating honeycombs with ozone gas at concentrations of 215 to 430 parts per million (ppm) killed all life stages of the greater wax moth, depending on length of exposure.

Read more about these findings at the ARS site HERE

Read full article HERE

 

Ozone The Next Sanitation Superstar?

Posted by Joel Leusink on January 9, 2014 under Ozone Food Processing | Be the First to Comment

Is Ozone The Next Sanitation Superstar?

As processors gain greater understanding of the efficacy and proper application of ozone for equipment cleaning and direct contact with food, this oxidative molecule’s use in food processing will soar.

By Kevin T. Higgins, Managing Editor

Chlorine is the traditional go-to option for sanitation in food plants because of its effectiveness and low cost and despite chlorine’s potential health risks. Handling any powerful oxidizer requires care, however, and that discourages many food processors to explore alternatives such as aqueous ozone and ozone gas.

Ozone is widely used in municipal wastewater treatment, but it was off limits for food processors after the Food Additive Amendment of 1958 failed to include it in a list of approved chemicals. The omission was an oversight, ozone proponents maintain, and extensive research and lobbying was needed before federal regulators allowed its use, first for food-surface sanitation, then in direct contact with food.

Suppliers of ozone generators were euphoric in June 2001 when FDA lifted restrictions on ozone’s use. The decision was a response to a petition led by the Electric Power Research Institute, which liked the idea of a sanitizer that requires consumption of electricity.

But manufacturers are reluctant to change processes that work, and most ozone vendors came and went to pursue more promising avenues, such as swimming pool disinfection. Misapplication also retarded acceptance: Overdosing of water for equipment cleaning generated complaints of pitting of stainless steel, and poultry processors seeking high log reductions on chicken carcasses discovered oxidation could react with lipids and create rancidity issues.

Albion Ozone Extends Seafood Shelf Life

Ozonated water is applied to fish at Albion Fisheries prior to packaging and frozen distribution.

Ozone is inherently unstable, with the three oxygen elements seeking stability by attaching to carbon, hydrogen and other atoms. Albion’s system generates ozone at a 1.5 ppm ratio; when it reaches the point of use, the concentration is 1.2 ppm, and within 30 seconds it completely dissipates, according to Uddin. Residual amounts become airborne at less than 0.3 ppm, enough to knock out any yeast and mold but not enough to affect human health. “It’s almost like a sterilized plant,” he adds. “Health inspectors have commented that there is no fish smell in the building.”

Read full article HERE

For more information on the use of ozone in food processing follow the link below:

Ozone in food processing

Ozone water cleaning for potatoes

Posted by Joel Leusink on December 11, 2013 under Ozone Food Processing | Be the First to Comment

    O.C. Schulz moves to ozone water cleaning

by Tad Thompson | December 10, 2013
see original story HERE

This fall, O.C. Schulz & Sons, Inc., the potato grower-packer-shipper located in Crystal, ND, installed an ozone generator for its grader’s wash line. The new system cleanses the company’s grading water system with ozone, as a contribution toward food safety.

David Moquist, the firm’s secretary-treasurer, expects the ozone water treatment to also extend his potatoes’ shelf life. “They say this will keep them fresher and have a longer shelf life. It’ll be hard to back that up until we see this in action,” he said in early November, as the system’s finishing touches went into place.

Moquist said his firm “is not by any means on the forefront on food safety.” Other companies that have more retail customers have more quickly gone in that direction. “We are trying to do what’s doable as we can.”

Schulz’s primary customer base is wholesalers and repackers, who are generally located from Texas, eastward.

As O.C. Schulz graded potatoes in November, Moquist described the spuds as having “nice color and being pretty good.”

Schulz’ potato volume was “little below average” this fall. “There is less tonnage than last year, but the grade is better.” Thus, he said the company’s total volume packed this year “may be close in the long run,” compared to a year earlier. “Until we get into it, we won’t know for sure.”

Moquist said all but one or two sheds in the Red River Valley have decreased volume from last year.

see original story HERE

ozonating potatoes

Ozone water cleaning for potatoes

 

Ozone can be dissolved into water with an ozone injection system and be used in most any potato or other vegetable washing applications.  See more information on the use of ozone in food processing at the link below:

Ozone in food processing

Video about ozone in food processing

Posted by Joel Leusink on November 29, 2013 under Ozone Food Processing | Be the First to Comment

Fun fun video of the day. This is a great little video from ABC news from a few years ago about the use of ozone in food processing:

Even a cameo from the great Dr. Dee Graham! How cool is that?
Click HERE For more information aobut ozone in food processing.

Extending shelf life of Strawberries

Posted by Joel Leusink on November 19, 2013 under Ozone Food Processing | Be the First to Comment

A new paper was just published by Ozone Science and Engineering, the publishing arm of the International Ozone Association, on the use of ozone to extend the shelf life of strawberries.

Role of Ozone Concentrations and Exposure Times in Extending Shelf Life of Strawberry

Author: Mehmet Seçkin Aday, Mehmet Burak Büyükcan, Riza Temizkan & Cengiz Caner

ABSTRACT

Efficiency of three aqueous ozone concentrations (0.075 ppm, 0.15 ppm, 0.25 ppm) and two exposure times (2 and 5 minutes) were investigated for maintaining strawberry quality. Exposure to 0.075 ppm and 0.15 ppm ozone delayed the changes in pH, total soluble solids, firmness and electrical conductivity. All ozone treatments prevented mold growth during storage. However, the 0.25 ppm ozone treatment caused loss of strawberry quality due to high ozone concentration. The results have shown that; low (0.075 ppm) and middle (0.15 ppm) ozone concentrations can be applied to extend the shelf-life of strawberries by at least three weeks under refrigerated conditions.

Get full paper HERE

This paper is another great example of ozone use in food storage and food processing.

Ozone Helps Produce Last Longer by Extending Shelf Life

Benefits of Ozone Use in Cold Storage

  • Extend shelf-life of the produce within the cold storage facility.
  • Air-borne microbiological control
  • Low ozone levels (<0.3 PPM) will inhibit microbiological growth in the air.
  • High ozone levels can be used for disinfection when room is empty.
  • Surface sanitation can be maintained
  • By inhibiting microbiological growth pathogens on the surface of produce, containers, and walls will be kept to a minimum.
  • Eliminate mold growth from cold storage area.
  • Odor control
  • Maintain an odor-free cold storage area
  • Keep odors from cross contaminating between products
  • Ethylene Removal

Methods of Ozone Application

  • Ozone gas can be distributed throughout a cold storage facility at low levels.
  • Ozone-sterilized ice is used to pack fresh fish and seafood to prolong freshness.
  • Ozone gas is used in meat coolers to inhibit microbiological growth and extend shelf life.
  • Ozone is dissolved into water to wash fruits and vegetables and remove mold and bacteria.
  • Low levels of ozone gas can be used in containers to prolong shelf life upon delivery.
  • Dissolved ozone is used to wash meat and poultry to remove bacteria and extend refrigerated shelf life.

System Diagram

Ozone in the Food Industry

ozone_vegetable_processing_thu

Because ozone is a safe, powerful disinfectant, it can be used to control biological growth of unwanted organisms in products and equipment used in the food processing industries. Ozone is particularly suited to the food industry because of its ability to disinfect microorganisms without adding chemical by-products to the food being treated, or to the food processing water or atmosphere in which food are stored.

Ozone can protect fruit from decay for weeks after exposure

Posted by Joel Leusink on May 29, 2013 under Ozone Food Processing | Be the First to Comment

Scientists have discovered why fruit and vegetables last longer after being exposed to ozone.

Tomatoes

Previous research revealed that exposing a tomato plant to environmental stresses such as a wound, drought or extreme temperature causes an increase in certain proteins.

The study, published in Postharvest Biology and Technology, explored the impacts of ozone on the amounts of certain proteins – called the protein profile – were present in a tomato fruit, to try and unravel why low levels of ozone gas can protect fruit and vegetables from disease, and increase their shelf life.

See full article HERE:

 

Learn more about ozone and food storage HERE

Fridge Zone In Action

Ozone Generator for your Fridge 

Ozone Makes Grapes Safer

Posted by Jamie Hansmann on May 8, 2013 under Ozone Food Processing | Be the First to Comment

Ozonated grapes carry less fungicide reside

Ozone reduces fungicide residues on grapes

What is better than juicy red grapes sliced and sprinkled atop a leafy salad? Or what warms your heart more than seeing your child devour cluster after cluster of the succulent berries on a Saturday afternoon? After all, it’s not just a burst of sweetness that grapes offer with every bite–their flesh is saturated with vitamins C and K; their seeds, with antioxidants. So eating a lot of grapes is a good thing, right?

Yes and no. While it’s true that grapes ARE loaded with nutrients, it’s also a fact that they are exposed to chemicals–a LOT of chemicals. Grapes and their vines are fragile, and without the aid of modern agricultural pesticides and fungicides, those pretty grapes you feed to your children would have died and turned to compost long before making it to your kitchen table.

So how do we assist the survival of the grapes, and yet avoid ingesting those chemicals? This is where ozone steps in. A recent study shows that exposing grapes to ozone can reduce grapes’ fungicide residue.

In this study, a research team ran a trial to see if ozone exposure would increase the breakdown of fungicide residue on “Thompson Seedless” table grapes.

The grapes in the trial were treated with various fungicides. The grapes were then put into storage for 36 days. During the storage period, the control group was exposed to zero ozone. The trial group was exposed constantly to 0.3 PPM ozone.

While common grape fungicides do naturally break down over time, the study found that ozone helped several of the fungicides break down more rapidly. At the end of the 36 day trial period, the grapes in the control group still had 59.2% of the fungicide residue present. The grapes exposed to ozone, on the other hand, had only 35.5% of their fungicide residue remaining.

Further study is needed to determine if the chemicals resulting from the reaction between the fungicides and ozone cause negative health effects. In the meantime, though, ozone beckons as a hopeful assistant in keeping our grapes as clean and healthy as possible.

Link here to the original article, written by Emanuela Fontana. You can also purchase the complete study, published by the scholarly journal Postharvest Biology and Technology.

Degradation of Aflatoxin in Corn using Ozone gas

Posted by Joel Leusink on May 4, 2013 under Ozone Food Processing | Be the First to Comment

Ozone use for the degradation of aflatoxin in corn has become quite popular recently.  There is a-lot of interest into the potential of ozone in this application.  There is a great deal of data available that does prove that ozone will destroy aflatoxin.

Corn-834878

Aflatoxin is a mycotoxin that is produced by a fungus (aspergillus).  In climates where mold may grow on grain while it is growing in the field high levels of aflatoxin on grain may be an issue.  Aflatoxin is a pathogen that can cause health issues in both humans and animals.  The FDA has established action levels for Aflatxin for human and animal consumption that rage from 20 – 300 ppb.

With the rising prices of corn and other commodities the practical removal of unsafe levels of aflatoxin can be a necessary part of cost effective agriculture.

While there is a fair amount of lab data available, actual real-life data on the use of ozone to remove aflatoxin in corn, is not shared as much as other application.  Recently we worked with a customer that did share the following information.

He used a 300 g/hr ozone generator on 6 bushels of corn for 2 hours of time.  This reduced the aflatoxin levels from 58 ppb to 2 ppb.  In further testing he was able to scale this to larger volumes of grain with lower ozone levels and longer periods of time.  Thus, showing the potential of ozone use in a grain bin on a large scale over numerous days of ozone treatment.  Also, he found that corn with higher levels of moisture showed improved results vs dry corn.

In addition to this data, we are currently in the process of building an ozone trailer with the capacity of 2,500 g/hr ozone generation for a customer in Indiana.  This was secured after numerous on-site pilot tests with ozone were performed with ozone rental equipment.

On a large scale ozone gas can be introduced into the a grain bin aeration system.  We have found that higher ozone concentrations have better results, and that the grain should be mixed or agitated during the process to ensure that all of the contaminated corn is contacted with ozone gas.

For additional information review the links below for technical papers on this topic:

Evaluation of Aflatoxin-Related products from Ozonated Corn

Efficacy and safety evaluation of ozone to degrade aflatoxin in corn

 Ozone has also proven effective removing aflatoxin from other foods.  More papers linked below:

Ozone used for reduction of aflatoxin in peanuts

Ozone used for reduction of aflatoxin in pistachios

Ozone used for reduction of aflatoxin in cottonseed and peanut meal

 

 To learn how we can put our experience to use for you, contact us today.