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Ozone Solutions' Original Research

Ozone Related Research

Ozone and Tomato Trichoderma Reduction in Greenhouses

Ozone and Tomato Trichoderma Reduction in Greenhouses

Ozone is widely used for the elimination of microorganisms from drinking water and swimming pools. Efforts were made in this study of soil treatments to replace methyl bromide, because of its well-known environmental impacts, with ozone or ozone in combination with biological product (Trichomic) based on Trichoderma spp. Ozone was applied by ozonation of water to the concentration of 4 mg/l before planting and, in some cases, after planting. The biological product was applied alone or in combination with ozone at the dose of 0.5 ml of Trichomic per m2 soil area. The experiment was done...

Ozone Use to Sanitize Beer Lines and Pipes

Ozone Use to Sanitize Beer Lines and Pipes

A reduction in beer quality may arise from biofilm development in beer lines. Regular cleaning is, therefore, essential. A comparison between traditional chemical cleaner and ozonated water was made using a model dispense system, challenged with organisms isolated from a brewery (Enterobacter and yeast). The effect of each treatment on survival and biofilm formation at four sites in the model was investigated. Both systems reduced biofilm from initial levels by 3 (ozone) and 2.7 logs (chemical). Non-recirculation of media mimicked the effect of biofilm formation up on the microbial...

EPA Ozone Kills E. coli 0157:H7 in Drinking Water

EPA Ozone Kills E. coli 0157:H7 in Drinking Water

One of hundreds of strains of the bacterium Escherichia coli. E. coli O157:H7 is an emerging cause of foodborne and waterborne illness. Although most strains of E. coli are harmless and live in the intestines of healthy humans and animals, this strain produces a powerful toxin and can cause severe illness.

Comparison of Aqueous Ozone and Chlorine as Sanitizers in Food Processing

Comparison of Aqueous Ozone and Chlorine as Sanitizers in Food Processing

The effects of ozone treatment on fresh strawberry and shredded lettuce food quality were tested by varying applied ozone concentration, contact time, pH and temperature to assess ozone a potential food sanitizer. The produce quality was assessed by comparing the changes in texture firmness, browning, and decolorization, oxygen consumption and carbon dioxide respiration after the post-treatment storage from 0 to 21 days. The effectiveness of ozonation on natural microfloras including mesophiles, phychotrophes, yeasts and molds, was also evaluated for the improvement in produce shelf-life....

Wheat Flour Tempered with Ozone

Wheat Flour Tempered with Ozone

Soft and hard wheat samples were tempered using ozonated water (1.5 and 11.5 mg ozone/l). Milling (rate of extraction), rheological (farinograph and extensograph characteristics)., chemical (protein, falling number, sedimentation volume), colour (Hunter Lab values and microbiological (total bacterial and yeast/moulds) properties of the parent flours were evaluated. Results indicated that tempering with ozonated water did not significantly alter the chemical, physical and rheological properties of the flours, A statistically significant reduction in the total bacterial and yeast/mould...

Seawater Ozonation and Shellfish Purification

Seawater Ozonation and Shellfish Purification

French coastal water pollution has necessitated construction of shellfish depuration stations. Physical and chemical studies indicated that while ozone and bromates are absent from ozonized seawater, there is an increase in dissolved oxygen and residual oxidants. Water quality, temperature, and variations in shellfish filtration capacities appear to govern oxidant longevity.

Ozone Treatment on Corn Seed Germination Kinetics

Ozone Treatment on Corn Seed Germination Kinetics

Corn seed were treated with pure oxygen and oxygen charge with ozone during 6.8 or 20.5 min. Germination tests were started immediately or 48h after treatment. Effects of oxidative treatments on germination were determinate by measuring seedlings and roots (>3mm and >20mm) rate at 3,4 and 5 days after imbibition. Results obtained for treated seeds samples were higher than untreated one. A faster start of germination for treated samples than untreated was observed. This early germination start led to have more germinated seeds with large root in treated samples than untreated at 4 and 5...

Ozone Effect on Asperigillus Niger Causing Black Rot Disease in Onion

Ozone Effect on Asperigillus Niger Causing Black Rot Disease in Onion

The effect of ozone on Aspergillus niger causing black rot disease in onion was studied in culture. Ozone induced the spore germination in all treatments and few spores showed rapid swelling, resulting in the production of 2-3 germ tubes per spore compared to control. Although all the ozone treated spores germinated, all of them did not produce uniform colony morphology. Some colonies which developed from ozone treated spores failed to produce spores and such colonies appeared as gray patches of mycelia without spores amidst surrounding black sporulating colonies. Further work is in...

Effects Of Ozone As A Biocide In An Experimental Cooling Water System

Effects Of Ozone As A Biocide In An Experimental Cooling Water System

Experimental work on a laboratory recirculating apparatus, for the simulation of a cooling water system has yielded information on the effectiveness of ozone as a biocide for biofouling control. Biofilms were developed within glass tubes of the simulated cooling water system using filtered mainswater and Pseudomonas fluorescens as the test bacteria. A summary of the results obtained is presented and an interpretation of the these results obtained is presented and an interpretation of these results relating to the full-scale application of ozone is provided. ...

Optimization Of CIP Process For Ozone Sanitization Retrofit

Optimization Of CIP Process For Ozone Sanitization Retrofit

The inclusion of ozone sanitization in Clean-In-Place (CIP) processes promises multiple benefits to the food processing and beverage industries. Chief among these is the reduction in plant down time during the CIP procedure, a benefit which goes directly to the bottom line as increased plant production. Over the years, numerous white papers have lauded the inclusion of ozone sanitization in the CIP process. These case histories credit ozone sanitization with a rapid reduction in bio-film and demonstrate a significant return on the investment made in the ozone system; yet today only a...

Efficancy Of Ozonated Water Use As Antimicrobial Intervention In Beef Primal and Subprimal Fabrication

Efficancy Of Ozonated Water Use As Antimicrobial Intervention In Beef Primal and Subprimal Fabrication

Beef primals and subprimals were subjected to spray treatment with ozonated water (1 ppm dissolved O3 at 10 pound per square inch (PSI) pressure or less, with a time of contact of approximately 10 seconds). Enumeration of total aerobic bacteria population revealed mean surface reduction of 2.26 log10CFU/100 cm2 for the antimicrobial intervention. Also, this treatment reduced the total coliforms by 2.31 log10CFU100 cm2 and the Enterobacteriaccae counts by 2.56 log10CFU/100 cm2. This data indicate that ozonated water treatment of beef primal and sub primal cuts applied before mechanical...

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