Application of Ozone Air Sterilizer in Food Factory
Ozone is a light blue gas with a fishy smell. The chemical nature of ozone is that it has strong oxidizing power and is easy to decompose. It is an allotrope of oxygen O2, the constituent elements are the same, and the constituent morphology is different and the properties are very different. Since the advent of Ozone Sterilizer machine, the ability of ozone disinfection and sterilization is also widely known. Ozone has strong bactericidal power and can be used directly on food without residual pollution. It is widely used in the food industry.
The purpose of applying ozone in the food industry
There are three aspects:
One is to kill microorganisms-sterilization and disinfection;
The second is the oxidative decomposition of organic or inorganic polluting odors-deodorization and purification;
The third is to decompose the metabolites of fruits and vegetables and inhibit the ripening process-keeping fresh.
The application basis of the three aspects all depend on the strong oxidation performance and unstable and easy decomposition characteristics of O3.
Ozone is a gas disinfectant, and its sterilization process is a strong oxidation that causes a variety of components in the microbial cells to react, resulting in irreversible changes and death. It is generally believed that ozone inactivates viruses by directly destroying their ribonucleic acid (RNA) or deoxyribonucleic acid (DNA) substances. To kill bacteria and mold microorganisms is that ozone first acts on the cell membrane, causing damage to the membrane components, causing metabolic disorders and inhibiting their growth. Ozone continues to penetrate and destroy the tissues in the membrane until it is killed. The increase in humidity increases the killing rate because the cell membrane swells and becomes thinner under high humidity, and its tissue is easily destroyed by ozone.
2. Deodorization and purification
Ozone has excellent odor removal performance. Relying on its oxidizing properties, it can quickly decompose organic or inorganic substances that produce odors and other odors. Ozone oxidizes and decomposes, and the product has no odor.
Three, keep fresh
The application of ozone in the storage of vegetables and fruits not only has the effect of killing or inhibiting the growth of mold and preventing rot, but also has the effect of preventing aging and keeping fresh. The mechanism is that ozone can oxidize and decompose the ripening agent-ethylene gas C2H4 breathed out by the physiological metabolism of fruits and vegetables. The reaction process is as follows: H2C-CH2＋O3→C2H4O+O2→CO2+H2O
The ethylene intermediate C2H4O also has an inhibitory effect on microorganisms such as molds.
Application place of ozone air disinfection machine
1. Cold storage disinfection
The main source of biological pollution in cold storage is mold. Because it survives under low temperature conditions, it has a strong tolerance to disinfectants. Under the action of ozone 12ppm for 3-4 hours, the ungerminated spores with strong resistance are all killed. .
High-temperature cold storage for storing eggs, fruits and vegetables in my country pays more attention to the disinfection of empty storage. Cold storage disinfection requires an ozone concentration of 6-10ppm. After shutting down the warehouse for more than 24 hours, the bacteria killing rate is about 90%, and the mold killing rate is about 80%. At this time, the sterilization process is longer. The number of microorganisms is still declining after 48 hours of shutdown, and the ozone has already been decomposed. Therefore, the ozone disinfection time is required to be arranged one week before the purchase.
2. Sterilization and purification of food processing workshops
Quick-frozen food, cold food, meat, egg and dairy products processing workshops and packaging rooms all have relatively high hygiene requirements. Especially for fresh food, because there is no heating and disinfection process, microbial contamination in the production workshop is an extremely important factor affecting product quality.
At present, most of our country uses ultraviolet lamps for sterilization. Due to the natural shortcomings of the aforementioned ultraviolet sterilization, food microbiological indicators are difficult to control, especially in summer. Ozone has a good disinfection effect in food processing workshops, and its concentration is much lower than that required for cold storage disinfection. Generally, 0.5-1.0ppm can be broken to over 80% of the air sterilization rate, and it can remove the smell of the workshop.
The egg processing plant produces mayonnaise, and the cold drink plant produces ice cream and ice cream. There are stirring and puffing procedures. The product is in strong contact with the air. After the trial of ozone, the microorganisms in the workshop are reduced by 90%, and the product quality reaches the qualified standard. The bacterial content is increasing rapidly day by day.
3. Storage of vegetables and fruits, mildew proof and fresh
The storage and preservation of vegetables and fruits is a complicated and difficult task. Ozone can play a role in both sterilization and mildew prevention and slowing down the metabolism. It can be combined with packaging, refrigeration, and air conditioning to improve the preservation effect.
Ozone sterilization and anti-mildew are applied in three stages: air disinfection, human storage sterilization and daily anti-mildew. The purpose is to reduce the rot caused by microorganisms such as molds and yeasts. Ozone quickly decomposes ethylene to slow down the metabolic process and delay maturity and aging.
Four, mineral water sterilization and quality
Sterilization and purification of drinking water is an area with the longest history of ozone application and the largest application scale. At present, the main market of the world's ozone industry is still drinking water treatment, and ozonation treatment of drinking water in developed countries such as Europe, America and Japan has taken a dominant position. The reason is that ozone treatment can reach a high level of no microbial pollution and no residual chemical pollution.
Mineral water is already a bottled beverage that is consumed in large quantities, and its shelf life depends on the complete elimination of microorganisms. The commonly used ultrafiltration and ultraviolet disinfection methods are difficult to meet the quality standards. Ozone sterilization has become the preferred method, which can completely kill the living microorganisms and achieve the double zero index. It can also remove the soluble iron and manganese salts in the water and preserve the beneficial carbon and oxygen compounds.
The installation of ozone equipment in the mineral water filling room to sterilize and purify the air and prevent the contamination of falling bacteria is very beneficial to manufacturers without air filtration and purification equipment. Mineral water plants that adopt the ozonation process often use ozone to disinfect water storage irrigation (pools), pipes, and filters, which are also very effective. It is recommended as experience in foreign materials.
5. Disinfection of work clothes
Some procedures in the food processing, cold drinks, biochemical and pharmaceutical sectors have high requirements for the disinfection of work clothes. The disinfection of work clothes often uses high-pressure disinfection, which is difficult to achieve in the food industry. Food manufacturers use ozone to sterilize work clothes, which is an efficient, economical and simple method.
In the food industry, such as disinfecting work clothes after work every day, hanging dozens of work clothes in a 20m2 closed room, and sprinkling some water on the ground. For example, a 3g/h generator can be turned on for 3-4 hours to achieve a disinfection effect of 8-10ppm ozone concentration and a killing rate of over 85%. Hanging the work clothes in the ozone sterilization workshop has the effect of disinfection, and the effect varies with the concentration.