OZONE
AND ELECTROLYZED WATER SYSTEMS
FOR THE FOOD & BEVERAGE INDUSTRY
DE NORA NEXT IS INSPIRED BY THE CORE VALUES OF DE NORA:
research, innovation, attention to people and environment
1960
1983
1989
1998
2002
2005
2010
De Nora do Brazil
established
De Nora India
(previously Titanor
components ‐
acquisition of JV with Swedish atches)
De Nora Deutschland
(100% acquisition of Heraeus
Electrochemie)
Severn Trent De Nora
(JV with Severn Trent Service)
De Nora
Tech (Eltech
System Corp. is acquired)
Permelec
Electrode
(acquisition of 100%)
1990
2000
1970
1980
1985
2005
2008
2010
2011
2012
1923
1969
1988
1993
2001
2005
2008
2011
2012
Oronzio
De Nora
Founded the company
Permelec
Electrode
(50/50 JV between
De Nora
and Mitsui)
Industrie
De Nora Singapore
(Titanor
Singapore)
Jiangyin
De Nora Tianli
Electrochemical
(first production site in china)
Uhdenora
(50/50 JV with ThyssenKrupp Uhde)
De Nora Elettrodi
(Suzhou)
(closing Jiangyin
De Nora Tianli
Electrochemical)
MedNora
and Verdenora
established
Chlorine Engineers
(acquisition of 51%)
Chlorine Engineers
(acquisition of 100%)
2
OUR VALUES ARE IN OUR MISSION
Supply technological and sustainable systems
for the production on site and on demand of innovative solutions aimed at improving the health and quality of life for individuals, families and the planet.
3
OUR TARGET MARKETS
Agricolture & Livestock
Veterinary & Animal care
Food Processing & Beverage
Professional Cleaning
4
NEW ECO‐FRIENDLY SOLUTIONS FOR HEALTHY FOOD, WASTE REDUCTION AND WATER SAVINGS
De Nora Next supply its target markets with high‐tech systems based on Electrolyzed water and Ozone produced on site from natural raw materials.
Technologies that guarantee the lack of persistence and destroy pollutants in the water for a healthy and secure environment.
OZONE SYSTEM
ELECTROLYZED WATER
BACK TO WATER AND SALT
SALT
ELECTRICAL
CURRENT
BACK TO TO OXYGEN
WATER
AIR
ON SITE
PRODUCTION
ELECTROLYZED
WATER
FINAL
USER
ELECTRICAL
CURRENT
1.5 kWh
ON SITE
PRODUCTION
OZONE
FINAL
USER
(0.5g/h‐52kg/h)
FEATURES
•
•
•
•
•
No persistence in the environment
No surplus production
Less resources exploitation
Less fuel consumption and transport costs
Less plastic and chemicals to be disposed
5
ELECTROLYZED WATER
Electrolyzed water contains sodium hypochlorite produced on site starting
from sodium chloride, water and electricity.
Salt & water solution
1) Salt (NaCl)+ Water (H2O)
Na+ + Cl‐ + H2O
NaCl+H2O
2) Salt & water + electric power
Anode: 2Cl‐
Cathode : 2H2O + 2e‐
Cl2 + OH‐
NaCl + H2O + 2e‐
SIMPLIFIED ELECTROLYSIS CELL
Na+ and Cl‐
From salt
(NaCI)
H+
OH
Sodium Hypochlorite solution (NaClO)
Cl2 + 2e‐
2OH‐ + H2
ClO‐ + Cl‐ + H +
NaClO + H2
SALT SOLUTION
ELECTRICAL CURRENT
H+ and OH‐
From water
(H2O)
2
H gas
O2 gas
NaCl + H2O + 2e = SolevaTM
Sodium Hypoclorite
6
OZONE
Ozone is generated on site by oxygen through electric discharge.
HEAT
ELECTRODE
O2
DISCHARGE GAP
Oxygen + Electric discharge
O2
+ e‐
Oxygen radicals
DIELECTRIC
O3
ELECTRODE
Oxygen radicals + Oxygen
Ozone
2O
+
2O2
2O
2O3
HEAT
The usage of ozone provides a long list of advantages:
•
•
•
•
•
•
High efficacy against bacteria, viruses, fungi, spores and biofilm
It doesn’t create resistant bacteria
Deep efficacy against dirt and odors, wherever it is hard to get
No residuals on surfaces
Not persistent in the environment
Reduce usage, transport and storage of chemicals
7
OZONE
Ozone can be used as gas or it can be mixed with water
(ozonated water).
OZONE GAS SYSTEM
OZONE WATER SYSTEMS
• For air sanitization
• For surface sanitization
• For deodorization
•
•
•
•
To clean and sanitize equipments, surfaces, tools
To sanitize process and waste water
To treat waste water
To reduce sludges production
8
FOOD PROCESSING & BEVERAGE
Ozone and electrolyzed water
proven efficacy for multiple uses:
OZONE:
• for a successful life extension
in storage, transport and on the shelf
• to guarantee higher food safety reducing bacteria,
moulds, yeast, pesticides and mycotoxins
• for process water saving (+ 50%) and treatment
• for waste water treatment • for the sanitization of different surfaces
(tools, equipments, barrels…)
ELECTROLYZED WATER:
• for surface sanitization of tools and equipment
• for water treatment 9
FOOD LIFE EXTENSION
+
Fruits
IN STORAGE
TRANSPORT
ON THE SHELF
Vegetables
HIGHER FOOD SAFETY
‐
BACTERIA
MOULDS
YEASTS
PESTICIDES
REUSE OF PROCESS WATER
+50%
Cheese
Fish
Meat
Bottled
Water
Wineries
WATER SAVING
10
FOOD PROCESSING & BEVERAGE
FRUITS & VEGETABLES
Fruits
Vegetables
To ensure high quality, safe products
and extended shelf life, the Fruit and Vegetable industry
has to adopt optimal sanitation techniques throughout
the entire production chain.
Ozone and Electrolyzed water systems can be used
to sanitize air, water and any kind of surface performing
• significant microbial loads reduction
• up to 100% increase in the storage time
• dramatic mycotoxins removal (as patuline) • up to 70% residual pesticide reduction
• no changes for fruits and vegetables quality
and no residues are left
• reuse of process water up to 50% water saving
• efficient waste water and sludge treatment
11
FOOD PROCESSING & BEVERAGE
FRUITS & VEGETABLES • AIR SANITIZATION
Surfaces and rooms sanitization are essential to grant every product safety
but it is not enough. Once surfaces are sanitized they still can come in contact
with all the microorganism in the air. Ozone can be used to significantly reduce the microbial loads in the air.
Furthermore, when vaporized in a room, gets to all those spots that can hardly be reached
during the cleaning phases, thus ensuring the rooms’ complete sanitization: all without causing a humidity level increase, inhibiting bacteria, yeast and mould growth.
O3
50%÷100%
DECREASE OF BACTERIA, MOULD, YEASTS
MITES AND INSECTS
12
FRUITS & VEGETABLES • OZONE AIR SANITIZATION
Ozone sanitization of storage cell demonstrated a significant reduction
of microbial load on different kind of fruits and vegetables
and by consequence reduction of mycotoxins and longer shelf‐life.
FOOD LIFE EXTENSION
+
IN STORAGE
TRANSPORT
ON THE SHELF
HIGHER FOOD SAFETY
‐
BACTERIA
MOULDS
YEASTS
PESTICIDES
13
FRUITS & VEGETABLES • OZONE AIR SANITIZATION
Ozone usage demonstrated a significant reduction
of microbial load on apples.
CFUs/gr
100000
CFUs/gr without O3
10000
ROYAL
GALA
CFUs/gr with O3
1000
100
10
days
1
1
15
30
45
60
80
CFUs/gr
1000000
O3
during day and night
at 1°C
100000
UP TO
10000
GOLDEN
‐99%
1000
100
OF FUNGI
AFTER 60 DAYS
10
1
days
1
15
30
45
60
80
1
15
30
45
60
80
CFUs/gr
1000000
100000
10000
FUJI
1000
100
10
1
days
CIHEAM/IAMB, CNR‐IBPM, DE NORA NEXT [1].
14
FRUITS & VEGETABLES • OZONE AIR SANITIZATION
Ozone usage demonstrated a significant reduction
of microbial load on citrus and cherries.
CFUs/gr
60
CFUs/gr without O3
CFUs/gr with O3
40
CITRUS
20
0
days
1
O3
during day and night
at 1°C‐3°C
2
3
4
5
6
7
8
9
10
11
‐50%
OF FUNGI
IN THE FIRST
3 DAYS
CFUs/gr
60
40
CHERRIES
20
0
days
1
2
3
4
5
6
7
8
9
10
11
CIHEAM/IAMB, CNR‐IBPM, DE NORA NEXT [8].
15
FRUITS & VEGETABLES • OZONE AIR SANITIZATION
Ozone usage demonstrated a significant reduction of microbial load
on berries like blueberries, strawberries and raspberries.
CFUs/g fruit
No Ozone
2000
Ozone pulse
1500
STRAWBERRIES
Ozone
1000
500
days
0
O3
“pulse and continuous”
at 4°C
0
1
2
3
4
5
6
7
0
1
2
3
4
5
6
7
0
1
2
3
4
5
6
7
CFUs/g fruit
250
200
BLUEBERRIES
150
100
50
days
0
CFUs/g fruit
100
80
RASPBERRIES
60
40
20
days
0
CIHEAM/IAMB, CNR‐IBPM, DE NORA NEXT [9].
16
FRUITS & VEGETABLES • OZONE AIR SANITIZATION
Ozone usage demonstrated a significant reduction of microbial load
on grapes as well as a decrease in disease severity and diffusion, making unnecessary the use of plastic bags and/or sulfur dioxide.
FUNGI [CFUs/g grape]
YEASTS [CFUs/g grape]
14
30
12
‐31%
10
8
20
‐63%
15
6
10
4
5
2
0
0
Plastic bag+ SO2
O3 for 20 days at 1°C + 4 days at 23°C
25
No treatment
Only Ozone
Plastic bag+ SO2
No treatment
Only Ozone
Disease severity & diffusion
[McKinney index]
3,0
NO TREATMENT= no platic bag‐no SO2‐no Ozone
2,5
2,0
1,5
1,0
0,5
0,0
Plastic bag+ SO2
No treatment
Only Ozone
CIHEAM/IAMB, CNR‐IBPM, DE NORA NEXT [6].
17
FRUITS & VEGETABLES • OZONE AIR SANITIZATION
Ozone usage demonstrated a significant reduction of microbial
load on durum wheat grain.
BACTERIA [CFUs/g]
YEASTS [CFUs/g grape]
3.000
15.000
2.500
2.000
10.000
‐98%
‐100%
1.500
1.000
5.000
500
0
0
UNTREATED
O3 TREATMENT
OZONE
UNTREATED
OZONE
FUNGI [CFUs/g]
700
600
500
400
‐90%
300
200
100
0
UNTREATED
OZONE
CNR, Divella s.p.a, De Nora Next.
18
FRUITS & VEGETABLES • OZONE AIR SANITIZATION
Ozone usage demonstrated a significant reduction of microbial load on asparagus ensuring excellent quality in terms of physical consistency.
FUNGI [CFUs/g grape]
15
10
CELL STORAGE
WITH OZONE
‐93%
5
0
NO OZONE
T=2°c
OZONE
AFTER 23 DAYS FORCE [g/cm2]
140
CELL STORAGE
120
+75%
100
80
60
40
20
0
NO OZONE
OZONE
CIHEAM/IAMB, De Nora Next.
19
FRUITS & VEGETABLES • OZONE AIR SANITIZATION
Ozone usage demonstrated a significant reduction of microbial load
on red chicory ensuring better quality.
PASSIVE REFRIGERATION
+ OZONE
WEIGHT LOSS [g]
MICROBIAL LOAD [CFUs]
30
1.000
T=1°C
30 DAYS
‐39%
‐40%
20
500
10
0
0
CONVENTIONAL
P.R. + OZONE
CONVENTIONAL
P.R. + OZONE
CONVENTIONAL
STORAGE
CIHEAM/IAMB, CNR‐IBPM, GEOFUR [2].
20
FRUITS & VEGETABLES • OZONE AIR SANITIZATION
Stocking and storage in ozone‐treated chambers strongly reduce the presence
of microorganisms such as Penicillium expansum and, consequently, the contamination of patulin*, a mycotoxin extremely dangerous to human health, especially to that of children.
APPLE FUJI inoculated by Penicillium Expansum
APPLE FUJI inoculated by Penicillium Expansum
4 months at 2°C
4 months at 2°C
STANDARD CELL
OZONE CELL
*Patulin level in EU must less than 0.05 mg/Kg for baby fruit juice
CIHEAM/IAMB, CNR‐IBPM, DE NORA NEXT [12].
21
FRUITS & VEGETABLES • OZONE AIR SANITIZATION
Tests demonstrated that patulin, on different kinds of apple,was
below the quantification limit in case of ozone sanitization.
Patulin presence on Gala Apples [ng/g]
10000
No Ozone
Ozone
ROYAL GALA
100
1
days
0
15
30
45
60
Patulin presence on Golden Apples [ng/g]
O3
during day and night
at 1°C
10000
GOLDEN
100
1
days
0
15
30
45
60
Patulin presence on Fujj Apples [ng/g]
10000
FUJI
Limit of patulin
quantification:
5ng/g of fresh fruit
100
1
days
0
15
30
45
60
CIHEAM/IAMB, CNR‐IBPM, DE NORA NEXT [1].
22
FRUITS & VEGETABLES • OZONE AIR SANITIZATION
Tests demonstrated the reduction of mycotoxins like Deoxynivalenol (DON) on durum wheat grain after ozone usage, without affecting grain quality.
DON [μg/kg]
300
250
‐37%
200
150
100
50
0
UNTREATED
O3 TREATMENT
OZONE
EFFECT ON GLUTEN CONTENT AND QUALITY EFFECT ON MEALY GRAIN, MOISTURE,
PROTEIN CONTENT
20
10
80
8
15
60
6
10
40
4
5
20
2
0
0
MEALY GRAIN
MOISTURE
No Ozone
PROTEINS
0
GLUTEN CONTENT
GLUTEN INDEX
Ozone
CNR, Divella s.p.a, De Nora Next.
23
FRUITS & VEGETABLES • OZONE AIR SANITIZATION
Apples stocked in a cell sanitized by ozone demonstrated
a shelf‐life double than apples preserved in standard cells. Damages appear after 1 week on apples in standard cells, after 2 weeks on apples in ozone treated cells. Mycobacterial load data are aligned with these measurements. APPLE GRANNY SMITH TANKEN ON 14‐3‐2014
OZONE CELL
36 UFC/G
1 WEEK IN AIR outside of storage cell
1 WEEK IN AIR outside of storage cell
T=18°
T=18°
870 UFC/G
APPLE GRANNY SMITH
TANKEN ON 14‐3‐2014
STANDARD CELL
Cristian Carboni, De Nora Next.
24
FRUITS & VEGETABLES • OZONE AIR SANITIZATION
Kiwi preserved in ozone sanitized cell show a 4% decrease of losses compared
to kiwi in standard cells. After 13 days, the pulp is more solid and colour
is more uniform: ozone blocks the development of mycelia and spores.
AFTER 3.5 MONTHS
PRODUCT BEFORE TREATMENT AND STORAGE
(1 stock with low fungi, 1 stock with high fungi‐Botrytis)
Sample in
OZONE CELL
OZONE CELL
Spores only
in contact zones
5 points (red) mycelia
29 points (blue) mold
13 DAYS IN AIR
T=18°
CELL WITH ETHYLENE ABSORBER
(PERMANGANATE)
Sample
in standard cell
Widely
distributed
spores
21 points (red) mycelia
41 points (blue) mold
25
FRUITS & VEGETABLES • OZONE AIR SANITIZATION
On strawberries treated with ozone, preservation time can increase
and even double: treated fruits do show higher quality and no decay
after 10 days, while untreated fruits show decomposition traces already
after 5 days. Microbial load is also lower after ozone treatment.
TREATMENT WITH OZONE
FOR 24H PRODUCT BEFORE
TREATMENT AND STORAGE
CFU/g
CELL STORAGE
WITH OZONE
T=2°
AFTER 5 DAYS
NO TREATMENT
AFTER 10 DAYS
CFU/g
CELL STORAGE
CFU: Colony‐Forming Units
CIHEAM/IAMB, CNR‐IPP,ISPP [10].
26
FRUITS & VEGETABLES • OZONE AIR SANITIZATION
When treated with ozone, strawberry preservation time can increase
significantly also in absence of cold room storage.
AFTER 5 DAYS
PRESERVATION WITH CONTINUOUS OZONE
T=20°
PRESERVATION
WITH AIR
CIHEAM/IAMB, CNR‐IPP,ISPP [10].
27
FRUITS & VEGETABLES • OZONE AIR SANITIZATION
Tests demonstrated that ozone can reduce the ethylene concentration, produced during ripening by fruits, and as consequence the ripening process becomes longer as well as the shelf life
STANDARD CELL
OZONE CELL
OZONE CELL
STANDARD CELL
ETHYLENE IN STORAGE ROOM
Ozone switch on
Ozone switch off
Ozone switch on
Set‐up of constant ozone conc.
0,02
0,018
0,016
0,014
0,012
0,01
0,008
0,006
0,004
0,002
0
28‐feb
21‐feb
14‐feb
07‐feb
31‐Jan
24‐Jan
17‐Jan
10‐Jan
3‐Jan
27‐dec
20‐dec
13‐dec
ETHYLENE
Cristian Carboni, De Nora Next.
28
FRUITS & VEGETABLES • OZONE AIR SANITIZATION
Proper set‐up of process parameters as well as their control are the key to make ozone properly working. De Nora Next long experience in testing is the Key for success. EFFECT OF UNCORRECT PROCESS PARAMETERS SET‐UP
29
FOOD PROCESSING & BEVERAGE
FRUITS & VEGETABLES • PROCESS AND WASHING WATERS TREATMENT
Ozonated water advantages:
• reduction of the microbial loads on fruits surfaces
• decrease in goods losses and shelf life extension
• Patulin levels’ reduction
• 70% less pesticides residual
• 50% reduction in water consumption (process water can be re‐used)
• reduction of bad tastes and odours
O3
NaClO
Electrolyzed water, based on sodium hypochlorite, can be an alternative and less expensive solution.
Combined with Ozone treatments for an even greater effectiveness.
30
FRUITS & VEGETABLES • PROCESS AND WASHING WATERS
Apples washed with ozonated water have lower microbial load and longer shelflife…
BACTERIA [CFUs/cm2]
1,0
WASHING
WITH PURIFIED
WATER
5 MIN
0,8
3months
at 2°C
0,6
RINSING
WITH OZONATED
WATER
1MIN
0,4
0,2
0,0
Sample 1 Sample 2 Sample 3 Sample 4 Sample 5
BACTERIA [CFUs/cm2]
3months
at 2°C
1000,0
WASHING WITH
WATER
800,0
5 MIN
200,0
600,0
400,0
0,0
Sample 1 Sample 2 Sample 3 Sample 4 Sample 5
De Nora Next.
31
FRUITS & VEGETABLES • PROCESS AND WASHING WATERS
…and Patulin contamination can be reduced up to 100% in only 2 minutes.
BACTERIA [CFUs/cm2]
80
WASHING
WITH PURIFIED
WATER
5 MIN
RINSING
WITH OZONATED
WATER
Patilina ug/l
70
60
50
100%
40
30
20
2 MIN
10
0
SAMPLE
OZONE 2 MINUTES
OZONE
5 MINUTES
Cristian Carboni, De Nora Next. 32
FRUITS & VEGETABLES • PROCESS AND WASHING WATERS
Bacteria load on fresh cut salad can be significantly reduced washing it with ozonated water respect to standard washing.
MESOPHILIC BACTERIA [CFUs/g]
10.000.000
8.800.000
8.000.000
6.000.000
‐86%
4.000.000
1.200.000
2.000.000
0
BEFORE
WASHING
O3 in washing cycles
WASHING WITH OZONATED WATER
ENTEROBACTERIACEAE [CFUs/g]
25.000
25.000
20.000
15.000
‐52%
12.000
10.000
5.000
0
BEFORE
WASHING WITH WASHING OZONATED WATER
De Nora Next. 33
FRUITS & VEGETABLES • PROCESS AND WASHING WATERS
When process water is not recycled electrolyzed water is a more effective and less expensive alternative method of water treatment, ensuring strong reduction of the microbial contamination of process water…
BACTERIA
[UFC/ml]
6.000
COLIFORM BACTERIA [UFC/100 ml]
5.600
2.000
300
1.600
5.000
ENTEROCOCCUS [UFC/100 ml]
290
250
1.500
4.000
200
‐100%
3.000
‐100%
1.000
2.000
‐100%
150
100
500
1.000
0
0
+ ELECTROLYZED WATER 0
0
PROCESS
WATER
PROCESS
WATER
+ E.W.
50
0
0
PROCESS
WATER
PROCESS
WATER
+ E.W.
PROCESS
WATER
PROCESS
WATER
+ E.W.
De Nora Next. 34
FRUITS & VEGETABLES • PROCESS AND WASHING WATERS
… as well as a decrease in the percentage of rotten fruits. % of rot apples
Washing
RINSING
WITH ELECTROLYZED
WATER
Washing + Rinsing with E.W.
37
40
35
30
1 MIN
WASHING
IN PROCESS
WATER
STORAGE
FOR 32 DAYS
AT 20°C
25
20
15
10
14
9
11
3
5
3 MIN
9
0
SAMPLE 1
SAMPLE 2
SAMPLE 3
NO RINSING
De Nora Next. 35
FRUITS & VEGETABLES • PROCESS AND WASHING WATERS
Combination of pre‐sanitization with ozone followed by washing with electrolyzed water can guarantee strong reduction of fungi, as shown in tests
on cherries, without affecting their quality in terms of hardness and sugar content.
FORCE [g/cm2]
FUNGI [CFUs/g]
25
22
18
20
STANDARD
CELL
E.W washing
54
60
13
15
No washing
Ozone washing
78
71
80
40
10
20
5
0
0
NO
WASHING
WASHING WASHING
WITH
WITH
OZONATED ELECTROL. WATER
WATER
NO
WASHING
WASHING
WASHING
WITH
WITH
OZONATED ELECTROL. WATER
WATER
30 DAYS AT 0°C
FORCE [g/cm2]
FUNGI [CFUs/g]
15
OZONE
CELL
No washing
Ozone washing
13
150
100
10
5
E.W washing
0
2
SUGAR CONTENT [brix]
130
79
15
14
15
14
102
50
10
5
1
NO
WASHING WASHING
WASHING
WITH
WITH
OZONATED ELECTROL. WATER
WATER
0
NO
WASHING WASHING
WASHING
WITH
WITH
OZONATED ELECTROL. WATER
WATER
0
NO
WASHING WASHING
WASHING WITH
WITH
OZONATED ELECTROL. WATER
WATER
36
FRUITS & VEGETABLES • PROCESS AND WASHING WATERS
Process water saving can achieve 50% using ozone in water recycling. PROCESS WITH RECYCLING AND OZONE
FROM TANK 2, A WATER QUANTITY OF 40 L/MIN IS COLLECTED, TREATED WITH OZONE AND TRANSFERED TO TANK 1.
WATER SAVING: TRADITIONAL PROCESS
+50%
TANK 1 AND TANK 2 RECEIVE A WATER QUANTITY OF 40 L/MIN
37
FOOD PROCESSING & BEVERAGE
FRUITS & VEGETABLES • SURFACES & EQUIPMENT SANITIZATION
Electrolyzed water and Ozone solutions, both characterized by antimicrobial
properties, can be used on every surface, for an immediate sanitation
and a significant microbial load reduction.
Effectiveness test*
99.99% gram positive and gram negative bacteria reduction
when 0.1% electrolyzed water was used on non‐porous surfaces
O3
NaClO
*in compliance to the EPA GUIDELINES
38
FRUITS & VEGETABLES • SURFACES & EQUIPMENT SANITIZATION
Ozonated water, well know for its antimicrobial efficacy, can be used on every surface, for an immediate sanitation and a significant microbial load reduction in one step.
MICROBIAL LOAD [UFC/cm2]
10
9
‐33%
‐67%
8
6
6
4
2
2
0
0
CLEANING
+
RINSING
WITH WATER
CLEANING
+
STD SANITIZER
OZONATE
D WATER
CLEANING
+
RINSING
WITH OZONATED
WATER
39
FRUITS & VEGETABLES • SURFACES & EQUIPMENT SANITIZATION
For an even higher surface sanitization electrolyzed water is the right solution.
Effectiveness tests, in compliance with EPA guidelines, proven a 99.99% gram positive and gram negative bacteria reduction.
Electrolyzed water 0.1% One‐step sanitizer for hard, non‐porous surfaces, environmental and food contact surfaces. • 0.1% active ingredient
• contact time: 2min
• shelflife: 48h
• active in presence of organic soil (5%)
Kill Gram positive and negative Bacteria
 Staphyloccocus aureus ATCC 6538
 Klebsiella pneumoniae ATCC 4352 EPA GUIDELINE OCSPP 810.2300
40
FOOD PROCESSING & BEVERAGE
FRUITS & VEGETABLES • WASTE WATER
Water is at the core of food processing.
High volumes of wastewater contaminated by organic products and extremely rich
in COD and BOD need to be treated before release in the sewage system,
such as disposal of sludges, generated in the bioreactor, is required.
DeNora Next developed Ozone systems that can be used to:
• decrease COD and BOD levels
• remove a wide range of microorganism
• reduce the amount of sludge produced, with a positive impact on the disposal
costs
• reduce the amount of chemicals required for the sanitization
from 30‐40% reduction in the amount of produced sludge
41
OZONE FOR WASTE WATER TREATMENT
Ozone can be used in waste water treatment before or after biological treatment.
BEFORE BIOLOGIC TREATMENT TO INCREASE BIOLOGICAL EFFICIENCY
OZONE
Biological aeration tank
Equalization tank
COD is reduced by ozone before waste water
goes into the biological reactor, in this way the ratio BOD/COD increases.
AFTER BIOLOGIC TREATMENT OZONE
Pre‐treatment
Biological aeration tank
TO RESPECT DISCHARGE LIMIT BEFORE DISPOSAL INTO WATER BODY
residual COD and germs are reduced by ozone.
42
OZONE FOR WASTE WATER TREATMENT
Ozone can be used also to reduce biological sludge production:
• Decrease of 30‐40% of dry matter biological sludge production
• Improve water treatment plant efficiency: better sludge settling ‐ lower sludge volume index
• Improve sludge characteristics (better sludge dewatering with less chemicals needed)
PRE‐TREATMENT
BIOLOGICAL AERATION TANK
CLARIFIER
OZONE
Recirculation sludge
43
REFERENCES
1. Ozone for post‐harvest treatment of apple fruits. Yaseen, T., et all 2015. Phytopathologia Mediterranea, 54 (1), 94‐103. doi:10.14601/Phytopathol_Mediterr‐14478
2. PASSIVE refrigeration and ozone‐enriched atmosphere to extend
the shelf‐life of baby leaf lettuce, arugula and red chicory
Thaer Yaseen, Eade Damara, Marilita Gallo, Franco Santoro, Cristian Carboni and Anna Maria D’Onghia
IOA‐EA3G Conference, Barcelona, Spain – 28 June 3 July, 2015
3. Influence of continuous exposure to gaseous ozone on the quality
of red bell peppers, cucumbers and zucchini
Glowacz M.,Colgan R., Rees D.
Postharvest Biology and Technology 99 (2015) 1–8
4. L’ozono nella tutela della qualità della frutta: uno strumento efficace e sostenibile.
Yassen T., Albanese P., Turan B., Carboni C.,Ferri V., D’Onghia A.M, Ricelli A.
Post‐raccolta 2014
5. L’impiego dell’acqua elettrolizzata nelle fasi di post‐raccolta degli agrumi
Yaseen T., Damara E., Albanese P., Ferri V, Carboni C, D’Onghia A.M e Ricelli A.
Post‐raccolta 2014
6. Influence of postharvest ozone treatment on decay, catalase, lipoxygenase activities, and anthocyanin content
of ‘Redglobe’ table grapes
Thaer Yaseen1, Alessandra Ricelli2, Pietro Albanese1, Isabella Nicoletti3, Salwa Essakhi1, Cristian Carboni4 and Anna Maria D’Onghia1 IOA‐EA3G Conference, Dublin, Ireland – June 3‐5, 2014
7. Thermopallet a refrigerazione passive e rilascio controllato di ozono per la frigoconservazione dell’uva da tavola
Cefola Maria, Pace Bernardo, Cardinali Angela
Post‐raccolta 2014
8. Use of electrolyzed water, ozone and passive refrigeration
in post‐harvest to preserve the quality of cherry, table grape and citrus. Yaseen T., Damara E., Albanese P., Ferri V., Carboni C., D’Onghia A. M. and A. Ricelli (2014). UProceedings of Postharvest
Unlimited ISHS international conference 10‐13 June 2014. Cyprus. P142.
9. Effect of storage in ozone‐enriched atmosphere on fungal
contamination, catalase, superoxide dismutase and glutathione
peroxidase activity in berries.
Thaer Yaseen, Alessandra Ricelli, Pietro Albanese, Cristian Carboni and Anna Maria D’Onghia
IOA‐EA3G Conference, Dublin, Ireland – June 3‐5, 2014
44
REFERENCES
10. The use of ozone in strawberry post‐harvest conservation. Biological Control of Fungal and Bacterial Plant Pathogens. Yaseen T., D’Onghia A.M., Ricelli A. . IOBC‐WPRS Bulletin Vol. 86. pp. 143‐
148, 2013.
14. Quality and shelf‐life of washed fresh‐cut asparagus
in modified atmosphere packaging
Rungsinee Sothornvit, Peeriya Kiatchanapaibul
LWT ‐Food Science and Technology, Volume 42, Issue 9, November 2009
11. Un nuovo strumento efficace e sostenibile per la tutela della qualità della frutta: l’ozono.
Thaer Yaseen., Burak Turan., Cristian Carboni., Anna Maria D’Onghia., Alessandra Ricelli
Torinoscienza 20‐11‐2012
15. Deployment of low‐level ozone‐enrichment for the preservation
of chilled fresh produce
Nikos Tzortzakis, Ian Singleton, Jeremy Barnes
Postharvest Biology and Technology 43 (2007) 261–270
12. FRESCHE E BELLE PIÙ A LUNGO. L'utilizzo dell'ozono consente di mantenere inalterata nel tempo la qualità di frutta e verdura.
Yaseen T., Turan B., Carboni C, D’Onghia A. M., Ricelli A.‐ Torinoscienza
2012
13. Ozone application for postharvest treatment on orange
and cherry fruits.
Yaseen T., Rahim Y., D’Onghia A. M., Ligorio A., Ricelli A., (2012). In: Proceeding of MPU Workshop: Plant Protection for the Quality and Safety
of the Mediterranean Diet., pp. 59‐59.
16. EVALUATION OF THE EFFECT OF OZONE EXPOSURE ON DECAY DEVELOPMENT AND FRUIT PHYSIOLOGICAL BEHAVIOR
L. Palou., C.H. Crisosto., J.L. Smilanick., J.E. Adaskaveg., J.P. Zoffoli
Proc. 4th Int. Conf. on Postharvest,2001 17. Ozone for control of post‐harvest decay of table grapes caused
by Rhizopus stolonifer
P.Sarig.,T.Zahavi.,Y.Zutkhi.,S.Yannai.,N.Lisker., R.Ben‐Arie
Physiological and Molecular Plant Pathology (1996) 48, 403‐415
45
OZONE SYSTEMS
46
OZONE SYSTEMS
Ozone is generated on site by oxygen through electric discharge.
HEAT
ELECTRODE
O2
DISCHARGE GAP
DIELECTRIC
O3
ELECTRODE
Oxygen + Electric discharge
O2
+ e‐
Oxygen radicals
Oxygen radicals + Oxygen
Ozone
2O
+
2O2
2O
2O3
HEAT
A cooling system is required due the generation of heat.
Cooling can be done by: air or water
47
OZONE SYSTEMS
Oxygen can be generated from air or it can be provided as pure gas, depending on the quantity of ozone to be generated.
Oxygen from air
Pure oxygen
~ 2g/h of ozone
~ 70 kg/h of ozone
from 53 to 735 g/h of ozone
AIR
• Air must be filtered in order to avoid contaminants
damage the ozone generator
• Air must be dried in order to avoid the
formation of nitric acid (HNO3) • Oxygen in air can be concentrated in order to
increase efficiency
from 70 to 1000 g/h of ozone
PURE OXYGEN
OZONE SYSTEM MCP SERIE
48
OZONE SYSTEMS
Ozone can be used as gas or it can be mixed with water
(ozonated water).
OZONE GAS SYSTEM
OZONE WATER SYSTEMS
Injection and diffuser systems are required in order to solubilize ozone
in water
• For air sanitization
• To clean and sanitize equipments, surfaces, tools
• For deodorization
• To sanitize process and waste water
• For surface sanitization
• To treat waste water • To reduce sludges production
49
OZONE SYSTEMS
Safety aspects need to be considered in order to avoid toxic effect on people.
• Usage of destructors of excess of ozone in vent gas or of out‐gassing from water is required:
‐Thermal destructor
‐Catalytic destructor
‐UV destructor
• Ambient air sensors of ozone coupled with automatic ozone generator shut‐off device is recommended. 50
OZONE SYSTEMS
Low ozone concentration, used in food industry, should limit the possibility of exposure to toxic concentrations in case security protocols aren’t respected.
10,000
OZONE CONCENTRATION, ppm
FATAL REGION
Concentration typically used:
1,000
• 0.3 ppm for mould control
• 20 ppm for environment sanitization
PERMANENT
TOXICITY REGION
100
1 hour of exposure is below the limit for toxicity
TEMPORARY TOXICITY REGION
10
1
NON SYMPTOMATIC
REGION
NON TOXIC
REGION
0,1
0,1
1
10
100
1,000
10,000
EXPOSURE TIME, min
51
OZONE SYSTEMS
WATER TREATMENT
SANITIZATION
We provide a wide range of systems for all the applications: air, water, surfaces sanitization and water treatment.
• Sanitizer
• Deodorizer
• Corona discharge (DBD*) from air and oxygen
• Gas /water/ “gas +water” systems
For environment, equipments, tools,
process water
• Waste water treatment
• Drinking water treatment
• Process water treatment
• Ozone capacity: 0,5‐1000g/h
• Process time: 30 min‐24h‐continuous
• Ozone sensors and alarms (water and air)
• Corona discharge (DBD) from air and oxygen
• (Gas) /water/ “gas +water” systems
• Ozone capacity: 53g/h‐52kg/h
• Ozone sensors and alarms (water and air)
*DBD=dielectric barrier discharge
52
OZONE SYSTEMS • AIR SANITIZATION
FEATURES
OZ‐MODULAR
OZ80 /OZ1000/OZ2000
O3 POWER (S_M_L_H)
GAS
GAS
GAS
OZONE GENERATION
OZONE PRODUCTION WITH AIR
0,5 g/h
OZONE PRODUCTION WITH AIR (PSA)
4‐32 g/h
(possible increase up to 80 g/h)
4 g/h; 8 g/h
16 g/h; 32 g/h; 64 g/h; 104 g/h
OZONE PRODUCTION WITH LIQUID
PURE OXYGEN
N.A.
N.A.
N.A.
COOLING SYSTEM
Air
Air
Air
AIR FILTERS
X
X OZ1000 / OZ 2000
X
AIR DRYER
X
X OZ1000 / OZ 2000
X
OZONE DESTRUCTION
Optional
Optional
Optional
OZONE MIXING AND CONTACT SYSTEM
N.A.
N.A.
N.A.
INSTRUMENTATION & CONTROL
Ozone sensors
(process & safety)
PLC; Remote control; Data storage
Ozone sensors (process & safety); PLC: optional
Safety Ozone sensors;
Process Ozone sensors: optional;
PLC;
Mobile
53
OZONE SYSTEMS • AIR SANITIZATION
OZ‐MODULAR
APPLICATIONS
FRUIT & VEGETABLES PROCESSING
X Cell storage volume: 500‐2000 m3
OZ80 /OZ1000/OZ2000
O3 POWER (S_M_L_H)
X Cell storage volume: 500‐1000 m3
BOTTLED WATER & SOFT DRINKS
WINERIES
X
CHEESE
X
Cell storage volume: 500‐2000 m3
X
Cell storage volume: 500‐1000 m3
MEAT PROCESSING
X
Cell storage volume: 500‐2000 m3
X
Cell storage volume: 500‐1000 m3
FISH PROCESSING
X
Cell storage volume: 500‐2000 m3
X
Cell storage volume: 500‐1000 m3
54
OZONE SYSTEMS • PROCESS WATER & SURFACE SANITIZATION
FEATURES
O3 POWER MIX (S_M_H)
STERILINE 1
ON SKID SYSTEMS
GAS+WATER (1m3 batch)
WATER (batch & continuous)
WATER (batch & continuous)
OZONE GENERATION
OZONE PRODUCTION WITH AIR
N.A
53g/h
53g/h‐735g/h (@O3 10% w/w)
OZONE PRODUCTION WITH AIR (PSA)
24g/h;35g/h; 160g/h
70g/h(@O3 10% w/w)
70g/h‐1000g/h (@O3 10% w/w)
OZONE PRODUCTION WITH PURE OXYGEN
N.A.
70g/h(@O3 10% w/w)
70g/h‐1000g/h (@O3 10% w/w)
COOLING SYSTEM
Air
Water
Water
AIR FILTERS
X
X
X
AIR DRYER
X
X
X
OZONE DESTRUCTION
Optional
X
X
OZONE MIXING AND CONTACT SYSTEM
X
X
X
INSTRUMENTATION & CONTROL
Safety Ozone sensors in air;
Process Ozone sensors in water;
PLC;
Mobile
Safety sensors for Ozone ;
Oxygen leak detector;
Process controls(optional):
Redox and Ozone sensors in water;
PLC Siemens S7‐1200 Touch Screen 4”;
Interface: MODBUS, PROFIBUS, ETERNET
Remote control: optional
Safety sensors for Ozone ;
Oxygen leak detector;
Process controls(optional):
Redox and Ozone sensors in water;
PLC Siemens S7‐1200 Touch Screen 4”;
Interface: MODBUS, PROFIBUS, ETERNET
Remote control: optional
55
OZONE SYSTEMS • PROCESS WATER & SURFACE SANITIZATION
FEATURES
O3 POWER MIX (S_M_H)
STERILINE 1
ON SKID SYSTEMS
FRUIT & VEGETABLES PROCESSING
X up to 2,5m3/h
X from 1 up to 10m3/h
X from 10 up to 40m3/h
BOTTLED WATER & SOFT DRINKS
X up to 2,5m3/h
X from 1 up to 10m3/h
X from 10 up to 40m3/h
WINERIES
X up to 2,5m3/h
X from 1 up to 10m3/h
X from 10 up to 40m3/h
CHEESE
X up to 2,5m3/h
X from 1 up to 10m3/h
X from 10 up to 40m3/h
MEAT PROCESSING
X up to 2,5m3/h
X from 1 up to 10m3/h
X from 10 up to 40m3/h
FISH PROCESSING
X up to 2,5m3/h
X from 1 up to 10m3/h
X from 10 up to 40m3/h
56
OZONE SYSTEMS • WATER TREATMENT
FEATURES
OZONE GENERATION
MCP1‐2‐4‐7‐14
TPF
DTPF
WATER (batch & continuous)
WATER (batch & continuous)
WATER (batch & continuous)
OZONE PRODUCTION WITH AIR
53 g/h; 105 g/h; 210 g/h; 367 g/h; 735 g/h
From 1 kg/h up to 20 kg/h
From 9,6 kg/h up to 40 kg/h
OZONE PRODUCTION WITH AIR (PSA)
70 g/h; 140 g/h; 280 g/h;
500 g/h; 1000 g/h
From 1,3 kg/h up to 26 kg/h
(@O3 10% w/w)
From 12,8 kg/h up to 52 kg/h
(@O3 10% w/w)
OZONE PRODUCTION WITH PURE OXYGEN
70 g/h; 140 g/h; 280 g/h;
500 g/h; 1000 g/h
From 1,3 kg/h up to 26 kg/h
(@O3 10% w/w)
From 12,8 kg/h up to 52 kg/h (@O3 10% w/w)
COOLING SYSTEM
Water
Water
Water
AIR FILTERS
X
X
X
AIR DRYER
X
X
X
OZONE DESTRUCTION
X (Not integrated)
X (Not integrated)
X (Not integrated)
OZONE MIXING AND CONTACT SYSTEM
X (Not integrated)
X (Not integrated)
X (Not integrated
INSTRUMENTATION & CONTROL
Safety sensors for Ozone ;Oxygen leak detector; Process controls (optional):
Redox and Ozone sensors in water;
PLC Siemens S7‐1200 Touch Screen 4”;
Interface: MODBUS, PROFIBUS, ETERNET; Remote control: optional
Safety sensors for Ozone ;Oxygen leak detector;
Process controls (optional) :
Redox and Ozone sensors in water; PLC Siemens S7‐300 Touch Screen 7”; Interface: MODBUS ,
PROFIBUS, ETERNET;
Remote control: optional
Safety sensors for Ozone; Oxygen leak detector; Process controls (optional): Redox and Ozone sensors in water; PLC Siemens S7‐
300 Touch Screen 7”; Interface: MODBUS, PROFIBUS, ETERNET; Remote control: optional
57
OZONE SYSTEMS • WATER TREATMENT
MCP1‐2‐4‐7‐14
APPLICATIONS
TPF
DTPF
FRUIT & VEGETABLES PROCESSING
X
X
X
BOTTLED WATER & SOFT DRINKS
X
X
X
WINERIES
X
X
X
CHEESE
X
X
X
MEAT PROCESSING
X
X
X
FISH PROCESSING
X
X
X
58
OZONE SYSTEMS • OZONE DESTRUCTORS
FEATURES
DOT‐serie
(Thermal Ozone Destroyers)
DOCAT‐serie
(Thermal and catalytic
Ozone Destroyers)
DTR‐serie
(Thermal Ozone Destroyers
with recovery)
OPERATING TEMPERATURE
360°C
60°C
360°C
MAX GAS FLOW TREATED
110Nm3/h
500Nm3/h
500Nm3/h
OTHER
Electrical cabinet and ozone destroyer
are provided separate
Electrical cabinet and ozone
destroyer are assembled on the same skid
Electrical cabinet and ozone
destroyer are assembled on the same
skid
POWER CONSUMPTION
0.1 kW/Nm3
0.03kW/Nm3
0.04kW/Nm3
INDICATIONS OF USE
Applications requiring low capacity
(process water)
Applications requiring high capacity
(waste water treatment, drinking water)
Applications requiring high capacity
(waste water treatment, drinking water).
In presence of specific pollutants that
could poison the catalyst (DOCAT).
59
OZONE SYSTEMS • ANCILLARY EQUIPMENT
Air preparation systems
Oxygen generation systems (PSA)
Control
systems Ozone analyzer in air Ozone analyzer in water Water cooling system
Ozone mixing and contact systems
Safety
systems Ozone detector
60
ELECTROLYZED WATER SYSTEMS
61
ELECTROLYZED WATER SYSTEMS
Electrolyzed water contains sodium hypochlorite produced on site starting
from sodium chloride, water and electricity.
Salt & water solution
1) Salt (NaCl) + Water (H2O)
Na+ + Cl‐ + H2O
NaCl + H2O
2) Salt & water + electric power
Anode: 2Cl‐
Cathode : 2H2O + 2e‐
Cl2 + OH‐
NaCl + H2O + 2e‐
SIMPLIFIED ELECTROLYSIS CELL
Na+ and Cl‐
From salt
(NaCI)
H+
OH
Sodium Hypochlorite solution (NaClO)
Cl2 + 2e‐
2OH‐ + H2
ClO‐ + Cl‐ + H +
NaClO + H2
SALT SOLUTION
ELECTRICAL CURRENT
H+ and OH‐
From water
(H2O)
2
H gas
O2 gas
NaCl + H2O + 2e = SolevaTM
Sodium Hypoclorite
62
ELECTROLYZED WATER SYSTEMS
Electrolyzed water is produced in batches of 100 litres at 6 g/l starting from 2 kg of sodium chloride.
NaCl
2 kg
3h
100 litres of
Electrolyze water
(NaClO)
6g/l
dilution
To 1 g/l
depending
on customer
needs
WATER
100L
ELECTRICAL POWER
4.5kWh
SALT ‐KCl
2 kg
INSTEAD OF
1 Cubic meter
of chemicals
63