OZONE AND ELECTROLYZED WATER SYSTEMS FOR THE FOOD BEVERAGE INDUSTRY84c96fc2-46cc-4a83-bea1... ·...

OZONEAND ELECTROLYZED WATER SYSTEMSFOR THE FOOD & BEVERAGE INDUSTRY

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De Nora do Brazilestablished

De Nora India(previously Titanorcomponents ‐acquisition of JV with Swedish atches)

De Nora Deutschland(100% acquisition of HeraeusElectrochemie)

Severn Trent De Nora(JV with Severn Trent Service)

De NoraTech (EltechSystem Corp. is acquired)

PermelecElectrode(acquisition of 100%)

OronzioDe NoraFounded the company

PermelecElectrode(50/50 JV betweenDe Noraand Mitsui)

JiangyinDe Nora TianliElectrochemical(first production site in china)

Uhdenora(50/50 JV with ThyssenKrupp Uhde)

De Nora Elettrodi(Suzhou)(closing JiangyinDe Nora TianliElectrochemical)

MedNoraand Verdenoraestablished

Chlorine Engineers(acquisition of 51%)

Chlorine Engineers(acquisition of 100%)

1960 1970 1980 200019901985 2005 2008 2010 2011 2012

1923 1969 2012201120082005200119931988

IndustrieDe Nora Singapore(TitanorSingapore)

1983 1989 1998 2002 2005 2010

DE NORA NEXT IS INSPIRED BY THE CORE VALUES OF DE NORA:research, innovation, attention to people and environment

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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.

OUR VALUES ARE IN OUR MISSION

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OUR TARGET MARKETS

Agricolture & Livestock Veterinary & Animal care

Food Processing & Beverage Professional Cleaning

5

OZONE SYSTEMELECTROLYZED WATER

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.

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

SALT WATER

ELECTRICALCURRENT

BACK TO WATER AND SALT

ON SITEPRODUCTION

ELECTROLYZEDWATER

FINALUSER

BACK TO TO OXYGEN

AIR

ELECTRICALCURRENT1.5 kWh ON SITE

PRODUCTIONOZONE

(0.5g/h‐52kg/h)

FINALUSER

6

Anode: 2Cl‐Cathode : 2H2O + 2e‐

Cl2 + OH‐

NaCl+H2O

1) Salt (NaCl)+ Water (H2O) Salt & water solution

2) Salt & water + electric power

NaClO + H2

Sodium Hypochlorite solution (NaClO)

Na+ + Cl‐ + H2O

Cl2 + 2e‐2OH‐ + H2

ClO‐ + Cl‐ + H +

NaCl + H2O + 2e‐

ELECTROLYZED WATER

Electrolyzed water contains sodium hypochlorite produced on site startingfrom sodium chloride, water and electricity.

SIMPLIFIED ELECTROLYSIS CELL

Na+ and Cl‐From salt(NaCI)

H+ and OH‐From water

(H2O)H2 gas

O2 gas

H+

OH

SALT SOLUTION

ELECTRICAL CURRENT

Sodium HypocloriteNaCl + H2O + 2e = SolevaTM

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Ozone is generated on site by oxygen through electric discharge.

OZONE

2O + 2O2

O2 + e‐Oxygen + Electric discharge Oxygen radicals

Oxygen radicals + Oxygen Ozone

2O

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

2O3

HEAT

ELECTRODE

DIELECTRIC

ELECTRODE

HEAT

DISCHARGE GAPO2 O3

8

Ozone can be used as gas or it can be mixed with water(ozonated water).

OZONE

OZONE GAS SYSTEM

• For air sanitization• For surface sanitization• For deodorization

OZONE WATER SYSTEMS

• To clean and sanitize equipments, surfaces, tools• To sanitize process and waste water• To treat waste water• To reduce sludges production

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Ozone and electrolyzed waterproven efficacy for multiple uses:

OZONE:• for a successful life extensionin 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

FOOD PROCESSING & BEVERAGE

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IN STORAGETRANSPORTON THE SHELF

Fruits

Vegetables

Cheese

MeatFish

Wineries

BottledWater

FOOD LIFE EXTENSION

BACTERIAMOULDSYEASTS

PESTICIDES

HIGHER FOOD SAFETY

WATER SAVING

REUSE OF PROCESS WATER

+

‐

+50%

11

FRUITS & VEGETABLES

To ensure high quality, safe productsand extended shelf life, the Fruit and Vegetable industryhas to adopt optimal sanitation techniques throughoutthe entire production chain.

Ozone and Electrolyzed water systems can be usedto sanitize air, water and any kind of surface performing• significantmicrobial loads reduction• up to 100% increase in the storage time• dramaticmycotoxins removal (as patuline) • up to 70% residual pesticide reduction• no changes for fruits and vegetables qualityand no residues are left

• reuse of process water up to 50% water saving• efficient waste water and sludge treatment


Fruits

Vegetables

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Surfaces and rooms sanitization are essential to grant every product safetybut it is not enough. Once surfaces are sanitized they still can come in contactwith 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 reachedduring the cleaning phases, thus ensuring the rooms’ complete sanitization: all without causing a humidity level increase, inhibiting bacteria, yeast and mould growth.

FRUITS & VEGETABLES • AIR SANITIZATION


O3DECREASE OF BACTERIA,

MOULD, YEASTSMITES AND INSECTS

50%÷100%

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FRUITS & VEGETABLES • OZONE AIR SANITIZATION

Ozone sanitization of storage cell demonstrated a significant reductionof microbial load on different kind of fruits and vegetablesand by consequence reduction of mycotoxins and longer shelf‐life.

IN STORAGETRANSPORTON THE SHELF

FOOD LIFE EXTENSION

BACTERIAMOULDSYEASTS

PESTICIDES

HIGHER FOOD SAFETY

+

‐

14

1

10

100

1000

10000

100000

1000000

1 15 30 45 60 80


Ozone usage demonstrated a significant reductionof microbial load on apples.

O3during day and nightat 1°C

CIHEAM/IAMB, CNR‐IBPM, DE NORA NEXT [1].

ROYALGALA

GOLDEN

FUJI

OF FUNGIAFTER 60 DAYS

‐99%

1

10

100

1000

10000

100000

1 15 30 45 60 80

CFUs/gr

days

days

1

10

100

1000

10000

100000

1000000

1 15 30 45 60 80days

CFUs/gr

CFUs/gr

CFUs/gr with O3

CFUs/gr without O3

UP TO

15


Ozone usage demonstrated a significant reductionof microbial load on citrus and cherries.


CITRUS

CHERRIES

OF FUNGIIN THE FIRST

3 DAYS

‐50%

CFUs/gr with O3

CFUs/gr without O3

0

20

40

60

1 2 3 4 5 6 7 8 9 10 11

CFUs/gr

days

0

20

40

60

1 2 3 4 5 6 7 8 9 10 11

CFUs/gr

days

O3during day and nightat 1°C‐3°C

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Ozone usage demonstrated a significant reduction of microbial loadon berries like blueberries, strawberries and raspberries.


STRAWBERRIES

BLUEBERRIES

RASPBERRIES

O3“pulse and continuous”at 4°C

Ozone

Ozone pulse

No Ozone

0

500

1000

1500

2000

0 1 2 3 4 5 6 7

CFUs/g fruit

days

0

50

100

150

200

250

0 1 2 3 4 5 6 7

CFUs/g fruit

days

0

20

40

60

80

100

0 1 2 3 4 5 6 7

CFUs/g fruit

days

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Ozone usage demonstrated a significant reduction of microbial loadon grapes as well as a decrease in disease severity and diffusion, making unnecessary the use of plastic bags and/or sulfur dioxide.


0

2

4

6

8

10

12

14

Plastic bag+ SO2

‐31%

Only Ozone

No treatment

FUNGI [CFUs/g grape]

0

5

10

15

20

25

30

Plastic bag+ SO2

‐63%

Only Ozone

No treatment

YEASTS [CFUs/g grape]

0,0

0,5

1,0

1,5

2,0

2,5

3,0

Plastic bag+ SO2

Only Ozone

No treatment

Disease severity & diffusion[McKinney index]

O3 for 20 days at 1°C + 4 days at 23°C

NO TREATMENT= no platic bag‐no SO2‐no Ozone

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Ozone usage demonstrated a significant reduction of microbialload on durum wheat grain.

CNR, Divella s.p.a, De Nora Next.

0

5.000

10.000

15.000

UNTREATED

‐98%

OZONE

BACTERIA [CFUs/g]

0

500

1.000

1.500

2.000

2.500

3.000

UNTREATED

‐100%

OZONE

YEASTS [CFUs/g grape]

0

100

200

300

400

500

600

700

UNTREATED

‐90%

OZONE

FUNGI [CFUs/g]O3 TREATMENT

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Ozone usage demonstrated a significant reduction of microbial load on asparagus ensuring excellent quality in terms of physical consistency.

CELL STORAGEWITH OZONE

CELL STORAGE

T=2°cAFTER 23 DAYS

CIHEAM/IAMB, De Nora Next.

0

5

10

15

NO OZONE

‐93%

OZONE

FUNGI [CFUs/g grape]

0

20

40

60

80

100

120

140

NO OZONE

+75%

OZONE

FORCE [g/cm2]

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Ozone usage demonstrated a significant reduction of microbial loadon red chicory ensuring better quality.

PASSIVE REFRIGERATION+ OZONE

CONVENTIONALSTORAGE

T=1°C30 DAYS

CIHEAM/IAMB, CNR‐IBPM, GEOFUR [2].

0

500

1.000

CONVENTIONAL

‐39%

P.R. + OZONE

WEIGHT LOSS [g]

0

10

20

30

CONVENTIONAL

‐40%

P.R. + OZONE

MICROBIAL LOAD [CFUs]

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Stocking and storage in ozone‐treated chambers strongly reduce the presenceof microorganisms such as Penicillium expansum and, consequently, the contamination of patulin*, a mycotoxin extremely dangerous to human health, especially to that of children.

*Patulin level in EU must less than 0.05 mg/Kg for baby fruit juice

APPLE FUJI inoculated by Penicillium Expansum APPLE FUJI inoculated by Penicillium Expansum

4 months at 2°C 4 months at 2°CSTANDARD CELL OZONE CELL



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Tests demonstrated that patulin, on different kinds of apple,wasbelow the quantification limit in case of ozone sanitization.


ROYAL GALA

GOLDEN

FUJI


days

Patulin presence on Gala Apples [ng/g]

Ozone

No Ozone

1

100

10000

0 15 30 45 60

Patulin presence on Golden Apples [ng/g]

days

1

100

10000

0 15 30 45 60

Patulin presence on Fujj Apples [ng/g]

days

1

100

10000

0 15 30 45 60

Limit of patulinquantification:5ng/g of fresh fruit

O3during day and nightat 1°C

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Tests demonstrated the reduction of mycotoxins like Deoxynivalenol (DON) on durum wheat grain after ozone usage, without affecting grain quality.

CNR, Divella s.p.a, De Nora Next.

0

50

100

150

200

250

300

UNTREATED

‐37%

OZONE

DON [μg/kg]

0

5

10

15

20

PROTEINS

EFFECT ON MEALY GRAIN, MOISTURE,PROTEIN CONTENT

MOISTUREMEALY GRAIN

No Ozone Ozone

0

2

4

6

8

10

EFFECT ON GLUTEN CONTENT AND QUALITY

GLUTEN CONTENT

0

20

40

60

80

GLUTEN INDEX

O3 TREATMENT


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Apples stocked in a cell sanitized by ozone demonstrateda 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 14‐3‐2014OZONE CELL

APPLE GRANNY SMITHTANKEN ON 14‐3‐2014STANDARD CELL

36 UFC/G

870 UFC/G

1 WEEK IN AIR outside of storage cell

T=18°

1 WEEK IN AIR outside of storage cell

T=18°

Cristian Carboni, De Nora Next.

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Kiwi preserved in ozone sanitized cell show a 4% decrease of losses comparedto kiwi in standard cells. After 13 days, the pulp is more solid and colouris more uniform: ozone blocks the development of mycelia and spores.


PRODUCT BEFORE TREATMENT AND STORAGE(1 stock with low fungi, 1 stock with high fungi‐Botrytis)

OZONE CELL

CELL WITH ETHYLENE ABSORBER(PERMANGANATE)

AFTER 3.5 MONTHS

5 points (red) mycelia29 points (blue) mold

21 points (red) mycelia41 points (blue) mold

Spores onlyin contact zones

Widelydistributedspores

13 DAYS IN AIR

T=18°

Sample inOZONE CELL

Samplein standard cell

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On strawberries treated with ozone, preservation time can increaseand even double: treated fruits do show higher quality and no decayafter 10 days, while untreated fruits show decomposition traces alreadyafter 5 days. Microbial load is also lower after ozone treatment.


PRODUCT BEFORETREATMENT AND STORAGE

TREATMENT WITH OZONEFOR 24H

CFU/g

NO TREATMENT

CFU/g

CELL STORAGEWITH OZONE

CELL STORAGE

T=2°AFTER 5 DAYS AFTER 10 DAYS

CFU: Colony‐Forming Units

CIHEAM/IAMB, CNR‐IPP,ISPP [10].

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When treated with ozone, strawberry preservation time can increasesignificantly also in absence of cold room storage.


CONTINUOUS OZONE

T=20°

PRESERVATIONWITH AIR

AFTER 5 DAYS

CIHEAM/IAMB, CNR‐IPP,ISPP [10].

PRESERVATION WITH

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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

OZONE CELL STANDARD CELL OZONE CELL STANDARD CELL

00,0020,0040,0060,0080,01

0,0120,0140,0160,0180,02

13‐dec

20‐dec

27‐dec

3‐Jan

10‐Ja

n

17‐Ja

n

24‐Ja

n

31‐Ja

n

07‐fe

b

14‐fe

b

21‐fe

b

28‐fe

b

ETHYLENE IN STORAGE ROOM

ETHYLENE

Ozone switch onOzone switch off

Ozone switch on Set‐up of constant ozone conc.


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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

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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

Electrolyzed water, based on sodium hypochlorite, can be an alternative and less expensive solution.Combined with Ozone treatments for an even greater effectiveness.

FRUITS & VEGETABLES • PROCESS AND WASHING WATERS TREATMENT


O3NaClO

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FRUITS & VEGETABLES • PROCESS AND WASHING WATERS

Apples washed with ozonated water have lower microbial load and longer shelflife…

WASHINGWITH PURIFIED

WATER

5 MIN

RINSINGWITH OZONATED

WATER

1MIN

3monthsat 2°C

De Nora Next.

3monthsat 2°C

0,0

0,2

0,4

0,6

0,8

1,0

Sample 1

BACTERIA [CFUs/cm2]

Sample 2 Sample 3 Sample 4 Sample 5

0,0

200,0

400,0

600,0

800,0

1000,0

Sample 1

BACTERIA [CFUs/cm2]

Sample 2 Sample 3 Sample 4 Sample 5

WASHING WITHWATER

5 MIN

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…and Patulin contamination can be reduced up to 100% in only 2 minutes.


0

10

20

30

40

50

60

70

80

SAMPLE

BACTERIA [CFUs/cm2]

OZONE 2 MINUTES

OZONE5 MINUTES

Patilina ug/l

100%WASHING

WITH PURIFIEDWATER

5 MIN

RINSINGWITH OZONATED

WATER

2 MIN


33

Bacteria load on fresh cut salad can be significantly reduced washing it with ozonated water respect to standard washing.

MESOPHILIC BACTERIA [CFUs/g]

0

2.000.000

4.000.000

6.000.000

8.000.000

10.000.000

BEFOREWASHING

‐86%

WASHING WITH OZONATED WATER

8.800.000

1.200.000

0

5.000

10.000

15.000

20.000

25.000

BEFOREWASHING

‐52%

WASHING WITH OZONATED WATER

25.000

12.000

ENTEROBACTERIACEAE [CFUs/g]


O3 in washing cycles

De Nora Next.

34

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…

0

1.000

2.000

3.000

4.000

5.000

6.000

PROCESSWATER

‐100%

PROCESSWATER+ E.W.

BACTERIA[UFC/ml]

0

5.600

0

500

1.000

1.500

2.000

PROCESSWATER

‐100%

PROCESSWATER+ E.W.

COLIFORM BACTERIA [UFC/100 ml]

0

1.600

0

50

100

150

200

250

300

PROCESSWATER

‐100%

PROCESSWATER+ E.W.

ENTEROCOCCUS [UFC/100 ml]

0

290

+ ELECTROLYZED WATER


De Nora Next.

35

… as well as a decrease in the percentage of rotten fruits.

De Nora Next.

% of rot apples

05

10152025303540

SAMPLE 3SAMPLE 2SAMPLE 1

Washing Washing + Rinsing with E.W.

14

37

9911

3

WASHINGIN PROCESSWATER

3 MIN

RINSINGWITH ELECTROLYZED

WATER

1 MIN

NO RINSING

STORAGEFOR 32 DAYS

AT 20°C


36

Combination of pre‐sanitization with ozone followed by washing with electrolyzed water can guarantee strong reduction of fungi, as shown in testson cherries, without affecting their quality in terms of hardness and sugar content.

E.W washing

Ozone washingNo washing

30 DAYS AT 0°C

OZONECELL

STANDARDCELL

E.W washing

Ozone washingNo washing

0

5

10

15

NOWASHING

WASHINGWITH

ELECTROL. WATER

WASHINGWITH

OZONATED WATER

13

21

0

50

100

150

NOWASHING

WASHINGWITH

ELECTROL. WATER

WASHINGWITH

OZONATED WATER

79102

130

0

5

10

15

NOWASHING

WASHINGWITH

ELECTROL. WATER

WASHINGWITH

OZONATED WATER

1415 14

FUNGI [CFUs/g] FORCE [g/cm2] SUGAR CONTENT [brix]

0

20

40

60

80

0

5

10

15

20

25

NOWASHING

WASHINGWITH

ELECTROL. WATER

WASHINGWITH

OZONATED WATER

FUNGI [CFUs/g]22

18

13

NOWASHING

WASHINGWITH

ELECTROL. WATER

WASHINGWITH

OZONATED WATER

FORCE [g/cm2]

54

7178


37

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.

TRADITIONAL PROCESS

TANK 1 AND TANK 2 RECEIVE A WATER QUANTITY OF 40 L/MIN

WATER SAVING:

+50%

Process water saving can achieve 50% using ozone in water recycling.


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FRUITS & VEGETABLES • SURFACES & EQUIPMENT SANITIZATION


Electrolyzed water and Ozone solutions, both characterized by antimicrobialproperties, can be used on every surface, for an immediate sanitationand a significant microbial load reduction.

Effectiveness test*99.99% gram positive and gram negative bacteria reductionwhen 0.1% electrolyzed water was used on non‐porous surfaces

*in compliance to the EPA GUIDELINES

O3

NaClO

39


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.

0

2

4

6

8

10

CLEANING+

RINSINGWITH WATER

OZONATED WATER

CLEANING+

STD SANITIZER

9

6

2

0

CLEANING+

RINSINGWITH

OZONATEDWATER

‐33%

‐67%

MICROBIAL LOAD [UFC/cm2]

40

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.

Kill Gram positive and negative Bacteria

Staphyloccocus aureus ATCC 6538 Klebsiella pneumoniae ATCC 4352

EPA GUIDELINE OCSPP 810.2300

• 0.1% active ingredient

• contact time: 2min

• shelflife: 48h

• active in presence of organic soil (5%)


41

FRUITS & VEGETABLES • WASTE WATER


Water is at the core of food processing.High volumes of wastewater contaminated by organic products and extremely richin 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 disposalcosts• reduce the amount of chemicals required for the sanitization

from 30‐40% reduction in the amount of produced sludge

42

Ozone can be used in waste water treatment before or after biological treatment.

OZONE FOR WASTE WATER TREATMENT

BEFORE BIOLOGIC TREATMENT

OZONE TO INCREASE BIOLOGICAL EFFICIENCY

COD is reduced by ozone before waste watergoes into the biological reactor, in this way the ratio BOD/COD increases.Equalization

tankBiological

aeration tank

AFTER BIOLOGIC TREATMENT

OZONE TO RESPECT DISCHARGE LIMIT BEFORE DISPOSAL INTO WATER BODY

residual COD and germs are reduced by ozone.Pre‐treatment Biological aeration tank

43

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‐TREATMENTBIOLOGICAL

AERATION TANKCLARIFIER

Recirculation sludge

OZONE

OZONE FOR WASTE WATER TREATMENT

44

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 extendthe shelf‐life of baby leaf lettuce, arugula and red chicoryThaer Yaseen, Eade Damara, Marilita Gallo, Franco Santoro, Cristian Carboni and Anna Maria D’OnghiaIOA‐EA3G Conference, Barcelona, Spain – 28 June 3 July, 2015

3. Influence of continuous exposure to gaseous ozone on the qualityof red bell peppers, cucumbers and zucchiniGlowacz 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 agrumiYaseen T., Damara E., Albanese P., Ferri V, Carboni C, D’Onghia A.M e Ricelli A.Post‐raccolta 2014

REFERENCES

6. Influence of postharvest ozone treatment on decay, catalase, lipoxygenase activities, and anthocyanin contentof ‘Redglobe’ table grapesThaer 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 tavolaCefola Maria, Pace Bernardo, Cardinali AngelaPost‐raccolta 2014

8. Use of electrolyzed water, ozone and passive refrigerationin 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 PostharvestUnlimited ISHS international conference 10‐13 June 2014. Cyprus. P142.

9. Effect of storage in ozone‐enriched atmosphere on fungalcontamination, catalase, superoxide dismutase and glutathioneperoxidase activity in berries.Thaer Yaseen, Alessandra Ricelli, Pietro Albanese, Cristian Carboni and Anna Maria D’OnghiaIOA‐EA3G Conference, Dublin, Ireland – June 3‐5, 2014

45

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.

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 RicelliTorinoscienza 20‐11‐2012

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.‐ Torinoscienza2012

13. Ozone application for postharvest treatment on orangeand 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 Safetyof the Mediterranean Diet., pp. 59‐59.

REFERENCES

14. Quality and shelf‐life of washed fresh‐cut asparagusin modified atmosphere packagingRungsinee Sothornvit, Peeriya KiatchanapaibulLWT ‐Food Science and Technology, Volume 42, Issue 9, November 2009

15. Deployment of low‐level ozone‐enrichment for the preservationof chilled fresh produceNikos Tzortzakis, Ian Singleton, Jeremy BarnesPostharvest Biology and Technology 43 (2007) 261–270

16. EVALUATION OF THE EFFECT OF OZONE EXPOSURE ON DECAY DEVELOPMENT AND FRUIT PHYSIOLOGICAL BEHAVIORL. Palou., C.H. Crisosto., J.L. Smilanick., J.E. Adaskaveg., J.P. ZoffoliProc. 4th Int. Conf. on Postharvest,2001

17. Ozone for control of post‐harvest decay of table grapes causedby Rhizopus stoloniferP.Sarig.,T.Zahavi.,Y.Zutkhi.,S.Yannai.,N.Lisker., R.Ben‐AriePhysiological and Molecular Plant Pathology (1996) 48, 403‐415

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OZONE SYSTEMS

47

Ozone is generated on site by oxygen through electric discharge.

OZONE SYSTEMS

A cooling system is required due the generation of heat.

Cooling can be done by: air or water

HEAT

ELECTRODE

DIELECTRIC

ELECTRODE

HEAT

DISCHARGE GAPO2 O3

2O + 2O2

O2 + e‐Oxygen + Electric discharge Oxygen radicals

Oxygen radicals + Oxygen Ozone

2O

2O3

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Oxygen from air~ 2g/h of ozone

Pure oxygen~ 70 kg/h of ozone

OZONE SYSTEM MCP SERIE

from 53 to 735 g/h of ozone

Oxygen can be generated from air or it can be provided as pure gas, depending on the quantity of ozone to be generated.

AIR

PURE OXYGEN

from 70 to 1000 g/h of ozone

• Air must be filtered in order to avoid contaminantsdamage the ozone generator

• Air must be dried in order to avoid theformation of nitric acid (HNO3)

• Oxygen in air can be concentrated in order toincrease efficiency

OZONE SYSTEMS

49

Ozone can be used as gas or it can be mixed with water(ozonated water).

OZONE GAS SYSTEM

• For air sanitization

• For deodorization

• For surface sanitization

OZONE WATER SYSTEMS

• To clean and sanitize equipments, surfaces, tools

• To sanitize process and waste water

• To treat waste water

• To reduce sludges production

Injection and diffuser systems are required in order to solubilize ozonein water

OZONE SYSTEMS

50

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.

OZONE SYSTEMS

51

Low ozone concentration, used in food industry, should limit the possibility of exposure to toxic concentrations in case security protocols aren’t respected.

Concentration typically used:

• 0.3 ppm for mould control• 20 ppm for environment sanitization

1 hour of exposure is below the limit for toxicity

OZONE SYSTEMSOZO

NE CO

NCE

NTR

ATION, ppm

EXPOSURE TIME, min

NON TOXICREGION

TEMPORARY TOXICITY REGION

PERMANENTTOXICITY REGION

FATAL REGION

0,1 1 10 100 1,000 10,000

1

0,1

10

100

1,000

10,000

NON SYMPTOMATICREGION

52

We provide a wide range of systems for all the applications: air, water, surfaces sanitization and water treatment.

SANITIZAT

ION

WAT

ER TRE

ATMEN

T

• Sanitizer• Deodorizer

For environment, equipments, tools,process water

• Corona discharge (DBD*) from air and oxygen

• Gas /water/ “gas +water” systems

• Ozone capacity: 0,5‐1000g/h

• Process time: 30 min‐24h‐continuous

• Ozone sensors and alarms (water and air)

• Waste water treatment• Drinking water treatment• Process water treatment

• 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

OZONE SYSTEMS

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OZONE SYSTEMS • AIR SANITIZATION

FEATURES OZ‐MODULAR OZ80 /OZ1000/OZ2000 O3 POWER (S_M_L_H)

OZONE GENERATION GAS GAS GAS

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 LIQUIDPURE 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

OZONEMIXING 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

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OZONE SYSTEMS • AIR SANITIZATION

APPLICATIONS OZ‐MODULAR OZ80 /OZ1000/OZ2000 O3 POWER (S_M_L_H)

FRUIT & VEGETABLES PROCESSING X Cell storage volume: 500‐2000 m3

X Cell storage volume: 500‐1000 m3

BOTTLED WATER & SOFT DRINKS

WINERIES X

CHEESE X Cell storage volume: 500‐2000 m3


MEAT PROCESSING X Cell storage volume: 500‐2000 m3


FISH PROCESSING X Cell storage volume: 500‐2000 m3


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OZONE SYSTEMS • PROCESS WATER & SURFACE SANITIZATION

FEATURES O3 POWER MIX (S_M_H) STERILINE 1 ON SKID SYSTEMS

OZONE GENERATION GAS+WATER (1m3 batch) WATER (batch & continuous) WATER (batch & continuous)

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


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, ETERNETRemote 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, ETERNETRemote control: optional

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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

OZONE SYSTEMS • PROCESS WATER & SURFACE SANITIZATION

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OZONE SYSTEMS • WATER TREATMENT

FEATURES MCP1‐2‐4‐7‐14 TPF DTPF

OZONE GENERATION 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)


OZONE PRODUCTION WITH PURE OXYGEN

70 g/h; 140 g/h; 280 g/h;500 g/h; 1000 g/h


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)


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

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OZONE SYSTEMS • WATER TREATMENT

APPLICATIONS MCP1‐2‐4‐7‐14 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

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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 destroyerare provided separate

Electrical cabinet and ozonedestroyer are assembled on the same skid

Electrical cabinet and ozonedestroyer are assembled on the sameskid

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 thatcould poison the catalyst (DOCAT).

OZONE SYSTEMS • OZONE DESTRUCTORS

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OZONE SYSTEMS • ANCILLARY EQUIPMENT

Oxygen generation systems (PSA)

Air preparation systems

Ozone mixing and contact systems

Water cooling system

Ozone analyzer in air

Controlsystems

Ozone analyzer in water

Safetysystems

Ozone detector

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ELECTROLYZED WATER SYSTEMS

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Anode: 2Cl‐Cathode : 2H2O + 2e‐

Cl2 + OH‐

NaCl + H2O

1) Salt (NaCl) + Water (H2O) Salt & water solution

2) Salt & water + electric power

NaClO + H2

Sodium Hypochlorite solution (NaClO)

Na+ + Cl‐ + H2O

Cl2 + 2e‐2OH‐ + H2

ClO‐ + Cl‐ + H +

NaCl + H2O + 2e‐

Electrolyzed water contains sodium hypochlorite produced on site startingfrom sodium chloride, water and electricity.

SIMPLIFIED ELECTROLYSIS CELL

Na+ and Cl‐From salt(NaCI)

H+ and OH‐From water

(H2O)H2 gas

O2 gas

H+

OH

SALT SOLUTION

ELECTRICAL CURRENT

Sodium HypocloriteNaCl + H2O + 2e = SolevaTM

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100 litres ofElectrolyze water

(NaClO)6g/l

dilution

To 1 g/ldependingon customer

needs

3h

ELECTRICAL POWER4.5kWh

WATER100L

NaCl2 kg

SALT ‐KCl2 kg

INSTEAD OF

1 Cubic meterof chemicals


Electrolyzed water is produced in batches of 100 litres at 6 g/l starting from 2 kg of sodium chloride.

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