Hinn 21 - Ozon Terapi Kliniği

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Tel: 450-378-6825 e-mail: sales @ozomax.com
Fax: 450-777-0264 Http:www.ozomax.com
Ozone sterilisation for Bottling Industry
Method I : Venturi injection of ozone ( recirculation )
Ozonator
Reverse
Osmosis
Dryer
Venturi
Recirculation
To bottling
Spring water or Reverse
Osmosis water storage
Tel: 450-378-6825 e-mail: marketing
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@ozomax.com
Fax: 450-777-0264 Http:www.ozomax.com
Method II: Ozone bubbling in Contact column
O3 Destruct
Excess O3
R.O water in
Contact Column
O2 Generator
Ozonator
Diffuser
Venturi
Pump
Compressor
Bottling
FOOD APPLICATION OVERVIEW FROM EU POINT OF VIEW
As far as the chemistry of ozone is concerned, it is disarmingly simple,
because one molecule of ozone is created by simply adding one atom to
the two that are present in oxygen, which results in the O3 substance
identification of ozone. At high concentration levels the matter can be
dangerous, but the levels used in industry generally for cleaning food are
low or about 0.05 to 0.5 ppm.
Personnel at work in areas where ozone is used is not in any danger and
according to information from WHO, the World Health Organization,
people are not at risk even though the ozone in the work atmosphere
reaches 1 ppm. The rules of the Icelandic Work Inspection Authority on
this subject have been synchronized and adjusted to this provison of
WHO as well as to those of the EU.
Ozone as such is not patentable. It is an unstable gas which means that it
is readily converted back to oxygen in the atmosphere after use. Each
molecule contains three oxygen atoms, as mentioned above, and after use
the number of atoms is reduced leaving behind the typical oxygen
molecule with its two atoms in lieu of the three atoms that characterize
ozone.
Ozone is very effective as a cleansing and decontaminating agent because
it does not leave behind any residue on the food after use – this is not the
case when chlorine products are used for cleaning or disinfecting
purposes. Besides ozone acts much faster than other agents.
This ozonated or ozone mixed water is then used to clean food, cf.
attached report from an Irish company which makes use of it in this
manner. This party bases its authorization on EU Regulation no.
2092/2091 and its interpretation thereof.
In our communications with the FDA we have received confirmation that
within the EU work is being carried out aiming at authorizing to a greater
extent the use of ozone on food for decontamination purposes.
Presumably the EU will be relying to some extent on the experience
already obtained in the US in this context.
The FDA representative whose assistance we have sought in our data
collecting efforts is indeed the person referred to in connection with the
final rule that became effective on 21 June 2001. According to e-mail
information from him, it is expected that the European Union will
approve the use of ozone for decontamination of food some time next
year.
In this connection it is fitting to point out that ozone, even though it is not
well known in this country, has as referred to above, received the
approval of the Icelandic Work Inspection Authority, specifically on the
basis of WHO provisions on the subject.
The principal advantages of ozone, in addition to being a natural and
environmentally friendly product practically by definition, it does not
leave any chemical residue on the product after decontamination.
Possibly because ozone itself is not patentable its development for
industrial use has been somewhat slow and companies have perhaps
consequently not regarded it as a promising product in terms of profit
making. On the other hand the equipment used to produce the ozone is
patentable, which may be a positive feature.
Another feature which has also served to impede and slow down general
use of ozone and its distribution is the aspect that directly concerns the
production of ozone which has to be produced on the spot or rather at the
site where it is to be applied for decontamination. Specially designed and
eminently patentable equipment is required for this purpose.
Today new equipment has been designed and manufactured to render it
feasible to produce ozone at a lower cost than hitherto at the site of use.
In addition enormous technological progress has been made in using and
controlling it. This is a fact that opens up new vistas in industry for
varied uses of ozone.
The company Raf in Akureyri has here in Iceland carried out pioneering
work in utilizing ozone for the fish and meat industry as this mission of
ours to the department of Agriculture and the State Environment
Authority clearly show.
It is to be noted that we have not only been in contact with the FDA but
also the USDA and the attached report from J. Canavan is precisely from
the latter.