Ozone Advantages
Ozone is the safest and most natural purification and disinfection agent for fresh produce. It is approved by the FDA and USDA as a food contact substance and is certified organic.
Ozone’s method of action is to destroy the cell wall of the organism upon contact. Because it works instantly, ozone does not enable the development of resistant pathogen strains, an increasing problem for the produce industry.
Generated from the oxygen in air, ozone reverts to pure oxygen after doing its job, leaving no residue on produce. Ozone is made on-site; no delivery or storage of toxic chemicals required. At the levels Novazone recommends, ozone is safe for people, product, equipment and the environment. |
The patented high efficiency, low pressure loss, static mixer directly follows the venturi and ensures a high ozone gas transfer. This reduces the amount of ozone required for treatment while minimizing ozone off-gassing. Standard in-line contactors use PVDF eductors and electro-polished stainless steel static mixers with tri-clamp fittings. The eductor includes a stainless steel check valve to prevent process water from back flowing into the ozone generating equipment. The venturi operates in pressurized pipe lines with a minimum inlet pressure of 25 psi and a minimum differential pressure of 20 psi. The feed pressure may be a maximum of 80 psi with a differential pressure of 40 psi. The ozone gas flow educted into the venturi will vary with the water flow, back pressure and the differential across the venturi. The venturi and static mixer can be mounted in any position as long as the static mixer is connected directly to the venturi discharge. The venturis and static mixers are supplied in various sizes to assure a velocity between five and ten feet/second for maximum mixing efficiency with minimum pressure drop.