Application Areas
General Disinfection
. It is possible to disinfect with ozonation in places where people live, work, and perform activities, whether domestic or industrial. The most important issue in this type of disinfection process is that, like all other disinfection processes, there should be absolutely no people in the environment when ozonation is performed. In order to facilitate applications, all of our media disinfection devices are equipped with manual, digital and remote control accessories.
Food Industry
. Increasing the storage and shelf life of foods by reducing the level of bacteria through ozonation of storage and food processing areas in the food industry. Because ozone does not have the ability to population into food, it is the only disinfectant that can perform surface disinfection and disappears by returning to oxygen in a short time when it is finished, leaving no residue. Thanks to this feature, in 1997 by the FDA, “foods class in the reliable gas is known as” GRAS (Generally Recognised as Safe) direct food contact in food industry has been taken to class or indirectly used during food processing (fruit and vegetables wash water v.b) ozonation is successfully applied in bacteriological disinfection and chemical treatment of waters.
Beverage Industry
Washing glass jars used in the food industry by spraying ozonated water before filling the product has been found to significantly prevent bacteriological impurities.
In the soft drinks and beer industry, the elimination of iron and manga contained in water is of great importance in terms of product quality. It is requested that the amount of iron and manganese in the water added to the food does not exceed 0.1 mg/l. In cases where iron and manga are removed by ozonation, the contact of ozonated water with food is usually undesirable, and when the disinfection process is finished, all of the ozone is removed with the help of a carbon filter.
Cold Storage Rooms
The transport of vegetables and fruits in ozonated water before storage and washing with ozonated water prevents the transmission of bacteria present in the waters to vegetables and fruits, as well as prevents the passage of bacteria in vegetables and fruits to each other and thus increases their storage life.
. Ozone gas, which is delivered controlled to areas where stored untreated or semi-processed products such as vegetables, fruits, fish, meat, chicken are stored, increases the storage life of foods.
Drinking Water Bottling Plants
It is necessary to deactivate the bacteria present in the water before filling the bottle, for increasing the shelf life of the water.
Ozone systems are designed in water filling plants according to the properties of the water and the capacity of the water to be filled.
Ozone gas is produced in an ozone generator and injected into water in a contact system. In the contact system, water is contacted with ozone gas for certain periods and at a fixed dose.
The most important contamination in bottled water is due to the fact that the bottle in which the water is filled is not washed adequately and the lids are not disinfected.
Washing bottles with high concentration of ozonated water before filling increases the shelf life of bottled water.
Fish and seafood processing plants
- No chemical residues in fish cleaned by washing with ozone water
- Storage and shelf life of fish treated with ozone water increases
- Ozone water also helps to sanitize surfaces and tools and equipment that come into contact with fish.
- A significant decrease in the number of lipolytic and proteolytic microorganisms, anaerobes and coliform bacteria with mesophilic, sacrophilic bacteria is observed on the surfaces of fish stored and transported in ice made of ozonated water.
- The shelf life of geranium stored in ice made from ozonated water has increased from 15 days to 19 days.
Chicken slaughterhouse and Integrated Facilities
- Prevents contamination in the cooling process after cutting
- Increases shelf life by maintaining product freshness.
- Reduces the use of chemicals.
- Reduces production and wastewater cost
- No damage to product
Coops; Disinfection Of Drinking Water Of Chicks
- Allows the water that poultry drinks to be free of bacteria
- Accelerates the development of poultry
- Reduces drug and chemical use costs
- Leaves no residue on the body of the creature
- Operating cost is low.
Bad taste and deodorization
The source of smell and taste in waters consists either of organic substances found naturally or of synthetic organic compounds. Rotting of plants causes deterioration of taste in surface waters by bacterial metabolic processes. Because ozone oxidizes these compounds, it causes a palpable improvement in the taste of water.
Hydrogen sulfide, one of the sources of taste and smell in underground and surface waters, is also oxidized to the sulfate anion by ozonation, causing improvement in the taste and smell of water.
Odor property occurs in combination with functional group substances such as sulfite, Amine and olefin with high electron density. Ozone oxidizes these functional groups to oxygenated groups that are odorless. For example, dimethyl sulfide, dimethyl sulfoxide e; trialkyl amines are oxidized to N-oxides.
Oxidation of organic sulfides to sulfones, sulfoxides and sulfonic acids occurs more slowly than sulfide ions. If ozonation continues, the organic carbon bonds of these molecules will be oxidized.
Odor removal with ozone generator that uses the main industries; milk and dairy products businesses, pharmaceutical plants, fish processing plants, rubber plants, oil mills, paper and chemical plants.
Discoloration
Surface waters are usually colored by organic substances such as Humic, Fulvic, tannic acids, which are naturally present in their bodies. These types of compounds occur as a result of the breakdown of plant substances and usually the accumulation of phenol-like compounds. Various conjugated double-bound compounds that cause this type of color change can be easily removed through Ozone oxidation. Breaking down just one pair of bonds is usually enough to disrupt the color properties of the molecule. The ozone dose level required for discoloration in lake waters is usually 2 – 4 mg/lt.
Removal Of Metals
* Ozone is used commercially in water plants to reduce iron and manga in the form of ions in water to the lowest amounts. Oxidation of manga is more difficult than iron, which can be easily oxidized and removed from water as a result of oxidation by ozonation. At the end of ozonation, manganese is amplified from +2 to +4 in accordance with the following reactions and precipitates in the form of mangandioxide.
According to these reactions, the amount of ozone (O3) required to remove 1 mg/lt Mn (II) is theoretically 0.87 mg/lt.
In practice, the amount of ozone required varies depending on some parameters , such as the pH of the water, the contact time of the ozone, the amount of organic matter in the water.
It can be said that the ratio of O3 /Mn2+ is 1 - 5 mg O3 /mg Mn2+ in terms of giving a general idea in industry applications. In colored water (50 Hazen degree), this level can reach 2 – 4 mg O3 /lt. The reaction time required for this type of process can range from 2-6 minutes.
Removing iron from water is easier than manga. Iron is in +2 form at the exit of water to the Earth, easily oxidizes to +3 form and collapses into Iron III hydroxide. For the removal of 1 mg of Iron +2, 0.43 mg of ozone is needed
Bacteria
Ozone is a gas with a very high oxidation power and the strongest disinfectant known. High oxidation force causes ozone to play a full active role in the destruction of bacteria.
Ozone disinfection occurs by dissolving the bacterial cell (lysing) or tearing the cell membrane. Chlorine, a common disinfectant, enters the cell membrane and inactivates microbe enzymes. The bactericidal effect of ozone depends on some interactions such as water pollution, amount of dissolved matter in water, pH, water temperature and contact time. Approximately 4 – 10 minute contact of water with ozone provides disinfection. About 0.1 – 0.5 mg/L of ozone kills almost all bacteria. The disinfection time of ozone is 3125 times greater than that of chlorine under the same conditions. It is more effective against spore cysts and viruses than chlorine.
Water containing bacteria almost always contains molten organic matter, which also consumes some ozone. In very rare cases, even inorganic substances may require ozone. Disinfection speed slows down relatively when sufficient amounts of ozone are initially given.
When ozone is given to water containing organic matter, ozone first reacts with inanimate organic matter in the water. In the meantime, it kills only some of the bacteria. When the reaction with organic substances is over, the rate of killing bacteria increases rapidly. Therefore, the amount of ozone required for disinfection in filtered and granular-activated carbon Waters is less than in untreated waters.
Viruses
Viruses form a parasitic group of biological structures with their extremely small size. It is not possible for viruses to be contained by bacterial filters, nor is it possible for them to be precipitated by centrifugation. For example, Thiobacillus thermophilus (spores), one of the smallest bacterial groups, is 0.5 x 0.9 microns (1 micron: 0.001 mm) in size, while the size of viruses can decrease to 0.008 – 0.12 microns.
It is certain that contamination of water with viruses has a large share in the spread of viral diseases. Current water treatment methods may not be effective in preventing viruses from being transported to the water grid.
There are 100 different intestinal viruses that have been detected to this day, and all of them are pathogenic to humans. The concentration of viruses in wastewater can reach 10,000 – 100,000 ad/L, and viruses can remain in the water and soil for months. Sometimes taking a single infectious unit through digestion can carry the infection to suspicious people.
In many cases, viral hepatitis A outbreaks are caused by water, and many of them are caused by eating crustaceans that grow in sewage-contaminated waters.
Bacteria used as classic indicators to assess the safety of the drinking water network are less resistant to environmental factors and water and wastewater treatment processes than viruses.
As a result, intestinal viruses that may be present in water show little or no symptoms in terms of bacterial contamination.
A 1979 report by the World Health Organization ( human viruses in water, wastewater and soil WHO Scientific Group Technical Report Series 639 Geneva, 1979) examined viruses and methods of removing viruses from water and wastewater.
With treatment among the recommendations in the report: a lot of intestinal viruses, compared to bacteria that are more resistant to pollution used as indicators of treatment system that they are highlighted, and treatment processes is being designed as not only a virus, bacteria should be given to suspension or deactivation, it was emphasized that the effectiveness of proven methods. Recommended disinfection doses are 0.5 mg/L of free permanent chlorine for 30 – 60 minutes of contact time or 0.2-0.4 mg/L of permanent ozone for 4 minutes of contact time.
Hygienic water quality in ozonated Waters is controlled thanks to automatic redox measurement. Redox potential of Normal water+240 – +250 references The redox potential of ozonated water is set to +900 – 950 mV. When the redox potential value of water falls below this value, the system prevents water from being supplied for consumption.
Disinfection of treated waters to be discharged
One of the most widely used areas of ozone is the disinfection of second-degree or biologically treated wastewater. Ozone is widely used to clean waste water that will be discharged into large reservoirs or receptive environments in which living things can be found. Advantages of disinfection with ozone compared to chlorine in such waters; ozone eliminates all viruses more effectively than chlorine, and unlike the fact that living creatures in waters suffer great damage from chlorine, ozonation ensures that water is enriched to oxygen, as well as maintaining the natural balance of waters. Ozone, on the one hand, provides effective disinfection for this type of water, and on the other hand, removes color and turbidity, reduces the need for chemical oxygen.
It is usually used between the first chemical treatment and biological treatment. In such applications, the required amount is 50 mg/lt to 300-350 mg/lt. In some cases, this amount has also been seen to increase to 500 mg/l. If ozone use occurs in two stages and is applied before two biological treatments, the required amount decreases to 150 – 200 mg/l. It is the breaking of carbon double bonds that is primarily expected from ozone purification. On the other hand, it also has advantages such as partial flocculation and reduction of biological treatment load at this stage. A decrease of 40 – 50% in the amount of KOI was recorded when ozonation was used after the first chemical treatment and before biological treatment. On the other hand, the advantages of using ozone include a 25% reduction in the amount of chemical consumables used and a 15% reduction in the amount of sludge.
In addition, the large amount of water used in textiles brings the disadvantage of the high investment cost in ozonation and treatment. Although it varies depending on the type of dyes and chemicals used, for example, in a business using 2000 tons/day of water, an optimistic approach can mention the need for 8 kg/hour of ozone
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