Agro & Wine Solutions

The health of our environment, sustainable production, process and food safety are more important than ever before, which is why CleanTech is gaining popularity around the world. One of the cleanest and simplest of innovations is Ozone Technology.

What is Ozone? Ozone is a natural component of the earth’s upper atmosphere, where it is primarily formed photochemically. It can be recognized by the clean, fresh odor of air after an electrical thunderstorm, which is the result of low levels of ozone gas produced by lightning. The odor of Ozone was first reported by Van Mauren in 1785, in the vicinity of an electrical discharge. In 1840, Christian Schonbein identified this characteristic odor as a previously undetermined compound. He named it Ozone after the Greek word ozein, meaning to smell.

Over succeeding decades several researchers experimented with the production and reaction of Ozone; however the identity of the structure of the compound was confirmed in 1867 as triatomic oxygen. This simply means the Ozone molecule contains three oxygen atoms, having the chemical symbol O3. Ozone is nothing more than another molecular form of oxygen, the chemical symbol for which is O2.

Ozone has been commercially used since 1893 when the first full-scale drinking water treatment application was implemented. Today, it is used in thousands of water treatment applications including the treatment of municipal water and wastewater, cooling towers, ultra pure water, marine aquaria, beverage industries, industrial process water, swimming pools, bottled water plants, aquaculture, food processing, and effluent treatment.

On June 26, 2001 the U.S. FDA approved the use of ozone as an antimicrobial agent in the gas or liquid phases for direct contact with foods. Today, a number of different agricultural products are treated both pre & post harvest with ozone. Irrigation water provides multiple benefits both for the environment and the crop-yield. Fruit and vegetables are increasingly being washed, flushed and sanitized with Ozonated water. One of Europe’s larger suppliers of lettuce to McDonald’s has used Ozone Technology for the past two years with great success. Ozone is applied into the main water stream, enhancing the washing of the products, as well as making it possible to recycle the water over and over with the help of large filters and decanter tanks.

Another industry trend is the manufacture of convenience foods that still offer the health and nutrition benefits consumers demand. Opportunities for Ozone treatment in this area include the processing of fruit mixtures and other fresh cut produce. In Europe, consumer demand has led to new EU directives that ban the use of chlorine products for the decontamination of organic food, a niche easily filled by Ozonation.

Ozone is created by nature, and there is wisdom in nature. Please join us to promote the use of Ozone Technology to further advance sustainable food production and safety.

Please contact us via email at: sales@quioz.com. For info in Spanish, kindly visit our website covering Latin America: www.quioz.cl

Web-Design By QUIOZ MKT | © 2021 Quioz Scandinavia AS