In previous articles we have reviewed the different uses and applications that ozone offers us. They are many! However, there are still many details to review. Maybe at this time your company is losing money and wasting resources in some areas, by using the usual systems … without thinking that taking a step towards evolution, many things could improve.
Keep food in optimal condition
There is no doubt that perishable products need to be under very specific conditions, on their way from origin to supermarkets or restaurants. Otherwise, we risk that meat, fish, milk, vegetables, fruits … spoil before time, causing the corresponding losses.
In Spain, according to FACUA, 12,000 tons of food are destroyed every day, of which about 1,000 are under the responsibility of the commercial distribution sector. Would not it be great to find a key that would reduce these alarming figures?
With low temperatures, enzymatic and microbial activities are inhibited, they being responsible for the alteration of perishable products, for this reason their transport must always take place under these physical conditions. However, many of these microorganisms remain in food and in the environment, latent, under different forms of resistance, so they can return to become the active microorganism once the temperature conditions are more favorable for it, even for a short lapse of time. That is the reason why it is so important to always respect the “cold chain”.
Despite this reason, there are also some microorganisms, called psychrophiles, which are capable of growing at low temperatures, (even close to 0 ° C). The fact that cold alone has mitigating properties both in the field of disinfection and deodorization, makes possible that the walls of the cold storage rooms be covered with microorganisms that are impregnated in them imperceptibly, as well as other volatile substances. A combination that can lead to bacterial alterations in the products you want to keep. This indicates that it is necessary to improve the preservative action of the cold, as well as its deodorant power, since it attenuates odors but does not eliminate them.
A wide range of solutions, or not?
There are many systems that intensify the effect of cold. They act by trying to purify the environment of cold rooms with the aim of achieving greater disinfection and deodorization, extending the life of stored products. Some of these techniques with ultraviolet radiation, active carbon, formic aldehyde, whitewash, or potassium permanganate. However, most of these products have certain drawbacks, since they require emptying of the chambers and a thorough cleaning afterwards, in a way in which residues that could be toxic could not be toxic. The case of ozone is very different. Thanks to its properties as disinfectant and air-freshener, to its minimum toxicity and its easy elimination, it does not leave any type of residue after its application, nor chemical products that may affect the food. Therefore, its use in cold rooms is a very effective method, which largely replaces the previous ones.
Ozone treatments offer the following advantages:
• Deficiency of mold in food and packaging.
• Longer preservation of food.
• The initial weight is retained with a high degree of humidity.
• Excellent external appearance.
• Better internal quality.
• Reduction of losses due to deterioration.
• Delay of the fruit ripening process (because it acts by breaking the ethylene molecule by oxidation).
Regarding the application of ozone in cold rooms, the recommended amount varies from 0.6 to 1.6 mg / m3, depending on the humidity, temperature, and the perishable product to be conserved. Each case will require some ozone generators and different facilities. At GreenBiozone, we will treat your case with the individuality it deserves, in order to offer you the system that best suits your needs.