|
  |
|
|
What Is Ozone?
Ozone gas (O3) can be produced when oxygen (O2), a gas making up 21% of the air we breathe, is exposed to either a high voltage or to certain wavelengths of ultraviolet (UV) light. In nature UV from the sun produces the ozone layer at high altitudes that protects us from damaging solar radiation; at ground level that fresh smell detectable after thunderstorms is due to ozone generated from lightening bolts. Ozone is highly reactive and unstable and quickly reverts back to oxygen, this means it cannot be stored and must therefore be generated at the point of use; it also means that there are no harmful residues left after treatment with ozone. Above certain concentrations in air ozone can be harmful to humans, the U.K. recommended occupational exposure limit is 0.2ppm weighted average over a 15 minute period. It is worth noting that under certain conditions, eg. a hot summers day in a city, natural background ozone levels can reach in excess of 0.1ppm. Even at very low levels (ie.0.1ppm) ozone gas is effective at destroying pathogenic and food spoilage organisms including bacteria, viruses, moulds, yeasts and other microbes, even in spore form. Even at levels perfectly safe for humans to be exposed to, ozone will significantly reduce levels of these organisms as well as common odours or smells. It is soluble in water producing solutions of ozone varying in strength typically from 0.01 – 5ppm (mg/l). As the table below shows, ozone is a stronger oxidiser, and therefore more effective at sterilising / sanitising water than any other readily available compound, including all varieties of chlorine. OXIDISING POTENTIALS OF VARIOUS REAGENTS Oxidising Reagent Potential
Ozone 2.07
Hydrogen Peroxide 1.77
Permanganate 1.67
Chlorine Dioxide 1.57
Hypochlorous Acid 1.49
Chlorine Gas 1.36
Hypobromous Acid 1.33
Bromine 1.09
Hypoiodous Acid 0.99
Hypochlorite 0.94
Chlorite 0.76
Iodine 0.54 “Ozonated Water” is proven to be more effective and faster acting than other sanitisers / sterilisers commonly used such as sodium hypochlorite, chlorine dioxide, peracetic acid or hydrogen peroxide. It is easier and safer to use as it requires no handling or storage and leaves no harmful taints or residues – it is therefore the perfect solution to the problems faced by the food industry which include the need for increased product shelf life and elimination of taints and residues.
|
|
 |
|
No reactions yet.
Please login or sign up to rate this intel.
Please login or sign up to add a comment.
The copyright for this content entitled "What Is Ozone?" has been specified by the contributor as:
All Rights Reserved
This content may not be copied, distributed or adapted by anyone under any circumstances.
|
|
May, 2012
2008
January, February, March, April, May, June, July, August, September, October, November, December
2009
January, February, March, April, May, June, July, August, September, October, November, December
2010
January, February, March, April, May, June, July, August, September, October, November, December
2011
January, February, March, April, May, June, July, August, September, October, November, December
2012
January, February, March, April, May
|
|
Not a member yet?
Qondio is a powerful network for making it online. If you have a website to
promote, we can help.
Sign up and get in on the action.
|
|
Welcome to Qondio! Discover the awesome power this network can deliver by going to our About page. Or you could skip straight to the Sign Up form.
|
|
