Hinn 21 - Ozon Terapi Kliniği
Transkript
Hinn 21 - Ozon Terapi Kliniği
3 Tel: 450-378-6825 e-mail: sales @ozomax.com Fax: 450-777-0264 Http:www.ozomax.com Ozone sterilisation for Bottling Industry Method I : Venturi injection of ozone ( recirculation ) Ozonator Reverse Osmosis Dryer Venturi Recirculation To bottling Spring water or Reverse Osmosis water storage Tel: 450-378-6825 e-mail: marketing 3 @ozomax.com Fax: 450-777-0264 Http:www.ozomax.com Method II: Ozone bubbling in Contact column O3 Destruct Excess O3 R.O water in Contact Column O2 Generator Ozonator Diffuser Venturi Pump Compressor Bottling FOOD APPLICATION OVERVIEW FROM EU POINT OF VIEW As far as the chemistry of ozone is concerned, it is disarmingly simple, because one molecule of ozone is created by simply adding one atom to the two that are present in oxygen, which results in the O3 substance identification of ozone. At high concentration levels the matter can be dangerous, but the levels used in industry generally for cleaning food are low or about 0.05 to 0.5 ppm. Personnel at work in areas where ozone is used is not in any danger and according to information from WHO, the World Health Organization, people are not at risk even though the ozone in the work atmosphere reaches 1 ppm. The rules of the Icelandic Work Inspection Authority on this subject have been synchronized and adjusted to this provison of WHO as well as to those of the EU. Ozone as such is not patentable. It is an unstable gas which means that it is readily converted back to oxygen in the atmosphere after use. Each molecule contains three oxygen atoms, as mentioned above, and after use the number of atoms is reduced leaving behind the typical oxygen molecule with its two atoms in lieu of the three atoms that characterize ozone. Ozone is very effective as a cleansing and decontaminating agent because it does not leave behind any residue on the food after use – this is not the case when chlorine products are used for cleaning or disinfecting purposes. Besides ozone acts much faster than other agents. This ozonated or ozone mixed water is then used to clean food, cf. attached report from an Irish company which makes use of it in this manner. This party bases its authorization on EU Regulation no. 2092/2091 and its interpretation thereof. In our communications with the FDA we have received confirmation that within the EU work is being carried out aiming at authorizing to a greater extent the use of ozone on food for decontamination purposes. Presumably the EU will be relying to some extent on the experience already obtained in the US in this context. The FDA representative whose assistance we have sought in our data collecting efforts is indeed the person referred to in connection with the final rule that became effective on 21 June 2001. According to e-mail information from him, it is expected that the European Union will approve the use of ozone for decontamination of food some time next year. In this connection it is fitting to point out that ozone, even though it is not well known in this country, has as referred to above, received the approval of the Icelandic Work Inspection Authority, specifically on the basis of WHO provisions on the subject. The principal advantages of ozone, in addition to being a natural and environmentally friendly product practically by definition, it does not leave any chemical residue on the product after decontamination. Possibly because ozone itself is not patentable its development for industrial use has been somewhat slow and companies have perhaps consequently not regarded it as a promising product in terms of profit making. On the other hand the equipment used to produce the ozone is patentable, which may be a positive feature. Another feature which has also served to impede and slow down general use of ozone and its distribution is the aspect that directly concerns the production of ozone which has to be produced on the spot or rather at the site where it is to be applied for decontamination. Specially designed and eminently patentable equipment is required for this purpose. Today new equipment has been designed and manufactured to render it feasible to produce ozone at a lower cost than hitherto at the site of use. In addition enormous technological progress has been made in using and controlling it. This is a fact that opens up new vistas in industry for varied uses of ozone. The company Raf in Akureyri has here in Iceland carried out pioneering work in utilizing ozone for the fish and meat industry as this mission of ours to the department of Agriculture and the State Environment Authority clearly show. It is to be noted that we have not only been in contact with the FDA but also the USDA and the attached report from J. Canavan is precisely from the latter.