This document provides an HACCP (Hazard Analysis and Critical Control Points) plan for a baked cream-filled bread product. It establishes an HACCP team, describes the product and intended use, develops process flow diagrams, identifies potential hazards at each process step, determines the significance of the hazards, and establishes preventive or control measures. Potential hazards include biological (e.g. pathogenic bacteria), chemical (e.g. decomposition), and physical (e.g. insect parts, foreign objects). Control measures focus on supplier assurance, inspections, sanitation standard operating procedures, time/temperature controls, and proper storage conditions. The plan conducts a thorough hazard analysis to ensure the safety of the finished product.
This document discusses various food safety hazards including physical, chemical, biological, and allergenic hazards. Physical hazards include foreign objects in food from production. Chemical hazards can come from pesticides and cleaning agents during cultivation and manufacturing. Biological hazards are organisms that cause foodborne illness and can occur at any stage of processing. Allergenic hazards cause allergic responses in some people to foods like milk, eggs, nuts, etc. The document provides examples of hazards that can cause multiple effects and outlines critical control points for hazard prevention including receiving, storage, washing, cooking, cooling, reheating and holding.
This document presents an HACCP plan for milk pasteurization. It introduces HACCP and its seven principles for identifying and controlling food safety hazards. It then details the HACCP team members and provides a flow diagram of the milk pasteurization process. The document establishes critical control points along the process, including for raw material receiving, filtration, homogenization, pasteurization, cooling, packaging, and storage. For each critical control point, it identifies hazards, establishes critical limits for control, and outlines monitoring, corrective actions, and verification procedures. The goal is to prevent microbiological, physical and chemical hazards and ensure the safety of the pasteurized milk product.
This document provides guidance on developing a Food Safety Plan for sashimi/sushi production. It outlines key factors to consider, including characteristics of sashimi/sushi that allow pathogen growth, common pathogens, and transmission routes. The food safety plan process involves planning with a team, drawing a flow diagram of production steps, and applying basic principles at each step - identifying hazards, control measures, monitoring procedures, corrective actions, and record keeping. An example food safety plan work sheet is provided for the receiving step. Implementing food safety plans can help shift from reactive to preventative food safety management.
This document discusses food spoilage, which is the process by which food deteriorates and becomes unacceptable for human consumption due to microbial or biochemical changes. It identifies several factors that influence spoilage, including intrinsic properties of the food itself as well as extrinsic environmental conditions. Specific examples of spoilage are provided for various foods like bread, sugar, honey, maple syrup and candies. Microbial growth and activities like production of gases or pigments are identified as primary causes of spoilage in different foods. Maintaining proper moisture levels and packaging are emphasized as ways to prevent or delay spoilage.
Food borne illness and disease, infection etc.Balwant Insa
This document presents information on food borne diseases. It discusses three main types: intoxication caused by preformed bacterial toxins in foods (e.g. Staphylococcus aureus food poisoning), infection from consumption of food contaminated with pathogenic bacteria or viruses (e.g. Salmonella), and toxicoinfection caused by toxins produced after the microbe has been consumed (e.g. Clostridium perfringens). It provides details on characteristics, growth conditions, symptoms, and prevention methods for various food borne pathogens like Staphylococcus aureus, Clostridium botulinum, mycotoxins, Salmonella, Listeria monocytogenes, and Clostridium perfringens
This document discusses the microbiology of various foods. It begins by introducing food microbiology and the importance of microorganisms in foods, both desirable and undesirable roles. It then discusses the microbiology of specific foods, including milk and milk products like cheese, butter, and ice cream. It describes the microorganisms commonly found in milk, how they grow, and their effects. It provides details on the microbiology of butter, sources of contamination, types of spoilage, and control methods. It also briefly mentions the microbiology of cheese and cottage cheese.
This document provides an HACCP (Hazard Analysis and Critical Control Points) plan for a baked cream-filled bread product. It establishes an HACCP team, describes the product and intended use, develops process flow diagrams, identifies potential hazards at each process step, determines the significance of the hazards, and establishes preventive or control measures. Potential hazards include biological (e.g. pathogenic bacteria), chemical (e.g. decomposition), and physical (e.g. insect parts, foreign objects). Control measures focus on supplier assurance, inspections, sanitation standard operating procedures, time/temperature controls, and proper storage conditions. The plan conducts a thorough hazard analysis to ensure the safety of the finished product.
This document discusses various food safety hazards including physical, chemical, biological, and allergenic hazards. Physical hazards include foreign objects in food from production. Chemical hazards can come from pesticides and cleaning agents during cultivation and manufacturing. Biological hazards are organisms that cause foodborne illness and can occur at any stage of processing. Allergenic hazards cause allergic responses in some people to foods like milk, eggs, nuts, etc. The document provides examples of hazards that can cause multiple effects and outlines critical control points for hazard prevention including receiving, storage, washing, cooking, cooling, reheating and holding.
This document presents an HACCP plan for milk pasteurization. It introduces HACCP and its seven principles for identifying and controlling food safety hazards. It then details the HACCP team members and provides a flow diagram of the milk pasteurization process. The document establishes critical control points along the process, including for raw material receiving, filtration, homogenization, pasteurization, cooling, packaging, and storage. For each critical control point, it identifies hazards, establishes critical limits for control, and outlines monitoring, corrective actions, and verification procedures. The goal is to prevent microbiological, physical and chemical hazards and ensure the safety of the pasteurized milk product.
This document provides guidance on developing a Food Safety Plan for sashimi/sushi production. It outlines key factors to consider, including characteristics of sashimi/sushi that allow pathogen growth, common pathogens, and transmission routes. The food safety plan process involves planning with a team, drawing a flow diagram of production steps, and applying basic principles at each step - identifying hazards, control measures, monitoring procedures, corrective actions, and record keeping. An example food safety plan work sheet is provided for the receiving step. Implementing food safety plans can help shift from reactive to preventative food safety management.
This document discusses food spoilage, which is the process by which food deteriorates and becomes unacceptable for human consumption due to microbial or biochemical changes. It identifies several factors that influence spoilage, including intrinsic properties of the food itself as well as extrinsic environmental conditions. Specific examples of spoilage are provided for various foods like bread, sugar, honey, maple syrup and candies. Microbial growth and activities like production of gases or pigments are identified as primary causes of spoilage in different foods. Maintaining proper moisture levels and packaging are emphasized as ways to prevent or delay spoilage.
Food borne illness and disease, infection etc.Balwant Insa
This document presents information on food borne diseases. It discusses three main types: intoxication caused by preformed bacterial toxins in foods (e.g. Staphylococcus aureus food poisoning), infection from consumption of food contaminated with pathogenic bacteria or viruses (e.g. Salmonella), and toxicoinfection caused by toxins produced after the microbe has been consumed (e.g. Clostridium perfringens). It provides details on characteristics, growth conditions, symptoms, and prevention methods for various food borne pathogens like Staphylococcus aureus, Clostridium botulinum, mycotoxins, Salmonella, Listeria monocytogenes, and Clostridium perfringens
This document discusses the microbiology of various foods. It begins by introducing food microbiology and the importance of microorganisms in foods, both desirable and undesirable roles. It then discusses the microbiology of specific foods, including milk and milk products like cheese, butter, and ice cream. It describes the microorganisms commonly found in milk, how they grow, and their effects. It provides details on the microbiology of butter, sources of contamination, types of spoilage, and control methods. It also briefly mentions the microbiology of cheese and cottage cheese.
This document discusses various methods for preserving food, including bottling, canning, pickling, drying, salting, vacuum packing, cooling, freezing, pasteurization, smoking, and boiling. These preservation methods work by killing microorganisms, removing moisture, or preventing air exposure to slow spoilage and allow food to last longer or be consumed out of season. Common preserved foods mentioned include pickled vegetables and fruits, dried foods like raisins and anchovies, salted fish, vacuum packed nuts and dried foods, frozen and refrigerated meats and produce, pasteurized milk and juices, and smoked meats and fruits.
presented by HAFIZ M WASEEM
university of education LAHORE Pakistan
i am from mailsi vehari and studied in lahore
bsc in science college multan
msc from lahore
Current cleaning techniques in the dairy processing industry are outlined. Cleaning involves removing unwanted matter like microorganisms to prevent product contamination, while sanitization reduces the microbial load on cleaned surfaces. Together, cleaning and sanitization are complementary processes. Common cleaning methods include CIP (cleaning-in-place) systems using a cleaning cycle of pre-rinsing, cleaning with detergents, rinsing, and disinfection. Centralized and decentralized CIP systems are used. Chemicals like alkaline detergents and acids are selected based on their properties. Proper handling and safety procedures must be followed for chemicals. Manual and mechanical washers are used to clean milk cans and tankers. Effectiveness of cleaning is assessed visually
Yogurt is produced through the controlled fermentation of milk by two bacteria, Lactobacillus bulgaricus and Lactotococcus thermophilus. These bacteria convert the milk's sugar (lactose) into lactic acid, which causes the characteristic yogurt curd to form. Their interaction also produces compounds like formic acid and carbon dioxide that stimulate further bacterial growth. The lactic acid produced causes the milk proteins to coagulate, thickening the yogurt. Additional flavors can be added to increase consumer popularity.
The document discusses the microbiology of fermented foods like yogurt. It begins by describing the composition of milk and how heating milk and adding lactic acid bacteria cultures like Lactobacillus bulgaricus and Streptococcus thermophilus causes the milk proteins and sugars to ferment, producing yogurt. These bacteria grow symbiotically, with one species creating an environment for the other to thrive. The fermentation process turns milk sugar into lactic acid, causing the milk to thicken into a yogurt consistency. Precise temperature and time controls are needed during incubation to ensure the proper growth of bacteria and flavor development.
Food safety and Hygiene: Food contaminationRivinus Lazaro
The document discusses food contamination and food safety. It defines contamination as the presence of physical, chemical, or biological matter in food. Contamination can occur at many points along the food chain due to poor hygiene and handling. Biological contamination from bacteria, viruses or fungi is the most common type and can cause foodborne illness. Proper prevention includes receiving, storing, transporting and handling food safely; maintaining clean facilities, equipment and personal hygiene; and controlling pests.
This document discusses contamination and spoilage of milk and milk products. It describes how milk can become contaminated from sources like milking equipment and utensils. It also discusses the microorganisms involved in spoilage of raw milk, pasteurized milk, evaporated milk, condensed milk, sweetened condensed milk, and butter. Finally, it outlines several methods used to preserve milk and milk products, including aseptic practices, packaging, removal of microorganisms, use of heat through pasteurization and ultra-pasteurization, and use of low temperatures.
This document discusses the implementation of Hazard Analysis and Critical Control Points (HACCP) in milk industries. It outlines the 7 principles of HACCP and identifies potential biological, chemical, and physical hazards at each processing stage - from raw milk collection through packaging and cold storage. Critical control points are established for pasteurization and product storage. Monitoring, corrective actions, verification, and record keeping procedures are described to control hazards and ensure food safety.
The document covers basic food safety training including food hygiene, food poisoning risks, bacteria, personal hygiene, temperature control of food, and procedures for holding, displaying, serving, and preserving food safely to prevent cross contamination. It emphasizes proper handwashing, cleaning, cooking temperatures, and separation of raw and ready-to-eat foods to control bacterial growth. Adhering to these food safety practices is important for compliance with legislation and keeping customers and staff healthy.
This document discusses the importance of hygiene for all staff in the food service industry. It notes that all departments, including cooking, serving, and cleaning staff, are important to prevent contamination that could affect customers. Proper handwashing, sanitizing surfaces, and ensuring staff health is discussed as key to avoiding the spread of bacteria. Specific guidelines are provided for handwashing technique and when hands should be washed. The consequences of poor hygiene, such as potential food poisoning, are also highlighted.
The document discusses the various factors that can cause food spoilage. It identifies three main types of causes: biological, chemical, and physical. Biological causes include the growth and activity of microorganisms like bacteria, yeasts, and molds. Chemical causes involve reactions with oxygen and light as well as chemical reactions within food constituents. Physical causes consist of improper holding temperatures and physical abuse. Specific spoilage factors are then discussed in more detail, such as spoilage due to microorganisms, carbohydrates, proteins, lipids, rancidity, oxidative changes, and enzymes. Oxidation is highlighted as a major problem that can produce undesirable biochemical changes in foods.
The document discusses food contamination and how to prevent it. It describes the three main types of contamination as physical, chemical, and biological, with biological being the most common. Biological contamination can result in spoiled food or foodborne illness. Contamination can occur at many points along the food chain and is often due to cross-contamination, poor personal hygiene, improper cleaning/sanitation, or time/temperature abuse. The document provides tips for receiving, storing, transporting, cleaning/sanitizing, and pest control to prevent contamination.
This document discusses food microbiology and the role of microorganisms in foods. It covers topics such as food spoilage, food poisoning, food preservation and food production. It describes different types of microorganisms that can be found in foods like bacteria, moulds and yeasts. It also discusses sources of microorganisms in foods from plants, animals, air, soil, sewage and humans. Parameters that affect microbial growth in foods like pH, moisture content and temperature are outlined. Common foodborne pathogens and diseases are also listed.
This document discusses anti-nutritional factors found in foods and methods for reducing them. It begins by defining anti-nutrients as natural or synthetic compounds that interfere with nutrient absorption and can be toxic. The three main types are classified as anti-proteins, anti-minerals, and anti-vitamins. Common anti-nutrients in foods include lectins, phytates, tannins and oxalates. While anti-nutrients can inhibit nutrient utilization, some may have benefits like antioxidant effects. Soaking, sprouting, heating and combinations of methods can inactivate many anti-nutrients by making them water soluble or degrading them. The document emphasizes that anti-nutrients should be considered based on individual tolerance levels and eaten
Parboiling , brewing and their biochemical changesJasmineJuliet
Parboiling rice involves soaking, steaming, and drying rice to improve its flavor, texture and storage properties. It activates enzymes that change the rice's biochemical composition, increasing reducing sugars and nutrients in the endosperm. Brewing beer is also a biochemical process where malted barley and other ingredients are mashed to release sugars, boiled with hops, fermented with yeast to produce alcohol and flavors, and conditioned to create the final product. Both processes rely on enzymatic reactions and microbial activity to transform raw materials into improved foodstuffs.
The document discusses different types of microorganisms that can be found on foods, including bacteria, molds, and yeasts. It describes their structures, modes of reproduction, and optimal temperature and moisture conditions for growth. Several pathogens that can cause foodborne illness are also identified. Food preservation aims to prevent spoilage and ensure safety by controlling factors like pH, water activity, temperature, and oxygen levels that influence microbial growth.
A Food safety hazard is a biological, chemical or physical agent or condition of food with the potential to cause harm or an adverse health affect at the time of consumption.
The document summarizes the process of pasteurization developed by Louis Pasteur in the 1860s. It describes how Pasteur discovered that briefly heating wine at 55-60°C would kill the microorganisms causing spoilage. This technique was later adapted for milk to reduce transmission of diseases. The document then provides details on the types of pasteurization techniques used, focusing on high-temperature short-time pasteurization. It outlines the key stages of pasteurization in dairy processing, including balancing, heating, holding, and cooling the milk.
Intrinsic and extrinsic factors of food spoilageAnni Khan
This document discusses intrinsic and extrinsic factors that influence food spoilage. Intrinsic factors include moisture content, antimicrobial components, biological structures, pH, oxidation-reduction potential, and nutrient content. Extrinsic factors are environmental factors like storage temperature, relative humidity, and gases. Moisture content, pH, and nutrients influence which microbes can grow. Biological structures, antimicrobial components, and oxidation-reduction potential provide resistance. Storage temperature, relative humidity, and gases like carbon dioxide also impact microbial growth during processing and storage.
This document discusses various methods for preserving food, including bottling, canning, pickling, drying, salting, vacuum packing, cooling, freezing, pasteurization, smoking, and boiling. These preservation methods work by killing microorganisms, removing moisture, or preventing air exposure to slow spoilage and allow food to last longer or be consumed out of season. Common preserved foods mentioned include pickled vegetables and fruits, dried foods like raisins and anchovies, salted fish, vacuum packed nuts and dried foods, frozen and refrigerated meats and produce, pasteurized milk and juices, and smoked meats and fruits.
presented by HAFIZ M WASEEM
university of education LAHORE Pakistan
i am from mailsi vehari and studied in lahore
bsc in science college multan
msc from lahore
Current cleaning techniques in the dairy processing industry are outlined. Cleaning involves removing unwanted matter like microorganisms to prevent product contamination, while sanitization reduces the microbial load on cleaned surfaces. Together, cleaning and sanitization are complementary processes. Common cleaning methods include CIP (cleaning-in-place) systems using a cleaning cycle of pre-rinsing, cleaning with detergents, rinsing, and disinfection. Centralized and decentralized CIP systems are used. Chemicals like alkaline detergents and acids are selected based on their properties. Proper handling and safety procedures must be followed for chemicals. Manual and mechanical washers are used to clean milk cans and tankers. Effectiveness of cleaning is assessed visually
Yogurt is produced through the controlled fermentation of milk by two bacteria, Lactobacillus bulgaricus and Lactotococcus thermophilus. These bacteria convert the milk's sugar (lactose) into lactic acid, which causes the characteristic yogurt curd to form. Their interaction also produces compounds like formic acid and carbon dioxide that stimulate further bacterial growth. The lactic acid produced causes the milk proteins to coagulate, thickening the yogurt. Additional flavors can be added to increase consumer popularity.
The document discusses the microbiology of fermented foods like yogurt. It begins by describing the composition of milk and how heating milk and adding lactic acid bacteria cultures like Lactobacillus bulgaricus and Streptococcus thermophilus causes the milk proteins and sugars to ferment, producing yogurt. These bacteria grow symbiotically, with one species creating an environment for the other to thrive. The fermentation process turns milk sugar into lactic acid, causing the milk to thicken into a yogurt consistency. Precise temperature and time controls are needed during incubation to ensure the proper growth of bacteria and flavor development.
Food safety and Hygiene: Food contaminationRivinus Lazaro
The document discusses food contamination and food safety. It defines contamination as the presence of physical, chemical, or biological matter in food. Contamination can occur at many points along the food chain due to poor hygiene and handling. Biological contamination from bacteria, viruses or fungi is the most common type and can cause foodborne illness. Proper prevention includes receiving, storing, transporting and handling food safely; maintaining clean facilities, equipment and personal hygiene; and controlling pests.
This document discusses contamination and spoilage of milk and milk products. It describes how milk can become contaminated from sources like milking equipment and utensils. It also discusses the microorganisms involved in spoilage of raw milk, pasteurized milk, evaporated milk, condensed milk, sweetened condensed milk, and butter. Finally, it outlines several methods used to preserve milk and milk products, including aseptic practices, packaging, removal of microorganisms, use of heat through pasteurization and ultra-pasteurization, and use of low temperatures.
This document discusses the implementation of Hazard Analysis and Critical Control Points (HACCP) in milk industries. It outlines the 7 principles of HACCP and identifies potential biological, chemical, and physical hazards at each processing stage - from raw milk collection through packaging and cold storage. Critical control points are established for pasteurization and product storage. Monitoring, corrective actions, verification, and record keeping procedures are described to control hazards and ensure food safety.
The document covers basic food safety training including food hygiene, food poisoning risks, bacteria, personal hygiene, temperature control of food, and procedures for holding, displaying, serving, and preserving food safely to prevent cross contamination. It emphasizes proper handwashing, cleaning, cooking temperatures, and separation of raw and ready-to-eat foods to control bacterial growth. Adhering to these food safety practices is important for compliance with legislation and keeping customers and staff healthy.
This document discusses the importance of hygiene for all staff in the food service industry. It notes that all departments, including cooking, serving, and cleaning staff, are important to prevent contamination that could affect customers. Proper handwashing, sanitizing surfaces, and ensuring staff health is discussed as key to avoiding the spread of bacteria. Specific guidelines are provided for handwashing technique and when hands should be washed. The consequences of poor hygiene, such as potential food poisoning, are also highlighted.
The document discusses the various factors that can cause food spoilage. It identifies three main types of causes: biological, chemical, and physical. Biological causes include the growth and activity of microorganisms like bacteria, yeasts, and molds. Chemical causes involve reactions with oxygen and light as well as chemical reactions within food constituents. Physical causes consist of improper holding temperatures and physical abuse. Specific spoilage factors are then discussed in more detail, such as spoilage due to microorganisms, carbohydrates, proteins, lipids, rancidity, oxidative changes, and enzymes. Oxidation is highlighted as a major problem that can produce undesirable biochemical changes in foods.
The document discusses food contamination and how to prevent it. It describes the three main types of contamination as physical, chemical, and biological, with biological being the most common. Biological contamination can result in spoiled food or foodborne illness. Contamination can occur at many points along the food chain and is often due to cross-contamination, poor personal hygiene, improper cleaning/sanitation, or time/temperature abuse. The document provides tips for receiving, storing, transporting, cleaning/sanitizing, and pest control to prevent contamination.
This document discusses food microbiology and the role of microorganisms in foods. It covers topics such as food spoilage, food poisoning, food preservation and food production. It describes different types of microorganisms that can be found in foods like bacteria, moulds and yeasts. It also discusses sources of microorganisms in foods from plants, animals, air, soil, sewage and humans. Parameters that affect microbial growth in foods like pH, moisture content and temperature are outlined. Common foodborne pathogens and diseases are also listed.
This document discusses anti-nutritional factors found in foods and methods for reducing them. It begins by defining anti-nutrients as natural or synthetic compounds that interfere with nutrient absorption and can be toxic. The three main types are classified as anti-proteins, anti-minerals, and anti-vitamins. Common anti-nutrients in foods include lectins, phytates, tannins and oxalates. While anti-nutrients can inhibit nutrient utilization, some may have benefits like antioxidant effects. Soaking, sprouting, heating and combinations of methods can inactivate many anti-nutrients by making them water soluble or degrading them. The document emphasizes that anti-nutrients should be considered based on individual tolerance levels and eaten
Parboiling , brewing and their biochemical changesJasmineJuliet
Parboiling rice involves soaking, steaming, and drying rice to improve its flavor, texture and storage properties. It activates enzymes that change the rice's biochemical composition, increasing reducing sugars and nutrients in the endosperm. Brewing beer is also a biochemical process where malted barley and other ingredients are mashed to release sugars, boiled with hops, fermented with yeast to produce alcohol and flavors, and conditioned to create the final product. Both processes rely on enzymatic reactions and microbial activity to transform raw materials into improved foodstuffs.
The document discusses different types of microorganisms that can be found on foods, including bacteria, molds, and yeasts. It describes their structures, modes of reproduction, and optimal temperature and moisture conditions for growth. Several pathogens that can cause foodborne illness are also identified. Food preservation aims to prevent spoilage and ensure safety by controlling factors like pH, water activity, temperature, and oxygen levels that influence microbial growth.
A Food safety hazard is a biological, chemical or physical agent or condition of food with the potential to cause harm or an adverse health affect at the time of consumption.
The document summarizes the process of pasteurization developed by Louis Pasteur in the 1860s. It describes how Pasteur discovered that briefly heating wine at 55-60°C would kill the microorganisms causing spoilage. This technique was later adapted for milk to reduce transmission of diseases. The document then provides details on the types of pasteurization techniques used, focusing on high-temperature short-time pasteurization. It outlines the key stages of pasteurization in dairy processing, including balancing, heating, holding, and cooling the milk.
Intrinsic and extrinsic factors of food spoilageAnni Khan
This document discusses intrinsic and extrinsic factors that influence food spoilage. Intrinsic factors include moisture content, antimicrobial components, biological structures, pH, oxidation-reduction potential, and nutrient content. Extrinsic factors are environmental factors like storage temperature, relative humidity, and gases. Moisture content, pH, and nutrients influence which microbes can grow. Biological structures, antimicrobial components, and oxidation-reduction potential provide resistance. Storage temperature, relative humidity, and gases like carbon dioxide also impact microbial growth during processing and storage.
4. Colona Discharge Ozone Generation Method
(-) (+)
พลังงาน
O2
2O
O3O2 + O
e- e-
e-
e-
e-
e-
e- e-
Anode (+)
Hot Cathode (-)
Power supply
Output OzoneInput Air
e- e-
ที่มา http://healingtools.tripod.com/ofs5m.html
the "COLD-CORONA" utilizing Air as the Input Gas, is the MOST Cost-
Effective Way of producing PURE OZONE for use in purifying the Air and
Water in the Home and for Commercial Establishments.
6. Disinfection 6
สัมประสิทธิ์ของการฆ่าเชื้อ (lethality coefficient)
C : residual concentration in
mg/L
t99 : time in min. for 99 %
microorganism destruction
(2-log destruction)
ที่มา Geo. Clifford White (1992) The handbook of chlorination and alterative disinfectants
7.
8.
9. Factors Influencing the action of ozone
Contact Time
Concentration of the disinfectants
Intensity and nature of physical agent
Temperature
pH
Type of Organism
Nature of suspended liquid
9
10.
11. Effect of Ozone on bacteria
ที่มา http://www.ozoneapplications.com/ozoneinfo.htm
1.Computer generated image of a bacteria cell
2.Close-up of ozone molecule coming into contact with bacterial wall
3.Ozone penetrating and creating hole in bacterial wall
4.Close-up effect of ozone on cell wall
5.Bacterial cell after a few ozone molecules come into contact
6.Destruction of cell after ozone (cell lysing)
12. Ozone as a bacteria and virus disinfection mechanism
ที่มา http://micro.magnet.fsu.edu/cells/ bacteriacell.html
chlorine ซึมเข้าภายในเซลและ
ทาลายเอนไซม์
แตกต่างจากกรณี
ของคลอรีน
ที่มา Geo. Clifford White (1992) The handbook of chlorination and alterative disinfectants
ozone ทาให้ผนังเซลแบคทีเรีย
(cell wall) หรือเปลือกเซลไวรัส
(capsid) ถูกทาลาย
13.
14.
15.
16.
17.
18.
19.
20. OZONE APPLICATION
– AIR PURIFICATION
– WATER PURIFICATION
– WATER AND WASTEWATER TREATMENT
– DRINKING WATER DISINFECTION
– SWIMMING POOL
– FOOD PROCESSING
– FRESH FRUITS & VEGETABLES PROCESS
– MEAT PRODUCT
– COOLING TOWER WATER
– ANIMAL FARM
21. Ozone for fruit and vegetable preservation
Instantly destroys microbes
Eliminates chemical storage
Stops mold spores
Does not affect product taste
No harmful by-products
Can be used in air and water
http://www.ozoneapplications.com/applications.htm
22. Ozone for fruit and vegetable preservation
http://www.ozoneapplications.com/applications.htm
23. Fish Processing
• Washing fish with ozonated water will
- Reduce the microbial load
- Reduce odor
- Maintain color and appearance
- Extend shelf life by several days
24. Fish Transport, Storage & Display
• Extend the shelf life of fish by several days by :
Washing down the
counters with ozonated
water
Storing fish on ice made
from ozonated water
25. Poultry Farming
• Ozone in the water treatment system eliminates all
waterborne viruses and bacteria
– Ozone is 51% more powerful than chlorine
– Ozone is 3,125 times faster than chlorine
• Ozone in the poultry house air
– Greatly reduces air borne viruses and bacteria
– Reduces odor
26. Food Processing
• Microbial control of surface disinfection
• for washing, transporting and cooling
• of whole fresh fruits and vegetables.
– Leaves no chemical taste or odor
– Improves product appearance
– Improves product spoilage
– Extends shelf life
27. Agriculture
• Ozone removes iron, manganese, algae and
other pathogens found in source water for
well water and treatment tanks.
– Increases harvest
– Reduces fertilizer use
– Reduces root disease
– Fumigates soil
– Increases milk production for dairy cattle
28. Ozone and Poultry Preservation
• Instantly destroys microbes
• Eliminates stored chemicals
• Studies show works better than
chlorine
• Increases shelf-life
• Kills E-coli and samonella
http://www.ozoneapplications.com/applications.htm
29. Ozone for cold storage
http://www.novazone.net/library/brochures/Novazone_coldstorage_apples.pdf
30. Ozone for cold storage
http://www.novazone.net/library/brochures/Novazone_storage_grapes.pdf
42. Advantages
eliminates the use of chemicals except for pH balancing
ends discharge liabilities and chemical storage record
keeping destroys all types of microorganisms instantly
minimizes condenser fouling
decomposes organic waste by oxidation
removes existing calcium carbonate scale by destroying the
biomass glue bonding agent
low maintenance costs
the most environmentally friendly oxidant
no persistent chemicals or disinfectants in bleed - ozone breaks
down to oxygen
reduces the corrosion rate of metals, including copper heat
exchangers
saves on energy costs by increasing the heat transfer efficiency
of the chiller
http://www.ozoneapplications.com/applications.htm
43. Ozone reduces operating costs by:
Reducing makeup water to the cooling tower by
permitting more cycles between blowdown.
Eliminating the cost and problems in ordering,
shipping, handling, storage, and disposal of regular
chemicals.
Reducing power consumption by keeping the chiller
heat transfer efficiency high through cleaner
condenser tubes.
http://www.ozoneapplications.com/applications.htm
44.
45. After ozone Treatment
7 days After Installation
NO“ BIOFILM” In Heat Exchange Tube
90 days After Installation
NO CaCO3, MgCO3
180 days After Installation
