Ozone is three oxygen molecules bound together that is a powerful oxidizer and can kill microorganisms like viruses and bacteria. It is commonly used for sterilization of food, water, and other applications. Ozone works by puncturing cell walls of microbes, causing their shape to lose and die off rapidly. It is generated through electrical discharge that converts oxygen into ozone. Ozone sterilizers introduce ozone gas into water or air to sanitize surfaces of foods and is more effective than chlorine at lower concentrations and contact times. Ozone does not leave residues and is considered generally safe for use in food processing.

2. Ozone Sterilization
Presented By:
yadav

3. Introduction
Ozone is nothing more than three oxygen molecules
electrically bound together. Unlike the stable oxygen you
breathe (O2), ozone has extremely great oxidative power
and very ready to react to germs, viruses, and a host of
microbes that are known to cause illness.
Ozone

4.  Today, ozone sterilization, sanitation, disinfection for
food and water has been the hot topics.
 It just came to realization that ozone is the best
technology available and is gradually replacing older
methods for many cleaning applications.
 In June 1997, an Expert Panel of Food Scientists,
convened by the Electric Power Research Institute,
declared ozone to be Generally Recognized As Safe
(GRAS)

5. Significance in food industry
 The idea of ozone sterilization is so brilliant that almost all
water suppliers in almost every country use ozone as
disinfectant while replacing its old sterilizing methods like
chlorination.
 Ozone also is useful in deodorizing air and water.
 Ozone is a potent antimicrobial agent.
 It can effectively kill viruses, bacteria, fungi, and parasites,
including those causing food spoilage or human diseases.

6. Features and Application
 Ozone is said to be 50 percent more powerful and to
act 3,000 times faster than chlorine at 100 times the
strength.
 This eliminates the need for sterilization with
scalding water or chlorine.
 Ozone charged water is now utilized for CIP for
cleaning of pipes, tanks , floors , surfaces of
equipments.

7.  One advantage of an Ozone system in food processing is
that it provides the user an opportunity to look into the
REUSE of the water .
 This could bring about lots of savings especially if there is
a cost to water and availability concerns.
 Treatment with ozone does not leave a residue in the
product

9. Concept of generating ozone
 The primary process used commercially today to make
ozone is called electrical discharge or corona discharge.
 Inside the machine, a high voltage electrical spark is fires
across a gap (like a spark plug in a car engine) to turn
oxygen into ozone.

10. How it works
Oxygen (O2) Converted in to O3
Kills Microorganisms in
High voltage
Electricity

11. How it really works on micro organisms
Healthy bacterial cell Exposed to ozone Oxidative burst
Puncturing of the walllose its shape in secondsDeath of the cell.

12. Ozone Sterilizer
 Machines that generates ozone are known as ozone
sterilizers machine.
 There are basically two type of machines are there viz.,
 Air-based
 Water-based ones.
 However, they both work under the same concept as they
differ only in the method of ozone delivery.

13. Water-based Ozone Sterilizer
• For this particular type of ozone sterilizer, ozone
gas are pumped into a basin where the target
items such as meat, vegetable and fruits are
submerged in water.
• The activity of ozone occurs in the water itself
leaving coagulation of impurities like pesticides,
herbicides, and bacteria clump floating on the
surface and further being discarded.
• This is the most preferred type of machine as it
is multifunctional (also capable of sterilizing
water), clean and simple to be used.

14. Air-based Ozone Sterilizer
• Unlike the water-based type, the delivery
method used in air-based ozone sterilizer is
rather simple.
• Food items are placed directly into the enclosed
chamber of the machine and ozone gas
generated are shot directly onto the surface of
the target allowing the disinfection activity to
occur in the air.
• This machine uses less power compared to a
water-based machine.

15. Equipments
 Gaseous or aqueous ozone generators are commercially
available and relatively inexpensive instruments.

16.  Generators vary in
production capacity
from a few pounds to
hundreds of pounds of
ozone per day.

17.  It should be cautioned, however, that suitable treatment
chambers, monitoring devices, and excess gas destruction
units, should be designed and integrated with the ozone
generators to produce functional food treatment systems

18. Conclusion
 Wide spread acceptability of Ozone has made it very
popular in Food Processing Today.
 The properties of Ozone has allowed its unrestricted and
any food processing application.
 Ozone has been demonstrated as the most effective Biocide
with significantly increased lethality.
 Ozone requires very low contact time compared to
Chlorine and requires much lower concentrations for
effective kill ,compared to conventional biocides

19. Any Questions