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ozone steril.cv
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Name: | Mr. agus tiar | |
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Address: | surabaya, Jawa Timur Indonesia | |
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Registration Date: | Jun. 25, 2024 | |
Last Updated: | Jan. 28, 2013 | |
Business Nature: | Manufacturing of Chemicals category | |
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Company Brief | ||
Ozonation has been used for years to disinfect water for drinking purposes in Europe. A number of other commercial uses have been found for ozone including disinfection of bottled water, swimming pools, prevention of fouling of cooling towers, and wastewater treatment ( Rice, 1997; Silva; Gibbs and Kirby, 1998; Tech Brief, 1999; Duguet, 2004; Guzel-Seydim et al., 2004) . Since the 1920â € ™ s scientists have tried to take advantage of long-range disinfection characteristics from ozone, as to slow down the decomposition, as it improve the security of fishing products. The recent advances in electronics and technology of ozone have allowed the development of new line of compact ozone generators ( Rice; Farquhar and Bollyky, 1982; Brooks and Pierce, 1990; Wu et al., 2007) . Ozone is one the most powerful antimicrobial substance ( natural sanitizing and disinfecting agents) in the world destroying up to 99.9% of pesticides and microorganisms commonly found on food due to its potential oxidizing capacity. Any pathogen or contaminant that can be disinfected, altered or removed via an oxidation process will be affected by ozone. It is the strongest of all molecules available for disinfection in water treatment, and is second only to elemental fluorine in oxidizing power ( Rice; Farquhar and Bollyky, 1982; Glaze; Kang and Chapin, 1987; Silva; Gibbs and Kirby, 1998; King, 2001; Duguet, 2004) . Ozone use may have many advantages in the food industry. There are suggested applications of ozone in the food industry such as food surface hygiene, sanitation of food plant equipment, reuse of waste water, lowering biological oxygen demand ( BOD) and chemical oxygen demand ( COD) of food plant waste ( Ravesi; Licciardello and Racicot, 1988; Brooks and Pierce, 1990; Rice, 1997; Tech Brief, 1999; King, 2001; Ibanoglu, 2002; Wu et al., 2007) . In the United States, ozone has received in 1997 GRAS ( Generally Recognized as Safe) classification, and in 2001 the FDA officially approved media containing ozone for use in the food industry, also for direct contact with food products, including fish, meat and poultry ( Mielcke and Ried, 2004; Vaz-Velho et al., 2006; Zentox, 2007) . Multifunctionality of ozone application makes ozone a promising agent. Ozone already has been used in the fishing industry, although of predominantly experimental way and little documented. There are some articles that occasionally have been presented in conferences, and surely are also internal information of the institutes of fishing technology on the subject. Nevertheless, until now, there is little known about that ( Seafish, 1997; Ravesi; Licciardello and Racicot, 1988; King, 2001) . This review intends to offer a basic introduction on ozone, mainly its chemical properties, generation, antimicrobial properties, application on food surfaces, application on food plant equipment as an alternative sanitizer, and some of the potential uses that have been investigated until now, as well as the possible risks to the health and the security. | ||
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