Advantages of ozone disinfection: 1. Superior to chemical disinfection methods: Ozone, as a highly efficient, broad-spectrum, non-residual pollution-free gas disinfectant, has special advantages over disinfectants commonly used in the food industry. Compared with chemical disinfectants such as peracetic acid, potassium permanganate, formaldehyde (formalin), and sulfur dioxide, its bactericidal ability is equivalent to that of peracetic acid and higher than other disinfectants. Ozone will decompose into oxygen by itself, without residual pollution, and no ventilation is required after disinfection. Conventional disinfection requires ventilation or chemical neutralization, which is troublesome and reduces the disinfection effect. Ozone can be used directly on food for sterilization or mold prevention and preservation. It is a dry disinfection method that is simple and easy to use. The ozone sterilization concentration is an extremely weak oxidation concentration for food and is harmless to food. 2. Superior to ultraviolet irradiation (1) Ozone penetrates everywhere and there are no dead corners. Ultraviolet rays can only have a sterilization effect when they irradiate the surface of an object and reach a certain irradiation intensity standard. Food workshops are generally tall and large, which results in insufficient UV irradiation intensity, especially at long distances, which creates large blind spots, such as the bottom of the processing board. Ozone is a gas with strong permeability, good diffusion, uniform concentration, and no dead spots. (2) Fast sterilization speed. Ultraviolet irradiation sterilization requires a long time of action, generally more than 6 hours of irradiation, while ozone that meets the standard concentration only needs to be turned on for more than 1 hour. (3) The sterilization effect is better under high humidity. When the relative humidity of the environment reaches more than 60%, the disinfection effect of ultraviolet irradiation sterilization drops sharply, and when the humidity reaches more than 80%, it can induce bacteria to revive. Ozone is the opposite. The higher the humidity, the better the sterilization effect. This is because the cell membrane expands and becomes thinner under high humidity, and its tissue is easily destroyed by ozone. This characteristic is particularly suitable for the high humidity environment commonly found in the food industry. (4) It has a low-concentration cleaning function. During ultraviolet irradiation, production personnel must leave the site, and low-power ultraviolet irradiation cannot be used for cleaning after irradiation; during ozone disinfection, production personnel must leave the site, and after disinfection, the amount of ozone generated can be reduced, and low-concentration ozone that meets national health standards can be used to continue to keep the air in the production workshop clean. 3. Excellent deodorization and purification effect Ozone relies on its strong oxidizing properties to quickly decompose organic or inorganic substances that produce odors and other odors to achieve deodorization effects, and decompose the odor source substances into harmless substances. For example: oxidizing ammonia into carbon dioxide and water. Ozone is widely used in drinking water, sewage, industrial oxidation, food processing and preservation, space deodorization and sterilization, medical equipment and other fields.
