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OZONEAND ELECTROLYZED WATER SYSTEMSFOR THE FOOD & BEVERAGE INDUSTRY
2
De Nora do Brazilestablished
De Nora India(previously Titanorcomponents ‐acquisition of JV with Swedish atches)
De Nora Deutschland(100% acquisition of HeraeusElectrochemie)
Severn Trent De Nora(JV with Severn Trent Service)
De NoraTech (EltechSystem Corp. is acquired)
PermelecElectrode(acquisition of 100%)
OronzioDe NoraFounded the company
PermelecElectrode(50/50 JV betweenDe Noraand Mitsui)
JiangyinDe Nora TianliElectrochemical(first production site in china)
Uhdenora(50/50 JV with ThyssenKrupp Uhde)
De Nora Elettrodi(Suzhou)(closing JiangyinDe Nora TianliElectrochemical)
MedNoraand Verdenoraestablished
Chlorine Engineers(acquisition of 51%)
Chlorine Engineers(acquisition of 100%)
1960 1970 1980 200019901985 2005 2008 2010 2011 2012
1923 1969 2012201120082005200119931988
IndustrieDe Nora Singapore(TitanorSingapore)
1983 1989 1998 2002 2005 2010
DE NORA NEXT IS INSPIRED BY THE CORE VALUES OF DE NORA:research, innovation, attention to people and environment
3
Supply technological and sustainable systems
for the production on site and on demand
of innovative solutions
aimed at improving the health and quality of life
for individuals, families and the planet.
OUR VALUES ARE IN OUR MISSION
4
OUR TARGET MARKETS
Agricolture & Livestock Veterinary & Animal care
Food Processing & Beverage Professional Cleaning
5
OZONE SYSTEMELECTROLYZED WATER
NEW ECO‐FRIENDLY SOLUTIONS FOR HEALTHY FOOD, WASTE REDUCTION AND WATER SAVINGS
De Nora Next supply its target markets with high‐tech systems based on Electrolyzed water and Ozone produced on site from natural raw materials.Technologies that guarantee the lack of persistence and destroy pollutants in the water for a healthy and secure environment.
FEATURES• No persistence in the environment• No surplus production• Less resources exploitation• Less fuel consumption and transport costs• Less plastic and chemicals to be disposed
SALT WATER
ELECTRICALCURRENT
BACK TO WATER AND SALT
ON SITEPRODUCTION
ELECTROLYZEDWATER
FINALUSER
BACK TO TO OXYGEN
AIR
ELECTRICALCURRENT1.5 kWh ON SITE
PRODUCTIONOZONE
(0.5g/h‐52kg/h)
FINALUSER
6
Anode: 2Cl‐Cathode : 2H2O + 2e‐
Cl2 + OH‐
NaCl+H2O
1) Salt (NaCl)+ Water (H2O) Salt & water solution
2) Salt & water + electric power
NaClO + H2
Sodium Hypochlorite solution (NaClO)
Na+ + Cl‐ + H2O
Cl2 + 2e‐2OH‐ + H2
ClO‐ + Cl‐ + H +
NaCl + H2O + 2e‐
ELECTROLYZED WATER
Electrolyzed water contains sodium hypochlorite produced on site startingfrom sodium chloride, water and electricity.
SIMPLIFIED ELECTROLYSIS CELL
Na+ and Cl‐From salt(NaCI)
H+ and OH‐From water
(H2O)H2 gas
O2 gas
H+
OH
SALT SOLUTION
ELECTRICAL CURRENT
Sodium HypocloriteNaCl + H2O + 2e = SolevaTM
7
Ozone is generated on site by oxygen through electric discharge.
OZONE
2O + 2O2
O2 + e‐Oxygen + Electric discharge Oxygen radicals
Oxygen radicals + Oxygen Ozone
2O
The usage of ozone provides a long list of advantages:
• High efficacy against bacteria, viruses, fungi, spores and biofilm• It doesn’t create resistant bacteria• Deep efficacy against dirt and odors, wherever it is hard to get• No residuals on surfaces• Not persistent in the environment• Reduce usage, transport and storage of chemicals
2O3
HEAT
ELECTRODE
DIELECTRIC
ELECTRODE
HEAT
DISCHARGE GAPO2 O3
8
Ozone can be used as gas or it can be mixed with water(ozonated water).
OZONE
OZONE GAS SYSTEM
• For air sanitization• For surface sanitization• For deodorization
OZONE WATER SYSTEMS
• To clean and sanitize equipments, surfaces, tools• To sanitize process and waste water• To treat waste water• To reduce sludges production
9
Ozone and electrolyzed waterproven efficacy for multiple uses:
OZONE:• for a successful life extensionin storage, transport and on the shelf
• to guarantee higher food safety reducing bacteria,moulds, yeast, pesticides and mycotoxins
• for process water saving (+ 50%) and treatment• for waste water treatment • for the sanitization of different surfaces(tools, equipments, barrels…)
ELECTROLYZED WATER:• for surface sanitization of tools and equipment• for water treatment
FOOD PROCESSING & BEVERAGE
10
IN STORAGETRANSPORTON THE SHELF
Fruits
Vegetables
Cheese
MeatFish
Wineries
BottledWater
FOOD LIFE EXTENSION
BACTERIAMOULDSYEASTS
PESTICIDES
HIGHER FOOD SAFETY
WATER SAVING
REUSE OF PROCESS WATER
+
‐
+50%
11
FRUITS & VEGETABLES
To ensure high quality, safe productsand extended shelf life, the Fruit and Vegetable industryhas to adopt optimal sanitation techniques throughoutthe entire production chain.
Ozone and Electrolyzed water systems can be usedto sanitize air, water and any kind of surface performing• significantmicrobial loads reduction• up to 100% increase in the storage time• dramaticmycotoxins removal (as patuline) • up to 70% residual pesticide reduction• no changes for fruits and vegetables qualityand no residues are left
• reuse of process water up to 50% water saving• efficient waste water and sludge treatment
FOOD PROCESSING & BEVERAGE
Fruits
Vegetables
12
Surfaces and rooms sanitization are essential to grant every product safetybut it is not enough. Once surfaces are sanitized they still can come in contactwith all the microorganism in the air.
Ozone can be used to significantly reduce the microbial loads in the air.Furthermore, when vaporized in a room, gets to all those spots that can hardly be reachedduring the cleaning phases, thus ensuring the rooms’ complete sanitization: all without causing a humidity level increase, inhibiting bacteria, yeast and mould growth.
FRUITS & VEGETABLES • AIR SANITIZATION
FOOD PROCESSING & BEVERAGE
O3DECREASE OF BACTERIA,
MOULD, YEASTSMITES AND INSECTS
50%÷100%
13
FRUITS & VEGETABLES • OZONE AIR SANITIZATION
Ozone sanitization of storage cell demonstrated a significant reductionof microbial load on different kind of fruits and vegetablesand by consequence reduction of mycotoxins and longer shelf‐life.
IN STORAGETRANSPORTON THE SHELF
FOOD LIFE EXTENSION
BACTERIAMOULDSYEASTS
PESTICIDES
HIGHER FOOD SAFETY
+
‐
14
1
10
100
1000
10000
100000
1000000
1 15 30 45 60 80
FRUITS & VEGETABLES • OZONE AIR SANITIZATION
Ozone usage demonstrated a significant reductionof microbial load on apples.
O3during day and nightat 1°C
CIHEAM/IAMB, CNR‐IBPM, DE NORA NEXT [1].
ROYALGALA
GOLDEN
FUJI
OF FUNGIAFTER 60 DAYS
‐99%
1
10
100
1000
10000
100000
1 15 30 45 60 80
CFUs/gr
days
days
1
10
100
1000
10000
100000
1000000
1 15 30 45 60 80days
CFUs/gr
CFUs/gr
CFUs/gr with O3
CFUs/gr without O3
UP TO
15
FRUITS & VEGETABLES • OZONE AIR SANITIZATION
Ozone usage demonstrated a significant reductionof microbial load on citrus and cherries.
CIHEAM/IAMB, CNR‐IBPM, DE NORA NEXT [8].
CITRUS
CHERRIES
OF FUNGIIN THE FIRST
3 DAYS
‐50%
CFUs/gr with O3
CFUs/gr without O3
0
20
40
60
1 2 3 4 5 6 7 8 9 10 11
CFUs/gr
days
0
20
40
60
1 2 3 4 5 6 7 8 9 10 11
CFUs/gr
days
O3during day and nightat 1°C‐3°C
16
FRUITS & VEGETABLES • OZONE AIR SANITIZATION
Ozone usage demonstrated a significant reduction of microbial loadon berries like blueberries, strawberries and raspberries.
CIHEAM/IAMB, CNR‐IBPM, DE NORA NEXT [9].
STRAWBERRIES
BLUEBERRIES
RASPBERRIES
O3“pulse and continuous”at 4°C
Ozone
Ozone pulse
No Ozone
0
500
1000
1500
2000
0 1 2 3 4 5 6 7
CFUs/g fruit
days
0
50
100
150
200
250
0 1 2 3 4 5 6 7
CFUs/g fruit
days
0
20
40
60
80
100
0 1 2 3 4 5 6 7
CFUs/g fruit
days
17
FRUITS & VEGETABLES • OZONE AIR SANITIZATION
Ozone usage demonstrated a significant reduction of microbial loadon grapes as well as a decrease in disease severity and diffusion, making unnecessary the use of plastic bags and/or sulfur dioxide.
CIHEAM/IAMB, CNR‐IBPM, DE NORA NEXT [6].
0
2
4
6
8
10
12
14
Plastic bag+ SO2
‐31%
Only Ozone
No treatment
FUNGI [CFUs/g grape]
0
5
10
15
20
25
30
Plastic bag+ SO2
‐63%
Only Ozone
No treatment
YEASTS [CFUs/g grape]
0,0
0,5
1,0
1,5
2,0
2,5
3,0
Plastic bag+ SO2
Only Ozone
No treatment
Disease severity & diffusion[McKinney index]
O3 for 20 days at 1°C + 4 days at 23°C
NO TREATMENT= no platic bag‐no SO2‐no Ozone
18
FRUITS & VEGETABLES • OZONE AIR SANITIZATION
Ozone usage demonstrated a significant reduction of microbialload on durum wheat grain.
CNR, Divella s.p.a, De Nora Next.
0
5.000
10.000
15.000
UNTREATED
‐98%
OZONE
BACTERIA [CFUs/g]
0
500
1.000
1.500
2.000
2.500
3.000
UNTREATED
‐100%
OZONE
YEASTS [CFUs/g grape]
0
100
200
300
400
500
600
700
UNTREATED
‐90%
OZONE
FUNGI [CFUs/g]O3 TREATMENT
19
FRUITS & VEGETABLES • OZONE AIR SANITIZATION
Ozone usage demonstrated a significant reduction of microbial load on asparagus ensuring excellent quality in terms of physical consistency.
CELL STORAGEWITH OZONE
CELL STORAGE
T=2°cAFTER 23 DAYS
CIHEAM/IAMB, De Nora Next.
0
5
10
15
NO OZONE
‐93%
OZONE
FUNGI [CFUs/g grape]
0
20
40
60
80
100
120
140
NO OZONE
+75%
OZONE
FORCE [g/cm2]
20
FRUITS & VEGETABLES • OZONE AIR SANITIZATION
Ozone usage demonstrated a significant reduction of microbial loadon red chicory ensuring better quality.
PASSIVE REFRIGERATION+ OZONE
CONVENTIONALSTORAGE
T=1°C30 DAYS
CIHEAM/IAMB, CNR‐IBPM, GEOFUR [2].
0
500
1.000
CONVENTIONAL
‐39%
P.R. + OZONE
WEIGHT LOSS [g]
0
10
20
30
CONVENTIONAL
‐40%
P.R. + OZONE
MICROBIAL LOAD [CFUs]
21
Stocking and storage in ozone‐treated chambers strongly reduce the presenceof microorganisms such as Penicillium expansum and, consequently, the contamination of patulin*, a mycotoxin extremely dangerous to human health, especially to that of children.
*Patulin level in EU must less than 0.05 mg/Kg for baby fruit juice
APPLE FUJI inoculated by Penicillium Expansum APPLE FUJI inoculated by Penicillium Expansum
4 months at 2°C 4 months at 2°CSTANDARD CELL OZONE CELL
CIHEAM/IAMB, CNR‐IBPM, DE NORA NEXT [12].
FRUITS & VEGETABLES • OZONE AIR SANITIZATION
22
Tests demonstrated that patulin, on different kinds of apple,wasbelow the quantification limit in case of ozone sanitization.
CIHEAM/IAMB, CNR‐IBPM, DE NORA NEXT [1].
ROYAL GALA
GOLDEN
FUJI
FRUITS & VEGETABLES • OZONE AIR SANITIZATION
days
Patulin presence on Gala Apples [ng/g]
Ozone
No Ozone
1
100
10000
0 15 30 45 60
Patulin presence on Golden Apples [ng/g]
days
1
100
10000
0 15 30 45 60
Patulin presence on Fujj Apples [ng/g]
days
1
100
10000
0 15 30 45 60
Limit of patulinquantification:5ng/g of fresh fruit
O3during day and nightat 1°C
23
Tests demonstrated the reduction of mycotoxins like Deoxynivalenol (DON) on durum wheat grain after ozone usage, without affecting grain quality.
CNR, Divella s.p.a, De Nora Next.
0
50
100
150
200
250
300
UNTREATED
‐37%
OZONE
DON [μg/kg]
0
5
10
15
20
PROTEINS
EFFECT ON MEALY GRAIN, MOISTURE,PROTEIN CONTENT
MOISTUREMEALY GRAIN
No Ozone Ozone
0
2
4
6
8
10
EFFECT ON GLUTEN CONTENT AND QUALITY
GLUTEN CONTENT
0
20
40
60
80
GLUTEN INDEX
O3 TREATMENT
FRUITS & VEGETABLES • OZONE AIR SANITIZATION
24
Apples stocked in a cell sanitized by ozone demonstrateda shelf‐life double than apples preserved in standard cells. Damages appear after 1 week on apples in standard cells, after 2 weeks on apples in ozone treated cells. Mycobacterial load data are aligned with these measurements.
FRUITS & VEGETABLES • OZONE AIR SANITIZATION
APPLE GRANNY SMITH TANKEN ON 14‐3‐2014OZONE CELL
APPLE GRANNY SMITHTANKEN ON 14‐3‐2014STANDARD CELL
36 UFC/G
870 UFC/G
1 WEEK IN AIR outside of storage cell
T=18°
1 WEEK IN AIR outside of storage cell
T=18°
Cristian Carboni, De Nora Next.
25
Kiwi preserved in ozone sanitized cell show a 4% decrease of losses comparedto kiwi in standard cells. After 13 days, the pulp is more solid and colouris more uniform: ozone blocks the development of mycelia and spores.
FRUITS & VEGETABLES • OZONE AIR SANITIZATION
PRODUCT BEFORE TREATMENT AND STORAGE(1 stock with low fungi, 1 stock with high fungi‐Botrytis)
OZONE CELL
CELL WITH ETHYLENE ABSORBER(PERMANGANATE)
AFTER 3.5 MONTHS
5 points (red) mycelia29 points (blue) mold
21 points (red) mycelia41 points (blue) mold
Spores onlyin contact zones
Widelydistributedspores
13 DAYS IN AIR
T=18°
Sample inOZONE CELL
Samplein standard cell
26
On strawberries treated with ozone, preservation time can increaseand even double: treated fruits do show higher quality and no decayafter 10 days, while untreated fruits show decomposition traces alreadyafter 5 days. Microbial load is also lower after ozone treatment.
FRUITS & VEGETABLES • OZONE AIR SANITIZATION
PRODUCT BEFORETREATMENT AND STORAGE
TREATMENT WITH OZONEFOR 24H
CFU/g
NO TREATMENT
CFU/g
CELL STORAGEWITH OZONE
CELL STORAGE
T=2°AFTER 5 DAYS AFTER 10 DAYS
CFU: Colony‐Forming Units
CIHEAM/IAMB, CNR‐IPP,ISPP [10].
27
When treated with ozone, strawberry preservation time can increasesignificantly also in absence of cold room storage.
FRUITS & VEGETABLES • OZONE AIR SANITIZATION
CONTINUOUS OZONE
T=20°
PRESERVATIONWITH AIR
AFTER 5 DAYS
CIHEAM/IAMB, CNR‐IPP,ISPP [10].
PRESERVATION WITH
28
FRUITS & VEGETABLES • OZONE AIR SANITIZATION
Tests demonstrated that ozone can reduce the ethylene concentration, produced during ripening by fruits, and as consequence the ripening process becomes longer as well as the shelf life
OZONE CELL STANDARD CELL OZONE CELL STANDARD CELL
00,0020,0040,0060,0080,01
0,0120,0140,0160,0180,02
13‐dec
20‐dec
27‐dec
3‐Jan
10‐Ja
n
17‐Ja
n
24‐Ja
n
31‐Ja
n
07‐fe
b
14‐fe
b
21‐fe
b
28‐fe
b
ETHYLENE IN STORAGE ROOM
ETHYLENE
Ozone switch onOzone switch off
Ozone switch on Set‐up of constant ozone conc.
Cristian Carboni, De Nora Next.
29
FRUITS & VEGETABLES • OZONE AIR SANITIZATION
Proper set‐up of process parameters as well as their control are the key to make ozone properly working. De Nora Next long experience in testing is the Key for success.
EFFECT OF UNCORRECT PROCESS PARAMETERS SET‐UP
30
Ozonated water advantages:• reduction of the microbial loads on fruits surfaces• decrease in goods losses and shelf life extension• Patulin levels’ reduction• 70% less pesticides residual• 50% reduction in water consumption (process water can be re‐used)• reduction of bad tastes and odours
Electrolyzed water, based on sodium hypochlorite, can be an alternative and less expensive solution.Combined with Ozone treatments for an even greater effectiveness.
FRUITS & VEGETABLES • PROCESS AND WASHING WATERS TREATMENT
FOOD PROCESSING & BEVERAGE
O3NaClO
31
FRUITS & VEGETABLES • PROCESS AND WASHING WATERS
Apples washed with ozonated water have lower microbial load and longer shelflife…
WASHINGWITH PURIFIED
WATER
5 MIN
RINSINGWITH OZONATED
WATER
1MIN
3monthsat 2°C
De Nora Next.
3monthsat 2°C
0,0
0,2
0,4
0,6
0,8
1,0
Sample 1
BACTERIA [CFUs/cm2]
Sample 2 Sample 3 Sample 4 Sample 5
0,0
200,0
400,0
600,0
800,0
1000,0
Sample 1
BACTERIA [CFUs/cm2]
Sample 2 Sample 3 Sample 4 Sample 5
WASHING WITHWATER
5 MIN
32
…and Patulin contamination can be reduced up to 100% in only 2 minutes.
FRUITS & VEGETABLES • PROCESS AND WASHING WATERS
0
10
20
30
40
50
60
70
80
SAMPLE
BACTERIA [CFUs/cm2]
OZONE 2 MINUTES
OZONE5 MINUTES
Patilina ug/l
100%WASHING
WITH PURIFIEDWATER
5 MIN
RINSINGWITH OZONATED
WATER
2 MIN
Cristian Carboni, De Nora Next.
33
Bacteria load on fresh cut salad can be significantly reduced washing it with ozonated water respect to standard washing.
MESOPHILIC BACTERIA [CFUs/g]
0
2.000.000
4.000.000
6.000.000
8.000.000
10.000.000
BEFOREWASHING
‐86%
WASHING WITH OZONATED WATER
8.800.000
1.200.000
0
5.000
10.000
15.000
20.000
25.000
BEFOREWASHING
‐52%
WASHING WITH OZONATED WATER
25.000
12.000
ENTEROBACTERIACEAE [CFUs/g]
FRUITS & VEGETABLES • PROCESS AND WASHING WATERS
O3 in washing cycles
De Nora Next.
34
When process water is not recycled electrolyzed water is a more effective and less expensive alternative method of water treatment, ensuring strong reduction of the microbial contamination of process water…
0
1.000
2.000
3.000
4.000
5.000
6.000
PROCESSWATER
‐100%
PROCESSWATER+ E.W.
BACTERIA[UFC/ml]
0
5.600
0
500
1.000
1.500
2.000
PROCESSWATER
‐100%
PROCESSWATER+ E.W.
COLIFORM BACTERIA [UFC/100 ml]
0
1.600
0
50
100
150
200
250
300
PROCESSWATER
‐100%
PROCESSWATER+ E.W.
ENTEROCOCCUS [UFC/100 ml]
0
290
+ ELECTROLYZED WATER
FRUITS & VEGETABLES • PROCESS AND WASHING WATERS
De Nora Next.
35
… as well as a decrease in the percentage of rotten fruits.
De Nora Next.
% of rot apples
05
10152025303540
SAMPLE 3SAMPLE 2SAMPLE 1
Washing Washing + Rinsing with E.W.
14
37
9911
3
WASHINGIN PROCESSWATER
3 MIN
RINSINGWITH ELECTROLYZED
WATER
1 MIN
NO RINSING
STORAGEFOR 32 DAYS
AT 20°C
FRUITS & VEGETABLES • PROCESS AND WASHING WATERS
36
Combination of pre‐sanitization with ozone followed by washing with electrolyzed water can guarantee strong reduction of fungi, as shown in testson cherries, without affecting their quality in terms of hardness and sugar content.
E.W washing
Ozone washingNo washing
30 DAYS AT 0°C
OZONECELL
STANDARDCELL
E.W washing
Ozone washingNo washing
0
5
10
15
NOWASHING
WASHINGWITH
ELECTROL. WATER
WASHINGWITH
OZONATED WATER
13
21
0
50
100
150
NOWASHING
WASHINGWITH
ELECTROL. WATER
WASHINGWITH
OZONATED WATER
79102
130
0
5
10
15
NOWASHING
WASHINGWITH
ELECTROL. WATER
WASHINGWITH
OZONATED WATER
1415 14
FUNGI [CFUs/g] FORCE [g/cm2] SUGAR CONTENT [brix]
0
20
40
60
80
0
5
10
15
20
25
NOWASHING
WASHINGWITH
ELECTROL. WATER
WASHINGWITH
OZONATED WATER
FUNGI [CFUs/g]22
18
13
NOWASHING
WASHINGWITH
ELECTROL. WATER
WASHINGWITH
OZONATED WATER
FORCE [g/cm2]
54
7178
FRUITS & VEGETABLES • PROCESS AND WASHING WATERS
37
PROCESS WITH RECYCLING AND OZONE
FROM TANK 2, A WATER QUANTITY OF 40 L/MIN IS COLLECTED, TREATED WITH OZONE AND TRANSFERED TO TANK 1.
TRADITIONAL PROCESS
TANK 1 AND TANK 2 RECEIVE A WATER QUANTITY OF 40 L/MIN
WATER SAVING:
+50%
Process water saving can achieve 50% using ozone in water recycling.
FRUITS & VEGETABLES • PROCESS AND WASHING WATERS
38
FRUITS & VEGETABLES • SURFACES & EQUIPMENT SANITIZATION
FOOD PROCESSING & BEVERAGE
Electrolyzed water and Ozone solutions, both characterized by antimicrobialproperties, can be used on every surface, for an immediate sanitationand a significant microbial load reduction.
Effectiveness test*99.99% gram positive and gram negative bacteria reductionwhen 0.1% electrolyzed water was used on non‐porous surfaces
*in compliance to the EPA GUIDELINES
O3
NaClO
39
FRUITS & VEGETABLES • SURFACES & EQUIPMENT SANITIZATION
Ozonated water, well know for its antimicrobial efficacy, can be used on every surface, for an immediate sanitation and a significant microbial load reduction in one step.
0
2
4
6
8
10
CLEANING+
RINSINGWITH WATER
OZONATED WATER
CLEANING+
STD SANITIZER
9
6
2
0
CLEANING+
RINSINGWITH
OZONATEDWATER
‐33%
‐67%
MICROBIAL LOAD [UFC/cm2]
40
For an even higher surface sanitization electrolyzed water is the right solution.Effectiveness tests, in compliance with EPA guidelines, proven a 99.99% gram positive and gram negative bacteria reduction.
Electrolyzed water 0.1% One‐step sanitizer for hard, non‐porous surfaces, environmental and food contact surfaces.
Kill Gram positive and negative Bacteria
Staphyloccocus aureus ATCC 6538 Klebsiella pneumoniae ATCC 4352
EPA GUIDELINE OCSPP 810.2300
• 0.1% active ingredient
• contact time: 2min
• shelflife: 48h
• active in presence of organic soil (5%)
FRUITS & VEGETABLES • SURFACES & EQUIPMENT SANITIZATION
41
FRUITS & VEGETABLES • WASTE WATER
FOOD PROCESSING & BEVERAGE
Water is at the core of food processing.High volumes of wastewater contaminated by organic products and extremely richin COD and BOD need to be treated before release in the sewage system,such as disposal of sludges, generated in the bioreactor, is required.
DeNora Next developed Ozone systems that can be used to:• decrease COD and BOD levels• remove a wide range of microorganism• reduce the amount of sludge produced, with a positive impact on the disposalcosts• reduce the amount of chemicals required for the sanitization
from 30‐40% reduction in the amount of produced sludge
42
Ozone can be used in waste water treatment before or after biological treatment.
OZONE FOR WASTE WATER TREATMENT
BEFORE BIOLOGIC TREATMENT
OZONE TO INCREASE BIOLOGICAL EFFICIENCY
COD is reduced by ozone before waste watergoes into the biological reactor, in this way the ratio BOD/COD increases.Equalization
tankBiological
aeration tank
AFTER BIOLOGIC TREATMENT
OZONE TO RESPECT DISCHARGE LIMIT BEFORE DISPOSAL INTO WATER BODY
residual COD and germs are reduced by ozone.Pre‐treatment Biological aeration tank
43
Ozone can be used also to reduce biological sludge production:
• Decrease of 30‐40% of dry matter biological sludge production
• Improve water treatment plant efficiency: better sludge settling ‐ lower sludge volume index
• Improve sludge characteristics (better sludge dewatering with less chemicals needed)
PRE‐TREATMENTBIOLOGICAL
AERATION TANKCLARIFIER
Recirculation sludge
OZONE
OZONE FOR WASTE WATER TREATMENT
44
1. Ozone for post‐harvest treatment of apple fruits. Yaseen, T., et all 2015. Phytopathologia Mediterranea, 54 (1), 94‐103. doi:10.14601/Phytopathol_Mediterr‐14478
2. PASSIVE refrigeration and ozone‐enriched atmosphere to extendthe shelf‐life of baby leaf lettuce, arugula and red chicoryThaer Yaseen, Eade Damara, Marilita Gallo, Franco Santoro, Cristian Carboni and Anna Maria D’OnghiaIOA‐EA3G Conference, Barcelona, Spain – 28 June 3 July, 2015
3. Influence of continuous exposure to gaseous ozone on the qualityof red bell peppers, cucumbers and zucchiniGlowacz M.,Colgan R., Rees D.Postharvest Biology and Technology 99 (2015) 1–8
4. L’ozono nella tutela della qualità della frutta: uno strumento efficace e sostenibile.Yassen T., Albanese P., Turan B., Carboni C.,Ferri V., D’Onghia A.M, Ricelli A.Post‐raccolta 2014
5. L’impiego dell’acqua elettrolizzata nelle fasi di post‐raccolta degli agrumiYaseen T., Damara E., Albanese P., Ferri V, Carboni C, D’Onghia A.M e Ricelli A.Post‐raccolta 2014
REFERENCES
6. Influence of postharvest ozone treatment on decay, catalase, lipoxygenase activities, and anthocyanin contentof ‘Redglobe’ table grapesThaer Yaseen1, Alessandra Ricelli2, Pietro Albanese1, Isabella Nicoletti3, Salwa Essakhi1, Cristian Carboni4 and Anna Maria D’Onghia1 IOA‐EA3G Conference, Dublin, Ireland – June 3‐5, 2014
7. Thermopallet a refrigerazione passive e rilascio controllato di ozono per la frigoconservazione dell’uva da tavolaCefola Maria, Pace Bernardo, Cardinali AngelaPost‐raccolta 2014
8. Use of electrolyzed water, ozone and passive refrigerationin post‐harvest to preserve the quality of cherry, table grape and citrus. Yaseen T., Damara E., Albanese P., Ferri V., Carboni C., D’Onghia A. M. and A. Ricelli (2014). UProceedings of PostharvestUnlimited ISHS international conference 10‐13 June 2014. Cyprus. P142.
9. Effect of storage in ozone‐enriched atmosphere on fungalcontamination, catalase, superoxide dismutase and glutathioneperoxidase activity in berries.Thaer Yaseen, Alessandra Ricelli, Pietro Albanese, Cristian Carboni and Anna Maria D’OnghiaIOA‐EA3G Conference, Dublin, Ireland – June 3‐5, 2014
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10. The use of ozone in strawberry post‐harvest conservation. Biological Control of Fungal and Bacterial Plant Pathogens. Yaseen T., D’Onghia A.M., Ricelli A. . IOBC‐WPRS Bulletin Vol. 86. pp. 143‐148, 2013.
11. Un nuovo strumento efficace e sostenibile per la tutela della qualità della frutta: l’ozono.Thaer Yaseen., Burak Turan., Cristian Carboni., Anna Maria D’Onghia., Alessandra RicelliTorinoscienza 20‐11‐2012
12. FRESCHE E BELLE PIÙ A LUNGO. L'utilizzo dell'ozono consente di mantenere inalterata nel tempo la qualità di frutta e verdura.Yaseen T., Turan B., Carboni C, D’Onghia A. M., Ricelli A.‐ Torinoscienza2012
13. Ozone application for postharvest treatment on orangeand cherry fruits.Yaseen T., Rahim Y., D’Onghia A. M., Ligorio A., Ricelli A., (2012). In: Proceeding of MPU Workshop: Plant Protection for the Quality and Safetyof the Mediterranean Diet., pp. 59‐59.
REFERENCES
14. Quality and shelf‐life of washed fresh‐cut asparagusin modified atmosphere packagingRungsinee Sothornvit, Peeriya KiatchanapaibulLWT ‐Food Science and Technology, Volume 42, Issue 9, November 2009
15. Deployment of low‐level ozone‐enrichment for the preservationof chilled fresh produceNikos Tzortzakis, Ian Singleton, Jeremy BarnesPostharvest Biology and Technology 43 (2007) 261–270
16. EVALUATION OF THE EFFECT OF OZONE EXPOSURE ON DECAY DEVELOPMENT AND FRUIT PHYSIOLOGICAL BEHAVIORL. Palou., C.H. Crisosto., J.L. Smilanick., J.E. Adaskaveg., J.P. ZoffoliProc. 4th Int. Conf. on Postharvest,2001
17. Ozone for control of post‐harvest decay of table grapes causedby Rhizopus stoloniferP.Sarig.,T.Zahavi.,Y.Zutkhi.,S.Yannai.,N.Lisker., R.Ben‐AriePhysiological and Molecular Plant Pathology (1996) 48, 403‐415
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OZONE SYSTEMS
47
Ozone is generated on site by oxygen through electric discharge.
OZONE SYSTEMS
A cooling system is required due the generation of heat.
Cooling can be done by: air or water
HEAT
ELECTRODE
DIELECTRIC
ELECTRODE
HEAT
DISCHARGE GAPO2 O3
2O + 2O2
O2 + e‐Oxygen + Electric discharge Oxygen radicals
Oxygen radicals + Oxygen Ozone
2O
2O3
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Oxygen from air~ 2g/h of ozone
Pure oxygen~ 70 kg/h of ozone
OZONE SYSTEM MCP SERIE
from 53 to 735 g/h of ozone
Oxygen can be generated from air or it can be provided as pure gas, depending on the quantity of ozone to be generated.
AIR
PURE OXYGEN
from 70 to 1000 g/h of ozone
• Air must be filtered in order to avoid contaminantsdamage the ozone generator
• Air must be dried in order to avoid theformation of nitric acid (HNO3)
• Oxygen in air can be concentrated in order toincrease efficiency
OZONE SYSTEMS
49
Ozone can be used as gas or it can be mixed with water(ozonated water).
OZONE GAS SYSTEM
• For air sanitization
• For deodorization
• For surface sanitization
OZONE WATER SYSTEMS
• To clean and sanitize equipments, surfaces, tools
• To sanitize process and waste water
• To treat waste water
• To reduce sludges production
Injection and diffuser systems are required in order to solubilize ozonein water
OZONE SYSTEMS
50
Safety aspects need to be considered in order to avoid toxic effect on people.
• Usage of destructors of excess of ozone in vent gas or of out‐gassing from water is required:‐Thermal destructor‐Catalytic destructor‐UV destructor
• Ambient air sensors of ozone coupled with automatic ozone generator shut‐off device is recommended.
OZONE SYSTEMS
51
Low ozone concentration, used in food industry, should limit the possibility of exposure to toxic concentrations in case security protocols aren’t respected.
Concentration typically used:
• 0.3 ppm for mould control• 20 ppm for environment sanitization
1 hour of exposure is below the limit for toxicity
OZONE SYSTEMSOZO
NE CO
NCE
NTR
ATION, ppm
EXPOSURE TIME, min
NON TOXICREGION
TEMPORARY TOXICITY REGION
PERMANENTTOXICITY REGION
FATAL REGION
0,1 1 10 100 1,000 10,000
1
0,1
10
100
1,000
10,000
NON SYMPTOMATICREGION
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We provide a wide range of systems for all the applications: air, water, surfaces sanitization and water treatment.
SANITIZAT
ION
WAT
ER TRE
ATMEN
T
• Sanitizer• Deodorizer
For environment, equipments, tools,process water
• Corona discharge (DBD*) from air and oxygen
• Gas /water/ “gas +water” systems
• Ozone capacity: 0,5‐1000g/h
• Process time: 30 min‐24h‐continuous
• Ozone sensors and alarms (water and air)
• Waste water treatment• Drinking water treatment• Process water treatment
• Corona discharge (DBD) from air and oxygen
• (Gas) /water/ “gas +water” systems
• Ozone capacity: 53g/h‐52kg/h
• Ozone sensors and alarms (water and air)
*DBD=dielectric barrier discharge
OZONE SYSTEMS
53
OZONE SYSTEMS • AIR SANITIZATION
FEATURES OZ‐MODULAR OZ80 /OZ1000/OZ2000 O3 POWER (S_M_L_H)
OZONE GENERATION GAS GAS GAS
OZONE PRODUCTION WITH AIR 0,5 g/h
OZONE PRODUCTION WITH AIR (PSA)
4‐32 g/h(possible increase up to 80 g/h)
4 g/h; 8 g/h 16 g/h; 32 g/h; 64 g/h; 104 g/h
OZONE PRODUCTION WITH LIQUIDPURE OXYGEN
N.A. N.A. N.A.
COOLING SYSTEM Air Air Air
AIR FILTERS X X OZ1000 / OZ 2000 X
AIR DRYER X X OZ1000 / OZ 2000 X
OZONE DESTRUCTION Optional Optional Optional
OZONEMIXING AND CONTACT SYSTEM
N.A. N.A. N.A.
INSTRUMENTATION & CONTROL Ozone sensors(process & safety)PLC; Remote control; Data storage
Ozone sensors (process & safety); PLC: optional
Safety Ozone sensors;Process Ozone sensors: optional;PLC;Mobile
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OZONE SYSTEMS • AIR SANITIZATION
APPLICATIONS OZ‐MODULAR OZ80 /OZ1000/OZ2000 O3 POWER (S_M_L_H)
FRUIT & VEGETABLES PROCESSING X Cell storage volume: 500‐2000 m3
X Cell storage volume: 500‐1000 m3
BOTTLED WATER & SOFT DRINKS
WINERIES X
CHEESE X Cell storage volume: 500‐2000 m3
X Cell storage volume: 500‐1000 m3
MEAT PROCESSING X Cell storage volume: 500‐2000 m3
X Cell storage volume: 500‐1000 m3
FISH PROCESSING X Cell storage volume: 500‐2000 m3
X Cell storage volume: 500‐1000 m3
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OZONE SYSTEMS • PROCESS WATER & SURFACE SANITIZATION
FEATURES O3 POWER MIX (S_M_H) STERILINE 1 ON SKID SYSTEMS
OZONE GENERATION GAS+WATER (1m3 batch) WATER (batch & continuous) WATER (batch & continuous)
OZONE PRODUCTION WITH AIR N.A 53g/h 53g/h‐735g/h (@O3 10% w/w)
OZONE PRODUCTION WITH AIR (PSA) 24g/h;35g/h; 160g/h 70g/h(@O3 10% w/w) 70g/h‐1000g/h (@O3 10% w/w)
OZONE PRODUCTION WITH PURE OXYGEN
N.A. 70g/h(@O3 10% w/w) 70g/h‐1000g/h (@O3 10% w/w)
COOLING SYSTEM Air Water Water
AIR FILTERS X X X
AIR DRYER X X X
OZONE DESTRUCTION Optional X X
OZONEMIXING AND CONTACT SYSTEM
X X X
INSTRUMENTATION & CONTROL Safety Ozone sensors in air;Process Ozone sensors in water;PLC;Mobile
Safety sensors for Ozone ;Oxygen leak detector;Process controls(optional):Redox and Ozone sensors in water;PLC Siemens S7‐1200 Touch Screen 4”;Interface: MODBUS, PROFIBUS, ETERNETRemote control: optional
Safety sensors for Ozone ;Oxygen leak detector;Process controls(optional):Redox and Ozone sensors in water;PLC Siemens S7‐1200 Touch Screen 4”;Interface: MODBUS, PROFIBUS, ETERNETRemote control: optional
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FEATURES O3 POWER MIX (S_M_H) STERILINE 1 ON SKID SYSTEMS
FRUIT & VEGETABLES PROCESSING X up to 2,5m3/h X from 1 up to 10m3/h X from 10 up to 40m3/h
BOTTLED WATER & SOFT DRINKS X up to 2,5m3/h X from 1 up to 10m3/h X from 10 up to 40m3/h
WINERIES X up to 2,5m3/h X from 1 up to 10m3/h X from 10 up to 40m3/h
CHEESE X up to 2,5m3/h X from 1 up to 10m3/h X from 10 up to 40m3/h
MEAT PROCESSING X up to 2,5m3/h X from 1 up to 10m3/h X from 10 up to 40m3/h
FISH PROCESSING X up to 2,5m3/h X from 1 up to 10m3/h X from 10 up to 40m3/h
OZONE SYSTEMS • PROCESS WATER & SURFACE SANITIZATION
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OZONE SYSTEMS • WATER TREATMENT
FEATURES MCP1‐2‐4‐7‐14 TPF DTPF
OZONE GENERATION WATER (batch & continuous) WATER (batch & continuous) WATER (batch & continuous)
OZONE PRODUCTION WITH AIR 53 g/h; 105 g/h; 210 g/h; 367 g/h; 735 g/h
From 1 kg/h up to 20 kg/h From 9,6 kg/h up to 40 kg/h
OZONE PRODUCTION WITH AIR (PSA) 70 g/h; 140 g/h; 280 g/h;500 g/h; 1000 g/h
From 1,3 kg/h up to 26 kg/h(@O3 10% w/w)
From 12,8 kg/h up to 52 kg/h(@O3 10% w/w)
OZONE PRODUCTION WITH PURE OXYGEN
70 g/h; 140 g/h; 280 g/h;500 g/h; 1000 g/h
From 1,3 kg/h up to 26 kg/h(@O3 10% w/w)
From 12,8 kg/h up to 52 kg/h (@O3 10% w/w)
COOLING SYSTEM Water Water Water
AIR FILTERS X X X
AIR DRYER X X X
OZONE DESTRUCTION X (Not integrated) X (Not integrated) X (Not integrated)
OZONEMIXING AND CONTACT SYSTEM
X (Not integrated) X (Not integrated) X (Not integrated
INSTRUMENTATION & CONTROL Safety sensors for Ozone ;Oxygen leak detector; Process controls (optional):Redox and Ozone sensors in water;PLC Siemens S7‐1200 Touch Screen 4”;Interface: MODBUS, PROFIBUS, ETERNET; Remote control: optional
Safety sensors for Ozone ;Oxygen leak detector;Process controls (optional) :Redox and Ozone sensors in water; PLC Siemens S7‐300 Touch Screen 7”; Interface: MODBUS ,PROFIBUS, ETERNET;Remote control: optional
Safety sensors for Ozone; Oxygen leak detector; Process controls (optional): Redox and Ozone sensors in water; PLC Siemens S7‐300 Touch Screen 7”; Interface: MODBUS, PROFIBUS, ETERNET; Remote control: optional
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OZONE SYSTEMS • WATER TREATMENT
APPLICATIONS MCP1‐2‐4‐7‐14 TPF DTPF
FRUIT & VEGETABLES PROCESSING X X X
BOTTLED WATER & SOFT DRINKS X X X
WINERIES X X X
CHEESE X X X
MEAT PROCESSING X X X
FISH PROCESSING X X X
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FEATURES DOT‐serie(Thermal Ozone Destroyers)
DOCAT‐serie(Thermal and catalytic
Ozone Destroyers)
DTR‐serie(Thermal Ozone Destroyers
with recovery)
OPERATING TEMPERATURE 360°C 60°C 360°C
MAX GAS FLOW TREATED 110Nm3/h 500Nm3/h 500Nm3/h
OTHER Electrical cabinet and ozone destroyerare provided separate
Electrical cabinet and ozonedestroyer are assembled on the same skid
Electrical cabinet and ozonedestroyer are assembled on the sameskid
POWER CONSUMPTION 0.1 kW/Nm3 0.03kW/Nm3 0.04kW/Nm3
INDICATIONS OF USE Applications requiring low capacity(process water)
Applications requiring high capacity(waste water treatment, drinking water)
Applications requiring high capacity(waste water treatment, drinking water).In presence of specific pollutants thatcould poison the catalyst (DOCAT).
OZONE SYSTEMS • OZONE DESTRUCTORS
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OZONE SYSTEMS • ANCILLARY EQUIPMENT
Oxygen generation systems (PSA)
Air preparation systems
Ozone mixing and contact systems
Water cooling system
Ozone analyzer in air
Controlsystems
Ozone analyzer in water
Safetysystems
Ozone detector
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ELECTROLYZED WATER SYSTEMS
62
ELECTROLYZED WATER SYSTEMS
Anode: 2Cl‐Cathode : 2H2O + 2e‐
Cl2 + OH‐
NaCl + H2O
1) Salt (NaCl) + Water (H2O) Salt & water solution
2) Salt & water + electric power
NaClO + H2
Sodium Hypochlorite solution (NaClO)
Na+ + Cl‐ + H2O
Cl2 + 2e‐2OH‐ + H2
ClO‐ + Cl‐ + H +
NaCl + H2O + 2e‐
Electrolyzed water contains sodium hypochlorite produced on site startingfrom sodium chloride, water and electricity.
SIMPLIFIED ELECTROLYSIS CELL
Na+ and Cl‐From salt(NaCI)
H+ and OH‐From water
(H2O)H2 gas
O2 gas
H+
OH
SALT SOLUTION
ELECTRICAL CURRENT
Sodium HypocloriteNaCl + H2O + 2e = SolevaTM
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100 litres ofElectrolyze water
(NaClO)6g/l
dilution
To 1 g/ldependingon customer
needs
3h
ELECTRICAL POWER4.5kWh
WATER100L
NaCl2 kg
SALT ‐KCl2 kg
INSTEAD OF
1 Cubic meterof chemicals
ELECTROLYZED WATER SYSTEMS
Electrolyzed water is produced in batches of 100 litres at 6 g/l starting from 2 kg of sodium chloride.