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Food Plant Sanitation Using Ozone

Cleaning and disinfection are essential parts of food manufacturing. Recent incidents involving food-related illnesses have made this an important aspect of food processing. 

Cleaning in the food industry involves removing food and beverage soils from surfaces before disinfection. Disinfection won't work if the surfaces aren't properly cleaned.

You can also look for ozone food and water sterilizer online for home use.

Ozone Processing of Foods and Beverages - IFT.org

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Clean in Place (CIP) systems clean the interior surfaces of tanks and pipes by circulating the cleaning/disinfecting solution through the system. This eliminates the need for equipment to be disassembled. 

The CIP method has other advantages, such as the ability to be automated and the fact that workers are not exposed directly to cleaning agents.

There are two methods available: chemical or thermal disinfection. Chemical sanitizers require that the concentration, temperature, and time be maintained at a constant level. The pH and water quality can sometimes affect chemical sanitizers. 

Chemical disinfection is also dependent on the organisms being treated, as different organisms react differently to different chemical agents and their concentrations.

A CIP system uses cold water to disinfect the surfaces. This is a much faster process than thermal disinfection. The thermal process can take as long as 60 minutes.

Ozone also has the advantage of being produced on-site. Produced only as much ozone is needed. There is no need for chemical biocides to be stored or purchased. The machines have interlocks that allow ambient ozone monitors to monitor the level of the machine.