Ozone Food and Beverage Processing

Spartan Environmental Technologies supplies ozone generators and ozone generator systems for a wide variety of applications including Food and Beverage processing. If you are looking for disinfection solutions for bottled water, clean in place applications, bottle washing, fruit and vegetable washing or other food and beverage application call us at 800-492-1252, e-mail us at info@SpartanWaterTreatment.com or follow the links below for more information.

Ozone has found a wide range of uses in the food and beverage industry and is an excellent biocide/disenfectant capable of inactivating a wide variety of pathogens. It is an FDA approved food additive. A few of the applications are listed below including links to more detailed discussions:

Bottle Water Treatment - Ozone water treatment is key process in the preparation of safe and good tasting bottled water. Ozone and ozone generator use in bottled water production.

Ozone Clean In Place Disinfection Systems - Clean In Place systems are widely used in the food and beverage industry. Ozone is a superior agent for disinfection in these applications. Ozone Clean In Place

Post Harvest Disinfection of Fruits and Vegetables - Ozone is becoming an important alternative to chlorine for disinfection of wash water for fruits and vegetables. Ozone wash water treatment for fruits and vegetable.

A more general article on ozone use in post harvest disinfection written by the USDA can be found in by following the link: Ozone in Food Safety.

Ozone has 1.5 times the oxidizing potential of chlorine and 3,000 times the potential of hypochlorous acid (HOCl). Contact times for antimicrobial action are typically 4-5 times less than chlorine. Ozone rapidly attacks bacterial cell walls and is more effective against the thick-walled spores of plant pathogens and animal parasites than chlorine, at practical and safe concentrations.

In comparison to the potential negative effects of residues and organic reaction products formed with chlorine applications, ozone does not form deleterious chlorinated hydrocarbons, trihalomethanes (such as chloroform) and other chlorinated disinfection by-products.

Ozone has been evaluated for post harvest disease control and other storage uses for many years. Some commercial use has occurred with commodities such as apples, cherries, carrots, garlic, kiwi, onions, and peach, plum, potatoes, and table grapes.

The most reproducible benefits to storage are in the substantial reduction of spore production on the surface of infected produce and the exclusion of secondary spread from infected produce to adjacent product. The mushroom industry also uses ozone to control spores in the growing room air.

In general, ozone treatments in post harvest storage have greatest economic benefit when stored produce will be sorted prior to shipment or re-packed following distribution and short-term storage to remove decayed product. For sizing considerations, the impact of wood surfaces, urethane insulation, fiberboard, and other corrugated materials in the storage facility will create an additional demand on ozone application that may reduce the effective delivered dose. The benefits of ozone treatment to cold storage rooms or facilities may be direct and indirect. Ozone destruction of ethylene in air filtration systems has been linked to extended storage life of diverse ethylene sensitive commodities.

Spartan Ozone Generators for Food and Beverage Applications

While most of Spartan's ozone generators can be adapted for food and beverage applications, several of the systems have been specifically designed with these applications in mind. The SPARTOX compact packaged systems produce ozonated water under pressure for use in a wide variety of applications. Only power and water are required for their operations. SPARTOX systems can be configured in a variety of materials to suit the specific requirements of the application. Follow the link SPARTOX Ozone Water Treatment System for more information.