BiOzone - Ozone Generators & Water Purification Technology

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Ozone Disinfection

Quality Ozone Disinfectant Technology

For ozone disinfection solutions, trust the leaders in ozone disinfection. BiOzone ozone disinfection solves water quality, wastewater treatment and air pollution control problems. BiOzone ozone disinfection is accomplished utilizing, state-of-the-art, proprietary ozone reactor technology coupled with other innovative unit disinfection processes as may be required for a specific application.

The high oxidation potential of ozone is utilized to its greatest advantage with ozone disinfection equipment manufactured by BiOzone. Efficient injectors, static mixers, and a reaction and filter vessel sized for the application make the BiOzone ozone disinfection process a very successful disinfection treatment option. The ozone disinfection system completely breaks down pollutants at the source through our ozone disinfection technologies.

Ozone Disinfection
Ozone Disinfection

BiOzone is the leader in ozone disinfection technology and strives to provide the best ozone disinfection systems worldwide. BiOzone is available to answer any questions you may have about ozone disinfection and our ozone disinfection processes through the use of ozone disinfection technology. Feel free to contact BiOzone about our ozone disinfection technology here: Ozone Disinfection Information

Ozone (O3) is a powerful oxidizer and disinfectant. It is the most effective oxidizer and disinfectant which can be produced commercially at a reasonable cost. Ozone is a form of oxygen which contains in its molecule 3 atoms of oxygen. The oxygen molecule in the air only contains 2 atoms.

The literature has reported that ozone reacts thousands of times faster than chlorine and consequently disinfects very rapidly. EPA guidelines direct us toward disinfection guidelines with chlorine and ozone. For example, disinfecting with 1 ppm chlorine at a water temperature of 59°F and a pH value of 7 will require a retention time of 75 minutes. The disinfection efficiency achieved will be 99.9 percent.

Ozonating the same water with ozone and achieving a disinfection efficiency of 99.9 percent using the same temperature and pH and a concentration of 1 mg/l ozone will require a retention time of only 57 seconds. In this example, it applies to giardia in the sample water. Contrary to chlorine, which always leaves an oxidation or disinfection byproduct, ozone simply will revert back to oxygen. As a matter of fact, during the oxidation or disinfection process, only one oxygen atom is used for the chemical reaction.

Another significant benefit of ozone gas is that it is generated on-site and as needed. There is no chemical to store and no residual disinfection byproducts to monitor.

Disinfection is the destruction of pathogens in the water, particularly bacteria kill, inactivation of viruses, and removal of parasites. If disinfection is not properly performed, then distributing visibly clear water, which could be completely free of any traces of toxic-carcinogenic or mutagenic products, could be an unacceptable risk because it severely affects and threatens the health of the general population.

Rather than performing lengthy microbiological laboratory tests on the quality of the water with respect to disinfection, we want to restrict our measurements to a world-wide accepted water quality parameter defined as the oxidation-redox potential (ORP).

The World Health Organization advises the maintenance of a minimum ORP level of 700 mV for insuring disinfected water in rural areas of the world.

ORP values are a simple means of determining the environment for microorganisms to survive an aqueous environment. Since both ozone and chlorine exhibit disinfection properties and oxidation power, the threshold ORP value can be determined experimentally which gives us insight into the aqueous environment as to the probability of survival of the microorganisms. Such a chart is displayed above. With respect to ozone where concentrations have been plotted on the abscissa and the ORP value in millivolts of the ordinate, we can see an envelope which develops above an ORP value of 650, beyond which microorganisms, when exposed over a period of several minutes, cannot survive. Therefore, it is a relatively easy task to verify microbiological studies and correlate those with the ORP value of the sample water.

The fruit and vegetable industry, for example, has reported that in some cases, 30 percent of the harvest is lost due to microbiospoilage. We believe that effective ozone treatment can cut these losses to near zero percent.

Disinfection with Gaseous Ozonation

The agricultural industry producing edible horticultural crops is very much concerned with the shelf life of their products. Despite thorough washing and rinsing, one can simply not completely prevent a decay process and possible infection by human pathogens.

 The consumer has demanded produce being of fresh quality and a high safety standard. The challenge of preserving taste, odor, and extending shelf life significantly, can be met with gaseous ozonation ( mixing ambient air with ozone gas ). Applying gaseous ozonation today in a post-harvest environment is accepted by the regulatory agencies. Under the statute of GRAS (generally recognized as safe), the EPA has allowed ozone as a disinfectant.

 While packaged during transport and product in storage, the primary objective with ozonation is sanitization and extension of shelf life. Since in all of these operations humans would come in contact with the ozonation process, a controlled and safe environment is essential.

 When using ozone as an anti-microbiological agent, the process of mixing ozone gas with air and at the same time increasing the relative humidity to a preferred value of above 85 percent, we could also refer to this process as fumigation.

 To our advantage are the physical characteristics of ozone having a half-life in the gaseous phase extending more than 3 days at a temperature around 40oF. Even when packaged in large bins and in plastic containers, eventually ozone gas will find its way to the surface of fresh and dried fruits and vegetables. This will occur through forced ventilation but also through natural osmosis.

Most benefits of applied ozonation in cold storage rooms have been achieved in the substantial reduction of fungus spore production, elimination of bacterial pathogens, such as salmonella, e-coli, and shigella, decreased development of ethylene through oxidation, and significant reduction of listeria monocytogenes.