Thanks to the cooperation with important partners and research institutes, De Nora can provide a comprehensive range of ozone-based application solutions, branded De Nora NEXT, already extensively tested, for sanitization processes and other various treatments that can be carried out in various sectors, as for example the beverages industry.
Ozone, produced from oxygen (pure or in the air) by means of a piece of equipment called ozone generator, has a very high oxidation level and leaves no residue since it acts on the compounds to be oxidized and then changes into gaseous oxygen.
Considering its most popular applications, such as those being carried out in the mineral water and drinks industry, ozone lives today a kind of new lease of life in the beverages industry, not only because it is used by new kinds of businesses such as wine-making and wine-producing, beer and fruit juices, but also because it is used and exploited for new applications or following new methods.
Ozone is efficacious in different applications, such as:
- To improve organoleptic characteristics, like taste and odour of the water used to produce the beverages,
- To remove Iron and Manganese,
- During CIP processes, especially during final rinsing, as to avoid surface contamination due to rinsing with non-sterile water (even if edible) and to prevent the widespread, from one point to another, of possible contamination that may have “survived” the disinfection process,
- Waste water treatment (COD, BOD reduction, sanitization),
- Sanitization of steel, resin, cement tanks, and/ or barriques and tonneaux, to prevent possible residues of chemicals from coming into contact with the beverages and get remarkable reduction of water consumption, reduction of water footprint, less running expenses and amount of water that flows to the purifier,
- To fight the creation of biofilm along the pipes, with no risk of leaving traces of disinfectants or active principles.
“Some research have highlighted that ozone can be used also in food technologies, for instance, to make drinks or nutraceutical products, to select the microflora present in raw materials and get benefits during the fermentation, to remove traces of pesticides and micro toxins from raw materials,” says Cristian Carboni, researcher at De Nora-Food market applications.