ozone generator for eco Atmosphere storage for fruits and vegetables

On the basis of sealed storage and refrigeration, air conditioning parameters are set according to the physiological characteristics of different fruits. Through specialized testing and control equipment, the oxygen concentration in the storage space is manually reduced and the carbon dioxide gas concentration is increased to the set air conditioning parameters, and this parameter is accurately maintained throughout the storage period, thereby inhibiting the respiration of fruits and keeping them in a normal and low consumption metabolic state, achieving the purpose of fruit preservation.

Airtightness is one of the main characteristics that distinguishes the building requirements of air-conditioned warehouses from those of refrigerated warehouses. The controlled atmosphere warehouse requires that the enclosure structure not only has insulation and moisture resistance to reduce heat and cold exchange with the outside world, but also requires strict sealing around the warehouse walls, doors, and all inlet and outlet pipeline connections to minimize gas exchange inside and outside the warehouse. Only in this way can the gas composition inside the warehouse be artificially adjusted to reduce or avoid interference from external gases on the gas composition inside the warehouse. Due to the strict requirements for the airtightness of the enclosure structure in the controlled atmosphere warehouse, during the cooling and air conditioning process, as the temperature and pressure inside the warehouse change, a pressure difference will be generated on both sides of the enclosure structure, which will damage the airtight layer and even cause expansion or collapse of the enclosure structure. In order to balance and reduce the pressure difference inside and outside the warehouse, the controlled atmosphere warehouse must be equipped with safety valves and air conditioning bags, and positive pressure nitrogen filling and oxygen reduction devices should be selected as much as possible.

The modern design of controlled atmosphere storage aims to control temperature fluctuations within ± 0.5 ℃. To achieve this, in addition to requiring the enclosure structure to have a high thermal resistance to reduce external influences, the design of the evaporator in the storage should also adopt a large-area low-temperature difference cold air fan scheme. The design of the entire refrigeration system in a controlled atmosphere warehouse can be based on different situations, using centralized cooling from large units or separate cooling from small units in a single warehouse

Cold, the latter has greater flexibility. In order to ensure the economical operation of the refrigeration unit during the controlled atmosphere process, the insulation layer of the enclosure structure of the controlled atmosphere warehouse should be thicker than that of a typical high-temperature warehouse.

The oxygen reduction in controlled atmosphere storage generally adopts the positive pressure inflation replacement method, which means that nitrogen with a higher concentration (nitrogen content>98%) is taken through the nitrogen reduction mechanism and injected into the storage through the pipeline through the oxygen reduction equipment system. At the same time, the gas with a higher oxygen content in the storage is vented through a pipeline. This process is repeated to reduce the oxygen content in the storage to about 3% -5%, and then the oxygen content in the storage is further reduced and the carbon dioxide concentration is increased through the respiration of the fruit itself, in order to achieve the purpose of regulating the gas composition in the storage

During controlled atmosphere storage of fruits and vegetables, the release of carbon dioxide due to respiration will gradually increase the concentration of carbon dioxide in the storage. When the concentration of carbon dioxide reaches a certain value, it will cause carbon dioxide damage and produce a series of adverse symptoms, ultimately leading to decay and deterioration. At this point, it is necessary to use a CO2 removal machine to remove the excess CO2 in the warehouse, achieving the optimal range required by the gas regulation parameters.

Ethylene is a plant hormone that can promote respiration and accelerate ripening and aging of fruits and vegetables. Some people also call it "ripening hormone". It is a product of the metabolism of fruits themselves. Smoke emitted from chimneys in the external environment, car exhaust, and some factory exhaust also contain a certain amount of ethylene. Fruits that are highly sensitive to ethylene must be equipped with ethylene removal devices to reduce the ethylene concentration under storage conditions to below a threshold.

(4) Automatic control equipment

The controlled atmosphere storage must accurately measure and control the gas composition of each compartment throughout the entire storage period. In order to improve the automation level of the operation and management of the controlled atmosphere storage, domestic and foreign controlled atmosphere equipment manufacturers have designed and manufactured corresponding automatic control equipment, which has achieved automation in most of the above work. A control system can be used to control around 20 air conditioning rooms, each of which can set its own air conditioning parameters according to the variety of fruit and perform automatic patrol detection

Due to the long storage period of fruits in the controlled atmosphere warehouse, the nitrogen gas filled in is also very dry, and the water content of the fruits evaporates more. In order to reduce the storage environment

The partial pressure difference of water vapor between fruits and vegetables inhibits water evaporation, maintains high relative humidity in the controlled atmosphere storage, and reduces the water loss rate and dry consumption of fruits and vegetables-

Generally, sealed ultrasonic humidifiers should be installed in controlled atmosphere warehouses. Ozone disinfection is a safe and environmentally friendly technology that can be controlled in warehouses

The method utilizes the reaction of air inside the reservoir to generate ozone (ionized oxygen) to reduce the disturbance of various pathogenic bacteria and the development of microorganisms, which can reduce

Due to a series of problems caused by long-term cold storage, such as premature aging, decay and deterioration, development of pathogens, dehydration, etc., during storage for a period of time

After time, maintain the quality and freshness of the fruit, with low maintenance costs. The equipment structure does not require replacement of filters, membranes, granules, etc


ozone generator for eco Atmosphere storage for fruits and  vegetables

OZONE EQUIPMENT EXTENDED SHELF LIFE Ozone is the strongest natural Oxidants for sanitation and disinfection. It can effectively destroy 99.9% of all known germs, bacteria and viruses found on all food products. The largest benefit of Ozone is its pure character. It only oxidizes substances, and as a result byproduct formation rarely occurs making it the ideal choice for sanitation and shelf life extension on food products. In the U.S.A. Ozone was certified as G.R.A.S - („generally recognised as safe“ ) from 1997 and officially certified by the US FDA-(The United States Food and Drug Administration), for use in the food industry and to be in direct contact with food, including fish, meats and poultry. In recent year the technology of Ozone production has improved resulting in greater efficiency at lower price. Ozone is gaining a reputation in the food industry as the safe and economical way to insure and control food safety. Ozone has recently been certified in the USA for use on organic labeled food products. Developments in Ozone production technology and experience in correct Ozone methods on food have promoted better food quality, increased production yield and extended shelf life. The latest research on ozone treatment on fish has shown that by using the right Ozone methods, the Ozone treatment does not oxidise fats or lower protein content but on the contrary it will minimise liquid loss (Drip) and maintain higher protein content in the product. Research has  shown that with fish and fish products a 30%-80% increase in storage life is possible and liquid loss went form 10% down to 4% with the use of Ozone.  By introducing  an Ozonated water into washing and rinsing, into ice and crushed ice production it is possible to achieve the desired results of keeping bacteria at bay and producing a better quality food products. This will lead to a better flexibility of transportation routes, a higher quality product and increased market prices.There is no question that Ozone use in the food industry is here to stay and its use will increase over the next years ensuring that fresh quality products will reach customers dinner tables.   NOTABLE CONCLUSIONS FROM RESEARCH: After 4 days at 3°C - at 65% humidity, „Drip“ was measured at 10% -but with 85%humidity, using Ozone treatment, „Drip“ was measured at 4% (Tapp and Soher,2002). With the use of Ozone and Ozone purified ice the storage life of quality sardines was increased from 5 days to 8 days. Using medium quality sardines the storage increased from 15 days to 19 days. (Campos,et al). With Salmon that was iced with Ozone purified ice, the storage life increased from 4 days to 6 days when compared to non Ozone treated ice. These results led to the producer in question to setting up a fully equipped Ozone purification system in there factory achieving 33-50% increase in storage life of their product (Blogoslawski, et al). Atlantic Catfish fillets  worked with Ozone blended water acheived  a 14 day storage life in comparison with a 4-6 day storage life using normal water. On this occassion a 100% incrase in storage life was achieved (Brooks and Pierce). Squid, kept in Ozone blended ice increased its storagelife by 12% and had a 2log decrease in plate  measurement of  airborn bacteria in comparison with squid kept in traditional ice- chippings, without ozone treatment  (Blogoslawski  et al). Research has shown that Ozone blended ice can maintain ozone for many hours even days. The melting ice can still contain traces of Ozone to kill bacteria and lengthen the product storage life (Rice, et al).  N.B. The main benefit is to have clean bacteria and germ free ice and ice machine so no contamination comes from the melting ice to the food products, if some traces of ozone are still in the melting ice it is just an extra benefit to extend shelf life even further.

Model	ZCO-30G	ZCO-50G	ZCO-80G	ZCO-100G
Ozone production	30g/hr	50g/h	80g/h	100g/hr
Chamber size	300-600m3	600-1000m3	1000-1600m3	1600-2000m3
Cooling	Water cooled
Technology	Corona discharge
Power	850w	1200w	2600w	3000w
Voltage	220v/50hz /single phase
Dimension	55*40*85cm	55*40*130cm	55*40*133cm	55*40*145cm
Net weight/G.W	39kg	46kg	53kg	65kg