Since the late 1890s, ozone has been used as a potable water disinfectant, because it is one of the most powerful oxidants. It has been the disinfectant of choice in most European and Canadian water treatment plants since the 1940s because it has excellent oxidation properties, leaves no residual, and has the ability to control taste and smell. Ozone in potable water treatment have been used by many industries today.
Porous diffusers are strategically placed in large concrete contacting tanks in order to apply sterilization to large scale drinking water plants. However, injectors are used in smaller plants. Analytical instruments must be used to measure ozone levels in both the liquid and gas phases – sometimes both – in order to manage ozone addition. No matter what the purpose of the treated water is, ozone can be applied and controlled to ensure water sterilization.
Using UV technology to detect leaks in municipal water treatment plants is more expensive and over specified. In order to meet the needs of Municipal Water Plants, Ozongenerators has developed low-cost professional ozone generators.
As a residual disinfectant for bottled water, ozone was introduced to the beverage industry. The International Bottled Water Association (IBWA) mandated the use of ozone in certain types of bottled water because of its efficacy as a sanitizer. Today, ozone is being used in a variety of beverage plants, from those that bottle beer and wine to those that bottle soft drinks and juices.
The bottling industry is rethinking how to make its liquids safe for consumption as managers become more aware of consumer health issues. Due to a rapid increase in microorganisms, there were challenges in production, sterile handling, and storage. Ozone has contributed to the safe and pleasant taste of bottled water since the 1970s. In the water bottlers industries around the world, ozone has quickly become a preferred disinfectant solution due to its powerful disinfectant properties, environmentally clean treatment process, and ability to remove unwanted tastes and odors.
Water bottlers can protect their consumers against microorganisms by using ozone treatment as a microbiological barrier. As ozone decomposes to harmless oxygen, it leaves no taste or odor in water, bottling equipment, bottles, or sealed caps. A water bottler using ozone disinfection can produce high-quality, storage-stable bottled water, which is free from byproducts and provides a barrier against microbiological contamination for the protection of the consumer.
Also, ozone systems can be used for pre-treatment processes to remove iron, sulfates, manganese, bacteria, tastes, and odors from water. In addition to reducing maintenance costs, pre-ozonation prevents biofilm development. Ozone leaves no residual or taste in bottled water according to guidelines from International Bottle Water Association (IBWA). Ozone is classified as safe for disinfection applications by the Food and Drug Administration (FDA), and it is a Good Manufacturing Practice (GMP).
The generator room should have an ambient ozone monitor so it can shut down in case of a leak, as well as the production areas where people work in case of off-gassing.
The natural flavor of wine and beer is something that all wineries and breweries strive for today. Their wine making process is turning over to ozone as a cost-effective, safe, and proven method for sanitizing. Toxic sanitizers like chlorinated water are rapidly being replaced by ozone.