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Cold storage rooms hold various types of foods including vegetables, fruits, meats, sea foods, etc. Injecting ozone in the air inside the cold storage rooms maintains the environment inside bacteria free. As a result the bacterial activity on the surfaces of foods under storage is minimal, thus increasing the shelf life of the foods. The safe factor is that since ozone has a very short half life, there is no toxicity either in the foods nor in the environment. Ozone has been found to be of tremendous advantage in such cold storage rooms for better maintenance of stored foods.

Because ozone is a safe, powerful disinfectant, it can be used to control biological growth of unwanted organisms in products and equipment used in the food processing industries. Ozone is particularly suited to the food industry because of its ability to disinfect microorganisms without adding chemical by-products to the food being treated, or to the food processing water or atmosphere in which food is stored.

  • Air-borne microbiological control.
  • Low ozone levels.
  • High ozone levels can be used for disinfection when the room is empty.
  • Surface sanitation can be maintained.
  • By inhibiting microbiological growth pathogens on the surface of produce, containers, and walls will be kept to a minimum.
  • Eliminates mold growth from cold storage areas.
  • Maintain an odour-free cold storage area.
  • Removes Ethylene.
  • Reduced food spoilage microorganisms. (including spores)
  • Ozone gas can be distributed throughout a cold storage facility at low levels.
  • Ozone-sterilized ice is used to pack fresh fish and seafood to prolong freshness.
  • Ozone gas is used in meat coolers to inhibit microbiological growth and extend shelf life.
  • Ozone is dissolved into water to wash fruits and vegetables and remove mold and bacteria.
  • Low levels of ozone gas can be used in containers to prolong shelf life upon delivery.
  • Dissolved ozone is used to wash meat and poultry to remove bacteria and extend refrigerated shelf life.
  • Many fruits and vegetables release ethylene, this gas accelerates the ripening process. Ozone rapidly oxidizes ethylene.

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