• 제목/요약/키워드: 오존살균

검색결과 102건 처리시간 0.021초

Application and Characteristics of Ozonated Water by Injector Typed Generator (인젝터 방식 오존 제조장치의 오존수 용해특성 및 적용성 검토)

  • An, Dae-Myung;Jeong, Jae-Hoon;Kim, Jong-Chul;Jeong, Kap-Seop
    • Proceedings of the KAIS Fall Conference
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    • 한국산학기술학회 2012년도 춘계학술논문집 1부
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    • pp.436-439
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    • 2012
  • 본 연구는 오존수 제조장치에 인젝터를 이용한 오존 주입방식을 도입하여 소형화, 저전력화를 실현하고자 하였다. 오존발생기, 물-오존 혼합기(인젝터), 오존용해조, 배오존 처리기로 구성된 시스템을 제작하여 인젝터 주입방식에 의한 오존수 제조장치의 오존 용해특성과 그 적용성을 검토하였다. 오존 용해 특성으로 물-공기량에 따른 인젝터 성능, 용해조에서의 오존 용해능 등을 검토하였다. 인젝터 방식은 기존의 가압용해방식에 비하여 저농도 용해능을 보였으나, 인젝터 내부의 물-오존 접촉효율이 높아 평형농도에 도달되는 시간이 단축됨을 확인하였다. 제조된 오존수의 적용 효용성은 용존오존의 잔류시간과 미생물 살균능 검사를 통하여 실시하였다. 횡형식 인젝터 시스템에 의해 용해된 용존오존의 잔류시간이 기존의 가압용해방식에 비하여 다소 짧았으나 미생물의 살균능에는 크게 차이가 나지 않았다.

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Control of Microorganisms in School Refectories and Kitchens Using Ozone Water and Ozone Gas (오존수 및 오존가스를 이용한 학교급식에서의 미생물 제어)

  • Choi, Jin-Kyung;Shin, Il-Shik;Kim, Dae Uk;Kim, Hee-Yun
    • Korean Journal of Food Science and Technology
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    • 제47권5호
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    • pp.586-592
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    • 2015
  • This study was performed to determine optimum approaches for control of microorganisms in school refectories and kitchens. A reduction of more than 5.0 log CFU/mL was noted for Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, Staphylococcus aureus, and Streptococcus mutans after treatment with 5 ppm ozone water for 60 s. Treatment of different vegetables with ozone water for 5 min showed bactericidal effects with 2-4 log reduction of viable cell number; the bactericidal effects differed according to the kinds of vegetables. The viable cell number on kitchen apparatus and tableware was not detected by ozone water treatment for 60 s. In addition, the count of the bacteria floating in the air in refectories and kitchens decreased 2.0 log CFU/1,000 L air to 0-1 CFU/1,000 L air on treatment with 45 ppm ozone gas for 12 hr. Therefore, ozone water and ozone gas may be good candidates as antimicrobial agents that can be used to improve sanitary conditions in school refectories and kitchens.

Disinfection of Phytophthora spp. in Recycling Nursery Irrigation Water by Ozone Treatment (오존처리에 의한 폐양액내 Phytophthora spp. 멸균)

  • Lee, Jung-Sup;Han, Kyoung-Suk;Park, Jong-Han;Cheong, Seung-Ryong;Jang, Han-Ik
    • Research in Plant Disease
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    • 제12권3호
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    • pp.272-277
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    • 2006
  • Recycled irrigation water is a primary inoculum source of Phytophthora spp. and is capable of spreading propagules throughout nursery cultivation. Ozonation is commonly used to disinfest the recycled irrigation water; however, ozone has not been fully researched as a disinfectant for this purpose. In this study, zoospores of four species of Phytophthora were exposed for $1{\sim}9$ min to free available ozone at $0.1{\sim}0.3,\;0.5{\sim}0.7,\;0.9{\sim}1.2,\;1.4{\sim}1.7\;and\;1.9{\sim}2.2mg/l$. Zoospores, mycelial fragments, and culture plugs of P. nicotianae also were exposed to ozone concentrations ranging from 0.1 to 2.2 mg/l for periods ranging from 1 to 9 min. In addition, ozonated water was assayed monthly in 2004 and 2005 at two commercial nurseries, and quarterly in the first year at two other nurseries in Suwon, for ozone and survival of pythiaceous species using a selective medium. No zoospores of any species tested survived endpoint free ozone at 1.4 mg/l while limited mycelial fragments of P. nicotianae survived at 1.9 mg/l, and mycelial plugs treated at the same level of ozone were able to produce few sporangia. Phytophthora spp. were recovered only from nursery irrigation water with levels of free ozone at 0.3 mg/l or lower. The results of this study are essential for improving current ozonation sterilization.

A Study on Ozonized Water Spraying System (오존무 분사장치 개발에 관한 연구)

  • Cho, Kook-Hee
    • Proceedings of the Korean Institute of IIIuminating and Electrical Installation Engineers Conference
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    • 한국조명전기설비학회 2007년도 추계학술대회 논문집
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    • pp.267-270
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    • 2007
  • 오존무 분사장치는 흡입구와 내에 소정의 공간이 형성된 케이스와 자동 손잡이와 $360^{\circ}$회전이 가능해 운반 및 이동이 간편한 케이스, 상기 케이스의 내부 소정 부위에 공기 흡입구로 흡입되는 공기 중에 포함된 먼지 및 습기를 제거하는 제습 장치와, 원료가스인 공기를 일정하게 제공하는 송풍기, 강력한 살균 소독기능을 지닌 오존발생기, 오존을 발생시키기 위한 고주파 펄스 전원장치, 입자경이 $3{\sim}40{\mu}m$이하의 이류체 미세 분사형 노즐, 살수통(물을 담는 용기) 및 기능 조절부(펄스전원제어, 타이머 조절, 송풍기 제어, 이류체 미세 분사형 노즐스위치 제어)로 성되어 작동하는 것으로 일반적인 가습기와는 다르다. 그리고 강력한 살균, 소독, 탈취 및 대기의 정화 기능이 있는 오존을 이용하는 동시에 기존의 방식보다 간단한 구조의 분무발생 수단을 구비함으로써 전체적으로 구성을 간단하게 하면서 대기 정화 효율을 향상시키는 장점이 있다.

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오존의 살균 및 탈취와 오존발생기의 발생농도 변화

  • Yun, Yeong-Mi;Go, Myeong-Seok;Kim, Hyeon-Jong;Lee, Eun-Mi;Jeong, Bong-U;Lee, Hyeon-Cheol
    • 한국생물공학회:학술대회논문집
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    • 한국생물공학회 2000년도 추계학술발표대회 및 bio-venture fair
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    • pp.473-474
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    • 2000
  • Ozone has a potency for disinfection, deodorization, decolorization and decomposition of organic materials by strong oxidation. therefore we used the ozonizer to disinfection and deoderization of a piggery. CFU of the ozonated piggery was lower than the others. And the of ozonizer was redesigned from open-type to close-type to obtain high ozone concentration. We was also investigated the effect of air velocity to ozone concentration.

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Effect of Ozone Water to Reduce Pathogenic Microorganisms on Chopping Board (도마표면의 병원성미생물 제어를 위한 오존수 처리효과)

  • Park, In-Sook;Kim, Yong-Soo;Baek, Seung-Bum;Kim, Ae-Young;Choi, Sung-Hee;Lee, Young-Ja;Jeon, Dae-Hoon;Kim, Hyoung-Il;Ha, Sang-Do
    • Korean Journal of Food Science and Technology
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    • 제41권2호
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    • pp.225-229
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    • 2009
  • The efficacy of ozone water in reducing food-borne pathogenic bacteria on High Density Polyethylene (HDPE) and wooden chopping boards in food industry was investigated in this study. 1-5 log reductions of E. coli O157:H7, S. aureus, S. Typhimurium, and B. cereus were observed with increasing concentrations of ozone water. The immersion treatment evidenced superior capability to inactivate food-borne pathogens than washing treatment. The Gram-negative bacteria, such as E. coli O157:H7 and S. Typhimurium, evidenced lower resistance against ozone water than was seen with the gram-positive bacteria, which included S. aureus and B. cereus. The sterilizing effects of ozone water on HDPE chopping boards was superior to that on wooden boards. This result might be utilized to remove food-borne pathogens from food contact surfaces in the food industry.

Effects of Gamma Irradiation and Ozone Treatment on Microbial Decontamination and Fatty Acid Compositions of Aloe and Pollen Powders (감마선과 오존처리가 알로에와 화분의 오염미생물 제거 및 지방산 조성에 미치는 영향)

  • Yook, Hong-Sun;Chung, Young-Jin;Kim, Jung-Ok;Kwon, Oh-Jin;Byun, Myung-Woo
    • Korean Journal of Food Science and Technology
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    • 제29권3호
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    • pp.527-532
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    • 1997
  • The comparative effects of gamma irradiation and ozone treatment on the microbial inactivation and fatty acid composition were investigated for improving hygienic quality of aloe and pollen powders. Gamma irradiation at 10 kGy resulted in sterilizing total aerobic bacteria, molds and coliforms below detective levels, while ozone treatment for 8 hours up to 18 ppm did not sufficiently eliminate the microorganisms of aloe and pollen powders. The compositions of fatty acid were not significantly changed by gamma irradiation up to 10 kGy. However, ozone treatment markedly decreased unsaturated fatty acids by approximately $20{\sim}80%$ in contents, whereas it significantly increased saturated fatty acids (p<0.05).

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Effect of Washing Methods and Surface Sterilization on Quality of Fresh-cut Chicory (Clchorium intybus L. var. foliosum) (세정 및 표면살균에 따른 신선편이 치커리 제품의 품질 특성 변화)

  • Kwon, Ju-Yeon;Kim, Byeong-Sam;Kim, Gun-Hee
    • Korean Journal of Food Science and Technology
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    • 제38권1호
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    • pp.28-34
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    • 2006
  • Effects of various surface sterilization and washing methods on sterilization of fresh chicory surface were evaluated. Fresh-cut chicory was washed with tap water for 1 min, 100 ppm chlorinated water, and 3 ppm ozonated water using mechanical washing machine for 3 min, packed with bi-axially oriented polypropylene (OPP 0.04 mm) film, and stored for 3 weeks at 4 and $10^{\circ}C$. Tap water washing resulted in approximately 1 log CFU/g reduction of microbial load, and ozonated water and chlorinated water treatments resulted in additional 2 log CFU/g reduction.

Study on Reducing Methods of Natural Food-borne Pathogenic Microorganisms Originated from Saengshik (생식 중 자연환경유래 위해미생물 저감화 방법에 관한 연구)

  • Chang, Tae-Eun;Han, Jeong-Su;Song, Ok-Ja;Chung, Dong-Hwa;Shin, Il-Shik
    • Korean Journal of Food Science and Technology
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    • 제36권6호
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    • pp.1020-1025
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    • 2004
  • In previous paper, contaminations of food-borne pathogenic bacteria of Saengshik was found to occur during processing, because detection rates of food-borne pathogenic bacteria in final products were higher than those of raw materials. In this study, methods to reduce food-borne pathogenic bacteria and improved manufacturing process were developed for microbial safety of Saengshik. Food-borne pathogenic bacteria in raw materials were reduced to about 0.5-2.0 log cfu/g when seven kinds of raw materials were washed with electrolyzed water and ozonated water, but food-borne pathogenic bacteria could not be removed completely. After improvement of manufacturing process, numbers of food-borne pathogenic bacteria were same or decreased to levels of raw materials. Gaseous ozone and Biocon could control air-borne bacteria under $1{\times}10^1$ cfu/1000 L of air in pulverization and mixing rooms.