Preservation of highly contaminated natural products by ozonisation - sterilisation and germ eradication is achieved by activating and killing germs by passing carbon di:oxide then ozone over the goods

摘要

Preservation of highly primary contaminated natural products through ozonisation is described. The ozone yield is significantly increased. Two treatment phases are used, the first involving the breaking up, sensitisation or conditioning of the goods to be treated and a second phase involves the sterilisation of the activated goods. In the first treatment stage the goods are loaded into a rotating drum and by addition of water or steam are adjusted to a moisture content of 10-16% and a temp. of 20-40 deg.C. The treatment duration is 2-10 hrs. under the continual passage of air or oxygen at a low drum speed. In the second sterilisation stage CO2 is passed through for a short period before the goods are subjected to an ozone gas mixture for up to 8 hrs. A further CO2 flushing period follows. The ozone is obtained by passing CO2 and/or O2 gas through an energised ozoniser. USE/ADVANTAGE - Natural products with a high germ content, typically drugs, spices, fruit, vegetables, cereals can be preserved. Maintenance of the sterilisation power is achieved until the process is complete and goods with a high germ content can be successfully treated. No changes in smell or taste at the conclusion are apparent.