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Ashton-Sandy Spring, MD, United States

Rice R.G.,RICE International Consulting Enterprises | Magnanti J.,CaroMont Health | Washbrook T.,Texchine Inc.
Ozone: Science and Engineering | Year: 2013

Ozone-generating equipment was retrofit into the laundry washroom of the Gaston Memorial Hospital in Gastonia, NC, and began operating in the early part of July, 2010. Three ozone-generating systems service six washer-extractors in the washroom. The performance of this fine-bubble ozone diffusion laundering system has been monitored since that time, with various adjustments made to ensure optimum performance and production results. Since installing this ozone system, the laundry has realized $46,000 per year savings in utility costs as well as reduction in water consumption of more than 1,000,000 gal per year, and lower wastewater discharge fees. In addition, the ozone-washed linens are cleaner and brighter than ever and the rewash rate has been reduced by 1.5-2.5%. The apparent Return on Investment (ROI) of this ozone laundering system, calculated on the basis of just these benefits cited, is 16 months. © 2013 Copyright 2013 International Ozone Association. Source

Sopher C.D.,S A C Inc. | Rice R.G.,RICE International Consulting Enterprises | Battles G.T.,Tennessee Valley Authority
Ozone: Science and Engineering | Year: 2010

Strickland Produce Inc., Nashville, TN, packages fresh cut salads in bags for the ready-to-eat market. Produce is sorted, cut, washed, packed in plastic bags and distributed under refrigeration. Flume water washes and transports products through the plant, and is recycled in a closed loop. Ozone was installed full-scale in 2000 for flume water treatment (200 gpm) and has provided significant improvement in plant product qualities plus savings in water, labor, and plant effluent costs for the past six years. With chlorine treatment alone, the flume water quickly became discolored, laden with organic residues, and needed to be replaced every 2-3 hours. With the ozone treatment, flume water is replaced once daily, allowing for at least a 60% flume water savings. Of even more significance are the labor savings resulting from less frequent changing of spent flume water. Costs for ozonation equipment were recovered in less than two years. © 2010 International Ozone Association. Source

Steffen H.,Lindenstrasse 39 | Zumstein P.,SAMRO Ltd. | Rice R.G.,RICE International Consulting Enterprises
Ozone: Science and Engineering | Year: 2010

At the SAMRO AG plant in Burgdorf, Switzerland, the Ventafresh technology has been adopted for cleaning, disinfecting, and storage of potatoes. Ventafresh technologies include washing raw potatoes with ozone-containing water, then treatment with UV radiation in a specially designed "disinfection tunnel". Ozone wash water disinfects the potatoes while field detritus is removed. UV radiation continues the disinfection and simultaneously destroys remaining ozone. After being processed in the Ventafresh tunnel, cleansed and disinfected potatoes are stored in a clean warehouse at high humidity in an atmosphere containing a lower concentration of ozone. When ready for marketing, the stored potatoes are washed with ozone/water, dried and graded, then washed in another bath with ultrasound and UV radiation, washed again in ozone/water, passed through a tunnel while being exposed to UV radiation (185 and 254 nm), passed through a bath of electrolyzed water, through another UV tunnel, packaged in a nitrogen + CO2 atmosphere, and distributed. The process is applicable to all root vegetables, plus root celery and asparagus, and also to certain fruits (apples, pears, kiwis, tomatoes, and Sharon fruits). © 2010 International Ozone Association. Source

Steffen H.,Aonsys Technologies Ltd. | Duerst M.,SUSHI MANIA S.A. | Rice R.G.,RICE International Consulting Enterprises
Ozone: Science and Engineering | Year: 2010

In a sushi production factory in Vuadens, Switzerland, ozone, ultrasound, electrolyzed water, and UV (185 and 254 nm) radiation are employed to sanitize all production equipment and factory space, including incoming and cooled air, as well as to sanitize the sushi products themselves. Fish, vegetables and rice all are washed with electrolyzed water as ultrasound is applied. Sushi itself is disinfected prior to packaging by fumigation with ozone and UV radiation in a special UV Disinfection Tunnel. Packaging materials (film and trays) are disinfected with gaseous ozone and UV radiation. After sealing of the sushi packages with Modified Atmosphere Packaging (including additional oxygen), UV radiation again is applied in another, longer UV Disinfection Tunnel. This transforms about 12-14% of the oxygen remaining inside the packed tray to ozone, creating an ozone-containing atmosphere. By this Ventafresh technology, the shelf-life of sushi products increases from three to seven days. Plant ambient temperature is maintained at 3°C at all times during processing to provide additional improvement in microorganism control. Cost savings at Sushi are significant, but secondary - only one failure and the plant is shut down. Ventafresh is, at the very least, a technological insurance policy that allows the plant manager to sleep at night. © 2010 International Ozone Association. Source

Steffen H.,Lindenstrasse 39 | Rice R.G.,RICE International Consulting Enterprises
Ozone: Science and Engineering | Year: 2010

With the development of the new Swiss Ventafresh technology (Steffen, 2007; Steffen et al., 2007a,b) that produces edible, packaged foods having much longer shelf-lives than are available by current technologies, new vistas in food service and restaurant service have become available. About 170 km outside of Madrid is a new food processing and packaging plant. Raw foodstuffs (spices, fruits, meats, vegetables, rice, potatoes, pasta, salads, etc.) are delivered to this plant where they are washed (in ozone-containing water), peeled, sliced, etc. Microwaveable packing trays are filled with ingredients of a complete meal and then sealed with a microwaveable plastic film (sometimes with modified atmospheres). Both the packing trays and the sealing film are disinfected using combinations of ozone and UV radiation. Individual meals are prepared and packaged, but are not precooked, then are delivered to five (currently) Crono Chef restaurants strategically located throughout Madrid (www.crono.tv). There are only waiters/waitresses. A customer entering a Crono Chef restaurant is seated, offered the usual libations, and given a menu of the meals stocked - in refrigerators, not frozen. The customer's selection is cooked fresh in one of many microwave ovens on the premises. Cheese and/or desserts follow, along with the usual after-dinner drinks, if desired. This new concept in food delivery can be extended to food service for large institutions, e.g., military installations, sporting events, hospitals, elder care facilities, schools, prisons, highway restaurants, and is available for franchising. © 2010 International Ozone Association. Source

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