Grupo 7

Food and beverage

Beverage bottling lines.

For beer, juice, soft drinks or wine, ozone can support bottle rinsing and line hygiene without dosing a finished beverage that is sensitive to oxidation.

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Food and beverage

Treat the line without oxidizing the beverage

Define treated surfaces, ozonated-water distribution and what happens before filling. Residual oxidant reaching the beverage may affect flavor or stability; application point and final rinse need control.

Application point

From rinse to fill

Application targets rinse water, bottles, tanks or lines. Before filling begins, check that no residual can alter a sensitive recipe.

Ozonated water is integrated into a defined washing, rinsing or sanitation stage. Its path, contact and residual are checked before production resumes or finished product is contacted.

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On-site verification

Confirm hygiene and flavor

Verify bottle and line hygiene, residual before filling and product sensory checks.

Sampling points and comparison conditions are defined before claiming a reduction or saving. This helps separate treatment effects from normal process variation.

In this category

More food and beverage applications.

Ozonated-water CIP systems

Food and beverage CIP cycles may use ozonated water in compatible sanitation stages for pipes, valves and tanks. The procedure must be validated for each product and line.

Review wash sequence, soil load, temperature, materials, dead legs and available time. Ozone does not automatically replace alkaline or acid cleaning: define where it adds value and how any residual is cleared before production.

How to verify: Validate microbiology, concentration at the critical point, cycle duration, water use and product compatibility.

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Fruit and vegetable washing

Wash water can recirculate and accumulate organic matter through a shift. Ozone can be assessed as part of water-quality and line-hygiene control.

Assess crop, soil load, makeup rate, flow, pH, contact and water quality. Upstream filtration can matter as much as generator capacity; treatment must respect sensory quality and food-safety requirements.

How to verify: Measure process and water microbiology, turbidity, dissolved ozone and product quality during operation.

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Meat processing

Wash-water and selected surface treatment can be integrated into a meat-plant hygiene program, with validation specific to the process and food.

Distinguish food contact, process water, surfaces and effluent. Design considers organic load, temperature, corrosion, worker safety and existing procedures; no microbial reduction is claimed without site-specific validation.

How to verify: Use the plant microbiological sampling plan and compare water, surfaces and product as applicable.

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Next step

Assess your beverage bottling lines project.

Share inlet data and the outcome you need. We will propose the next technical step.

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