FLOUR DISINFECTION &
FLOUR BLEACHING

FLOUR DISINFECTION AND BLEACHING

Ozone is an antimicrobial control agent that is widely used in many food processing applications. The use of ozone in food applications was allowed in 1997. In the past decade, the use of ozone in the flour and milling industry started to replace chemicals that leave harmful residues.

Strong disinfectant effect

Ozone is among the best-known disinfectant agent in the world, 3125 times stronger than chlorine.

Ozone is a 100% environmentally friendly disinfectant agent. A weakly bonded oxygen atom reacts with the pathogens while other oxygen atoms mix into the air. For example, peroxide, another agent used as a bleach in the flour industry remains on the product and this residue is carcinogenic. On the contrary, ozone can clean and remove the chemical residues and foul odour in the environment.

Ozone provides savings in production. It increases the shelf life at least two to four times, especially for products that require a long waiting and transportation process in the food sector.

Ozone destroys the cell wall of bacteria and many other microorganisms thanks to its high oxidation power. Its powerful disinfectant effect is incomparably greater than any other agent.

Impressive Results in Flour Disinfection and Flour Bleaching

» Ozonation of the End Product during Horizontal Conveying Process just before Storage and Packing
» Lower Ash Rate due to Purification of the Product from Heavy Mineral Particles
» A very Potent Whitening Effect, Bleaching of the Flour Particles Increase in the Extraction Rate
» A Continuous Hygienic Effect within Storage Systems ( Silos, bins, etc) Which in turn save Fumigation
» Adjusted Distance Between Ozone Molecules and the Product
» Inhibition of the Larvas and Microorganisms in the Wheat
» Possibility of Increase in Capacity Desired by Use of Multiple Reactors
» Applicable under Various Room Temperatures

Ozone Flour

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