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Ozone against fungi, bacteria and viruses in the fruit and vegetable sector

Ozone has been used for over 18 years to combat fungi, bacteria and viruses in water and air; however, it is less well known that ozone also breaks down ethylene, which substantially extends the shelf life of fresh fruit and vegetables. The fact that, at the same time, the environment is purified from all kinds of bacteria and viruses also has a positive impact on the health of the people who work in those rooms. Correct dosage and correct application are crucial for optimal purification, according to FreeAir and FreeWater.

Job van den Burg and Saskia van den Burg, of FreeWater and FreeAir.

Both companies are Dutch and based at ABC Westland. FreeAir develops and produces CE-certified air purification installations and FreeWater does that for water.

By pooling their knowledge and experience, they have developed a method to purify water and air naturally, without using any harmful chemicals. The method even works to fight the COVID-19 virus in the air and water.

Air purification
For air purification, FreeAir from Poeldijk uses air treatment systems, which are placed in an air duct or air box. The system consists of a UV-C lamp, an oxygen lamp and an oxygen sensor, which together ensure that bacteria, viruses and fungi are killed, ethylene is broken down and odors are neutralized, resulting in a healthy and fresh environment in halls, chambers, business premises and office buildings.

Water purification
The purification of process water by ozone is supported by a unit that destroys algae, biofilm and parasites by means of ultrasonic vibrations, which have no harmful side effects. Due to this intensive purification, the used process water becomes fully suitable for reuse.

Ozone production in-house
Since natural ozone can be harmful to humans, FreeAir and FreeWater produce ozone in-house. This ozone, combined with UV-C, has no harmful side effects for humans, animals or plants.

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