Ozone Water ORP System for Produce Pathogen Control
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Solution Overview
Problem
Current vegetable and fruit washes, especially those using water alone, are ineffective in reducing harmful microorganisms, and the use of chlorine as a sanitizing agent can cause mutations and environmental damage.
Innovation Solution
A system that creates an oxidation reduction potential (ORP) in water by combining ozone with water using an ozone generator and venturi, producing a water and ozone solution with an ORP of 600-800 mV for pathogenic control, replacing chlorine and reducing environmental harm.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If chlorine is used as a sanitizing agent for produce, then pathogenic microorganisms are removed, but mutations or carcinogenic reaction products are created by reacting with organic residues
Solution Approach 1:
The patent applies ozone, a strong oxidant, to create an oxidation reduction potential (ORP) of 600-800 mV in water for sanitizing produce. This replaces chlorine with a stronger oxidizing agent that effectively kills pathogens without creating carcinogenic byproducts, directly resolving the contradiction between pathogenic control and harmful chemical reactions
Solution Approach 2:
The patent changes the chemical parameter from chlorine-based sanitation to ozone-based oxidation by controlling the ORP at 600-800 mV. This parameter change maintains pathogenic control effectiveness while eliminating the formation of mutations and carcinogenic reaction products associated with chlorine
2Object-affected harmful factors
If water only is used for washing vegetables and fruit, then the wash system is simple and safe, but it is ineffective at reducing the presence of harmful microorganisms
Solution Approach 1:
The patent introduces ozone as an intermediary substance that dissolves in water to create a disinfecting solution. The ozone acts as a mediator between the simple water-based system and the need for pathogenic control, providing microbial reduction while maintaining system simplicity and safety
Solution Approach 2:
By incorporating ozone generation capability into the wash system, the patent enables pathogenic control through strong oxidation without significantly increasing system complexity. The ozone-water solution provides effective microbial reduction while keeping the wash system relatively simple and safe
3Reliability
If chlorine is used in vegetable and fruit washes, then pathogenic control is achieved, but environmental damage and corrosion of facility surfaces occur
Solution Approach 1:
The patent replaces chlorine with ozone, a stronger oxidant that achieves pathogenic control without the environmental damage and corrosion issues. Ozone decomposes into oxygen, eliminating the harmful byproducts and corrosive effects associated with chlorine use in produce washing facilities
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The system effectively disinfects and cleans vegetables and fruits, reducing pathogenic microorganisms, and is safe for use around people and the environment, with FDA approval as an antimicrobial agent for food contact.
Implementation Method 1
The venturi provides mixing of the water and ozone to provide a water and ozone solution having an ORP suitable for pathogenic control
Implementation Method 2
The venturi provides mixing of the water and ozone to provide a water and ozone solution having an ORP suitable for pathogenic control
Data Source
AI summary
Systems and methods for creating an oxidation reduction potential (ORP) in water for pathogenic control are described. The systems and methods generate an oxidation reduction potential that provides pathogenic control of the solution as well as pathogenic control of the surfaces with which the solution comes in immediate contact. The system supplies the solution to a vegetable and fruit wash.