Airzone

OZONE IN THE ORGANICS INDUSTRY

Ever wondered why fresh fruit and veges and even meat, especially overseas, appears to be bland and tasteless compared to home-grown food?
Worried about chemicals and pesticides on your veges, fruit or meat…..or bugs in your processed food?
You are not alone…hence the booming interest in organic food farming and processing.
Any chemical free process that works in water or waste water treatment and also for rinsing and storing fresh food has to be attractive.
The answer to all of this is…..OZONE
OZONE……THE STORY
The Ozone layer is well known, where the lack of it causes enormous problems in our living environment. What is not known however is that Ozone can be produced at ground level to tremendous advantage?
Ozone is a gas that is generated by ultraviolet rays or corona discharge by splitting the oxygen molecule in to 2 individual atoms which then attach themselves to another oxygen molecule thus forming an O3 molecule.
This molecule is very unstable with a short half life where it will revert back to oxygen in a short period of time. It therefore has unique capabilities for sanitation and sterilisation.
Ozone is second only to fluorine as an oxidant and has been used in Municipal water treatment plants and in the medical field since the late 20th Century. Because of its short half life and its tremendous oxidising capabilities, it can be used in situations where residual chemicals are undesirable. For example in food preparation or water purification, where chlorine is used to kill bacteria the use of ozone to replace chlorine will result in no residual damage or contamination.
Ozone works 3000 times quicker and is 2.5 times stronger than chlorine as an oxidant.
In water purification and effluent treatment it is used to disinfect the water, remove algae, improve flocculation, oxidise iron and manganese and remove colour and odour.
These contaminants are common in South African waters and the effect of Ozone can be judged by the number of Municipal Water Treatment plants upgrading to ozone disinfection and oxidation. (Plettenberg Bay, Midvaal Water Treatment, Vaalkops, Delmas, Rietvlei, Roodeplaat ,to name a few).
In air treatment ozone is used to eliminate odours, sterilise the air and ducting and remove pollutants such as cigarette smoke and carbon monoxide.

In food sterilisation, thermal based sterilisation and pasteurisation accounts for about 55-60% of the processes used and chemical sterilisation, accounts for about 30%. Thermal processes adversely affect the physiological, nutritional, sensory and functional properties of food products and we all know the problems associated with chemical treatment. Even where eco friendly chemicals are offered, when investigated in depth, it is found that the manufacturing process required is, more often than not, damaging to the environment resulting in no advantage to the environment instead of conventional chemicals.
Within water sterilisation, chemical-based treatments has been the dominant sterilisation technique, accounting for about 60% of the market, followed by ultraviolet based water sterilisation (~28%).
Apart from the genetics controversy these are probably the main reasons that organically grown and processed food is becoming such a large Industry.
Consumers are demanding less-altered taste, non-thermal methods that preserve the flavour, nutrients, colour and texture.
Furthermore retailers list shortened shelf life of fresh food as a major cost and wastage is of major concern.
Increasing prohibitive regulations and demand for chemical-free food is increasing usage of alternative chemical free solutions.
Food Manufacturers are adopting preservation methods such as high pressure systems, ozone, pulsed electric field, ultraviolet and bacteriophage to reduce the amount of chemicals used during food and water sterilisation. Also with the high cost of water in the Processing plant where ozonised water can be recycled, the resultant savings in capital cost pays for the equipment in a short period of time.
Changing consumer preference for chemical free, high quality minimally processed food, coupled with strong regulatory support is driving the acceptance for ozone.
Ultraviolet, being chemical free, is the key competing technology for ozone based sterilization but irradiation suffers from unfavourable consumer perception as a sterilisation method and this has adversely affected the demand for UV and irradiation products. (Recently in USA, new irradiation facilities have faced significant local opposition and by way of example, citizens in Illinois, US, successfully pressured state officials to force a new e-beam facility to apply for an air pollution permit.)
Ozone Services Industries Pty Ltd (OSI) based in Randburg, Johannesburg have been in operation for 12 years, specialising in Ozone Generation and Ultra Violet systems. OSI has a close affiliation with 2 of the largest Ozone generator suppliers in USA whose principal clients are the Food Processing Industry and because of this, recognizes the opportunity and demand for a high quality product that works and welcomes enquiries from Growers or Processors requiring environment friendly systems for:
1. Water treatment
2. Waste water treatment and recycling
3. Rinsing of fresh food with ozonated water to eliminate surface bacteria and pesticides.
4. Exposing fresh produce to Ozone gas if water rinsing is not possible.
5. Using Ozone or UV in Cold or rooms to maintain clean bacteria free environment and prevent mould growth (increase shelf life).
6. Using Ozone in Storage areas to eliminate ethylene.
7. Ozone gas to treat packaging before packing such as in vacuum packs.
8. Bottling plants to rinse containers before filling.
9. Refrigerated transport to prevent cross contamination of spores and airborne pathogens in transit food.

Ozone Enriched Water for Fresh Food Processing

Ozone-enriched water systems can be effectively used for rinsing of fruits & vegetables, meat, poultry and fish cleaning and processing. The systems can be easily integrated into flume, cascade, or drench type operations. The ozone systems can be integrated into an ozone prewash and ozone wash sections. As an FDA approved direct food contact, antimicrobial agent, ozone can be dissolved into water and used for direct contact on fruits and vegetables, raw and ready-to-eat meat and poultry, fish and commercial eggs. The benefits of ozone-enriched water far outweigh chemical-enriched water traditionally used in the 20th century. Ozone dissolved in water can provide a 6 log reduction in as low as 30 seconds (depending on the micro-organism).
Ozone-enriched water leaves no chemical residue on your product and actually assists in removing pre-wash residues in some products.

Applications:

Aquazone Ozone systems can be easily integrated into most existing conveyor lines and flumes. The systems provide low pressure spray, cascade,
drench or flume designs for end-user fabrication to integrate into existing wash lines. OSI can also provide plumbing designs for recycling or flow-through systems to fit into most wash lines. Ozone is used in both prewash (to disinfect water) and wash (to disinfect product) sections of your process.

Benefits

Using an Aquazone process (ozone-enriched wash) on fruits
or vegetables will yield many benefits. The main benefits of direct contact on fruits and vegetables are:
• Longer shelf life
• Improved product colour and appearance
• Improved taste
• Reduced product spoilage

“In the USA food additive regulations provide for the
safe use of ozone in gaseous and aqueous
phase as an anti-microbial agent on food,
including meat and poultry.”
Also in the USA non-agricultural (non organic) substances allowed
as ingredients in or on processed products labelled as “organic” or “made with organic include ozone.
The use of ozone on raw and ready-to-eat meat and poultry products just prior to packaging is also acceptable. There are no special labelling requirements in regard to treated product.

Rinsing of Fresh Food Produce with Ozone.

Ozone Services (OSI) provides ozone-enriched water systems for fruits and vegetables, meat, poultry and fish cleaning and processing. Our systems can be easily integrated into flume, cascade, or drench type operations.
OSI systems can be integrated into both ozone prewash and ozone wash sections.
As an FDA approved direct food contact, antimicrobial agent, ozone can be dissolved into water and used for direct contact on fruits and vegetables, raw and ready-to-eat meat and poultry, fish and commercial eggs.
The benefits of ozone-enriched water far outweigh chemical-enriched water traditionally used in the 20th century.
Ozone-enriched water efficacy testing performed by the National Sanitation Foundation (under AOAC Methodology), shows that, ozone dissolved in water can provide a 6 log reduction in as low as 30 seconds (depending on the micro-organism).
Ozone-enriched water leaves no chemical residue on your product and actually assists in removing pre-wash residues in some products.

Applications
OSI systems can be easily integrated into most existing conveyor lines and flumes. Our systems provide low pressure spray, cascade, drench or flume designs for end-user fabrication to integrate into existing wash lines. OSI can also provide plumbing designs for recycling or flow-through systems to fit
into most wash lines. Ozone is used in both prewash (to disinfect water) and wash (to disinfect product) sections of your process.

Benefits

• Longer shelf life
• Improved product colour and appearance
• Improved taste
• Reduced product spoilage

(US Government Regulatory Status FDA/CFSAN – June 26, 2001 – Final Rule published in Federal Register (21 CFR Part 173, Docket No. 00F-1482) ”The FDA amends the food additive regulations to provide for the safe use of ozone in gaseous and aqueous phase as an anti-microbial agent on food, including meat and poultry.”)

USDA/FSIS
The use of ozone on raw and ready-to-eat meat and poultry products just prior to packaging is acceptable. There are no special labelling requirements in regard to treated product.

GASEOUS OZONE TO CONTROL MOULD AND BACTERIA ON FRUITS AND VEGETABLES

Gaseous ozone has been shown to effectively control mould and bacteria on various
fruits and vegetables. The main benefit of using gaseous ozone is that mould and bacteria
are controlled both in the air and on the surface of the product. The end result to the produce grower/packer is a dramatic reduction of product spoilage. Additionally, gaseous ozone oxidizes and destroys ethylene gas that is released when fruits and vegetables begin to ripen. Thus, the use of gaseous ozone can reduce ripening while in storage.
DEL Ozone in the USA has specifically researched and tested the effects of ozone on citrus fruit and potatoes in cold storage.

Potato Storage Study

The purpose of the 2000-2001 (commercial operation) study was to determine whether
low levels of ozone gas in potato storage areas would reduce or eliminate:
• Soft rot • Pink rot • Late blight • Sprouting

The results of the two year study after 15 weeks (year one) and 19 weeks (year two) of
ozone treatment were as follows:

The potatoes were of exceptional quality with no signs of ozone damage. Potatoes used for
fried chips were very white. The “bad” potatoes were controlled and did not affect adjacent
potatoes. No sprouting occurred and the fry quality of the test bin lasted two weeks longer than normal.

Citrus Storage Study – USDA

April, 2000 – Ozone at low concentrations greatly reduces the sporulation of green and
blue mould. As you can see by the picture below, the untreated control orange (on right)
showed moderate spoilage.

The conclusions of the study were:
• Low conc. for 12 hrs. per day = spore control
• High conc. for 12 hrs. per day = spore mortality

FDA – Ozone Regulatory Status

FDA/CFSAN – June 26, 2001 – Final Rule published in Federal Register (21 CFR Part 173,
Docket No. 00F-1482) –”The FDA amends the food additive regulations to provide for the safe use of ozone in gaseous and aqueous phase as an anti-microbial agent on food,
including meat and poultry.”

AIRZONE OZONE AIR PURIFIERS FOR MORTUARIES AND COLD ROOMS

Ozone Pollution Technology 1998

Introduction
Ozone is enriched oxygen and is nature’s powerful purifier. It is a short lived molecule that
deodorises many organic and inorganic odours, both gaseous and particulate. It does this by
a process of oxidation, permanently converting the odour into water vapour, carbon dioxide
and other compounds. It kills germs by breaking down their protein structure.
Ozone is approximately 1.5 times more reactive as an oxidizer than chlorine. It also reacts up
to 3000 times faster with organic materials such as bacteria. Unlike chlorine, ozone is highly
effective against viruses as well. Importantly, ozone leaves no chemical residue as unused
ozone decomposes back into oxygen. Since ozone is generated on-site, the safety problems
associated with chemical storage, handling and transportation are eliminated.
Utilisation of ozone for increasing the storage life of food, particularly if held at low
temperatures, is believed to have started in 1909 when, in the cold-storage plant of Cologne,
the reduction in the germ count on the surface of meat stored there was observed after an
ozone generator had been installed in the duct of fresh air used to ventilate the storage room.
The many possibilities for using ozone in the food industry and agriculture as well as in other
fields are created by its bactericidal and germ-killing power. Not only does it act as a
germicide but as a spore-killing agent as well. Foods and carcasses exposed to its effect, undergo a
pronounced change as a consequence of its action on the vital process of cells, the process
of their metabolism particularly, through the inactivation of their metabolic products. At the
same time it reacts with other materials present that can be oxidized and thereby it destroys
odours.
Utilisation of these properties makes ozone eminently suitable for unrefrigerated or refrigerated premises. Its use is economic as the investment and operational costs of the equipment are acceptable in relation to the size of rooms or freezers. Its application eliminates the risk of leaving the unpleasant odour or other traces of antiseptics used for preservation.
Micro-organisms
The microbial structure of a cadaver depends on the surrounding atmosphere at the time of death such as drowning for example where the condition of the water will determine the microorganisms present. The mucus protection on the skin of the cadaver can contain the following types of bacteria: pseudomonas, achromobacter, micrococcus, flavobacterium, corynebacterium, sarcina, serratia, vibrio andbacillus. Bacteria found on bodies from cold waters are usually psychrophilic, whilst whose
found on warm water fish are mesophilic. Fresh water bodies carry bacteria peculiar to those
waters, in addition to many of those found in salt water, and species of aeromonas,
lactobacillus, brevibacterium, alcaligenes and steptococcus. In addition to those bacteria
mentioned above, species of clostridium and escherishceria have been found in the intestines
of all kinds of bodies.
The number of bacteria in the mucus and on the skin of a body can vary from 100 per sq. cm to several million. Its intestinal fluid can contain anywhere from 1,000 to 100 million bacteria per ml. The skin can play host to between 1,000 and 1,000,000 per gram. Although rinsing reduces the surface bacterial count, it is obvious that this is not adequate.
Storage
A human body is susceptible to autolysis, oxidation and hydrolysis of fats and microbial changes. Therefore, rapid preservation treatment after death is recommended.
Rigor mortis is an important factor in the preservation off bodies, since it delays post-mortem
autolysis and subsequent bacterial decomposition. Any process which prolongs rigor mortis
will therefore extend the preservation period. A major factor in this process is a reduction in
storage temperature. Nevertheless this process is not sufficient in itself as most of the
bacterial colonies mentioned can survive at low temperatures, and even at those approaching
freezing point.
Reducing contamination is difficult to achieve using aseptic procedures.
Use of Ozone During Storage
The elimination of bacteria is a difficult process, but the fact that most germs causing
contamination are found on the outside surface of the cadaver means that treatment with ozone is
very effective, even in small doses.
Bacteria congregate on the surface of the skin. Ozonization actually prevents bacterial decomposition by destroying the bacteria, thus postponing post-mortem autolysis. As a result, rigor mortis is sustained for a longer period of time. This affects the preservation of the body favourably. Rinsing the body with water containing low concentrations of ozone helps to reduce the total bacterial presence on the surface of the body considerably.
The Fishing Industry( A useful comparison)
A useful comparison is the fishing Industry where experiments with Ozone Purifiers have been conducted to cover each stage through which the fish passes on its way to the consumer.
Ozone is used in Japan and Europe in the fishing industries to disinfect the water used for on
board processing and ice making. Benefits include reduced mould and bacteria counts on the
gutted fish. Treated fish are found to have counts of less than 1/1000th those of fish
processed with untreated water and untreated ice (Bull, Japanese Soc. Fisheries 1979).
Sensory and analytical studies indicate the use of ozone does not cause development of
rancidity and the eating quality of fish processed in ozone treated water is better than the
control.
A trial was conducted on shellfish in the hold of a fishing vessel, with the hatch opened 3
times a day only. An Ozone Purifier was placed in the hold and ozone was introduced at a
concentration of 1.1 mg/hour per cubic metre of hold volume for an 18 day period. As a
result, permitted preservatives were reduced to 10%. Odours in the hold were totally
eliminated. The appearance of the shellfish after 15 days was striking. Discolouration of
shellfish heads was actually eliminated (prawns, crayfish, etc.) The colour suggested that the
shellfish had been caught the day before the vessel was put into port. The shellfish was at the
rigor mortis stage. The rate at which the ice placed in the hold to freeze the shellfish melted,
dropped by 70%. The floors of the hold were completely dry after the shellfish were unloaded.
The experiment was repeated on board another vessel from the same fleet used for mackerel
fishing, for a 3 day period, at the same rate of 1.1 mg/hour per cubic metre of hold volume. As
a result, no preservatives were required. No odour was detected. The fish were at the rigor
mortis stage. No rancidity was evident, either in the form of smell or taste.
A trial was conducted in a processing area using a concentration of 1.5 mg/hour per cubic
metre of space. Several Ozone Purifier units were installed. The trial consisted of leaving the
industrial waste from the day’s processing in the area. The batch processed that day
consisted of several tons of assorted fish. All windows and doors were kept closed until 7
a.m. the next day. Upon inspection at 7 a.m., deodorization of the area was 100%. For the
first time ever, the computer installed in the processing area worked perfectly, which was
unusual because of the high humidity concentrated in the area.
Specific studies on freshly caught Alaskan salmon found that the storage life could be
extended by 33% to 50%, and that the development of rancidity was significantly slower when
the salmon were washed and iced with ozonated water/ice.
Fresh fish in a self-service retail cabinet have been shown to extend their shelf life by 1 to 3
extra days when Ozone Purifiers were used. Odours were eliminated at the same time.
Refrigeration
Autolysis starts once the person dies. This is accompanied by loss of firmness and the
development of abnormal odours; bacterial growth is uncontrollable under these conditions.
As already mentioned, these changes are postponed by rigor mortis. Preservation by means of refrigeration or cooling is temporary at best, due to the fact that muscular tissue autolises and its fats oxidize at temperatures slightly above freezing (rapidly during summer and more slowly as freezing point is approached). Smaller bodies generally deteriorate more rapidly than larger ones.
Use of Ozone During Refrigeration
The addition of relatively low concentrations of ozone to cold rooms helps to destroy most of
the bacteria on the surface of the bodies, preventing spore propagation inside the room. This
can be achieved with intermittent doses from an Ozone Purifier with concentrations of about
0.9 mg/hour per cubic metre of volume.
At these concentrations, ozone does not contribute in any way to an acceleration of rancidity
as a result of an acceleration In the oxidisation of the body, since the body and other microrganisms deteriorate through autolysis, which is a bacterial process. Ozone dosages act by paralysing the bacterial activity, and as a result, delays autolysis without ever reaching the oxidizational stage, since bacterial changes in body do not commence until after rigor mortis, which is when the muscular tissue begins to release its fluids. Therefore the more this stage is delayed, the longer the body can be preserved. Rigor mortis can be accelerated by stress at the time of death or by lack of oxygen and high temperatures.

THE AIRZONE SYSTEM

The units are positioned in a clean dry air outside of the freezer and an air pump inside the enclosure pumps the ozone gas in to the freezer through a 6 mm pipe and a timer allows regulation of output and treatment schedules.

Airzone Mortuary Model A = Body cabinets 6 bodies on 2 layers
Airzone Mortuary Model B = Freezer rooms up to 25 m2
Airzone Mortuary Model C = Freezer rooms 25 to 50 m2
Airzone Cleopatra = Large Offices
Airzone OdoFree Sani = Small Offices, toilets, storerooms and passages

Airzone Calypso Series Air Purifiers

These units are perfect for occupied areas such as Doctors Waiting Rooms or Surgeries or in Hospital Wards where cross contamination of airborne diseases such as Flu, H1N1 ( swine flu) or Tuberculosis from patients to patient, or to practioners, is a concern.
Ultraviolet Germicidal Irradiation with Nano Technology is used to actively kill microorganisms in the air that is drawn through the unit by means of a fan. Ideally the unit should be positioned on the wall where, depending upon the windows and doors and ventilation, the maximum amount of air in the room will be circulated through the unit and over the ultra violet tubes. The titanium dioxide coating in the unit releases hydroxyl radicals which also have the ability to oxidize microorganisms.
The ultra violet tubes will need to be kept clean with regular wiping with a wet cloth and replaced every 2 years if operated for 12 hours or day or once a year if operated continuosly.

• Airzone Calypso 18 covers 18M²- Wall-mounted
• Airzone Calypso 55 covers 55M²- Wall-mounted
• Airzone Calypso Disc covers 50M²- Ceiling mounted
• Tubes have a 10 000 hour running time
• 1 year warranty
• Units suited for occupied areas; such as offices, boardrooms, hospital wards and waiting rooms
• Keeps fruit and veggies fresh and extends shelf life in warehouses and cold rooms
• Prevents mould formation.

Airzone OdoFree Sani

The Airzone OdoFree Sani provides 100 mg/hr of ozone and has several settings to suit all applications. Depending upon the conditions, temperature, smoking or non smokikng, air distribution the Sani is ideal for offices ( up to 50 square metres) or surgeries, bedrooms, toilets etc. to maintain a germ or smoke free environment.
Once the settings have been applied to suit the application even if there is a power cut the unit will “remember” the previous setting.
In dirty conditions the coil at the bottom of the unit may need cleaning with a brush and meths.

Benefits of Ozone/Steam/Far Infra Red Detoxification and Wellness Sauna

INTRODUCTION TO OZONE STEAM AND FAR INFRA RED
The Romans are well known for their elaborate baths. The wealthy of 200 B.C. IN India did not consider their mansion complete unless it included a bathhouse with a steam room. The Muslim Hamman, or bathhouse, is an integral part of life in Muslim countries. The Turkish bath has been popular in Europe for centuries. Today, steam and sauna facilities are an integral part of the hydrotherapeutic offerings at European and American spas, and steam rooms and saunas are a common feature of health clubs and public pools.
The use of the Saunozone should be an important part of any detoxification program. The Saunozone increases the eliminative, detoxifying and cleansing capacity of the skin by stimulation of the sweat glands and also promotes healthy skin tone and texture due to increased blood circulation. Using the Saunozone with ozone allows the steam to surround the body and ozone can be introduced through the skin. Humid heat opens the pores, which allows the ozone to pass through the skin into the bloodstream, where it can travel to the fat and lymph tissue. It is very important to cleanse the lymph tissue of toxins and the ozone/steam sauna is one of the easiest and best ways to accomplish this.
Artificially induced hyperthermia (rising body temperature results in the destruction of bacteria and viruses) combined with heavy sweating and a cleansing effect initiated by ozone will result in elimination of toxins accumulated mainly in the lymphatic system relieving the liver from the difficult task of dealing with them. Through the centuries, men and women have used steam to purify the skin, soothe sore muscles, boost circulation and to simply relax. The combined action of moisture, heat and ozone cleanses the lymphatic system, which carries 90% of the body’s fluids. Ozone brings oxygen to the tissues for enhanced health and vitality.
Infrared heat is light produced by the sun. This is the heat you feel penetrate your skin when you stand in the sun – and miss when you walk into the shade. Infrared energy is also given off as body heat. It has nothing to do with ultraviolet light which gives you sunburn and damages your skin.
The infrared heat rays warm your body directly. This allows an in-depth heat in a more pleasant temperature of 110-150 ¡ãF(43 – 66¡ãC), thus providing more health benefits and a highly enjoyable and comfortable environment. Infrared light is part of the Sun’s invisible spectrum of light. The benefits of infrared light are manifested in its ability to penetrate the human tissue. Infrared heater technology uses these far-infrared light characteristics to provide you with several healthful benefits. The experience of a far infrared sauna is akin to sunbathing, which gives you the radiant beauty that is all your own. The far-infrared heat (FIR light waves) penetrates your skin, giving you that wonderful natural warmth. Unlike sunbathing, you can relax in a far infrared sauna for hours and it will never cause your skin to burn. Infrared heater technology is completely healthy and safe for all living things
The combination of steam, ozone and far infra red is a natural, effectiveway to promote a refreshing sense of well-being. We believe that the Saunozone represents a pleasant and easy to follow form of body cleansing.

SUMMARY

The Saunozone has the ability to :
• Relax and loosen muscles by reducing the buildup of lactic acid and increasing muscle flexibility.
• Oxidizes toxins so they can be eliminated through the skin, lungs, kidneys and colon.
• Boost blood circulation, helping injured muscles to repair quicker.
• Stimulate vasodilatation of peripheral blood vessels relieving pain and speeding the healing process.
• Eliminates bacterial and viral infections of all kinds.
• Speed up the metabolic processes of the inner organs and endocrine glands resulting in a loss of 200-450 calories in a 20-minute session.

Newest research shows steam hyperthermia an effective treatment for:
• Detoxification programs
• Immune system deficiencies
• Pain management
• Cancer
• Arthritis
• Stress and muscle tension
• Increasing body metabolism
• Elimination of toxins
• Blood circulation
Although often misunderstood as only a symptom of disease, fever actually is a part of the body’s natural healing response. Steam baths, sauna, far infra red and other heat-inducing treatments elicit similar healing responses in the body, and consequently are often called “artificial fevers.”
During a fever, the functioning of the immune system is stimulated, while the growth of bacteria and virus is forced to slow down. The production of white blood cells, the primary agents of the immune system, is increased, as is the rate of their release into the blood stream. The generation of antibodies speeds up, as does the production of interferon, an anti viral protein that also has powerful cancer-fighting properties.
Apart from stimulating the immune system, fever slows down the proliferation of invading organisms by creating an inhospitable environment. At 104 degrees F., for example, the growth rate of the polio virus is reduced up to 250 times; at 106 degrees pneumococcus, a bacterium responsible for pneumonia dies. There is evidence that artificial fever works as an immune system stimulant by increasing the number of white blood cells in the body. In a 1959-review of studies on the effects of heat treatments, Mayo Clinic researcher Dr. Wakim and colleagues cite findings indicating that the number of white blood cells in the blood increased by an average of 58% during artificially induced fever. Researchers also have found increases in the activity of the white blood cells during induced fever.
In addition, as in the case of bodily induced fever, the raised temperature during the artificial fever reduces the growth rate of most bacteria and viruses, giving the immune system time to mobilize its own forces. Indeed, many regular steam or sauna bathers have experienced that a good, long sweat bath at the early onset of a cold or flu can help ward off the disease before in manifests as actual symptoms.
Heat speeds up the chemical processes in the body, making steam and sauna bathing one of the simplest and most comfortable ways to rid the body of accumulated toxins. As the pores open up and the million of sweat glands start to excrete, the body rids itself of metabolic and other waste products. Sweat contains almost the same elements as urine, and for this reason, the skin is sometimes called the third kidney. It is estimated that a much as 30% of bodily wastes are eliminated by way of perspiration.
In Finland, research is being done on the use of sweat therapy in the treatment of people who are chemically affected. The purifying effects of perspiration could also be behind claims that steam and sauna treatments can help cure or control such ailments as acne and arthritis.
Steam and sauna bathing produces powerful therapeutic effects simply by increasing circulation. As the carrier of the rebuilding forces of the nutrients to all parts of the body, the bloodstream plays a crucial role in the maintenance of health.
Steam and sauna treatments have a stimulating effect on the cardiovascular system. The pulse rate increases from 75 beats per minute to between 100-150 beats per minute during a 15-20 minute treatment. This increases blood circulation, but not blood pressure, since the heat also causes the tiny blood vessel in the skin to expand, accommodating the increased blood flow. The dilation of the capillary vessels enables the bloodstream to carry great amounts of nutrients to the skin, enhancing the nutritive status of the skin.
There are a few precautions to keep in mind. Because of the increase in cardiovascular activity caused by the high heat, sweat therapy is not recommended for people with heart disease or other cardiovascular problems. Individuals with high blood pressure should first consult their doctor. In addition, the treatment is not advised for pregnant women, small children, or the elderly. Do not take a sweat treatment if you have a fever or an open wound. If you have been working out, be sure that your body has had time to cool down before exposing it to the heat of a sweat bath.
Drink plenty of water or herbal tea before and after the sweat bath to replace fluids lost during the treatment. The sweat glands can secrete up to 30 grams of sweat per minute, or almost one pint per 15 minutes, so dehydration is a very real possibility, if you are not careful. Fatigue and other indications of dehydration can occur with as little as 1 to 2% loss in body weight.
The main thing to keep in mind is to enjoy the process. Do not push your body beyond its comfort level; the point is not to sweat it out the longest, but to allow your mind and body toluxuriate in this health-enhancing and invigorating miniature spa treatment

MOBILE WATER TREATMENT PLANT

We have pleasure in submitting specifications for the Mobile water treatment plant capable of handling raw river or dam water and producing potable water to SABS or WHO standards within the limits of the TDS of the raw water.
We trust that our specifications are clear and concise and in virtually all respects, we will
be able to offer a plant in accordance with your technical requirements.

This plant would be capable of operation as a unit on its own requiring no input power supply, as it would make use of a electric generator that’s supplied as part of the unit. The production rate of this plant will be 3M3/H.

The plant, includes raw water filters, water pump and control system, a pre-treatment stage consisting of dosing and mixing stations for ozone, a flocculation time stage, filters and chlorination if required..

In order to design the system to cater for specific waters a Water Analysis is vital to determine dosage levels and treatment systems.

This is a direct floc filtration system and the complete plant would be mounted in a heavy duty 2-wheeled trailer capable of being pulled by a Land Rover or similar vehicle to remote areas.

The treatment plant is custom built on to the trailer capable of producing an average of 3M3/h of clean drinking water from reasonable raw water sources. Obviously as the raw water source becomes heavily laden with silt in flood times, then a lower production should be expected but up to 4M3/h could be produced from relatively clean water.

PROCESS DESCRIPTION

The unit is supplied with a generator, capable of providing the necessary power to drive the pumps and lighting both in and outside the trailer. The generator is permanently mounted in the trailer and would feed directly into a modern switchboard manufactured from non-metals to provide protection even in damp conditions.

A submersible raw water pump is provided, suitably stored in the trailer, which can removed and placed with a float in the river, or dam from which the water is to be drawn. A flexible cable is supplied to feed this pump and 20m of hose have been provided to enable the pump to be taken way from the trailer to the water source. The hoses are connected with standard quick couplings to the trailer and the plant started from the switch board in the trailer.

The raw water on its way to the filters is dosed with a chemical flocculant which enables the water to become filterable in the upper layer of the Dual Media filter. The final layer of the filter polishes the water to drinking water quality and this water is then discharged to a clean water storage tank (provided by the client) alongside the unit.

The clean water is connected to the system so that when a tanker or other offtake method is required, water can be pumped from the low level clean water storage to a tanker at a rate of 10m3/h. This same pump and piping system is used to backwash the filters.

The enclosed trailer has ribbed and panelled sides and special reinforcing to mount the equipment required inside. The trailer is be supplied with 16” wheels and an override brake. Whilst the trailer is suitable for unsurfaced roads, it is not designed for high impact military specifications.

Client requirements each unit

• External reticulation pipe work
• Raw water tanks
• Clean water tanks
• Transport costs.
• Air fares, accommodation and transport on site.
• Any cross border duties, fees and taxes.
• Anything not included in the proposal above.

FUNCTIONS OF THE BIOZONE NOKAK SYSTEMS

In today’s world, the high cost and shortages of water and energy necessitate the provision for effective treatment of own water resources (such as on a Mine). Recycling of waste water using appropriate technology instead of discarding in to overloaded Municipal Sewer systems, septic tanks, drains and rivers is necessary, cost effective and safe. The use of septic tanks for sewer treatment is no longer condoned especially in built up areas and the use of chlorine as a disinfectant is definitely disallowed. In areas with high clay content soils, a high water table or sensitive groundwater areas, septic tank soak-away systems are inefficient, out of date, often fail and contribute to surface or groundwater pollution.

“Grey” (water from the home, excluding toilet water) and “Black”( toilet water) can all be treated suitable for reuse in the garden or for recycling. The Biozone NoKak sewage treatment plant treats the effluent on-site and produces clear, odourless and environmentally safe water for the irrigation of lawns, sports fields, golf courses and agricultural plots, or for filling dams where wildlife comes to drink, such as below a game lodge viewing platform, or simply to return it to the environment in streams, rivers or dams.

The Biozone NoKak systems enable natural and safe treatment of sewer and waste waterfor use in:

• Irrigation of gardens
• Replenishing of ponds or dams
• Safe discharge to rivers and streams
• Recycling to flush toilet or fire systems in homes, factories or high rise buildings
• Recycling to potable drinking water with further treatment.

Old septic tank systems need to be replaced with the Biozone system for effective sewerage treatment and recycling of waste water. Non domestic types of effluent such as chemical waste or the outflow from abattoirs and fish processing facilities can also be reclaimed with custom made Biozone systems.

FEATURES

The Biozone NoKak system uses a biological process where bacteria colonies are grown on a submersed fixed film media where they feed on organic nutrients (sewerage). Oxygen is introduced at the correct levels in to the treatment tank (bioreactor) to encourage and promote bacteria growth. In so doing COD levels are reduced, nitrification and de-nitrification
occurs and nitrates and ammonia levels are controlled rendering the water safe for recycling.

Once the bacteria mature they die and the Biozone system scours them off the media. This effluent passes into the clarifier where the sludge settles at the bottom and the clear water separates at the top. The clear water can then be sterilised by means of an ozone or ultraviolet technology. Once sterilised, the treated effluent is ready for discharge, either by
means of irrigation, or to return into dams or rivers. The accumulated sludge at the bottom of the clarifier is recycled back into the septic tank where it is digested further. If required, further treatment will be necessary to make the water suitable for drinking. The units are designed to suit the number of occupants using the water and toilet facilities. In offices and factories where occupants are only there during working hours, the sizing will be different to domestic homes and this must be taken in to account. (A normal household will use 250 litres per person per day). The Biozone NoKak systems are modular in design meaning that the treatment tanks are banked up to suit the application.

WHY CONVERT, UPGRADE OR INSTALL?

1. Save water
2. Save money
3. Protect your environment and property
4. Irrigate your garden
5. Eliminate odours