How do ozone decomposition catalysts solve the problem of food oxidation residues?

I. Oxidative Residue: An Easily Overlooked Problem in Ozone Disinfection

Ozone, due to its broad-spectrum bactericidal properties and lack of chemical residue, has become a standard method for space disinfection and surface sterilization in the food processing industry. However, ozone is a double-edged sword—while killing microorganisms, it is also a strong oxidant.

Once the disinfection process is complete and ozone's sterilization mission is over, residual ozone, if not removed in time, will continue to exert its oxidizing effect, damaging the food itself:

- Oxidizing fats: Causing unsaturated fatty acids in meat products, dairy products, and nuts to oxidize, producing a rancid taste and increasing peroxide value.

- Damaging pigments: Causing browning and fading in fruits and vegetables, affecting appearance quality and shelf life.

- Attacking flavor compounds: Altering the original taste of beverages, condiments, and baked goods, causing flavor deterioration.

- Accelerating equipment aging: Corroding rubber seals, electrical components, and stainless steel surfaces, increasing maintenance costs.

This is the problem of "oxidative residue"—using ozone for sterilization can lead to damage from ozone itself.

II. Limitations of Traditional Ventilation Methods

Faced with residual ozone, many companies' first reaction is to open windows or turn on exhaust fans.

However, ventilation methods have three insurmountable shortcomings:

First, ventilation only dilutes, does not eliminate, ozone. Fresh air lowers the ozone concentration in the workshop, but the ozone molecules themselves are not destroyed; only the concentration decreases, and their oxidizing capacity remains.

Second, low-temperature workshops cannot be ventilated for extended periods. Forced ventilation in low-temperature environments such as cold storage and refrigerated rooms results in significant loss of cooling capacity and a substantial increase in electricity costs. Therefore, many companies can only shorten ventilation time, compromising the ozone residue problem.

Third, ventilation has dead zones. Poor air circulation in areas such as behind equipment, inside compartments, and inside ducts allows ozone to easily accumulate and not be effectively removed.

In short, ventilation solves the problem of "concentration," not the problem of "presence."

III. Working Principle of Ozone Decomposition Catalysts
Ozone decomposition catalysts offer an alternative approach: eliminating ozone rather than transferring it.

Catalysts typically use manganese dioxide, transition metal oxides, or noble metals (platinum, palladium) as active components, supported on honeycomb ceramics, metal meshes, or granular fillers. Their working principle is that, at room temperature, the active sites on the catalyst surface rapidly reduce ozone molecules to oxygen.

The reaction formula is very simple: 2O₃ → 3O₂

This process has three key characteristics:

- No heating required: It works efficiently at room temperature.

- No chemical reagents required: It's a pure catalytic reaction, introducing no new substances.

- No secondary pollution: The only product is oxygen.

The catalyst itself is not consumed, allowing for long-term stable operation without the problem of adsorption saturation failure.

IV. Specific Pathways for Catalysts to Solve Oxidation Residue

Pathway 1: Source Decomposition, Not Transfer

Unlike the physical dilution of traditional ventilation, catalysts achieve chemical decomposition. Ozone molecules are completely converted into oxygen, eliminating oxidizing power at its source. This is the essential difference between "solving" the problem and "transferring" it.

Pathway 2: Rapid Response, Shortened Exposure Time

After using a catalyst, the ozone concentration can be reduced to below the safe threshold in a relatively short time. This means that the time food is exposed to an oxidizing environment is significantly reduced, and the chance of oxidation reactions is substantially decreased.

Path Three: Full Space Coverage, No Dead Zones

The catalyst can be flexibly deployed according to the workshop layout: built-in ducts cover the entire air conditioning circulation system; point-source equipment targets ozone water usage points such as filling machines and bottle washers; mobile units are suitable for intermittent disinfection scenarios such as cold storage and refrigerated trucks. The catalyst can cover areas that are difficult for ventilation to reach.

Path Four: Long-Term Stability, Continuous Protection

The catalyst does not have a saturation problem and does not require frequent replacement. One-time deployment provides long-term operation, offering continuous ozone elimination capabilities for food workshops.

V. How to determine if oxidation residues have been effectively resolved?

Food companies can verify the actual effectiveness of the catalyst in the following ways:

- Export testing: Install an ozone detector downstream of the catalyst to confirm that the concentration is consistently below 0.1 ppm.

- Product testing: Regularly monitor the peroxide value of meat products, color changes in fruits and vegetables, and flavor stability of beverages.

- Workshop observation: No obvious irritating odor after disinfection indicates that ozone has been effectively removed.

VI. Conclusion

Ozone decomposition catalysts answer the question: How can we enjoy the highly efficient sterilization of ozone without being harmed by its oxidizing properties? The answer is—use a catalyst to finish the process, eliminating residual ozone at the source.

It is not an "add-on" to ozone disinfection, but a core component forming a complete disinfection loop. For any food processing company using ozone technology—meat products, fruits and vegetables, beverages, baking—the catalyst is the key step in transforming ozone from a "double-edged sword" into a "pure weapon."

author：Gloria
date:2026-04-28