Retention time of ozone at various water condition

Abstract

Ozone is a molecule composed of three atoms of O2 (oxygen) formed by the merger of oxygen free radicals with molecular oxygen, ozone is unstable and reactive. Ozone serves as a disinfectant, decolorization, as well as to remove organic materials. Ozone can be formed by electrolysis, chemical radiation and corona discharge. The formation of ozone by corona discharge most widely used today. Ozone that is unstable and reactive has a retention time depending on the environment such as temperature, pH and mineral content. Ozone can be applied to foodstuffs solid or liquid food ingredients, including water, milk, vegetables and fruits that have variations in time, temperature, pH value and concentration of minerals. This study aimed to evaluate the influence of temperature, pH, type and concentration of mineral to the retention time of the ozone. In this research, we varied temperatures (5°C, 25°C and 40°C), type of water (distilled, aquabidest, and tap water), concentration of mineral Ca (0 ppm, 125 ppm and 250 ppm) and pH (5.5, 7 and 9.2). The result was analyzed descriptively using different t-test analysis to compare each treatment. The process of ozonation at low temperatures (5°C) has a longer retention time compared to high temperature, samples that contain low minerals have a longer retention time than samples containing high mineral, the addition of mineral (Ca) did not affect the retention time of ozone. Ozonation at acidic pH has a longer retention time compared to alkaline pH. The duration of ozonation 5 and 10 minutes have no different in retention time.