To investigate the effects of ozonated water concentration and soaking time on adventitious root formation of willow, we studied the efficiency of root cuttings in the revegetation technology of biological engineering of willows. The ozonated water concentrations were used for 5 minutes and 2 hours at 1, 5, 10, 15, 20 ppm by soaking method and then the shoot characteristics were observed. The number and length of adventitious roots were determined. The results indicated that 20 ppm of ozonated water for 2 hours and 1 ppm of ozonated water for 5 minutes resulted in leaves turned wither away and no adventitious root production. Considering the appearance, number and length of the adventitious root, soaking willow cuttings into the ozonated water with dissolved ozone concentration, 5 ppm for 2 hours and 10-15 ppm for 5 minutes were suitable for generating adventitious roots.

본 연구는 넙치 양식장 시설 내로 유입되는 병원 미생물을 효과적으로 관리하기 위한 오존 처리 기준을 마련하고자 수행되었다. 유수식 환경에서 오존 주입량을 0.3∼3.0 mg O3 L-1의 범위로 주입하면서 3분의 반응시간을 가진 후 ORP 320~410 mV에서 TRO가 0.01±0.01 mg L-1가 검출되었으며, 600 mV와 700 mV에서 0.07±0.02 mg L-1와 0.16±0.03 mg L-1가 검출되었다. 오존 처리에 따라 총세균수는 80.6~97.9%의 제거율을 나타내어 오존 처리를 통한 미생물 제거효과는 분명하게 나타났다. 230 g 넙치를 8.0 kg m-2 밀도로 사육한 300~400 mV 실험구에서는 총세균수는 가장 낮은 값을 보였다. 특히 400~500 mV에서 Vibrio spp.와 그램음성균은 거의 검출되지 않았다. 일간사료섭취율은 300~500 mV에서 0.7% 이상을 나타내어 대조구인 자연해수보다 감소하지 않아 부작용이 적은 것으로 나타났다. 넙치 양식장으로 유입되는 병원 미생물은 유입수의 ORP 400 mV 수준에서 효율적으로 제거되는 것으로 조사되었다.

This study evaluated the antimicrobial efficacy of different concentrations of ozonated water with organic matter, fetal bovine serum, at different concentrations and incubation times with bacteria. In the absence of organic matter, total eradication of up to 5 log of Escherichia (E.) coli was achieved, however, interference by organic matter led to inefficiency of ozonated water as a disinfecting agent. In addition, diminishing antimicrobial effects at higher temperatures, even in the absence of organic matter, were also demonstrated. These findings indicate that ozonated water will be a safe and effective disinfectant agent that could be useful in meat processing, especially an intestine processing, in Korean slaughter houses.

The objective of this study was to determine the efficacy of ozone in sanitizing water experimentally inoculated with the gram-positive food-poisoning bacterium Staphylococcus aureus. The bactericidal effect was measured after experimentally inoculated solutions were exposed to 0, 0.5, and 1.0 ppm ozone at several time points and different temperatures, in the presence of varying concentrations of different organic matter, namely, fetal bovine serum (FBS) or cattle liver. Results revealed inhibition of the bactericidal effect in the presence of the lowest percentage of FBS, but a lower extent of the inhibition occurred when liver was used as the organic matter. It was also apparent that a higher temperature and shorter ozone exposure time had led to a more reduced bactericidal efficacy than that under a lower temperature and longer ozone exposure. This study provides insight into the potential use of ozonated water as an effective and safe disinfectant in an abattoir setting.

본 연구는 생활주변에서 오존수를 쉽게 활용할 수 있도록 오존수 발생장치의 활용성을 증가시키고 한 동작으로 작동하는 시스템을 개발하고자 한다. 더 나아가 올리브 오일과 오존과 반응시켜 제조하는 기술에 적용하고자 한다. 기존의 경우 대부분이 오존수 시스템이 아닌 오존발생기 위주의 제품이 많다. 오존수기의 경우 펌프로 강제 흡입시키는 일반압력 방식으로 오존가스 누출 위험요소가 내포 되어 있으나, 본 과제의 경우 인젝터를 이용하여 물의 유입여부에 따른 오존의 발생과 흡입을 제한하고 있어 기존 제품의 오존 누출에 의한 위험을 최소화하였다. 인젝터 방식의 단점에도 불구하고 미생물 살균능을 유지하는 것으로 본 연구에서 사용된 인젝터 방식 오존수 제조 장치의 효용성을 알 수 있었다.

본 연구는 식중독을 일으키는 병원성 미생물들은 식품시료와 교차오염 원인의 지표가 될 수 있는 도마에 접종한 후 오존수와 일반 수돗물을 이용하여 세척한 후 미생물의 변화와 세척방법에 따른미생물의 변화를 각각 비교 관찰하였다. 실험결과 일반 수돗물보다 오존수가 살균효과가 더 높았고, 같은 세척수로 세척 시에도 접종 방법, 실험시료 및 시료의 표면, 균질화에 따라 살균효과가 다르게 나타나는 것을 확인할 수 있었다. 세척방법으로는 침수보다 주수 에서 살균효과가 더 컸으며 오존수의 농도는 0.2 ppm에서 유의적인 살균효과를 나타내었으며 오존수 농도가 0.4, 0.6, 1.0 ppm으로 증가함에 따라 농도 의존적으로 살균효과 또한 증가하였다. 위의 결과들을 통해 0.2 ppm 이상의 오존수가 부패 미생물 제어에 미치는 영향이 크고 식품의 제조 가공 시 여러 안전성 면에 있어서 오존수를 이용한 세척이 효과적이라고 생각된다.

In this study, a new cleaning process with a low cost of ownership (CoO) was developed with ozonated DI water (DIO3). An ozone concentration of 40 ppm at room temperature was used to remove organic wax film and particles. Wax residues thicker than 200 Å remained after only a commercial dewaxer treatment. A DIO3 treatment in place of a dewaxer showed a low removal rate on a thick wax layer of 8000 Å due to the diffusion-limited reaction of ozone. A dewaxer was combined with a DIO3 rinse to reduce the wax removal time and remove wax residue completely. Replacing DI rinse with the DIO3 rinse resulted in a surface with a contact angle of less than 5˚, which indicates no further cleaning steps would be required. The particle removal efficiency (PRE) was further improved by combining a SC-1 cleaning step with the DIO3 rinsing process. A reduction in the process time was obtained by introducing DIO3 cleaning with a dewaxing process.

This study was conducted to investigate the effect of ozonated water and ozonated water + hydrogen peroxide treatment of residual procymidone in perilla leaf containing 20 mg/L procymidone. Samples was treated with ozonated water containing 1.0, 2.0 and 3.0 mg O3/L ozone and hydrogen peroxide water containing 1.0, 2.0 and 3.0 mg H2O2/L hydrogen peroxide in pH 5, 7 and 9, respectively, at 15℃. Procymidone removal rate was 26.5% in 7 days at 15℃ and optimum condition of procymidone removal was the case of treating with ozonated water containing 2.0 mg O3/L and pH 9. As the result procymidone removal rate was about 96.5%. In this case of adding hydrogen peroxide, optimum condition of procymidone removal was 1 : 0.5～1(O3 : H2O2). However, procymidone was nearly removed with the treatment of hydrogen peroxide water only.

신선편이 당근채 세척시 오존수 사용에 의한 품질 및 안전성 향상 효과를 구명하기 위해 연구를 수행하였다. 세척 당근을 절단한 뒤 100ppm의 염소수에 1, 2회 세척 및 오존발생장치에서 공급되는 초기 오존수 농도 2ppm에서 1,5, 20분 세척한 뒤 투과율 필름으로 포장하여 에서 3주간 저장되었다. 당근채의 오존수 세척처리는 저장 중 포장내부의 기체 조성, 당근채의 품질 및 미생물 수에 영향을 미쳤다. 오존수 20분 처리는 당근채 저장

This paper was carried out to investigate change in the initial microorganism of Pepper which were treated with ozonated water for microbial decontamination. When ozonated water was 30, 60, 90minutes treatment, there was decrease in the overall total microbial of the black & white pepper. Total lactic acid bacteria died completely after contacted with ozonated water for 60minutes but the inhibition rate on the total aerobic bacteria of black & white pepper were 62% and 96%, respectively. Total aerobic bacteria of four packing material was increased after 1 months of storage at 37 when it had treated with 90minutes ozone reaction Then, there was no significant changes in the piperin contents.