Ozone is a powerful oxidizing agent used to reduce microorganisms, break down organic contaminants and improve taste, odour and colour in water. Today ozone is widely used in municipal water treatment, food processing, aquaculture, industrial water systems and greenhouse cultivation.
Suitable for
- Bacteria and viruses
- Taste and odour issues
- Organic matter and humic substances
- Colour removal
- Surface water and lake water
- Greenhouses and irrigation
- Aquaculture and process water
Advantages
- Very strong oxidation capability
- Effective for taste, odour and colour control
- Can reduce many organic contaminants
- Often improves activated carbon performance
- Leaves no chemical residues after decomposition
Limitations
- Does not normally remove dissolved salts
- Does not normally remove fluoride
- Requires proper design and safe operation
- Often used together with filtration stages
Typical Applications
- Drinking water production
- Aquaculture and RAS systems
- Food and beverage processing
- Greenhouses and hydroponic cultivation
- Industrial process water and water reuse
Example Treatment Trains
Lake Water
↓
Screen Filter
↓
Sand Filtration
↓
Ozone Oxidation
↓
Activated Carbon Filtration
↓
UV Disinfection
↓
Fine Filtration
↓
Drinking Water
Source Water
↓
Particle Filtration
↓
Ozone Treatment
↓
Irrigation
Process Water
↓
Solids Removal
↓
Ozone
↓
Degassing
↓
UV
↓
Culture Tank
Water
↓
Ozone
↓
Activated Carbon
↓
UV
↓
Drinking Water
Ozone is a powerful oxidizing agent and should be handled with care. Elevated ozone concentrations in air may irritate the respiratory system, eyes and mucous membranes. Ozone systems should therefore be installed and operated in well-ventilated areas according to the manufacturer’s recommendations. At high concentrations, ozone-enriched water may also cause irritation to skin and sensitive tissues. However, ozone typically decomposes rapidly back into ordinary oxygen after treatment.