ENGLISH/ESPAÑOL
    HOW DOES IT WORK? >
 
The Oxyion technology
- Controls microorganisms (bacteria, mold), that affects food products and food contact surfaces.
-Decreases the concentration of volatile organic compounds such as ethylene that in climacteric fruits and flowers accelerates their senescence.
- Reduces dehydration of vegetable structures by limiting the stomata opening and maintaining their conditions better in post harvest.


 
 
Ideal complement to the cold chain
 
 
Food Safety and profitability
 
OXYION Added Value
  WHAT? HOW? WHERE?  
  • Increased profitability for the client and end user.

• Food Safety.

• Proven technology with international backing.
• Microbiological control → Less decay, fungicidal and fungistatic effects.

• Neutralization of bacteria and pathogens → Escherichia coli-Listeria – Salmonella.

• Decay reduction > Cleaner product surface.

• Less Dehydration > Shrink management.
• Refrigerated Areas / Processing.

• Refrigerated Transport:
Trucks and Containers.

• Distribution centers / Cold & Processing Rooms.
 
 
    BENEFITS >
 
 
Food Safety
Fast and efficient disruption of bacteria membrane cells present on the surface of fresh products. Counteracting pathogens like E.Coli, Salmonella, Listeria and others.
 
 
Fungicidal effect
Through an oxide reduction process, it neutralizes microorganisms in a highly efficient and clean manner, especially mold such as Penicillium, Botrytis, Aspergillus, Rhizopus, Monilia, etc.
 
 
Ripening delay
Through continuous breakdown of the ethylene molecule present in holding rooms for climacteric fruits and flowers.
 
 
Dehydration
control
By creating a synergistic effect in the treated in the treated area which therefore limits the opening of stomata in certain vegetable structures.
 
 
 
    OXYION TRACEABILITY >
   
  Remote monitoring
  • Equipment performance and operation.
• Relevant parameters for cold storage.
           • Temperature
           • Relative humidity
  OXYION® | ALL RIGHTS RESERVED | 2014 | INFO@OXYION.COM