THE MAIN AREAS OF USE OF AIR IONIZATION ARE:
a) in the food industry
– cold storage of fruits and vegetables (reduction of senescence and rotting)
– abatement of ethylene (maintenance of chlorophyll in vegetables and preservation of organoleptic properties)
– sanitizing in processing and packaging premises for fruit and vegetables, meat and sausage products
– sanitizing from harmful molds and mites during the aging process of sausages, bacon and cheese
b) in industry
– air treatment, odors and sanitizing in waste disposal plants
– treatment of VOCs, odors and microbial load in large shopping centers
– treatment of VOCs, odors and microbial load in healthcare settings, laboratories (cleanrooms) gyms, waiting rooms, etc.
