Dave T. wrote:

Interesting idea Nonny. I have done some research into this as I was
developing a process to control moisture content in natural cork using
Ozonated water as a wash. In the case of wine, there was no odor or
taste imparted to the wine from the Ozone, but I think the main thing
you would have to overcome is the corrosion factor. Any metal in the box
would need to be stainless. Breathing the crap is the other thing. It
gives me a metallic taste in my mouth.

I have a small, commercial plasma generator for ozone (5 GPH) that I
used to freshen up the house or cabin when we'd be gone for a few weeks.
It hooks to an X-10 timer that is controlled by an always-on computer
and nukes the air for a couple days a few days before we arrive home.
By then, the ozone has dissipated and decayed so there's nothing
remaining but a slight "burned" smell. Naturally, we don't do it with
inside plants or pets. grin

The unit I have is about 6" X 6" X 24" and has 5 mica plates plus a
transformer and fan. In our Carolina house, it was hooked to the return
air supply duct of a heat pump, so the ozone was circulated well by the
furnace fan, with no evidence of rusting from its 2-3 times a year use.
With it, we never, ever, had any mold or mildew problems indoors like
our friends and neighbors did.

IMHO, if I still had a chest type of freezer, it'd be fun to hook it to
a cutout opening near the lid (to keep cold air from exiting) and run it
for a few minutes a couple times a day to see what it did, if anything,
to the meat inside.

My recollection was that the old Tender Ray meat sold by Safeway was
just dry hung meat in coolers that had UV lights to hold down mold.
Anyone know the particulars? If UV works, I bet that Ozone would as well.

Nonny
--
---Nonnymus---
No matter how large your boat,
the person you are talking with will
have a close friend with a larger one.
---Observation by my son