Research into the systems determined that the ozonated water could lose its effectiveness if atomized by too fine of a spray (as mentioned above) or by simply settling undisturbed for too long of a time. Our system was designed to maintain maximum ozone content by generating the ozone content just prior to application. Several systems were researched before reaching our final solution. These included gradual bubbling of ozone gas, high pressure ozone jets, and gas filtering through composite materials.

I developed a nozzle that could be retrofit to a standardized spray bottle (to reduce cost) that had a custom spray pattern and flow rate that allowed for over 90% of the ozone to remain in the spray and effectively sterilize the food. This was achieved through various means including digital stop action photography to evaluate the streams, chemical ozone testing of the sprayed water, and by casting and drilling custom nozzles in clear urethane to further evaluate the flow characteristics.