EXPIREMENTAL ANALYSIS OF DIELCTRIC BARRIER DISCHARGE FACTORS ON OZONE PRODUCTION FOR FOOD STORAGE

Abstract

Ozone, a powerful oxidant, is effective against various kinds of microorganisms on fruits, vegetables, meat grains and their p rodu cts. The best way to generate ozone was to use dielectric barrier discharge (DBD) at atmospheric pressure. This discharge is a little specific kind because one electrode is covered by a dielectric material, thereby preventing the discharge to move tow a rds electrical breakdown. The aim of this paper has to study and identify the best concentration of ozone generated by DBD which give a better result on increasing on shelf life of food products. Obtained results pointed out that investigated parameters o f DB D have significant effect in ozone production and also for preservation of shelf life of food product for around 20 PPM without using cold treatment chamber.