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

Authors

  • Yassine Bellebna Faculty of electrical engineering, Djilla Liabes university
  • Amel Dida

DOI:

https://doi.org/10.4314/jfas.1147

Keywords:

Ozone; DBD; Food; Dielectric; PPM.

Abstract

Ozone, a powerful oxidant, is effective against various kinds of microorganisms on fruits, vegetables, meat grains and their products. 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 towards electrical breakdown. The aim of this paper has to study and identify the best concentration of ozone generated by DBD witch give a better results on increasing on shelf life of food products. Obtained results pointed out that investigated parameters of DBD 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.

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Published

2023-01-02

How to Cite

BELLEBNA, Y.; DIDA, A. EXPIREMENTAL ANALYSIS OF DIELCTRIC BARRIER DISCHARGE FACTORS ON OZONE PRODUCTION FOR FOOD STORAGE. Journal of Fundamental and Applied Sciences, [S. l.], v. 15, n. 1, p. 101–113, 2023. DOI: 10.4314/jfas.1147. Disponível em: https://jfas.info/index.php/JFAS/article/view/1147. Acesso em: 29 jan. 2023.

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