Experimental analysis of dielectric 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 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 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.