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plasma technology in coldstorage to extend the fresh fish safety
Prof. Dr. Muhammad Nur, DEA ; Dr. Ing. Berkah Fajar T K, Dipl-Ing ; Yusuf Hartadi, ST.

magister energy Undip


Cold storage for storage at low temperatures so that the performance of bacteria and microorganisms that destroy food can be reduced. Maintaining the quality of fresh fish in storage above freezing temperatures requires special treatment so that quality degradation can be delayed and the storage can be extended. The use of ozone as a disinfectant can provide a solution to the problem of decreasing the quality of fresh fish. The combination of an ozone generating plasma machine with cold storage gives a great advantage in storing fish in fresh conditions. Storage of fresh fish at a temperature of 2-8 ° C can reach a shelf life of 15 days and extend the economic life of the fresh fish. The use of ozone generating plasma technology in cold storage can provide space for increased energy efficiency and economic value with the intensity of energy consumption three times less than without the use of plasma technology, meaning that it can provide a three-fold benefit in terms of energy costs per kilogram of fresh fish per day. Increasing the shelf life and decreasing the intensity of energy consumption is very important in the food distribution chain, especially for fresh fish that are very vulnerable to damage.

Keywords: cold storage, plasma, ozone, energy consumption intensity, power consumption

Topic: Energy Conservation and Efficiency


Conference: The 1st International Conference on Environment, Sustainability Issues and Community Development (INCRID 2019)

Plain Format | Corresponding Author (yusuf hartadi)

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