Open AccessPlasma Technology in Cold Storage for Shelf Life Extension of Fresh Fish
Author(s) -
Yusri Hartadi,
Muhammad Nur,
Fajar Budiman
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/448/1/012010
Subject(s) - cold chain , shelf life , cold storage , environmental science , fish <actinopterygii> , ozone , fresh food , food science , energy storage , fishery , chemistry , biology , horticulture , physics , power (physics) , organic chemistry , quantum mechanics
Low temperature storage or cold storage to prevent bacteria and microorganisms from growing on food. Maintaining the quality of fresh fish when stored above freezing temperatures requires special treatment to maintain the quality and prolong the storage. The use of ozone as disinfectant could be a solution to the decreasing quality of fresh fish. The combination of ozone technology with cold storage gives a great advantage in storing fish in fresh conditions. The use of ozone generating plasma technology in cold storage offers a space for increased energy efficiency and economic value by using three time less energy use intensity than cold storage without plasma technology, which means that the plasma technology in cold storage provides a three-fold benefit in terms of energy costs per kilogram of fresh fish per day. A prolonged shelf life as well as a decrease of energy use intensity is very important in food distribution chain, especially for fresh fish that are vulnerable to damage.