AUTOMATION OF OZON DISINFECTION SYSTEM AND MICROCLIMATE CONTROL IN VEGETABLE STOREHOUSE
Vegetables and fruits have highest consumer appeal if they are sold fresh. However, on their surface various microorganisms may reside - Escherichia coli, saprophytes, cocci, molds and other microflora bringing about deterioration and producing toxins. Moreover, preliminary treatment of premises for packaging and storage is also required. In storage of fruits and vegetables average losses are 30-40%. Without automation of microclimate support losses can amount to 50%. Ozonation of fruits and vegetables can increase shelf life up to 2 times. The automated system for control of disinfection process in vegetable storehouse is described. The article presents a method for calculating the concentration of ozone and describes an automated system for controlling the microclimate and disinfecting it in a vegetable storehouse. Experimental test has shown that ozone effect is long-term and efficiency of sterilization of surface contaminated with microflora amounts to 100%.