PENGUKURAN PERUBAHAN KARAKTERISTIK MINYAK GORENG AKIBAT PAPARAN PLASMA KORONA

Abstract

This Research is to determine cooking oil characteristics like viscosity, density, and index of refraction. It is also done to determine electricity property of oil as result of corona plasma influence. The generating of corona discharge plasma is by using geometry point to plane electrode. The Direct current (DC) released on the air with 8 - 8,6 kV power and using 0,5 cm distance. The discharge is done within 5 minute, out of 0 - 60 minutes. The measurement of cooking oil characteristic parameter is done before and after corona discharge plasma. The characteristic measurement of fisis oil is including viscosity, density and index of refraction. The measurement of electricity character is the capacitance. The results of generating the positive corona plasma is the decreasing of viscosity depends on increasing times, density parameter value is increase, the decreasing of refraction index followed by increasing times. Oil capacitance decreases following the increasing of the discharge. This decreasing shows that oil has been polarized so it has more conductor characteristics.