본 연구는 부작용 없고 문제성 두피 및 피부개선 등에 효과가 좋지만 온도와 습도에 민감한 오존크림을 일정한 과산화물가와 방전관 내구성 안정적인 생산을 위한시스템을 개발하고자 한다. 더 나 아가 올리브 오일과 오존과 반응시켜 제조하는 기술에 적용하고자 한다. 오존화 올리브 오일의 과산화물 가가 1200 meg/kg 넘을 경우 미생물 살균에는 좋으나 두피 및 피부에 과민반응을 보이기 때문에 위험 을 최소화하여 생산되도록 하는 것이 본 연구 및 실험의 목적이다. 그리고 안정된 생산을 위하여 제조 장치중에 방전관의 내구성도 실험하였다. 그 실험 결과 오존화 올리브오일의 과산화물가가 1300 meg/kg 로 적정하게 측정되었고, 방전관도 안정된 결과를 보였다.

This review highlights the current status of Tunisian olive production, challenges facing the sector and opportunities available. Olive, a fruit tree native to Mediterranean countries, is the subject of increased international interest for olive oil production for the global food market. Olive and olive oil production in Tunisia are of great socio-economic importance, with more than 70 millions olive trees including a wide range of cultivars and represents the third important leg in fruit production. Tunisia is the 4th largest producer of olive oil in the world and oil exports represent 40% of the overall value of agronomic exports and 5.5 % of aggregate exports, making it the fifth largest source of foreign currency earnings for the country. However, the actual production of olive oil could be increased by the entire contributors in the sector and by the monitoring by government extension services. Almost 2 out of 3 farmers grow olives in the country. The crop is spread over areas from the northern to the southern regions, where a wide range of edaphon-climatic conditions prevail, from lower semi-arid to arid conditions and receiving annually less than 250 mm of rain-fall (IOOC, 2003). So far, most of the production has been done using traditional techniques and under rainfed conditions. This translates into extremely erratic production levels depending on the year. The major challenges for olive production and for Tunisian producers are to improve fruit and oil quality in order to maintain their competitiveness on the international oil market and to meet consumer demands. The major opportunity available to develop Tunisian olive sector is primarily the improvement of yields, the raising of productivity and oil quality and meet the recent boom in demand for olive oil and table olive around the world.