The subject of the present research fits in context with the use of ozone to revitalize wastee. The problematic is related to the manufacturing of aromatized crackers which generate a considerable amount of waste due to the quality control. Although these crackers contain an important nutritional value, they are not easily recyclable into cattle food due to the odor and taste that they contain. In particular, these crackers contain considerable amounts of garlic which seems to be the main problem in terms of cattle consommation. On the other hand, if stocked, this waste attracts vermin. For this reason, the waste crackers must rapidely be transformed or eliminated. In this contexte, ozonation of this waste is an ideal process to eliminate taste and odor and therefore allow its revitalization and recycling.
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