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We consider the primary area of interest in the food industry as the water treatment used in the company. Element Saver systems installed in the storage area extend the shelf life of fresh meat, fish and fresh fruit and vegetables.
Waste in the supply chain - Fruits, root vegetables, vegetables and cut flowers are products with limited durability. It is a living plant tissue with a relatively high water content.
Two relevant, visible signs of deterioration in the quality of this type of goods are the decreasing "tension" of the juice, that is, the product is wrinkled, faded or rotten. There are also spots of dead tissue or infestation by microorganisms. The Saver element located in the storage compartment keeps the juice tension longer and tissue degradation is delayed accordingly. The products generally have a considerably improved shelf life and taste.
Cooling and freezing are important factors for ensuring the shelf life and storage of food and other perishable products.
This process requires some energy. But this energy is not free and is almost always associated with a certain burden on the environment.
The same applies to the heat of evaporation. Water treated with Element Saver technology, which contains some of the EZ structure, evaporates more easily than ordinary untreated water. A single water molecule with an EZ structure evaporates not only more easily but also faster.
The effect is similar to the so-called cooling factor, where the increased evaporation is influenced by the wind speed and when the presence of alcohol on the skin appears to be colder than water because it evaporates more quickly.
Conclusion: Treatment with ES (Element Saver) technology has a catalytic effect on the phase transition from water to ice and has a significant impact on the phase transition from water to vapor.
This means that water treatment using PP technology reduces the energy consumption of the above two types of transition:
The effect depends on the evaporative heat of the different coolants
In practice, the effect of the phase transition from the liquid state of water to steam can be used in a wide variety of applications, eg drying. If the phase transition is facilitated by Element Saver technology, the drying process is much more energy efficient. It can be seen that treatment with EC technology can increase the energy efficiency of the evaporation process - ie. phase transition from liquid to vapor by 22%. The effect of the phase transition from water to ice can be used in many areas, from food industry to ice rink maintenance, ice sculptures or ice cubes to beverages, and certainly in a variety of technical projects. Adjustment with PP technology increases the energy efficiency of the phase transition by 85%. Both types of phase transition can be used in cooling with significant economic benefits.
It is never possible to pre-define solutions for any unspecified project, and there are rarely two identical projects in the industry. However, it is certain that it will always be a modification of the substance for which the properties are to change. Therefore, it is necessary to make appropriate contact with this substance, ie to place a suitable peritract (antenna) in the right place.
EZ - structure = water structure in phase EZ - "exclusion zone"
Peritract = special device for application of PP technology