Fire niveauer af Miljøvenlige, Lavpris, Mindre Kendte Vand Teknologi til Fremtiden : Four Types of Forgotten Water Related Low Cost Clean Tech for Commercial & Industrial Applications
Tværs af brancher og videnskab felter, der tidligere ikke har accepteret teknologier, hvoraf nogle har været meget brugt til kommercialiserede applikationer, er gradvist ved at blive re-bekræftet af mainstream vestlige akademikere. Den næste fase er, hvor de vestlige mainstream medier af forskellige niveauer (fra nyheder, videnskab rapporter til Wikipedia) kommer til at udtrykke disse bekræftelser. / Across industries and science fields, previously not accepted technologies, some of which has been widely used for commercialized applications, are gradually being re-confirmed by mainstream Western academics. The next phase is how Western mainstream media of various levels(from news, science reports, to Wikipedia) are going to express these confirmations.
Tværs af brancher og videnskab felter, der tidligere ikke har accepteret teknologier, hvoraf nogle har været meget brugt til kommercialiserede applikationer, er gradvist ved at blive re-bekræftet af mainstream vestlige akademikere. Den næste fase er, hvor de vestlige mainstream medier af forskellige niveauer (fra nyheder, videnskab rapporter til Wikipedia) kommer til at udtrykke disse bekræftelser. / Across industries and science fields, previously not accepted technologies, some of which has been widely used for commercialized applications, are gradually being re-confirmed by mainstream Western academics. The next phase is how Western mainstream media of various levels(from news, science reports, to Wikipedia) are going to express these confirmations.
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• 34’Vacuum Freezing/Ice Freezing: continued 4<br />
• —>> continued: WM Accepted effect:<br />
Q2(food preservation): Standard process in vegetables & flowers but can be<br />
applied to other unused product applications with significant savings:(Desmet<br />
Ballestra, ColdMax Europe+), Additional effect by slowing down germ growth(Aston<br />
Foods, BCH Limited+), combination <strong>of</strong> vacuum cooking and rapid cooling(Cetravac<br />
ch, Blentech+), This technology is <strong>of</strong>ficially called “Vacuum Cooling”, compared to<br />
other methods like <strong>for</strong>ced air etc, product is far more rapidly cooled down in uni<strong>for</strong>m<br />
temperature within entire sealed storage space regardless <strong>of</strong> product shape to<br />
below or around zero point(super cooling), Reduction <strong>of</strong> pressure enables to start<br />
boiling water at around 2-3°C <strong>for</strong> rapid cooling.<br />
• U2(Increase energy efficiency): eg Vacuum Steam Stripping operation <strong>of</strong><br />
deodorizing/refining Vege Oil much more effective by directly freezing steam<br />
(EcoFreeze Graham-Mfg+), Fair cost reduction but far improved quality/price <strong>of</strong><br />
food/wine/milk/herb etc processing(GEA Messo PT Icecon+): less oxidation, more<br />
enzyme recovery etc, F3(Efficient drying): Exact same scenario as previous "P2" at<br />
Freeze Thaw Dewatering <strong>of</strong> Sludges,<br />
● This is not freezing, while vacuum drying is fully mainstream tech, but this low temp<br />
low cost process commercialization seems to be notably lacking just <strong>for</strong> biomass fuel<br />
production(Altentech), pelletizing added(Thermal Energy International),<br />
212
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