Quatro Níveis de Limpo, de Baixo Custo, Tecnologia de Agua Esquecido para Aplicações Comerciais, Industriais e Agrícolas / Clean Innovative Water Technology Barely Known in the Mainstream World

• 57’Electric & Magnetic Resonance Freezing/
Thawing: continued 2
• —>> cont: WM Accepted effect:
Magnetic/electric field oscillation(often multiples of frequencies are emitted)
to prevent freezing at below 0°C temperature, This supercooling state is
followed by “quick & even freezing” over critical temperature range that
can otherwise break cell walls of food by water expansion, this seems to be
due to small clustered ice crystals formed from water molecules, also some
effect in electroporation of breaking germ/bacteria cells(thinner-much
weaker than food cell walls).
• WM Rejected effect: P2(disinfection, suppress low temp active bacteria):
(Marche-machinery, Proton-Group net+), some combine “visible light
photocatalysis” to kill ethylene(C2H4): (Hitachi Shinku Chilled +), R2(Able to
freeze & defrost raw fish, meat, or even some salad & keep intact cell
structure): food appear fresh as if freezing never took place, U2(consistently
show much lower energy cost from user feedback): -20°C range fridge
works on par with -60°C types: (Nice01- Akiyama-Denshi+), U2(often food
lowers redox potential):(Daiwa Reiki Kogyo+), X2(lower freezing point)
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