Method for prolonging the shelf life of Food and Agricultural Products

摘要

That involves forcing a stream of air to flow Upward through a Treatment Zone, so that it is in contact with a stream of Saline aqueous solution has a redox potential of not less than 220 mV, on a perforated Surface substantially aligned H Horizontal Liquid Layer; form a bubbly, located above the surfaceSupply Air and locked out of the OZNA treatment, storage space in which are placed the agricultural products or foodstuffs