FIELD: technology for preserving foodstuffs from spoiling by means of cooling.
SUBSTANCE: products are positioned in crushed ice. The latter is produced from activated and then frozen water. For activation, a source of electromagnetic radiation of millimeter range is positioned in the water. Total power of source is 5,0 mcV for 10 liters of liquid. Influence is maintained for 30-40 minutes.
EFFECT: decreased energy costs, improved consumer properties of products stored in such ice.
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