HEALTH WITH LIGHT

Avers-Freshguard
Avers-Freshguard
Avers-Freshguard
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Avers-Freshguard

Vendor
Health with light
Regular price
$290.00
Sale price
$290.00
Regular price
Sold out
Unit price
per 

"Avers-Freshguard" is  a device to extend shelf time of food products

This device is intended to extend  significantly  the shelf time of food products of plant and animal origin without  freezing. The device  operates independently in freezer with no  power  supply;  it  is  suitable in long trips with no freezer (cold containers) keeping the food products unspoiled.

This  device  uses  monochromatic  visible  blue  light  spectrum  emitters  with  the wavelengths  of 430 – 470 nm.  The  device  turns  on  automatically  in  3 hours  for 10 minutes.  It  is  powered  by  independent electrical power  elements (type AAA), which provide the operation of the device for the period of two months.

This principle  allows to  keep  the  food  products  unspoiled in case of interruptions of power supply, which occurs not rarely in country houses in summer time. The device is fastened with suction caps to any wall of freezer or container for carriage of food products.

The device operation is based not only on anti-bacterial property of blue light, which is important, but also on photosensitization (absorbing) of certain wavelengths of a given spectrum  by  molecules  of  animal  cells.  Receiving additional energy of the absorbed quantum the cell is able to attract oxygen independently without blood circulation and to live long.

Food  products  are stored  presently  in  domestic and industrial freezers with various cooling  temperatures  (from -5 C to -35 C and from +1 C to +12 C).  Meat  and  meat products,  fish  and  fish  products  are  undergone  to  deep  freezing  in case  of  long storage  (from -5 C to -35 C),  and  they lose their flavoring and nutritious properties in case of fast unfreezing.

Defrosting with keeping the said properties preserved must be performed  during  24  hours  at  the  temperature  of  18-20 C.  It  is so  long.  Plant (vegetable) products are not mainly undergone to freezing as they lose their flavoring properties  and  usefulness.  This  relates  to  milk  and  dairy  products. Storage  of animal products  at  low  temperatures  allows to keep them  unspoiled  for a long time, as the cooling retards significantly microbiological reactions and ferments’ activity.

Microbial reproduction is inversely  proportional  to  storage  temperature:  the closer the storage temperature  is  to zero centigrade, the weaker microbial activity will be.  Microorganisms  reproduce  much  more  slowly  at  much lower temperatures, but mould (some of its species) can develop even at the temperatures around -8 C. 

At  the temperatures below -20 C, no microbial reproduction may occur. However,  significant  oscillations  of  temperature  result  in  damage  of  meat  fibers, because  ice  crystals  grow  significantly. After  temperature  rises,  the said ice crystals melt and fiber structure in the meat fibers deteriorates.

Melons,  watermelons,  pineapples,  kiwi, mangos, bananas, tomatoes,  cucumbers  and other  heat-loving  crops  need  not  storage  in freezer.  Similarly,  it  is  better to store onions, garlic and potatoes out of freezer. After  opening  the  package,  curds,  cheese  and  butter  must  be  protected  against extraneous  smells  they  tend to absorb and also against fast growing microorganisms, as a result of which storage time is shortened.

Blue light (430 – 470 nm)  has very  high antimicrobial  effect; it is  also penetrates  into deep  tissues, which  is  necessary in treating of meat and fish products with light.  Blue light   does   not   have   damaging   effect   on   cells,  which  provides  native   quality characteristics  of  meat,  fish,  dairy  products and  also  plant (vegetable)  products. 

In addition, it is noted that milk,  having been  treated with blue light spectrum, becomes anti-rachitic, which is important to babies. Plant  products  (vegetables,  fruits,  greenery)  preserve  viable  plant  cells  and  also flavoring and useful properties after illumination by means of the aforementioned light spectrum (Rieder H. Treatment with Light. St.-Petersburg, magazine “Practical Medicine”, 1902, pages 11-24).