Quantum mechanics applications: in food processing and environmental protection

Master Ho Quoc Hung and the "Quantum mechanical device for gas mixing to prevent liquid stratification" installed and operated at the lake of Can Tho City Political School. Photo: provided by the character.

According to Master Ho Quoc Hung, the serious water pollution in aquaculture is due to organic substances from food, manure, chemicals, and excess antibiotics discharged during aquaculture and agricultural production. In addition, inner-city canals often change color, have a foul odor, and have a lot of algae, polluting the water... Physical and chemical stratification originates from here. The bottom layer forms a layer of mud due to the long-term accumulation of organic substances and residues, which are the habitat of odor-causing microorganisms, microorganisms that produce toxic gases such as: NH3, NO2, H2, H2S, CH4... Therefore, he has researched and manufactured a "Quantum mechanical device for mixing gas to prevent liquid stratification" to contribute to reducing water pollution in aquaculture, food processing, or ponds and lakes. This device is suitable for many different water sources, helps reduce viscosity (remove heavy metals), maintain oxygen and prevent stratification in liquid by physical methods.

Specifically, the source water will be pumped through a quantum magnetic system, helping to ionize the water source, capable of converting the molecular structure of the water into smaller clusters, these small water clusters will naturally enhance the available biology in the water to reduce the viscosity of the water. The water continues through the molecular collision system in the laminar flow and is processed to the final step. The result is to help increase oxygen, release deep layer gas, aid sedimentation and prevent stratification in the liquid, overcoming the problem of water pollution. When used in ponds and lakes, the device helps eliminate heavy metals, causing algae to lose their habitat, releasing gas at the bottom layer, pushing toxic substances such as NH3, H2S, CH4, NO2, CO2 ... up to the water surface and evaporating quickly and effectively, at the same time, breaking the oxygen stratification in the water. Thereby, reducing over 80% of algae in ponds and lakes; retaining abundant oxygen, improving the effectiveness of preventing water pollution, especially in aquaculture.

Master Ho Quoc Hung said: “The advantages of the device are that it is safe for humans, environmentally friendly because it does not use chemicals, is much cheaper than similar technologies and saves energy consumption. The device is manufactured according to the required capacity, so it can be easily designed, repaired and replaced quickly according to the purpose of use; easy to use without requiring training in operation like other advanced devices”.

The equipment has been transferred and applied to many aquaculture households in Can Tho and some provinces in the Mekong Delta; businesses, units, schools... with ponds and lakes for decoration such as: Ong De Medicinal Materials Company (Can Tho), Tuan Phat Kien Giang Company Limited (Kien Giang), Can Tho University of Medicine and Pharmacy, Can Tho City Political School, Can Tho City Maternity Hospital, coffee shops...

Not stopping there, the author also researched practical applications in a new direction of sedimentation, enhancing flavor without changing the process in food processing. The technology has been transferred and applied at Tran Van Hon Fish Sauce Production Facility (O Mon Ward, Can Tho City). Thereby, it helps shorten the salt release time by 1/3 compared to the traditional process, prevents stratification in the liquid to eliminate odors arising from the fish sauce fermentation process, but still retains the characteristic flavor, sediments the color of the fish sauce to be clearer and more shimmering, helping to enhance the ability to mix during bottling. In particular, the device also prevents salt crystallization when the temperature is lowered. This is a problem that some Vietnamese fish sauces are facing when exporting to countries with low temperatures.

Ms. Tran Thi My Phuong, Owner of Tran Van Hon Fish Sauce Production Facility, said: “Our facility specializes in producing traditional fish sauce from snakehead fish and anchovies. Since 2022, the facility has applied this equipment and achieved high efficiency in improving the quality of fish sauce, increasing production productivity and economic efficiency. Thereby, Tu Hon snakehead fish sauce product meets the 4-star OCOP standard of Can Tho City; was voted Top 50 Typical Brands of Asia - Pacific in 2022…”.

Master Ho Quoc Hung hopes that the technology "Application of quantum mechanics to prevent liquid stratification" and his device will be popularized and applied more widely, especially if the authorities at all levels pay attention, the use of the device in canals and ditches in the inner city will contribute to reducing odors and algae, significantly reducing environmental pollution.

LE THU

Source: https://baocantho.com.vn/ung-dung-co-luong-tu-trong-che-bien-thuc-pham-va-bao-ve-moi-truong-a189907.html