Conditions for plasma-coupled temperature fields：
- A 4KV electric field strength to ground is applied within the effective area of the cabinet
- The effective area of the cabinet meet the temperature range of (-3.5, -2.5)℃
The phenomenon of packaged sheepmilk in the cabinet：
- In environments ranging from -3.5°C to -2.5°C, the appearance of fresh sheepmilk will not show any visual abnormalities such as freezing over time.
- In environments ranging from -3.5°C to -2.5°C, from a personal perspective, the taste improves over time.
Real-time recording and test data:
| Freshly squeezed sheep milk on March 27, 2026, packaged and cooled to 3°C. |
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On March 28, 2026, sheep milk was placed in this environment, and samples were taken for 1st testing：
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On March 31, 2026, sheep milk samples were taken for 2nd testing：
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On April 5, 2026, sheep milk samples were taken for 3rd testing：
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On April 13, 2026, sheep milk samples were taken for 4th testing：
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On April 20, 2026, sheep milk samples were taken for 5th testing：
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On April 29, 2026, sheep milk samples were taken for 6th testing：
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Evaluation of existing test data:
- Physicochemical indicators: remained essentially unchanged;
- Microbiological indicators: coliform bacteria in the milk decreased significantly (standard value used: <5 CFU/mL).The total bacterial count in the milk continuously decreased during the first 17 days; after the 18th day, it continuously increased, reaching 5,300 CFU/mL by the 23rd day and 1,900,000 CFU/mL by the 32nd day.
- Freshly milked milk (free from artificial interventions such as pasteurization) has an effective shelf life of 28 days—representing a preservation extension of more than tenfold compared to natural storage at 25°C, which lasts only two days.
Plasma-coupled temperature field has a sterilization effect and also extends shelf life.
Equipment Models:
- BMJ500S
- BMJ800
- BMJ1000