ESMoSPHERETM
In today's refrigeration technology, many new features have been introduced to either reduce or remove odors and air-borne bacteria in the air. This helps to slow the spoilage rate in vegetables and fruits that are exposed to the air in the refrigerator. In some refrigerators, the air circulation is improved for more thorough chilling to maintain food freshness.
HOWEVER, THESE TECHNOLOGIES ARE LIMITED WHEN PERISHABLES ARE WRAPPED AND INSULATED FROM THE SANITISED ENVIRONMENT. MAINTENANCE OF FOOD FRESHNESS BECOMES MORE DIFFICULT WHEN PLENTY OF FOOD ARE STORED AND STACKED TOGETHER.
In addition, storing food at low temperatures will cause the food quality to deteriorate through dehydration process, especially when the containers that are not air-tight and water vapour proof.
And even for frozen foods, dehydration would still occur through water vapour loss, which is commonly known as freeze burn effect (see bottom right picture). This is caused by the pressure gradient difference in the frozen water in the food and the ambient air.
HOWEVER, THESE TECHNOLOGIES ARE LIMITED WHEN PERISHABLES ARE WRAPPED AND INSULATED FROM THE SANITISED ENVIRONMENT. MAINTENANCE OF FOOD FRESHNESS BECOMES MORE DIFFICULT WHEN PLENTY OF FOOD ARE STORED AND STACKED TOGETHER.
In addition, storing food at low temperatures will cause the food quality to deteriorate through dehydration process, especially when the containers that are not air-tight and water vapour proof.
And even for frozen foods, dehydration would still occur through water vapour loss, which is commonly known as freeze burn effect (see bottom right picture). This is caused by the pressure gradient difference in the frozen water in the food and the ambient air.
Refrigeration and limitations
Throwing away food is a waste of our natural resources and also a waste of energy required to produce, processs, transport and store them. To maintain food freshness, refrigeration is presently the most effective method although it is not easy to ensure food is constantly kept at constant temperatures throughout the cold chain supply.
In the commerical market, some common ways to minimize the problem of food de-hydration and quality deterioration are vacuum packing and minimizing the storage temperaure fluctuations.
However, vacum packing is cumbersome, costs incurring and not appealing in appearance and feel to customers. Ensuring constant low storage temperature throughtout the cold chain supply is also difficult as this requires management and enforcement.
Now, ESMo Technologies introduces a new technology and device, called ESMoSPHERETM, that helps to protect your food; simply by placing the device just beside it.
-- No maintenance, no electricity, non-radiative. Just simply magnetism that is uniquely designed (patents pending) to perform the task.
However, vacum packing is cumbersome, costs incurring and not appealing in appearance and feel to customers. Ensuring constant low storage temperature throughtout the cold chain supply is also difficult as this requires management and enforcement.
Now, ESMo Technologies introduces a new technology and device, called ESMoSPHERETM, that helps to protect your food; simply by placing the device just beside it.
-- No maintenance, no electricity, non-radiative. Just simply magnetism that is uniquely designed (patents pending) to perform the task.
FOOD - OUR PRECIOUS NATURAL RESOURCES
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