CompanyCompany

Tomorrow Begins Today

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Enquiry to : sales@esmotech.com

ESMo (FOODsphere)Natural (reference)

ESMo Foodsphere emits a passive static interfered magnetic field to cause a reduction

in energy state. As a result, it strengthens water binding forces that in turn maintains

hydration in foods better. In addition, Foodsphere lowers the temperature of its

immediate environment and makes the environment less sensitive to temperature

fluctuations. Hence, enabling energy savings for the refrigeration equipment.

2

Background

ESMo Foodsphere increases water binding strength

ESMO application into cold chain logistics :-

Possible issues faced in cold chain industries :-

1) Consumers’ taste and behavior

- Consumer are demanding for better quality and taste.

2) Advances in technology and environmental consideration

- Technology improvements in both management and facilities.

3) Regulatory requirements

- New measures and rules related to food safety and handling.

4) Increasing energy costs

- Expected fuel costs to be in increasing trend.3

Possible ESMO solutions towards those issues :-

1) Increase consumers satisfaction

After 3 days in

chiller

With ESMo Without ESMo

After 1 day in

chiller

Beef after 5 days in 60C chiller

Without ESMoWith ESMo

Retain appearance & colour longer

Retain freshness, body firmness & colour

Pork after 5 days in 60C chiller

Without ESMoWith ESMo

Darken &

soft

1) Reduce food wastes and customer rejects due to deterioration,2) Reduce food damage during transportation, in transit and in open display,

3) Foods are fresher and tastier as ESMO reduces the water lost. 4

2) Advance in technology

• ESMo Invented and developed in Singapore since 2004, and is under

Singapore SPRING funded projects.

• developed the first prototype in 2005 and filed the first patent in

2005.

• Improved model and design was developed in 2006 and 2nd patent

filed .

• Patent pending in 9 countries (including Singapore, China, Japan,

Korea, EU, USA, etc)

Related Published work fromDr. Richard Chua

• Journal of Colloids and Surfaces B: Biointerfaces. 2004.

• Journal of Colloids and Surfaces B: Biointerfaces. 2005

• Journal of Magnetism and Magnetic Materials . 2004.

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3) ESMO products has done numerous labs testing

Microbiological analysis on Salmon (TPC)

Color analysis on prawns body

PSB report no. S09CHM00313-03-LYP – 19th Jan ‘09

Microbiological analysis on Poultry (TPC)

Microbiological analysis on Beef (TPC)

Tested at aircon room (26~28 oC) and under

thermal imaging 5 hours later.

With ESMO

Without ESMO

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Test setup Effect with ESMO Technologies :-

1) Showcase / chiller - Lower the ambient air temperature as well as cake

temperature by approximately 1 oC.

- Measured electrical energy consumption was

reduced by about 5%.

2) Refrigerator - Food body temperature is lowered by 0.8~1.3 oC.

- Fridge compressor start/stop cycles reduces by

9.5% ~ 12.5% with ESMO.

4) Cold truck

3) Car - Pork skin temperature rises 70% slower.

- Temperature fluctuation is reduced by 50%.

- Air temperature rise 73% slower and drop

230% faster.5) 20 ft cold container

Test observations and conclusions :-

4) ESMO helps in energy saving :4) ESMO helps in energy saving :4) ESMO helps in energy saving :4) ESMO helps in energy saving :----

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FoodSphere reduces air temperature rise

Ambient Temp. monitoring in cooler box with "kun

leng" fishes (1 kg) kept with 1kg ice cubes

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12

14

16

18

20

22

24

26

28

30

0 5 10 15 20 25 30 35 40

Period (Hrs)

Inte

rnal am

bie

nt

tem

p. (0

C)

With ESMoSPHERE

W/O ESMoSPHERE

Conditions:

• 1 kg of fresh fishes kept in cooler box

(internal: 33 X 16 X 22 cm).

• Cooler box is filled with 1 kg ice cubes and

placed in room environment (28~30 oC).

• Food-to-box volume ratio is approx. 1:7

Ice cubes

melting

Cooler box internal ambient temperature with 1kg ice cubes

-- with and without load

Conditions Experiment Ave. temp. difference (24 hrs) Ave Sigma

No. Without - With ESMoSPHERETM

( oC ) (

oC )

With only 1kg ice 1 0.83

cubes in cooler box 2 0.54

3 0.61

1 kg ice cubes with 1 1.331kg fishes (load) 2 1.24

3 1.36

4 1.03

0.66 0.15

0.151.24

With ice but no load,

temp. lowered by

0.66 oC

With ice and load

temp. lowered by

1.24 oC

Thermocouple

probe

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1) Test 1) Test setup in setup in showcase / showcase / chillerchiller

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ES-12D: 3pcs per shelve

Showcase chiller used

Maker: KINCO (Taiwan)

Dimensions: L145 X W58 X H58 cm

Power: 240V ; 5.5 Amp ; 50 Hz.

Data measurement

[1] Real-time temperature recording @ 2 mins interval.

[2] Temperature measurements:

• One temperature sensor for 3 types of cakes.

Measured at cake center & 25mm in depth.

• 1 chiller ambient temperature at bottom shelve

[3] Electrical power consumption

[4] Total bacterial cont, yeast & mold @ Day 1, 3, 5 on cakes

without esmo and ES-12D.

ESMo

(ES-12D)

Black Forest

Royal chocolate

Mango fruit

Cake storage & test method

• 3 types of cakes used. Mango fruit, Blueberry black forest &

Royal chocolate.

• All cakes were kept un-covered throughout the test period.

• At beginning of test, 3 cakes per type are placed in the

chiller.

• At Day 1, 3 & 5, one whole piece of cake per type was

removed and stored in a paper cake box and immediately

transported to the laboratory for microbial analyses (for

without esmo and ES-12D).

• Trial period: 1 week trial without esmo, following week with

ESMoSphere ES-12D, and 3rd week with ESMoSphere ES-6D.

ES-6D: 5pcs per shelve

Chiller showcase temperature monitoring (ESMo E6)

0

12

3

4

56

7

89

10

9:2

1

13

:21

17

:21

21

:21

1:2

1

5:2

1

9:2

1

13

:21

17

:21

21

:21

1:2

1

5:2

1

9:2

1

13

:21

17

:21

21

:21

1:2

1

5:2

1

9:2

1

13

:21

17

:21

21

:21

1:2

1

Time (hh:mm)

Te

mp

era

ture

(d

eg

.C)

Ambient

Chiller showcase temperature monitoring (W/O ESMo)

0

1

2

3

4

5

6

7

8

9

10

8:4

4

12

:48

16

:52

20

:56

1:0

0

5:0

4

9:0

8

13

:12

17

:16

21

:20

1:2

4

5:2

8

9:3

2

13

:36

17

:39

21

:43

1:4

7

5:5

1

9:5

5

13

:59

18

:03

22

:07

2:1

1

6:1

5

10

:19

14

:23

Time (hh:mm)

Te

mp

era

ture

(d

eg

.C)

Ambient

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Ave. chiller ambient temperature

5.5 deg.C

4.5 to 5 deg.C

Ambient air temperature in the

chiller showcase showed about 1

degrees Celsius drop when ES-6D

devices were used.

Observations:

With ESMo (ES-6D model)

Without ESMo

1a) Showcase / chiller ambient temperature fluctuations

Without ESMoESMo

(ES-6D)

Ambient

(chiller bottom shelve)4 to >8 3 to <8

Blueberry Black Forest 6 to >8 <6 to 7

Royal Chocolate 7.5 to 9.5 6 to 8

Mango fruit 4 to 6 3 to 4

Estimated temperature

fluctuations

over 5 days trial

Power consumption of showcase chiller

for cakes

0

10

20

30

40

50

60

70

80

90

100

110

0 10 20 30 40 50 60 70 80 90 100 110

Time (hr) in use

Po

we

r c

on

su

me

d (

kw

hr)

Control (w/o esmo)

With ESMo (ES-12)

With ESMo (ES-6)

Electrical power consumption

Observed energysavings was bet. 2 ~ 8%

Average ~ 5%

• based on 1 deg.C drop

• without any thermostat adjustment

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Observations:

[1] Electrical power consumption with esmo showed 2~8% (ave. 5%) reduction as compared to without esmo.

[2] 2 factors were likely to have caused the lower electrical power consumption:

[2.1] mean ambient temperature as well as the cake temperatures were reduced when ESMo devices were used.

[2.2] overall temperature fluctuations were also reduced when esmo was used.

[3] On energy saving, ES-6D showed better results than ES-12D.

1b) Energy evaluation in showcase / chiller1b) Energy evaluation in showcase / chiller

SOLID

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Observations

1. Without esmo, the ambient temperature in the chiller as well as the cake temperatures

were relatively higher than when esmo devices were used.

2. Overall temperature fluctuations over the 5 days period also showed that ESMo devices

were able to reduce temperature fluctuations by about 1 0C.

1. ESMo devices were able to lower the ambient air temperature in the chiller as well as the

cake temperatures by approximately 1 degrees Celsius.

2. Temperature fluctuations over the entire 5 days period showed a 1 degree Celsius reduction

when ESMo was used.

3. As a result of reduced temperatures & fluctuations, the electrical energy consumption was

reduced by about 5%.

1c) Summary on temperature &

energy consumption

Conclusions

0

2

4

6

8

10

12

14

16

18

20

Tem

pe

ratu

re (

de

g.C

)

Time (hh:mm)

Threadfin steak body temperature monitoring in refrigerator

Ambient

Without ESMO

With ES6

2) Test setup in refrigerator

Test report no. : ALS/MED/517/09/sk (dated 28/10/2009)

When open door

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Sub-freezer temperature (ESMo vs W/O)

-6

-4

-2

0

2

4

6

0:0

0

0:2

7

0:5

4

1:2

1

1:4

8

2:1

5

2:4

2

3:0

9

3:3

6

4:0

3

4:3

0

4:5

7

5:2

4

5:5

1

6:1

8

6:4

5

7:1

2

7:3

9

8:0

6

8:3

3

9:0

0

Time (hh:mm)

Tem

pera

ture

(deg.C

)

0

5

10

15

20

25

30

Room

Tem

p. (d

eg.C

)

Sub-Freezer (ES) Sub-Freezer

Room ambient (ES) Room ambient

Temperature sensor

for ambient

Temperature

sensor in freezer Freezer compartment size:

W58 X D35 X H35 cm

Test setup

** The body temperature is average 0.8~1.3 0C lower with ESMO (ES6D).

**Fridge compressor start/stop cycles reduces by 9.5% ~ 12.5% with ESMO.

3) Test setup during transportation of

fresh products - in carSliced pork surface temperature with & wo ESMo (E12D)Sliced pork surface temperature with & wo ESMo (E12D)Sliced pork surface temperature with & wo ESMo (E12D)Sliced pork surface temperature with & wo ESMo (E12D)-- Transportation test-- Transportation test-- Transportation test-- Transportation test Date: 3/10/09Date: 3/10/09Date: 3/10/09Date: 3/10/09

-- slice pork: Wt 100 gm ; 20 mm thick-- slice pork: Wt 100 gm ; 20 mm thick-- slice pork: Wt 100 gm ; 20 mm thick-- slice pork: Wt 100 gm ; 20 mm thick

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26

28

30

32

34

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:12

17

:20

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:28

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:36

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:44

17

:52

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:00

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:08

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:16

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:24

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:32

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:40

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:48

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:56

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:04

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:12

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:20

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:28

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:36

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:44

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:52

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:00

20

:08

20

:16

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:24

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:32

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:40

20

:48

20

:56

21

:04

21

:12

21

:20

21

:28

21

:36

Me

at

sk

in t

em

pe

ratu

re

(2 m

m d

ee

p)

-d

eg

.C

Time (hh:mm)

Fresh sliced pork surface skin temperature during car transportation

WO Ambient

E12

WO

With ESMoWith ESMoWith ESMoWith ESMo

Temp. rise from 12 0C to

28 0C within 2hr 45min;

i.e. i.e. i.e. i.e. 70707070% slower% slower% slower% slower

Without ESMoWithout ESMoWithout ESMoWithout ESMo

Temp. rise from 11 0C to 28 0C

within 1hr 36 mins

Inside carInside carInside carInside car

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4) Test setup in a sushi-chain delivery cold truck

Legend:

FoodSphere mounted on wall

FoodSphere mounted on ceiling

ESMoSphere mounting on cold truck

(L10’ X W5" X H6")

T1 sensorT3 sensor

Trial period: 23/03/09 ~ 29/03/09Trial period: 23/03/09 ~ 29/03/09Trial period: 23/03/09 ~ 29/03/09Trial period: 23/03/09 ~ 29/03/09

Truck with 13pcs ESMo3

-5

0

5

10

15

20

25

30

35

40

15:1

6

16:5

6

18:3

6

20:1

6

21:5

6

23:3

6

1:1

6

2:5

6

4:3

6

6:1

6

7:5

6

9:3

6

11:1

6

12:5

6

14:3

6

16:1

6

17:5

6

19:3

6

21:1

6

22:5

6

0:3

6

2:1

6

3:5

6

5:3

6

7:1

6

8:5

6

10:3

6

12:1

6

13:5

6

15:3

6

17:1

6

18:5

6

20:3

6

22:1

6

23:5

6

1:3

6

3:1

6

4:5

6

6:3

6

8:1

6

9:5

6

11:3

6

13:1

6

Time (hh:mm)

Te

mp

era

ture

(d

eg

.C)

T1

T3

∆5.0 degC

∆7.5 degC

ESMo reduces temperature fluctuations by 50% (6.25 / 12.5) ESMo reduces temperature fluctuations by 50% (6.25 / 12.5) ESMo reduces temperature fluctuations by 50% (6.25 / 12.5) ESMo reduces temperature fluctuations by 50% (6.25 / 12.5)

Freg = 13

Freg = 8

Without ESMo (reference)

-10

-5

0

5

10

15

20

25

30

35

13:56

15:06

16:1

617

:26

18:3

619

:46

20:5

622

:06

23:16

0:26

1:36

2:46

3:56

5:06

6:16

7:26

8:36

9:46

10:56

12:06

13:16

14:2

615

:36

16:4

617

:56

19:0

620

:16

21:2

622

:36

23:46

0:56

2:06

3:16

4:26

5:36

6:46

7:56

9:06

10:1

611:

2612:

3613

:46

Time (mon ~ tue)

Te

mp

era

ture

(d

eg

.C) T1

T3

Freg = 16

∆13.0 ∆12.0 degC

Freg = 20

Trial period: 23/03/09 ~ 29/03/09

Note:

Temperature fluctuation reduction is at high of 50%. The good results may be

attributed from less frequent opening & closing of the truck door (~ 10 times a day).15

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20 footer cold container

ESMo device below pallet

5) Test setup in 5) Test setup in 20 ft cold 20 ft cold container container

(24/02/10~01/03/10)(24/02/10~01/03/10)

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ESMoESMo causes air temperature rises slower & drop fastercauses air temperature rises slower & drop faster

Temperature fall comparisonTemperature fall comparisonTemperature fall comparisonTemperature fall comparison

With ESMo (6pcs)With ESMo (6pcs)With ESMo (6pcs)With ESMo (6pcs) Without esmoWithout esmoWithout esmoWithout esmo

230%230%230%230%

-0.032-0.032-0.032-0.032-0.074-0.074-0.074-0.074

Temp rate (C / min)Temp rate (C / min)Temp rate (C / min)Temp rate (C / min)Temp rate (C / min)Temp rate (C / min)Temp rate (C / min)Temp rate (C / min)

Temperature rise comparisonTemperature rise comparisonTemperature rise comparisonTemperature rise comparison

With ESMo (6pcs)With ESMo (6pcs)With ESMo (6pcs)With ESMo (6pcs) Without esmoWithout esmoWithout esmoWithout esmo

73%73%73%73%

0.3700.3700.3700.370

Temp rate (C / min)Temp rate (C / min)Temp rate (C / min)Temp rate (C / min)Temp rate (C / min)Temp rate (C / min)Temp rate (C / min)Temp rate (C / min)

0.2690.2690.2690.269

With ESMoWithout ESMo

Temp. rise slower

Temp. drop faster

ESMo slower rise ���� ESMo faster drop ����

5a) Observations :-

In summary :-

1) ESMO will help to increase consumers’ satisfaction by reducing the wastages during transit and transportation, and to increase food quality.

2) ESMO is a latest technology for food industries, and is a green technology which does not required any power supply.

3) ESMO has lots of necessary official tested resulted issued by well known labs.4) ESMO stabilize the temperature fluctuation, lower the ambient temperature as

well as food temperature by about 0.8~1.3 oC.5) Tested result showed that ESMO reduces air temperature 230% faster, while

increases air temperature 73% slower. 6) Tested in showcase / chiller that ESMO can help to save 5% in energy.7) Tested in fridge that compressor start/stop cycles reduces by 9.5% ~ 12.5% with

ESMO.

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