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Tomorrow Begins Today

Enquiry to : sales@esmotech.com

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 Background
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.

ESMo Foodsphere increases water binding strength

Natural (reference) ESMo (FOODsphere)

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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.
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 Possible ESMO solutions towards those issues :-
1) Increase consumers satisfaction
Retain appearance & colour longer
After 3 days in
Beef after 5 days in 60C chiller
chiller

With ESMo Without ESMo

With ESMo Without ESMo Retain freshness, body firmness & colour
Pork after 5 days in 60C chiller

Darken &
soft

With ESMo Without ESMo

After 1 day in
chiller

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 from Dr. 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 Beef (TPC)
Microbiological analysis on Salmon (TPC)

Microbiological analysis on Poultry (TPC)

Color analysis on prawns body

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

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

thermal imaging 5 hours later. Without ESMO

With ESMO
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 4) ESMO helps in energy saving :-
:-
Test observations and conclusions :-
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.

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

4) Cold truck - Temperature fluctuation is reduced by 50%.

5) 20 ft cold container - Air temperature rise 73% slower and drop

230% faster.

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 FoodSphere reduces air temperature rise
Ambient Temp. monitoring in cooler box with "kun Conditions:
leng" fishes (1 kg) kept with 1kg ice cubes
• 1 kg of fresh fishes kept in cooler box
30 (internal: 33 X 16 X 22 cm).
Internal ambient temp. ( C)

28
0

26 Ice cubes • Cooler box is filled with 1 kg ice cubes and

24 melting placed in room environment (28~30 oC).
22
20 • Food-to-box volume ratio is approx. 1:7
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With ESMoSPHERE
16
W/O ESMoSPHERE
14
12
Thermocouple
10 probe
0 5 10 15 20 25 30 35 40
Period (Hrs)

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 ESMoSPHERE
TM o
( C)
o
( C) With ice but no load,
With only 1kg ice 1 0.83 temp. lowered by
cubes in cooler box 2 0.54 0.66 0.15
3 0.61
0.66 oC
1 kg ice cubes with 1 1.33
1kg fishes (load) 2 1.24
With ice and load
1.24 0.15 temp. lowered by
3 1.36
4 1.03 1.24 oC
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 1) Test setup in showcase / chiller
Mango fruit
ES-12D: 3pcs per shelve

Royal chocolate

Black Forest

ESMo
(ES-12D)

Cake storage & test method

ES-6D: 5pcs per shelve
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.
• 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.
Showcase chiller used
Maker: KINCO (Taiwan)
Dimensions: L145 X W58 X H58 cm
Power: 240V ; 5.5 Amp ; 50 Hz. 9
 1a) Showcase / chiller ambient temperature fluctuations
ESMo
Without ESMo
(ES-6D)
Ambient
4 to >8 3 to <8
(chiller bottom shelve)
Blueberry Black Forest 6 to >8 <6 to 7
Royal Chocolate 7.5 to 9.5 6 to 8 Estimated temperature
fluctuations
Mango fruit 4 to 6 3 to 4 over 5 days trial

Chiller showcase temperature monitoring (W/O ESMo)

10
9 Ave. chiller ambient temperature
8
T emp eratu re (deg .C )

7
6
5
5.5 deg.C
4
3
2 Observations:
1
Ambient
Without ESMo
0
Ambient air temperature in the
8:44
12:48
16:52
20:56
1:00
5:04
9:08
13:12
17:16
21:20
1:24
5:28
9:32
13:36
17:39
21:43
1:47
5:51
9:55
13:59
18:03
22:07
2:11
6:15
10:19
14:23

Time (hh:mm) chiller showcase showed about 1

Chiller showcase temperature monitoring (ESMo E6) degrees Celsius drop when ES-6D
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devices were used.
Tem peratu re (deg .C )

8
7
6
5
4 4.5 to 5 deg.C
3
2 Ambient
1
0
With ESMo (ES-6D model)
9:21
13:21
17:21
21:21
1:21
5:21
9:21
13:21
17:21
21:21
1:21
5:21
9:21
13:21
17:21
21:21
1:21
5:21
9:21
13:21
17:21
21:21
1:21

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Time (hh:mm)
 1b) Energy evaluation in showcase / chiller
Electrical power consumption
Power consumption of showcase chiller Observed energy
for cakes
savings was bet. 2 ~ 8%
110
100
90
Average ~ 5%
Power consumed (kwhr)

80
70 • based on 1 deg.C drop
60 • without any thermostat adjustment
50
40
Control (w/o esmo)
30
With ESMo (ES-12)
20
10 With ESMo (ES-6)

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

Time (hr) in use

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. 11
 1c) Summary on temperature &
energy consumption
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.

Conclusions
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%. SOLID
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 2) Test setup in refrigerator
Sub-freezer temperature (ESMo vs W/O)
6 30

Test setup 4 25

RoomTemp. (deg.C)
Temperature (deg.C)
2 Sub-Freezer (ES) Sub-Freezer 20
Room am bient (ES) Room ambient
0 15
Temperature sensor
for ambient -2 10

-4 5

-6 0

0:00
0:27
0:54
1:21
1:48
2:15
2:42
3:09
3:36
4:03
4:30
4:57
5:24
5:51
6:18
6:45
7:12
7:39
8:06
8:33
9:00
Temperature
sensor in freezer Freezer compartment size: Time (hh:mm)
W58 X D35 X H35 cm

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

Threadfin steak body temperature monitoring in refrigerator
Temperature (deg.C)

20
18 Ambient
16 Without ESMO
14
With ES6
12
10 When open door
8
6
4
2
0

Time (hh:mm)
Test report no. : ALS/MED/517/09/sk (dated 28/10/2009)
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** The body temperature is average 0.8~1.3 0C lower with ESMO (ES6D).
 3) Test setup during transportation of
fresh products - in car
Sliced pork surface temperature with & wo ESMo (E12D)
-- Transportation test Date: 3/10/09
-- slice pork: Wt 100 gm ; 20 mm thick

Fresh sliced pork surface skin temperature during car

transportation
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Inside car
32
30
Meat skin temperature

28
(2 mm deep) - deg.C

26
WO Ambient
24
E12
22
WO
20
18
Without ESMo With ESMo
16 Temp. rise from 11 0C to 28 0C Temp. rise from 12 0C to
within 1hr 36 mins 28 0C within 2hr 45min;
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i.e. 70%
70% slower
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10
17:12
17:20
17:28
17:36
17:44
17:52
18:00
18:08
18:16
18:24
18:32
18:40
18:48
18:56
19:04
19:12
19:20
19:28
19:36
19:44
19:52
20:00
20:08
20:16
20:24
20:32
20:40
20:48
20:56
21:04
21:12
21:20
21:28
21:36
Time (hh:mm)

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 4) Test setup in a sushi-chain delivery cold truck
Trial period: 23/03/09 ~ 29/03/09
Trial period: 23/03/09 ~ 29/03/09

Without ESMo (reference)

35
T1
30
Temperature (deg.C)

Freg = 20 T3
25
20
15
Freg = 16
10
5
0
-5 ∆13.0 ∆12.0 degC
-10
15 6
16 6
17 6
18 6
19 6
20 6
22 6
23 6
6
26
36
46
56
06
16
26
36

10 6
12 6
13 6
14 6
15 6
16 6
17 6
19 6
20 6
21 6
22 6
23 6
6
56
06
16
26
36
46
56

10 6
11 6
12 6
13 6
6
:5
:0
:1
:2
:3
:4
:5
:0
:1

4
:5
:0
:1
:2
:3
:4
:5
:0
:1
:2
:3
:4

0
:1
:2
:3
:4
0:
1:
2:
3:
5:
6:
7:
8:
9:

0:
2:
3:
4:
5:
6:
7:
9:
13

Time (mon ~ tue)

Truck with 13pcs ESMo3

40
ESMo reduces temperature fluctuations by 50% (6.25 / 12.5) T1 T1 sensor
T3 sensor
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T3
Temperature (deg.C)

30 Freg = 13
25
20 Freg = 8 ESMoSphere mounting on cold truck
15 (L10’ X W5" X H6")
10
∆7.5 degC
5
∆5.0 degC
0
-5
15:16
16:56
18:36
20:16
21:56
23:36
1:16
2:56
4:36
6:16
7:56
9:36
11:16
12:56
14:36
16:16
17:56
19:36
21:16
22:56
0:36
2:16
3:56
5:36
7:16
8:56
10:36
12:16
13:56
15:36
17:16
18:56
20:36
22:16
23:56
1:36
3:16
4:56
6:36
8:16
9:56
11:36
13:16

Time (hh:mm)

Note:
Temperature fluctuation reduction is at high of 50%. The good results may be Legend: 15
FoodSphere mounted on wall
attributed from less frequent opening & closing of the truck door (~ 10 times a day). FoodSphere mounted on ceiling
 5) Test setup in 20 ft cold container
(24/02/10~01/03/10)

20 footer cold container

ESMo device below pallet

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 5a) Observations :-
ESMo causes air temperature rises slower & drop faster
Without ESMo With ESMo
Temp. rise slower

Temp. drop faster

Temperature rise comparison Temperature fall comparison
With ESMo (6pcs) Without esmo With ESMo (6pcs) Without esmo
Temp rate (C / min) Temp rate (C / min) Temp rate (C / min) Temp rate (C / min)

0.269 0.370 -0.074 -0.032

ESMo slower rise
73% ESMo faster drop
230%
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 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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