ESMO-ACF AML: Guide for Patients - Arabic · 2011/2 ﺔﺨﺴﻧ-(esmo-ﻮﻤﺳإ ...
Energy Saving Using ESMO(REV2)
description
Transcript of Energy Saving Using ESMO(REV2)
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.
5
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
6
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 :----
7
FoodSphere reduces air temperature rise
Ambient Temp. monitoring in cooler box with "kun
leng" fishes (1 kg) kept with 1kg ice cubes
10
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
8
1) Test 1) Test setup in setup in showcase / showcase / chillerchiller
9
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
10
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
11
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
12
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
13
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
10
12
14
16
18
20
22
24
26
28
30
32
34
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
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
14
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
16
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)
17
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.
18