Vietnam first tested the electric field technology to preserve food

The technology to create static electricity helps fresh foods throughout the month without freezing when frozen.

Hyokan cold storage technology (electric field technology) was researched by the Regional Research and Development Institute, Ministry of Science and Technology for the first time in Vietnam. This technology uses electric fields to preserve foods that require freshness at low temperatures such as fruits, vegetables, seafood to transport in inland Vietnam or export, for up to several months.

The internal structure of the chiller uses electric field technology.

This technology works on the principle of creating an electrostatic field with a high voltage current, low current flow inside the refrigerator, which can both maintain the freshness of all kinds of food without freezing even when at freezing temperatures.

The experiment on Valencia 2 orange at a temperature of 2 degrees C and 3.500V indicates that the quality of oranges is better than that stored in a conventional refrigerator at a temperature of 2-4 degrees C. The orange is preserved. By Hyokan technology after 4 months, the shell color is still maintained, the natural weight loss is low (2.8%), the hardness of fruit (7.03 kg / cm2), limiting the physicochemical changes: the function TSS solubility content (13.29%), vitamin C content (24.37 mg%), especially sensory quality still maintained at a good level.

The team also experimented with Moc Chau strawberries, at temperatures of -2 degrees Celsius, 3,500V for better quality than stored at room temperature at 2 - 4 degrees Celsius. managed by Hyokan technology after 28 days retained the external color, hardness decreased slowly, limiting physicochemical changes (natural loss decreased by 0.58%, damaged rate was 36.11%) ).

The V2 fruit after 4 months of preservation with Hyokan technology (April - August 2018).(Photo: TH).

Experiments show that the electric field combined with cold temperatures inhibits microbial activity, slowing down the process of chemical, physical and biological changes inside strawberry fruit. The team recommends, to limit the loss and loss of quality, strawberries can be consumed in about 21 days when preserved with Hyokan technology.

This technology can apply scale depending on storage needs. That is depending on the warehouse area to install additional equipment to create high-voltage electrostatic field. The Regional Research and Development Institute is studying more with cooking oil, rice, meat and some fruits such as litchi, passion fruit . using Hyokan technology to assess the ability and quality of preservation of this technology. to each type of product. The research results contribute to limiting post-harvest losses, improving product quality, solving export problems and transporting far away when applying on improved containers with Hyokan technology installed.