King Son Instrument Tech. Co., Ltd.

Innovation FoodTech

Innovation FoodTech

King Son Lab Class Innovation Foodtech

King Son Convertible IFP Food-Tech Chamber Product Family Series is a new refrigeration and food preservation equipment for the modern AIoT-era. It is incorporated with A7 Intelligent Food-Tech Controller and designed with Constant Temperature and Humidity Multiple Points Monitoring and Servo Control Technology to research, develop and perform 3 novel next generation refrigeration technologies
  • King Son Constancy Precision Refrigeration Technology (0°C/32.00°F to 6°C/42.8°F/42.80°F)
  • King Son Constancy IFP Chilling Technology (0°C/32.00°F–above Initial Freezing Point of food)
  • King Son Constancy Superchilling Technology (-1.5°C/29.30°F to -2°C/28.40°F, just below Initial Freezing Point of food)
that preserves and processes food in uniform conditions and environments, with temperature fluctuations ±0.3°C/0.54℉ and humidity fluctuations ±5%. King Son Convertible IFP Food-Tech Chamber Product Family Series is an AIoT machine which incorporates King Son Real-Time Cloud-Based AIoT Operation Tracking and Monitoring APP System and Platform for remote distance servicing and collaboration – thus helping build new partnership opportunities through AIoT eco-system.

King Son Convertible IFP Food-Tech Chamber Product Family Series includes
  • King Son Convertible IFP Aging Chiller
    • A200GH, A200GM, A400GH, A400GM
  • King Son Convertible IFP Sub Chiller
    • C200GH, C200GM, C400GH, C400GM
  • King Son Convertible IFP Superchiller
    • S200GH, S400GH
  • King Son Convertible IFP Superchilling Thawer
    • T200GH, T400GH
  • King Son Convertible IFP Lab Chamber
    • L200GC, L400GC
King Son A7 Intelligent FOODTECH Controller: ARM CPU Linux FOODTECH,(8CH Sensor) , 6“LCD, PID (PWM) :
King Son A7 Intelligent FOODTECH Controller has embedded ARM CPU hardware, firmware and Linux kernel (multi-core) OS, Fuzzy temperature control technology, multi-track temperature detection (8CH Sensor) interface, 6 "LCD color touch display, Intelligent PID (PWM) servo algorithm technology.
King Son Constancy Precision Refrigeration Technology
King Son Constancy Precision Refrigeration Technology is a novel generation FoodTech after traditional refrigeration and freezing for food process and preservation between 0°C/32.00°F and 6°C/42.8°F in controlled constant temperature and humidity conditions, with temperature fluctuation ±0.3°C/0.54℉ and humidity fluctuation ±5%.
King Son Constancy Precision Refrigeration Technology is applicable and available to meet when planning conditions for long term preservation a temperature difference of no more than 1°C/32.80°F in the circulating air should be aimed at, together with a short-term fluctuation of less than 0.5℃/32.90℉.
The consequence of fluctuations in temperature often cause condensation or moisture on preservation products, which is undesirable because it may favor the growth of microorganisms, in the case of fruits and vegetables, the growth of mold and the development of decay.
King Son Constancy Precision Refrigeration Technology application process:
  • Keep freshness
  • Preservation:Optimum Preservation Conditions for high value crops
  • The recommended conditions for commercial preservation of asparagus are 2°C/35.6℉ to 6°C/42.80°F with 95 to 99% RH, yielding 14 to 21 days of preservation life. Maintaining a low storage temperature is critical to delay senescence, tissue toughening, and flavor loss. High RH is essential to prevent desiccation and to maintain freshness.
  • Truffles can be kept in good condition for 20 to 30 days at 0ºC/32 °F with 90 to 95% RH. Preservation life is slightly reduced at 5°C /41 °F. Attention must be paid to fluctuation of the refrigeration temperature around 0°C/32°F that could freeze truffles and completely destroy their texture.
  • Ginseng should be preserved at 0ºC/32 °F with 95% RH or higher. Roots retain good quality for 2 months at 0°C/32.00°F.
King Son Constancy IFP Chilling Technology
What is Initial Freezing Point (IFP)?
  • Initial Freezing Point (IFP) is the temperature at which a liquid freezes or becomes solid: the freezing point of water is 0°C/32.00°F
  • Initial Freezing Point is the temperature in at any fixed pressure at which the liquid and solid phases of a substance of specified composition is in equilibrium
  • Foods and beverages do not freeze completely at a single temperature, but rather over a range of temperatures between 0°C/32.00°F and Initial Freezing Point (IFP). In fact, foods high in sugar content or packed in high syrup concentrations may never be completely frozen, even at typical frozen food storage temperatures. Thus, there is not a distinct freezing point for foods and beverages, but an initial freezing point at which crystallization begins.
  • The initial freezing point of a food or beverage is important not only for determining the food’s proper storage conditions, but also for calculating thermos physical properties. During storage of fresh fruits and vegetables, for example, the commodity temperature must be kept above its initial freezing point to avoid freezing damage. In addition, because there are drastic changes in the thermos physical properties of foods as they freeze, a food’s initial freezing point must be known to model its thermos physical properties accurately.
  • The initial freezing points of most foods are between - 0.5℃/32.90℉ and -2.8℃/26.96℉
What is King Son Constancy IFP Chilling Technology? What and how to commercialize Initial Freezing Point (IFP) for food preservation?
  • King Son Constancy IFP Chilling Technology is a novel generation FoodTech after traditional refrigeration and freezing for food process and preservation between 0°C/32.00°F and above Initial Freezing Point (IFP) of food in controlled constant temperature and humidity conditions, with temperature fluctuation ±0.3°C/0.54℉ and humidity fluctuation ± 5 %.
  • The temperature ranges between 0°C/32.00°F and Initial Freezing Point (IFP) of food that can be utilized for food preservation that can inhibit harmful microbes and pathogenic bacteria of proliferation, to improve taste and flavor enzymes, yeast and lactic acid bacteria activities, avoid residual hazards caused by the use of the fungicide or disinfectant to ensure food's original taste, quality, safety and value.
  • King Son Constancy IFP Chilling Technology commercializes the economic value of the temperature ranges between 0°C/32.00°F and above Initial Freezing Point (IFP), that performs temperature fluctuation ±0.3°C/0.54℉ and humidity fluctuation ± 5 % for food preservation in food industry.
  • The effects of King Son Constancy IFP Chilling Technology applied on the fresh food preservation mainly includes.
  • The Constancy IFP Chilling can inhibit respiration, delay the respiratory peak and reduce the loss of nutrients. The exhaled volume of CO2 in the Constancy IFP Chilling (-0.8℃/30.56℉) is less than that stored in normal temperature about 30% to 60%.
  • The Constancy IFP Chilling won’t destroy the cells, but improve the quality of fruits and vegetables in the vicinity of freezing temperature. In order to prevent from forming ice, fruits will secrete large amounts of antifreeze (its main ingredients are glucose, amino acids, aspartic acid etc.) to reduce the freezing point, or decompose the starch into sugar. These physiological changes improve the quality of fruits and vegetables in different degrees.
  • The Constancy IFP Chilling can inhibit the growth of microbial efficiently. Under the condition of Constancy IFP Chilling, water molecules in fruits or vegetables are arranged in an orderly state, which reduce the content of free water available for the microbial. In the short and mid period preservation, the Constancy IFP Chilling can inhibit multiplication of microorganisms, better than the frozen temperature.
  • Since the Constancy IFP Chilling can inhibit chemical reaction strongly, the food quality in Constancy IFP Chilling is better than that of the normal cold storage. The Constancy IFP Chilling also can inhibit lipid oxidation, non-enzymatic and other chemical reaction. The key for the Constancy IFP Chilling preservation is to realize a hibernation state of the product. The “hibernation” process is a cooling process during which the product can reduce its activity ability and energy consumption through the self-adaption, starting from the change of components within cells, and at the same time ensuring their own living life characteristics. It is a typical phenomenon of natural adaption.
King Son Constancy IFP Chilling Technology application process:
King Son Constancy IFP Superchilling Technology
What is superchilling?
  • The term ‘superchilling’, also called partial freezing, light freezing, and deep chilling, which is used to describe a food process and conservation method, where the outer layer of food, about 10% - 30% of the product's water content is frozen, not complete freezing. During superchilling, the temperature of the product is lowered, often -1.5°C/29.30°F to -2°C/28.40°F, below the initial freezing point of the product. After initial surface freezing, the ice distribution equilibrates and the product obtains a uniform temperature at which it is maintained during preservation. Superchilling has been effectively used for seafood and now there are increasing demands in this process to extend the shelf life of meat. Most traditional equipment producers today do not have required energy and thermodynamic competence to design and control superchilling processes.
  • What and how to commercialize superchilling to preserve food
  • King Son Constancy IFP Superchilling Technology is a novel generation FoodTech after traditional refrigeration and freezing for food process and preservation in the temperature of -1.5°C/29.30°F to -2°C/28.40°F, just below Initial Freezing Point (IFP) of food, in controlled constant temperature and humidity conditions, with temperature fluctuation ±0.3°C/0.54℉ and humidity fluctuation ±5 %.
  • King Son Constancy IFP Superchilling Technology commercializes economic value of the temperature -1.5°C/29.30°F to -2°C/28.40°F, just below Initial Freezing Point (IFP), for food process and preservation in food industry.
  • The initial freezing points of most foods are between - 0.5℃/32.90℉ and -2.8℃/26.96℉
King Son Constancy IFP Superchilling Technology application process:

King Son IFP Rapid Superchilling Process Technology

King Son IFP Rapid Superchilling Process Technology is a novel food process technology that blast chilling food in short time to a temperature just below initial freezing point of the aqueous phase of food, and then preserves food in King Son Constancy IFP Aging Chamber by King Son Constancy IFP Superchilling Technology at constant temperature and humidity conditions, superchilling preservation temperature generally around -1.5°C/29.30°F to -2°C/28.40°F.

The formation of ice crystals plays an important role for the quality of superchilled products. Rapid superchilling process at low temperatures (below -30℃/-22.00℉) induce the formation of small ice crystals, which apparently is less destructive to the cell structure than superchilling at higher temperatures (-10℃/14.00℉ to -20℃/-4.000℉) over a longer time span.

When food from refrigeration temperature cooling down to superchilling temperature for preservation, the cooling rate must be as fast as possible. If the cooling rate is too slow, it will let food to stay longer in the large size ice crystal growing temperature range (-1°C/30.20℉ to -5℃/23.00℉) that produces large size ice crystals to destroy the cells, degrade food quality, therefore, King Son IFP Superchilling Rapid Process Technology is used to blast refrigerated food to superchilling temperature as soon as possible that produce smaller ice crystal in food with much better quality.
What is ice crystal?
When food cooled down in the process of freezing, the water inside the food appears water icing phenomenon, that is, the so-called ice crystal. The food temperature ranges between -1°C/30.20℉ to -5℃/23.00℉is the most likely to grow ice crystal, it is the largest size ice crystal generation zone.
King Son Constant Temperature and humidity multiple points monitoring and servo control technology
History
    3Inquiry