Fresh Transport

HYOKAN SO-KO
JR Freight Container Version

Previous Projects : Hyokan container (12 feets)

HYOKAN SO- KO

Utility model registration number: 3206373

Keep the foods and other goods fresh without freezing.
Manage & transport the goods in fresh condition.
This container forms static electric field with high and low current in the chilled container, which enable longstorage of the products inside the container keeping fresh without freezing even the temperature is below thefreezing point. Test results show that freshness maintaining effect on general foods is fully demonstrated andrice and meat improves umami (taste) due to ripening effect.
Features“Hyokan SO-KO” manages malfunction of operating status,
b att ery l evel , vibr at io n, int ernal tem peratu re/hum id ity,
refrigeration system, refrigerator and other mechanical equipment.

Cloud
serverTelecommunication line

IoT (Internet of Things) is thei n t e rne t w or ki ng of p h y s i c a l“things” with which the data andconditions of these objects canbe accessed from a remote place.

Alert forabnormal value

Access tothe dataSensor“Hyokan SO-KO”

Headquarter

Effects
The scope of food transport that could not be transported by rail will expand < Increase in railway
transport demand >Cutting-edge food distribution system can be created with “Ripening” and “thawing” .
Since there is no need to hurry and carry, adjustment of harvest, production andshipment becomes possible
Food loss will reduced due to freshness maintaining effectSince the power is supplied by a storage
battery, fossil fuel is not required< Environmental conscious design >Even if a transport trouble occurs(train etc.), food loss can be prevented
because required power is supplied bya storage battery

Structure of “Hyokan SO-KO”
Particular kind of
coating material

IoT system“Hyokan” system
Refrigerator

External power supply
DC360V/DC24V“Hyokan” superimposed
voltage plate

Power supply
deviceAC/DC Invertor
Storage battery unit (underfloor)

Refrigerator, etc. side

Side View

Inside View
Inner volume

16 m 3load

Approximately 3.9 Tone

Storage temperature range
Container power supply

5 +15 ℃
For transport : lithium battery (approximately 30 hours operation)
For storage : External power supply(A separate power supply device is required, three-phase AC200V)

Refrigerator

Temperature:

Hyokan system

2,000 5,000V service voltage
5mA×2 current
Frequency: 50~60Hz

IoT monitor

Internal temperature, refrigeration system, hyokan system, remaining battery, etc.

Painting

Particular kind of coating material

5+25℃

Three-phase AC200V

Door sideExamples of effects of “Hyokan” technology
Storing foodstuffs with “Hyokan SO-KO” can achieve a very high freshness maintenance effectcompared to conventional containers. It is also obvious in comparison photographs. Inaddition to the effect of maintaining freshness, depending on the ingredients such as rice andmeat, the inspection result shows that "ripening" progresses and the umami is improved
when stored in Hyokan SO-KO.
Item

Number of days to keep

Item

Number of days to keep

Strawberry

10 ～ 20 days

Japanese yam

12 months

Grape30 ～ 50 days

Japanese Radish

30 daysApple

12 months

Beef

20 ～ 90 days

Peach

3 months

Pork

25 days

Ripe pineapple

10 ～ 30 days

Chicken

10 ～ 20 days

Spinach14 ～ 30 days

Sardine15 days

Asparagus

20 ～ 30 days

Saury

20 days

Lattice

One month

Chrysanthemum1 ～ 2 months

Onion, Potato

6 months

RoseOne month

Flammulina veluptipes

40 daysWhite rice, brown rice

More than one month

The number of storage days is a reference value, and it does not guarantee the number of storage days.

Conventional
storage“Hyokan”
Preservation

Pork loin
Comparison
after 5 days

Lily
Comparison
after 10 days
Maintain the state of the bud

Strawberry
Comparison
after 10 days

Mold has occurredfrom the 5th dayof the test starts.

Conventional
storage

Tuna
Comparison
after 7 days

Sea urchin
Comparison
after 14 days

BeefComparison
after 5 days

JapaneseradishComparison
after 30 days

LettuceComparison
after 30 days

Asparagus
Comparison
after 30 days

“Hyokan”
Preservation

Examples of effects of “Hyokan” technology
Conventionalstorage

Namekomushroom
Comparison
after 20 days

Onion
Comparison
after 42 days

MozzarellaComparison
after 10 days

Peach
Comparison
after 67 days

Pineapple
Comparison
after 30 days

Prawn cream
Comparison
after 30 days

“Hyokan”
Preservation

Test result of “Hyokan” technology
Freshness
Even in foods such as meat which is easy to decay, it suppresses the generation ofbacteria and keeps vivid fleshy quality for a long time.
HyokanKo 90-day preserved beef
( temperature -3

Chicken preservation test

voltage 3,500V )( temperature -1

Test for fungus after transfer to cold storage
At start
After 3 days

voltage 3,500V)

After 10 days

After 7 days

Coliform
bacteria count

Negativity

Negativity

Negativity

Standard
plate count3 millionor less/g

3 millionor less/g

3 millionor less/g

Inspection agency: Hokkaido Tokachi area Regional Food Processing Technology Centernote ) The standard plate count in meat is not defined on the standards by Food
Sanitation Law. A general reference fiducial point is below 5 million/g.
( Japanese consumer’ s co-operation union )Beef 50 days after “Hyokan” storage

Even decayable chicken can be stored in good condition.

AgingFor foods such as rice, it is confirmed that ripening and Umani is promoted
by preserving HyokanKo.

Taste appraisal value : The higher the score the better the delicious rice

Analysis of Hyokan aged rice test

Amylose : The lower the percentage is "stickiness"
Protien : The lower the proportion, the better the waterabsorption, which makes it rich rice

Result of grain property analysis
Sample NameNormal0

2 months-4

Water : If the amount of moisture is small, it will begreasy rice during cooking

2 months

Fatty acid : Degree of oxidation. Indicates the progress ofSample No.
Sample type

Brown rice

Brown rice

Brown rice

Taste value(point)
Amylose(%)

old-fashioned

Hyokan riceversuslow-temperature rice

HardnessProtien(%)

Hyokan ricevs Low-temp.

Low-temp. ricevs Low-temp.

Water(%)
Fatty acid (mg/100g)
Fresh Degreenote ) Amylose and fatty acid degree of rice grain taste meter are reference values.

SanbeSanbeNagahisa

Nagahisa

Hardness/

Elasticity
Sample Name

Normal02 months-4

vs Low-temp.
vs Low-temp.

2 months

Sample No.
Sample type

Milled rice

Milled rice

Milled rice

Taste value
Appearance
Hardness
Glutinosity

Sanbe

Sanbe

Nagahisa

Nagahisa

Adhesion/

Glutinosity

vs Low-temp.
vs Low-temp.

Balance
Hardness
Glutinosity
Balance
Elasticity

Sanbe

Adhesion area/

Sanbe

Nagahisa

Nagahisa

Fresh Transport

JR Freight Container Version

CONTACT US

O’s&Tec Co., LTD.

#402 17-17, Nagatacho2, Chiyoda-ku, Tokyo, 100-0014, JAPAN
Phone: +81 3 6206 6969
URL. https://www.ostec.co.jp/

O’s&Tec Vietnam JSC.

R1105 East Tower Lotte Center Hanoi, 54 Lieu Giai, Cong Vi ward,
Ba Dinh dist, Hanoi city, VIETNUM
Phone: +84 24 3951 6969
URL. http://ostecvietnam.com/