Wi－Free TechnicalInformation

What is Wi-Free?
Provides a stable high electric field environment⇒ High voltage / low current IMPROVES “freshness,” “maturation,” and“defrosting” effect

Refrigeration
Technology
Conventional refrigeration technology

ElectricalTechnology
High voltage / low current

Wi-FreeTechnology
Freshness, maturation, and defrosting effect

List of effects
1. Chilled temperature (near 0℃) effect optimal for food preservation is achieved without freezing!
① Suppress microbial activity ② Suppress some enzymatic actions ③ Suppress chemical changes such as oxidation④ Suppress physical changes such as drying ⑤Suppress respiratory activities and the like of agricultural products

2. High electric field environment suppresses cause of quality degradation① Suppress microbial activity ② Suppress oxidation, etc. ③ Reduce drip by uniform thawing

3. Voltage processing! Static electric field environment provides new added value!
① Acceleration of decomposition into amino acids and sugars ② Increase in water penetration ③ Changes in taste (mellow), etc...
Although the effects of low temperatures and electrostatic fields are currently under research, there have been announcements andpublications made by research institutions.

Theory / Structure
Mechanism - high electric fields wobble water From a chemical perspective and tests conducted bypublic research institutions, etc., it is suggested that watermolecules, amino acids, etc. are receiving an electric effectby high electric field alternating currents.
(Fig. 1)

Basic structure - the evolving refrigerator Refrigeration technology ＋ Wi-Free technology
The conventional refrigerator is provided with a highvoltage generating core (control part / transformer) anda mount and shelf for applying high voltage and preparedwith current leakage countermeasures.
In addition to new storage facilities use, retrofitting thetechnology to current facilities is also possible.

Wobbles thewater molecules,etc. that areaffected byelectricity. Fig. 1

Safety
Electricity - voltage (electric field) andcurrent (electromagnetic wave)
Is high voltage dangerous?
Electric shocks are caused by the current. Wi-FREE uses
high voltage / low current, so there should not be any serious accidents.
(Fig. 4)

Wi-FREE

Voltage: Generally 3,500 v (with regulator: 1,500 ~ 5,000 v)
Current: ~6 mA[Impact of electric shock]The severity of the impact changes by: “size ofcurrent flowing,” “duration of flow,” and “path offlow (body part).”Symptoms by current size is as follows:
1 mA
5 mA
10 mA
20 mA
50 mA
100 mA::::::

Feels something
Feels pain
IntolerableSeizures, cannot move
Very dangerous
DeadlyStatic electricity in winter (clothes, doorknobs, etc.)
Voltage: Approx. 3,000 v ~ 10,000 v
Current: Several mA[Wi-Free] Multiple safety measures
1. Current flowing from the voltage generating transformer is controlled to less than 6 mA
2. Sensors are installed at the door opening and shutting part, so when the door opens, the system will stop
3. Insulating structure using ABS resin and rack system
4. Overcurrent detector*1 is installed, so if too much current flows, the system will stop

Fig. 4

Q&A (Non-freezing)
Q. Why does it not freeze?
A. Freezing means a liquid has changed to solid. In food products, what freezes is the moisture (liquid inside andoutside cells). Water is still a mysterious substance to mankind, so we cannot say anything specific, but it is thought thatelectrostatic energy is directly or indirectly reacting with moisture to inhibit freezing.
*) As for low temperature non-freezing, there are topics related to antifreeze protein and antifreeze polysaccharide that are research areas still in progress.

Water freezing means water molecules bonding (water molecules are hydrogen bonding). Water molecules are polar
molecules that are electrically biased, so an electrostatic field may inhibit the bonding. This is very likely as we canproduce a stable supercooled state. (Physical effect)

+-+

ClaN+
H2O

H2ONa++-H2O

H2O

H2O

[Image]Electrical bias of watermolecules.
Freezing means the watermolecules stabilize.
-H2O

One way of suppressing freezing is additives (salt, sugar, alcohol, etc.). The reason salt water is hard to freeze isbecause the salt melted in water becomes sodium ion and chloride ion particles which inhibits water molecules frombonding. This is why they don’t freeze under 0℃. (Used as antifreezing agent) Food products also have these
constituents (0.9% of bodily fluid in mammals are salt water) and as you may have done in science experiments, byhaving electric current flow through, a portion of these may have been ionized. Sugar does not get ionized, but sugar
molecules can lower the freezing point. It is unknown if starch is saccharified by electricity, but it is possible that thelowered temperature changes starch into sugar (cold acclimation), so it is possible that the freezing point of the foodproduct is lowered by these effects. (Scientific effect)

Hydrogen bonding of water

H2O[Image]Salt / sugar inhibits
water molecules fromstabilizing.

Cl-H2O

H2O

H2O
Sugar

H2O

Q&A (structure / type)
Q. What is the structure like? What type?
A. The structure of Wi-Free is adding a system to apply high voltage / low current into a conventional refrigeration facility.
A structure related to electricity is added to use an electrostatic field.
It can be manufactured for almost any refrigeration facilities such as industrial refrigerators, prefabricated types, containertypes, and vehicles. In addition, we have achieved great cost reduction by our patent pending relay system (see next page)compared to conventional similar technology.
[Example: Industrial refrigerator][Cooling air blowing][Electrostatic field]

By applying insulating plates (resin type) orperforming space insulation on the interior walls of
the fridge, the structure inhibits current from leaking
outside the shelves where voltage is applied.

[20 ft container for railway][20 ft container for sea]

Q&A (Unique technology: Relay System ）Q. What is the relay system?
A. Other competitors with similar technology must add more voltage generators or increase the size depending on thearea the voltage needs to be applied, so cost increases by size. However, with our unique relay system, we control where
we apply voltage by time, so we can reduce the cost for installing the system in large facilities.
[Example: Large refrigeration warehouse]
For other companies

Inside warehouse
Metal plate

Wi-Free Relay System[Electrostatic field][After 3 min.]Metal plate[After 6 min.][Electrostatic field][After 9 min.]

We need 3 high voltage generators to create an electrostatic field

By applying voltage every 3 minutes using 1 Wi-Free,
we can cover a wide area using a small number of units

Q&A (Safety)
Q. What is the impact of electromagnetic waves? I hear ozone is generated, but is that ok?
A. The wavelength used in Wi-Free is the same as that used in households: 50 / 60 Hz. The World Health Organization(WHO) and the US National Institutes of Health state that there are no scientific evidence that there are health risks at
low wavelength electric fields (50 /60 Hz). (Research still ongoing for health risks)
Currently, health risks are acknowledged for electromagnetic fields with wavelengths around 100 kHz or greater, and insuch cases there would be notable energy absorption and temperature increase.
In addition, health risks may occur due to magnetic fields for electromagnetic waves. The magnetic field isdetermined by the size of the current, but since the current is 6 mA or less in the fridge, the magnetic field would be veryweak.
(If you place a compass in the fridge, it would not react. Regular household appliances (TV, electric carpet, fluorescent light, etc.) has 5 mA or greater current
flowing, so only the same level of current used for charging portable phones is flowing.)

The wavelength and strength of magnetic field is lower than the official standard.
Ozone is a gas having high corrosiveness and a unique pungent
smell. Ozone has a high oxidation capability, with effects such as
sterilization, deodorization, and bleaching. Ozone is gatheringmuch attention as a next generation sterilization method.
Due to its high oxidization capability, it is very unstable and easy
to bond with other materials, so it is not persistent.
(It is used for piped water sterilization and acknowledged as a food additive.)

The ozone concentration inside the fridge is low: 0.02 ~ 0.08
ppm. This is about the same as in sea shores and forests.
(There is the difference of an open space and closed space)

The concentration is below the approved concentration of 0.1
ppm for working environments.
(The concentration decreases based on the existence of ethylene generated from stored
products in the fridge.)[Impact of ozone on people]
0.01 ~ 0.02 ppm Can smell some odor (will get accustomed)
0.1 ppm
Odor is notable, and there is irritation in nose andthroat
0.2 ~ 0.5 ppm
Eyesight deteriorates after 3 to 6 hours exposure.
0.5 ppm
Clear irritation in upper air passage.
1 ~ 2 ppm
After 2 hours exposure, head ache, chest pain,
upper
air passage drying and coughing occurs and if
exposure is repeatd, chronic intoxication occurs.
5 ~ 10ppm
Increased pulse, body pain, anesthesia symptoms,
and continued exposure will result in pulmonary
edema.
15 ~ 20 ppm
Small animals will die within 2 hours.
50 ppmPeople will be in danger of life in 1 hour.

Q&A (difference with refrigeration and freezing)
Q. What is the difference with refrigeration and freezing?
A. Refrigeration and freezing are categorized by the storage temperature, freezing, and non-freezing of the food. Also,
there are various methods for freezing and thawing.
Wi-Free technology uses electrostatic fields, so it cannot be categorized by temperature, but we can say it can becategorized as refrigeration from the standpoint of freezing / non-freezing.
Name

Temperature

Ordinary
temperature

Above 10℃

Refrigeration

ChilledPartial freezing

Freezing

Description
For storing things that may have low-temperature damage. Vulnerable
to bacteria, decomposing enzymes, oxidation, etc. and has shorter
storing period.

0℃ ~
10℃

Storage temperature used in general. It suppresses bacteria andoxidation, but it is not perfect, so it has a limited shelf life. This is abasic technology and is used in combination with other technologies(humidity, constant temperature, vacuum, etc.).

5℃ ~
-5℃

Due to the reduction in temperature unevenness during cooling withthe evolution of refrigeration technology, this method is becoming
more popular. By storing the object at a low temperature without
freezing, it is possible to extend the storage period compared torefrigeration.

-3℃
Partialfreezing

A portion of the object is being frozen. When storing for a long time,
it will be completely frozen. It is used for high freshness in a shortperiod.

-15℃
and below

Temperature that does not get affected by bacteria, decomposing
enzymes, and oxidation. Problems such as the effects (drip) of cell
destruction during freezing, freezerburn, and changes in proteins, oils,
and fats also occur. In addition, there is more labor and operation costsuch as freezing and thawing compared to refrigeration.

Q&A (freshness, maturation, and defrosting)
Q. How can you maintain freshness? Why does it become more tasty?
A. Cold environments generally work better for preservation. In addition, it is not 100%
well understood, but effects particular to high voltage have been reported by research
institutions.
These elements together intertwine to create a positive effect.
Some vegetables and fish changes itself by increasing amino acid and sugar levels in
low temperature to resist freezing.
This phenomenon is used in snow carrots and snow cabbages in northern Japan forincreased sweetness.
(Low temperature saccharification is still under research, but there are research published
for antifreeze protein and antifreeze polysaccharide, so it should be resolved in the future)
Various tests has revealed that Wi-Free tends not to allow food constituents (drip) fromleaking compared to conventional refrigerators.

[Phenomena under low temperature environment]① Inhibits the activity of microorganisms (fungi,mold, etc.)② Suppress or stop the activity of enzymes③ Slow down chemical changes such as oxidation④ Accelerate physical changes such as drying andfreezing⑤ Suppress physiological effects such as[Phenomenaofunderelectricproducts
field environment]
respiration
agricultural① Generating ozone
Sterilization and control of microorganisms
and removal of ethylene② Preventing growth of microorganisms③ Suppress outflow of food constituents /maintenance of cells④ Breaking up oils and fats
⑤ Improve water absorption of food
⑥ Improved defrosting ability*) ② ~ ⑥ are under verification*Effects of electrostatic fields is a field where new discoveries and research is yet to come.

Q. Why can you defrost with less drip and better taste?
A. Usually, thawing would defrost from the outside due to heat exchange at the outer part.
In addition, refreezing and the like would occur during defrosting, and as a result the cell
membrane is damaged and the constituents inside leaks outside. The voltage penetrates thefood in Wi-FREE, so the defrosting effect (antifreezing ability) takes place in the whole
food. Defrosting takes place from the inside while reducing food contamination risk, andleaking (drip) of tasty constituents can be reduced. Restaurants that spend about 1 day tothaw imported meat are happy with our product due to less drip.
*There are three freezing methods: (1) slow freezing, (2) quick freezing, and (3) instant freezing.
Damage at time of freezing (nutrients leak) cannot be restored. Due to this, better defrosting ispossible with better quality freezing.

The outside is frozen, but theinside can be penetratedusing a bamboo skewer.

Q&A (how to think of storing period ①)
Q. How long can XX be stored?
A. No clear answer can be given even for the same food, because it depends on the origin, variety, cultivation method,year, time of receipt, etc. Due to the above reasons, we cannot store all food (XX) for the same period.
*General components of food include moisture, protein (amino acids), lipids, carbohydrates, ash (minerals, vitamins, and fatty acids), dietary fiber (watersoluble, insoluble), and the like which appear as individual differences. Living organisms can change body tissues from their activities, so we cannot guarantee ashelf life.

Q. Is there an appropriate voltage / appropriate temperature for each food?
A. If you want to be precise, yes. (Especially for temperature) However, if you try to divide food too strictly, then theequipment would become tedious to use, so if you can set the temperature to around 0℃ ~ -2℃ and the voltage to 3500
v, there should not be any problem.
Q. Can all foods be preserved without freezing when the temperature is below 0℃?
A. The temperature for freezing differs by food. When you tell others, please explain as such: “Meat, Fish = -2 ~ 3℃
and Vegetables, Fruits = -1℃ ~ +2℃.”*Depending on the individual material, some can be stored without freezing at very low temperatures. In addition, some foods are weak against low temperaturesuch as summer vegetables, so please be careful.
*When the food is just entered in the fridge, it may not freeze due to not being cooled enough, but after some time it may freeze. (If the temperature is lower than
the freezing point of the food material)
How to prevent freezing:Temperature
TimeNormal freezing point

ApplyvoltageHyokanko freezing point
Does not freeze even if freezing point is surpassed. In a
Hyokanko storage, it may take more time until completefreezing.

*Increase temperature.
1℃ increase can make adifference.
*Increase voltage.
It may not be suitabledepending on the food.
*Weaken the chillness.
Lower the cool wind fromthe cooler. Use packing
material, etc.

Q&A (how to think of storing period ②)
Q. If you take out water from the storage and shake it, it would freeze, so won’t meat and vegetables freeze too?
A. They won’t freeze. Water is 100% liquid, so the supercooling phenomenon is noticeable. However, food have various
constituents which means more factors that inhibit ice crystals from forming, and we have not confirmed any cases offreezing. (Solid does not freeze)
Q. Will it freeze if you add vibration while it is inside the storage?

A. Liquids will freeze, but other solids are hard to freeze. *We did a vibration test using a vehicle, but it did not freeze
Q. What should we do if want a consolidated cargo?
A. The storage period for each food material may be shortened compared to setting the temperature for one material, but
it is possible to have a consolidated cargo. In addition, you can also use the property of a refrigerator to your advantage(the lower shelf have lower temperature than the temperature set).