Overview of Products, Technologies, and Services

When electronic energy is supplied to water, the properties of water change, and phenomena such as "decreased freezing point,"
"suppressed evaporation," and "increased thermal conductivity" occur. Since ingredients contain a lot of water,
it can be assumed that the same effect can be achieved by supplying electronic energy to the ingredients.
It become able to keep freshness and ripen with high quality by original electric system applying this principle.

Features of Preservation and Ager

• Features of the Freshness Preservation Cabinet
  
  【Sub-Zero Storage】
  By continuously applying gentle vibrations using electron energy, it creates a non-freezing state even at sub-zero temperatures.
  
  【Transpiration Suppression】
  By influencing water within the food, it suppresses moisture evaporation and prevents drying.
  
  【Freshness Preservation】
  It maintains the natural freshness and juiciness of food over a long period, while also helping prevent discoloration.
  Furthermore, by reducing free water—a key factor in spoilage—it creates an environment where bacteria are less likely to grow, allowing food to retain moisture while being less prone to spoilage.
  
  
• Characteristics of the Aging Chamber
  
  【Sub-Zero Aging】
  By maintaining a non-freezing environment even at sub-zero temperatures, bacterial growth is suppressed, making food less prone to spoilage.
  Furthermore, by reducing easily evaporated free water, moisture is retained and drying is prevented. This enables aging with minimal shrinkage while maintaining freshness and improving yield.
  
  【Dry Aging】
  By applying a constant airflow, proteins are broken down into amino acids, increasing umami components such as glycine and glutamic acid.
  
  【Wet Aging】
  By aging food for 3–4 weeks without airflow, muscle tissue breaks down, resulting in a softer texture.