A non-destructive physical treatment process to kill bacteria and spore on food surface by leveraging highly active charged particles, effectively extending shelf life of food by up to 300% in three minutes, and without adding any preservatives.
Fresh food has always been prone to spoilage. If no effective sterilisation method is adopted, the food will deteriorate easily and rapidly, resulting in a lot of waste. The industry has always lacked an effective disinfection technology for fresh food and dried spices. Taking dry spices as an example, the spores of harmful bacteria often cause food safety crises.
The Hong Kong Productivity Council (HKPC) is a multi-disciplinary organisation established by statute in 1967, to promote productivity excellence through integrated advanced technologies and innovative service offerings to support Hong Kong enterprises. HKPC is the champion and expert in facilitating Hong Kong's reindustrialisation empowered by i4.0 and e4.0 - focusing on R&D, IoT, big data analytics, AI and Robotic technology development, digital manufacturing, etc., to help enterprises and industries upgrade their business performance, lower operating costs, increase productivity and enhance competitiveness.
The Council is a trusted partner with comprehensive innovative solutions for Hong Kong industries and enterprises, enabling them to achieve resources and productivity utilisation, effectiveness and cost reduction, and enhanced competitiveness in both local and international marketplace. It offers SMEs and startups immediate and timely assistance in coping with the ever-changing business environment, accompanying them on their innovation and transformation journey.