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How do Day 1 technologies keep food fresh for longer?

Our tests are designed to monitor the antibacterial performance of the ionizing device found within Total NoFrost refrigerators. The test measures bacterial growth in milk samples in two refrigerators; one which includes the ionizing device and the second without the device in order to compare the results.

In both of case (microbial and odour tests) the refrigerators used were Total No Frost. It was a comparison between refrigerator with and without technology.

We have compared the test results in a Hotpoint Total No Frost with Active Oxygen vs. a Hotpoint Total No Frost without Active Oxygen.

To download the full document please click the link below.

Active Oxygen 2.0

Active oxygen mimics the way nature produces fresh air releasing tri-oxygen molecules to purify the internal atmosphere of the fridge. Active Oxygen 2.0 automatically releases the optimum amount of tri-oxygen which prevents bacteria growth by up to 90% and reduces bad odours by up to 70%.

Technical data - Ozone

Ozone is a powerful oxidant able to decontaminate air from odor and airborne bacteria as well as food surfaces and prolonging food shelf life. Excess ozone auto-decomposes rapidly to produce oxygen and thus leaves no residues in foods from its decomposition. In particular, the US Food and Drug Administration (FDA)’s rulings on ozone usage in food have resulted in increased interest in potential food applications worldwide. (Ref: Ozone in Food Processing,2012).
Affect on airborne bacteria

Affect on airborne bacteria

During this test we simulate the growth of bacteria inside food.

Active Oxygen is a powerful broad-spectrum antimicrobial agent that is active against pathogens, bacteria, fungi, viruses, protozoa, and spores and also it has the potential to kill storage pests and degrade mycotoxins.

Blue line is the trend of bacteria growth during time evaluated in the refrigerator endowed with Active Oxygen while the red line is the data from refrigerator without the technology.

From the graph is evident that Active Oxygen (blue line) is able to reduce the bacteria population and the most effectiveness is between day 4 and day 7 (90% bacteria reduction).

Affect on odour reduction

Affect on odour reduction

During storage time the concentration of Volatile Organic Compound increase. Active Oxygen reduces odours by killing the odour-producing microorganisms and by oxidising the odorous metabolites.

Blue line is the trend of odor concentration during days measured in the refrigerator endowed with Active Oxygen while the red line is the data from refrigerator without the technology.

From the graph is evident that Active Oxygen (blue line) is able to reduce the odor concentration during all storage time and the most effectiveness is after 2 days (70% odor reduction).

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