Application effect

Egg long-term storage test

• Raw eggs are stored in a general refrigerator and a refrigerator with LST technology and analyzed at regular intervals from the 5th day.
• The fresher the egg, the more dense the yolk.
• Comparison of egg yolk diameter, height and spread
• Comparison of taste : The peculiar smell of eggs and the fishy taste disappear, leaving a savory fresh taste

• 

  day - 5

  Left (not treated) Right (LST treated)

• 

  day - 5

  control 4.1 cm

• 

  day - 5

  experimental group 3.8 cm

• 

  day - 19

  Left (not treated) Right (LST treated)

• 

  day - 19

  control 3.9 cm

• 

  day - 19

  experimental group 3.4 cm

Comparison test of roast pork belly

LST treated meat

Stored for 24 hours in LST refrigerator

• No burning, less smoke
• Clear oil, less amount of oil
• Preserves juice and does not harden even after cooling

LST untreated meat

Stored for 24 hours in general refrigerator

• The meat is burnt, there is a lot of smoke
• Cloudy, dark brown oil, large amounts of oil
• After cooling, the meat quickly hardens

• 

  Before roasting

  LST treated group / LST untreated group

• 

  After roasting

  LST treated group / LST untreated group

• 

  Difference of oil

  LST treated group / LST untreated group

Cooking oil comparison test

• Extend the period of use by more than 30%
• Less smoke (CO2), difference in tableware
• Untreated cooking oil burns after a certain temperature
• The difference between texture and taste is obvious
• Does not harden even after cooling
• Fry at about 15℃ below the temperature (Generally, it is fried at 175 ~ 180℃, but in processed cooking oil, it is fried at 10 ~ 15℃.)

• 

  Before heating

  LST treated group / LST untreated group

• 

  After heating

  LST treated group / LST untreated group

• 

  After boiling, the difference inside the container

  LST treated group / LST untreated group