Benefits of CO2

Fresh CO2 uses the carbon dioxide in the air to prolong the life of refrigerated food from 7 days upto a month! It basically controls the oxidization process and wilting of vegetables in a very controlled manner. Methinks it’s a pseudo plant mimicking the photosynthesis process and respiration functions. What do you think?

Fresh CO2 is a Liteon 2011 entry.

Designers: Feng Cheng-TsungWang Bo-Jin & Lin Yao-Chieh


  • We need some of those for the fridges in our Lodges when people leave food in there lol

  • Paul Vans says:

    Will make my dieting easier if the salad lasts longer in the fridge!

  • Arnold says:

    Funny, all the products in this fridge are sealed, so they would not been affected by the oxygen in the air 🙂
    You need a better picture too prove your point.

  • michael Plishka says:

    If the co2 is high enough to make a difference and you stick your head in while inhaling you could get knocked out. It’s not toxic per se, but co2 asphyxia is a very real possibility.

  • dave says:

    Methinks its nothing like a plant really… Its not breaking down the CO2, it collects and releases it again to reduce the relative amount of oxygen in the fridge and its ability to oxidise the food… very clever idea, but I’d look at having it just being pumped into the vegetable crisper and maybe cheese drawer. Flooding the entire fridge is unneccessary as a lot of the containers in there will be sealed as Arnold pointed out prior.

    Dunno what the effect of storing the products in CO2 will be… shouldn’t affect flavour but a food scientist would be needed to explain… I think it could be a really clever way of avoiding spoilage though.

  • jun says:

    from wikipedia
    “Liquid carbon dioxide forms only at pressures above 5.1 atm; the triple point of carbon dioxide is about 518 kPa at −56.6 °C”

    The small solar panel can supply enough power to capture and liquefy CO2?

  • Jimmy C says:

    Are you kidding me? If you can make this, you can solve global warming!

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