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Commercial refrigeration refrigeration process
author: supermarket refrigerated showcase category: walk-in display coolers Views: 547Time: 2016-08-22
commercial refrigeration refrigeration process
food commercial refrigeration refrigeration process refers to the cooling, freezing, refrigerating and thawing of food, that is, the method of using low-temperature preservation and processing of food. Cooling is to quickly reduce the temperature of the food to a specified temperature, but it should be higher than the freezing point of the food juice. Generally, the temperature of cooling food is 4~0℃. At such a temperature, the shelf life of the food can be extended, and the freshness of the food can be kept to the utmost extent. However, because some microorganisms can still grow and reproduce at such a temperature, the cooled fish and meat food can only be preserved for a short period of time. Freezing is to freeze most of the water contained in the food into ice, that is, to quickly reduce the temperature of the food to the freezing point of the food juice, and reach a certain specified temperature. After the food is frozen, due to the low temperature and lack of water in the commercial refrigeration, some of the microorganisms are killed, and the remaining microorganisms are extremely weak. Therefore, frozen food can be preserved for a longer period of time. According to the speed of freezing, it is divided into quick freezing, quick freezing and general freezing, among which quick freezing and quick freezing can better ensure the quality of food and make the food more reversible. Refrigeration is the preservation of food for different periods of time while maintaining the final temperature of food cold processing. According to the final temperature of cold processing, the refrigeration of food in commercial refrigeration can be divided into two types: cold storage (high temperature storage) and frozen storage (low temperature storage). Thawing is to melt the ice crystals in frozen food into water and restore it to the fresh state before freezing. Thawing is also the reverse process of freezing. For frozen products used as processing materials, generally only need to be heated to a semi-thawed state.
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