supermarket refrigerated showcase » article > display freezer > Food supermarket refrigerated showcase cold storage knowledge base (1)
Food supermarket refrigerated showcase cold storage knowledge base (1)
food supermarket refrigerated showcase cold storage knowledge base (1)
The storage object of supermarket refrigerated showcase is food. From common sense, we can know that different foods have their proper storage temperature and humidity. Therefore, to do a good job of refrigerating food, we must first understand the composition and characteristics of food. Food ingredients can be divided into organic and inorganic. The organic ones include protein, sugar, fat, vitamins, etc., and the inorganic ones include water and minerals.
Sugar in fruits and vegetables is oxidized by oxygen in the air to carbon dioxide and water and releases heat due to respiration during storage and transportation. In the absence of oxygen, alcohol and carbon dioxide are produced. The oxidative decomposition process of fat is related to temperature. When the temperature is high, the oxidation proceeds faster. Therefore, lowering the temperature can ensure the quality of fat. The water in food exists in two forms: free water and colloidal water. Free water is contained in the juice and cell fluid of food and is a good solvent. Colloid-bound water is water located in the colloidal space and the water film around the colloidal particles. Colloid-bound water has different properties from free water. It loses the fluidity of ordinary water and has a smaller specific heat capacity than free water. Its freezing point is much lower than free water ' generally below -25℃. Since food contains a lot of water, it forms good conditions for the growth and reproduction of microorganisms, which can easily cause quality changes in food.
Food is in a supermarket refrigerated showcase Principle of refrigerated preservation
Fresh food is stored at room temperature. Due to the action of microorganisms and enzymes in the food, as well as respiration and chemical effects, it will consume the beneficial ingredients of the food and cause spoilage. The life activities of microorganisms and the catalysis of enzymes need to be carried out under certain temperature and moisture conditions. If the storage temperature is lowered, the growth and reproduction of microorganisms will slow down, and the enzymeThe activity will also be weakened, which can extend the storage period of the food. In addition, the metabolic process of microorganisms will be destroyed under low temperature, and the accumulation of toxic substances and other peroxides in the cells can cause the death of microorganisms. When the temperature of the food drops below -18°C, more than 90% of the water in the food will turn into ice. The ice crystals formed can also mechanically destroy the microbial cells, causing them to lose nutrients or part of the protoplasm to solidify and dehydrate, etc. , Causing the death of microorganisms. Therefore, supermarket refrigerated showcase frozen food can maintain the original quality of the food for a longer time.
The refrigeration process of food refers to the cooling, freezing, refrigeration 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 supermarket refrigerated showcase , some microorganisms are killed, and the rest of the 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 supermarket refrigerated showcase 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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