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Interpretation of refrigerated showcase: Food storage changes in display cases?
author: supermarket refrigerated showcase category: walk-in display coolers Views: 576Time: 2016-08-22
1) Moisture evaporation
When food is cooled, not only the temperature of the food drops, but the concentration of the food juice in the display cases also increases. The moisture on the surface of the food evaporates and drying occurs. When the moisture in the food is reduced, it will not only cause quality loss (commonly known as dry consumption), but also make plant foods lose their fresh and plump appearance. When the weight loss reaches 5%, fruits and vegetables will wilt. Meat food will also be consumed due to the evaporation of water during cooling and storage. At the same time, the surface of the meat shrinks and hardens to form a dry film, and the color of the meat also changes. In the cold storage of eggs, the chamber enlarges due to the evaporation of water, which squeezes the tissues inside the eggs and causes the quality to decline.
2) Cold contraction
After slaughtered beef is cooled quickly in a short time, the muscles will contract significantly. Even after the maturation process, the meat quality will not be very soft. This phenomenon is called cold contraction. Generally speaking, within 10 hours after slaughter, the meat temperature drops below 8°C, which is prone to cold shrinkage. However, the temperature and time are not fixed, and the meat of adult cattle and calves, or different parts of the same cattle are different. For example, if the temperature of mature beef is lower than 8°C, while the temperature of calf is lower than 4°C, cold shrinkage occurs. According to the past idea, meat should be cooled quickly after being slaughtered. However, in recent years, as the sales volume of chilled meat has continued to expand, in order to avoid cold shrinkage, the international community is studying cooling methods that do not cause cold shrinkage.
3) Chilling injury
When the food in the supermarket refrigerated showcase is cooled and stored, when the storage temperature is lower than a certain limit temperature, the normal physiological functions of some fruits and vegetables will encounter obstacles and will lose balance, which is called chilling injury. The symptoms of cold injury vary from species to species. The most obvious symptoms are softening spots on the epidermis and discoloration of the flesh around the nucleus, such as sunken spots on the surface of watermelon, black heart disease on pears, and sweet potato. In addition, some fruits and vegetables have no symptoms of chilling injury in appearance, but they lose their normal ability to promote maturity after being refrigerated and placed at room temperature. This is also a type of chilling injury. For example, if bananas are put in a cold storage room below 11.7°C for a period of time, the skin will turn black and rotten after being taken out of the cold room, commonly known as see wind black , and the ripening ability of raw bananas has been completely lost. Generally speaking, fruits and vegetables produced in tropical and subtropical regions are prone to chilling injury. shouldIt is emphasized that it needs to be placed in an environment below the limit temperature for a period of time to show cold damage. The earliest symptoms are bananas, like cucumbers and eggplants, which generally take 10^-14d.
4) The reproduction of microorganisms
Microorganisms in food can be divided into low temperature bacteria, medium temperature bacteria and high temperature bacteria according to their adaptation temperature. In the state of cooling and refrigeration, the reproduction and decomposition of microorganisms, especially low-temperature microorganisms, are not fully inhibited, but the speed becomes slow. The amount of fly increases. If the time is longer, food will occur. corruption. The reproduction of low-temperature bacteria becomes slow below 0℃, but if they are to stop reproducing ' Generally speaking, the temperature of the supermarket refrigerated showcase should be lowered to below -10℃. For individual low-temperature bacteria, they still reproduce at a low temperature of -40°C.
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