Common cold storage installations are fresh storage, cold storage installation, freezer installation, and air conditioning storage installation. Today, we will explain in detail what are the characteristics of the four common cold storages.
1. Fresh-keeping warehouse: The storage temperature of the fresh-keeping warehouse is generally between 0 °C and 5 °C, which is mainly used for preservation. That is, in the long-term, Zui will maintain the original quality and freshness of agricultural products to a large extent, and the living body of the agricultural products will not die as much as possible. The cells are dormant during the process of refrigerating, reducing the loss of nutrients and maintaining a fresh quality. This is the general application of fruits and vegetables. Nowadays, the fruit and vegetable industry is concentrated in planting. In the process of transportation and sale, it is inevitable to use the cold storage to maintain the nutrients that fruits and vegetables should have.
2. Cold storage: The temperature of the refrigerator installation is generally -15 ° C ~ 18 ° C. Generally, the food is gradually put into the cold storage from time to time. After a period of time, the temperature of the cold storage reaches -18 ° C, and the picking up is irregular and irregular. There is no specific requirement for this "period", which is a typical cold storage. For example, meat and aquatic products have higher storage temperatures and keep the internal quality unchanged. Moreover, it is also necessary to take out and store it irregularly during the sale process. The cold storage in the general supermarket is a cold storage.
3. Freezer: The storage temperature of the frozen low temperature library is generally -22~25. It uses a variety of refrigeration equipment, namely artificial refrigeration, to maintain a certain low temperature in the room. Many foods such as ice cream, seafood, etc. need to be stored at -25 ° C store temperature to not deteriorate, such as ice cream storage does not reach -25 ° C, its fragrance is gone; seafood taste and taste is much worse . The characteristics of the low temperature library are: irregularly and gradually put the food into the cold storage. After a period of time, the storage temperature of the cold storage reaches -25 °C. There is no special cold storage design process and technical requirements for this time. The storage temperature of this cold storage is There are strict requirements between -22 ° C ~ 25 ° C, which is a typical low temperature library. Compared with the fresh-keeping storehouse, the mechanism of action is very different. The too low temperature will cause the death of food, such as meat and seafood cells, and the freshness will be greatly affected. Therefore, for the storage of fruits and vegetables, Not the lower the temperature, the better.
4. Air-conditioning library: The installation of air-conditioning warehouse, also known as air-conditioning storage, is the advanced storage method for fruits and vegetables in today's Zui. It is based on the preservation of the fresh-keeping library, by adjusting the gas composition, by controlling the temperature, humidity, carbon dioxide, oxygen concentration and ethylene concentration in the storage environment, inhibiting the respiration of fruits and vegetables, delaying its metabolism, and better maintaining fruits and vegetables. Freshness and commerciality, prolonging the storage period and shelf life of fruits and vegetables (sale shelf life). Generally, the modified atmosphere storage can prolong the storage period by 0.5-1 times than the ordinary cold storage; the fruits and vegetables stored in the air conditioning warehouse will be "wake up" from the "sleeping state" after leaving the warehouse, which makes the fruit and vegetable storage period (sale shelf life) It can be extended by 2~3 times of the ordinary refrigerator.
Atmospheric storage can change the gas composition and relative humidity of the storage environment under suitable low temperature conditions, and create a good environment for the storage of fruits and vegetables. The effect is as follows: low oxygen in the atmosphere storage (general oxygen content is 3%-5%), appropriate CO2 concentration can effectively inhibit respiration, reduce the loss of nutrients in fruits and vegetables, inhibit the growth and reproduction of pathogenic bacteria, control the occurrence of certain physiological diseases; remove ethylene in storage environment gas to inhibit Its ripening effect on fruits and vegetables delays the process of post-ripening and aging; increases the relative humidity in the ambient gas to reduce the transpiration of fruits and vegetables, thereby achieving the purpose of long-term storage and preservation of fruits and vegetables.
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