The setting of the different types and different temperature of the cold storage

Keep fresh library of fresh library temperature generally at 0 ℃ ~ 5 ℃, mainly used for keeping fresh, namely in the longer term maximum keep the original quality and freshness of agricultural products, agricultural products in ontology try not to death, cells in the process of cold storage in a dormant state, reduce loss of nutrition and maintain the quality of the living. This is generally used in fruits and vegetables this category. All the fruit and vegetable industry, are now concentrated cultivation, in the process of transportation, sale and so on, is inevitable to take advantage of the cold storage to keep fruit and vegetable nutrition ingredient. Cold hidden library cold storage temperature is commonly - 15℃～ - 18℃。 Generally is not regular gradually put the food in the refrigerator, after a period of time, the temperature of the cold storage to - 18 ℃, take goods is not regular, not timing. For this & other; For a period of time & throughout; No specific requirements, it is typical of cold storage. Is depositing temperature such as meat, aquatic products have higher requirements, keep in class is not bad. And in the process of selling or periodic out of the store, general big supermarkets are cold storage refrigerator. Frozen library freezing cold library temperature is commonly - library 22 ~ - 25. It is to use a variety of refrigeration equipment, namely artificial cooling way, make indoor low temperature is constant. A lot of food needs in - such as ice cream, seafood Temperature 25 ℃ library save don't bad, such as short - ice cream store 25 ℃, the fragrance of it was done not have; Seafood freshness and taste bad. Low temperature library features are: irregular gradually put the food in the refrigerator, cold storage library temperature over a period of time to achieve - 25 ℃, for this period of time without special refrigerator design process and technical requirements, the library of the cold storage temperature is have strict requirements, in - 22℃～- Between 25 ℃, which is a typical library at low temperature. Proposed compared to fresh, its mechanism is very different, too low temperature will cause the food such as meat, seafood organization cell death, fresh degree will be affected by a lot of, so for fruit and vegetable storage, meat is not the lower the temperature, the better. Ca library and controlling is also called the gas storage is the most advanced storage methods for fruits and vegetables. It is on the basis of fresh, increasing gas composition adjustment, based on the storage environment temperature, humidity, carbon dioxide, oxygen concentration and the concentration of ethylene condition such as control, inhibit fruit respiration, delay the process of metabolism, better keep fruit and vegetable fresh and commercial, extend the storage period of fruits and vegetables and freshness, Sales shelf life) 。 Usually controlled atmosphere storage than ordinary refrigeration can prolong storage period 0. 5 - 1 times; And controlling the storage of fruits and vegetables, outbound after starting & quot; Sleep & quot; State & quot; Wake up & quot; , which makes the fruit and vegetable freshness after outbound ( Sales shelf life) Can prolong 2 ~ 3 times that of ordinary cold storage. Gas storage can be suitable for low temperature condition, by changing the gas composition, relative humidity storage environment, create the best fruits and vegetables storage environment to the greatest extent, the effect shown in the following aspects: low oxygen gas storage construction ( With 3% oxygen general & ndash; 5%) , appropriate CO2 concentration can effectively inhibit the respiration, reduce the wastage of the nutrients in fruits and vegetables, while inhibiting pathogenic bacteria breeding ground for breeding, control the occurrence of certain physiological diseases; Remove storage environment in the gas ethylene, to hold the ripening of fruit and vegetable, after ripening and senescence process; Increase the environmental relative humidity in the gas, to reduce the transpiration of fruits and vegetables, so as to achieve the aim of fruit and vegetable long-term fresh-keeping.