Usually the freezer compartment of the refrigerator used in ordinary households is minus 18 degrees. Most people think that putting the food that needs to be stored in the freezer is foolproof. This is not the case. The storage and freezing time of food also varies. Similarly, the storage time of frozen meat is related not only to the storage temperature, but also to the type of meat and the freshness of the meat before freezing.
DW-50W68A
In most cases, water will freeze below zero. Since the refrigerator stores various foods instead of water, this does not apply to the freezer. If you want to freeze food, you need to ensure that there is enough Only low temperatures can freeze the water in food. As long as there is liquid water in food, it provides the necessary conditions for the reproduction of various bacteria.
Take beef as an example: when the temperature of the beef slices is minus 4°C, only 70% of the water is frozen; when the temperature reaches about minus 9°C, there is still 3% of the water that is not frozen; even if the temperature of the beef slices drops to At minus 18°C, not 100% of the water is frozen. This is enough to show that the freezer temperature of a household refrigerator of -18°C cannot completely lock in moisture!
In addition, research has shown that the deterioration of food is not only caused by bacteria, but also the various chemical reactions that occur inside the food. Temperature determines the rate of chemical reactions inside the food. When the temperature is high, food molecules move faster. The more collisions, the faster the chemical reaction, and vice versa. In addition to various bacteria, there are also various enzymes in food. Most enzymes are proteins that have strong catalytic effects and can accelerate chemical reactions in food.
In order to freeze food for a long time, we need to inhibit the activity of enzymes. Temperature has a great impact on the activity of enzymes. Most enzymes have maximum activity between 30-40°C. High temperatures will cause the enzymes to completely lose their function. But low temperature does not have this effect. Low temperature will only make the enzyme inactive. The lower the temperature, the smaller the activity of the enzyme. Generally speaking, when the temperature drops to -18°C, only in this way can the activity of enzymes in food be effectively inhibited. But there are exceptions. Some enzymes can maintain slight activity at minus 29°C, allowing food to produce free fatty acids .
In summary, it is a misconception that food can be preserved all year round at a few degrees below zero. For frozen food, the lower the freezing temperature, the better the quality of the food is maintained. In other words, minus 25℃ is better than minus 18℃, and minus 30℃ is better than minus 25℃. However, we must also consider economics. The lower the freezing temperature, the greater the power consumption and the higher the requirements for refrigeration equipment, which will undoubtedly increase the burden on consumers. It can only be said that for most frozen foods, minus 18°C is the most economical freezing temperature after various trade-offs, and is not the most appropriate.
Zhejiang Heli Ultra-low Temperature Technology Co., Ltd. has specialized in the R&D, production and sales of ultra-low temperature refrigerators for many years, and has developed a home life series for the public - household ultra-low temperature refrigerators. The ultra-low temperature refrigerator uses extremely low temperatures to make fresh food available in a few minutes. Quickly freeze inside (below -18°C). The ice crystals inside the food are small and uniform, and the color and taste of frozen meat products remain basically unchanged after thawing, thus ensuring the original juice and flavor of the food. It helps more businesses and families solve various problems such as the preservation and storage time of frozen food.
