Refrigerator preservation returns to the standard to achieve the importance of frozen age in the participation of ingredients

Since the modern refrigerator was officially put into the home scene, the preservation of food materials has become an eternal attribute of the development of refrigerator technology. The preservation technology dominates the main theme of industrial development, and it is also the competition direction of refrigerator manufacturers. It is also the long-term use pain point of users. The "culprit" that causes food deterioration is the loss of water molecules. Water is the source of life. The baby just born is smooth, tender and firm, and the skin becomes slack, wrinkled and inelastic after age. If we can solve the problem of water molecule loss, let our products keep the cells active, and solve the essential problem of preservation.

With the maturity and application of intelligent technology, it has brought more possibilities to the stagnant refrigerator technology, and has also made breakthroughs in technologies such as refrigerator preservation and sterilization. Fang Shidong of the Institute of Plasma Physics of the Chinese Academy of Sciences believes that the existing fresh-keeping and sterilization technologies for refrigerators mainly include ozone, titanium, negative ions, silver ions, photocatalysts, photoactive silver, ultraviolet rays, and nanotechnology.

Industry insiders told the home grid that if there is a new preservation technology, it may consider activating the ingredients as a participant's identity, changing the way that the preservation technology used to “solidify” the ingredients from the outside to the inside. Refrigerator manufacturers believe that the temperature and humidity control on the market is only a temporary obstacle, and relying solely on external forces can not completely guarantee the preservation capacity and life cycle of the ingredients in a certain period of time. Only through the means of “inside and outside” can we completely get rid of the current market. The phenomenon of “inconsistent” caused by fresh-keeping technology on the ingredients makes the ingredients no longer passive, but becomes a participant in the refrigerator to achieve the “precise” effect. In particular, some of the values ​​of nutrient loss mentioned by manufacturers in the promotion of goods are mostly obtained in the "laboratory environment" they built, and can only be used as reference values. In daily life, there is a laboratory environment between the actual effect and the laboratory effect.

At present, there are many refrigerator fresh-keeping technologies, but there are still technical barriers in the preservation of food materials. For example, although many refrigerators have precise temperature and humidity control, the refrigerator uses a circular method inside, and the seafood flavor string is everywhere in the refrigerator; or the fresh-keeping area is not partitioned, dry goods and fresh ingredients can only be put together, causing dry goods to get wet. Dehydration of vegetables. One problem has been solved, but it has induced another problem. This is why in the process of food storage, there is a need for coordinated operation such as frequency conversion, temperature and humidity control, zone storage, air cooling, and air duct technology. Relevant people pointed out that many technologies seem to be high-end, but in essence they are a kind of "remedial measures" for "double-edged sword technology". The double-edged sword technology reflects the side effect of "three-point poisoning of drugs". Other technologies and their hedging will resolve the side effects. Due to the irregularity and uniformity of temperature and humidity required by fruits and vegetables, the temperature and humidity control technology cannot preserve the fruits and vegetables of different needs, so the design of the partition storage and the occurrence of the temperature change zone appear, but the temperature and humidity technology is not a safe. A refrigerator with insufficient storage capacity will consume a lot of energy and time for the user to process the ingredients in the refrigerator.

It is worth noting that preservation is not the same as “deterioration”, and deterioration is the last line of defense in the refrigerator. The refrigerator can only keep the perishable food such as vegetables, fruits and meat in a short period of time, and the fresh-keeping refrigerator guarantees the freshness of these perishable ingredients in a certain period of time. It is understood that the inherent quality of fruits and vegetables is the inherent essence of its fresh level, that is, the internal factors, and the use of various storage techniques to inhibit the aging of food is an external factor of preservation, it can only be characteristic of the products with preservation requirements. make up. However, fruits and vegetables have a certain period of storage life, which means that the preservation function of the refrigerator is not the most important "contributor." The chemical composition (water and solids) of fruits and vegetables makes them mature and aging after harvesting. Among them, 80%-90% of the water in fruits and vegetables is an important component affecting the tenderness, freshness and taste of fruits and vegetables. It is closely related to the flavor, taste and quality of fruits and vegetables.

After harvesting fruits and vegetables, the water is not replenished, and it is easy to evaporate and lose water during transportation and storage, causing wilting, weight loss and loss of freshness. In the process of storing the refrigerator, the water will also be lost, and the control of the water in the fruits and vegetables will undoubtedly control the ultimate ambiguity of the preservation of the ingredients.

Preservation is a process of “decoding”, but it must be done with precision control. Otherwise, it is futile, but it also destroys the structure of the ingredients. At present, the warming refrigerator market is upgrading to high-end, and the competition is becoming more and more fierce. The battle for products has turned to the value war for product technology upgrade development.

In addition, it is worth noting that both manufacturers and consumers often overlook a problem, that is, the ingredients may actually have entered a state of decline from the source. For example, the super freezer in the fresh supermarket may become a killing ingredient. The accomplice of the cell, to ensure that the preservation of food from the source. From the past food storage space, to the family's healthy eating management center, from the past product manufacturers, to platform resource integration, began to break the boundaries of cooperation with fresh, commercial, grain and oil industries, will become manufacturers Take the beach target.

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