Question & Answer
Fridge preservation, returning to standard, achieving frozen age and focusing on food ingredients
Since modern refrigerators were formally put into household scenes, fresh-keeping of food materials has become an eternal attribute of the development of refrigerators technology. Fresh-keeping technology dominates the main theme of industrial development. It is also the competition direction of refrigerators manufacturers and the pain point of users for a long time. The main culprit of food deterioration is the loss of water molecule cells. Water is the source of life. Newborn babies'skin is smooth, tender and compact, and the skin will become loose, wrinkled and inelastic after aging. If we can solve the problem of water molecule loss and keep our products active, we can also solve the essential problem of preservation.
With the maturity and application of intelligent technology, more possibilities have been brought to the stagnant refrigeration technology, and breakthroughs have been made in refrigeration preservation and sterilization technology. Fang Shidong, Institute of Plasmon Physics, Chinese Academy of Sciences, believes that the existing fresh-keeping and sterilization technologies of refrigerators mainly include ozone, titanium light, negative ions, silver ions, photocatalysts, photoactive silver, ultraviolet rays, nanotechnology, etc.
Industry insiders told Home Grid that if there is a new preservation technology, it may consider activating the status of food as a participant, changing the previous preservation technology from outward to inward "solidification" of food. Refrigerator manufacturers believe that the temperature and humidity control on the market is only temporary eye protection, relying on external forces alone can not completely guarantee the fresh-keeping ability and life cycle of food materials in a certain period of time, only through the means of "inside should outside" can we completely get rid of the current market fresh-keeping technology caused by "inside and outside differences" in food materials. The phenomenon, so that food materials are no longer passive, but become refrigerators freshness participants, in order to achieve the "precise" effect. Especially, some nutrient loss values mentioned by manufacturers in commodity publicity are mostly obtained in the "laboratory environment" built by them, which can only be used as reference values. In daily life, there is a laboratory environment between actual effect and laboratory effect.
At present, there are many fresh keeping techniques for refrigerators, but there are still technical barriers to food preservation. For example, although the temperature and humidity control of many refrigerators is more accurate, but the refrigerator uses a set of internal circulation mode, the whole refrigerator of seafood flavor string is everywhere; or the preservation area is not zoned, dry goods and fresh food can only be put together, resulting in dry goods damp, vegetable dehydration. One problem has been solved, but another problem has arisen. That is why in the process of food storage, frequency conversion, temperature and humidity precision control, zonal storage, air cooling, air duct technology and other cooperative operations are needed. Relevant people pointed out that many technologies seem to be high-end, but in essence, they are a "remedial measure" for "double-edged sword technology". Double-edged sword technology embodies the side effects of "three poisons of medicine". Therefore, other technologies and their counterparts are needed to resolve the side effects. Because the temperature and humidity required for vegetables and fruits are irregular and unified, the temperature and humidity control technology can not keep fresh for different needs of vegetables and fruits, so the design of zonal storage and the emergence of temperature change zone appeared, but the temperature and humidity technology is not a safe. A refrigerator with inadequate storage capacity will consume a lot of energy and time to process the food in the refrigerator.
It is worth noting that preservation is not the same as "no deterioration". Deterioration is the last line of defense for refrigerators. Refrigerators can only keep perishable foods such as vegetables, fruits and meat from deteriorating at low temperatures for a short time, while refrigerators can keep these perishable materials fresh for a certain period of time. It is understood that the quality of fruits and vegetables is the intrinsic essence of their freshness level, that is, the internal cause. The external factor of preservation is to suppress the aging of food by various storage technologies. It can only make up for the characteristics of products with fresh-keeping needs. However, fruits and vegetables themselves have a certain period of storage life, which means that the refrigeratory's preservation function is not the most important "contribution". The chemical composition (water and solids) of fruits and vegetables make them mature and senile after harvest. Among them, 80% - 90% of the water in the tissues of fruits and vegetables is an important component affecting the tenderness, freshness and taste of fruits and vegetables, which is closely related to the flavor, taste and quality of fruits and vegetables.
After fruit and vegetable harvesting, water can not be supplemented, and it is easy to evaporate and dissipate water during storage, resulting in withering, weightlessness and freshness loss. In the process of refrigeration storage, moisture will also be lost, and to control the moisture in vegetables and fruits is undoubtedly the ultimate meaning of food preservation.
Preservation is a "decoding" process, but it must be precisely controlled. Otherwise, it will be futile, but it will also destroy the structure of food. At present, the refrigeratory market is upgraded to high-end, and the competition is becoming more and more fierce. The competition for products has shifted to the value war for product technology upgrade and development.
In addition, it is worth noting that both manufacturers and consumers often overlook a problem, that is, food materials may actually have entered a state of decline from the source, such as fresh supermarket super freezer may become an accomplice to kill food cells, to ensure that food preservation from the source. From the past storage space of food materials to the healthy diet management center of the family, from the former product manufacturers to the platform resource integrators, starting to break the cooperation boundary with enterprises in the fresh, super, grain and oil industries, will become the goal of the manufacturers.
Refrigerator, kitchen or restaurant?