The refrigerating temperature of refrigerated food should be between 1℃ and 11℃; The refrigeration temperature of frozen food should be between-21℃ and-1℃.
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Refrigeration
Storage temperature, relative humidity of air and flow rate are important conditions for refrigeration. In practical application, the specific conditions of the three are determined with the different types of food, the length of storage period and whether the food is packaged or not.
① storage temperature, especially the temperature of food itself, is the most important factor, and it is generally better to be close to freezing point for fruits, vegetables and eggs with shells. However, tropical and subtropical fruits and vegetables have their own minimum storage temperatures. For example, the minimum storage temperatures of bananas, pineapples, lemons, green tomatoes, cucumbers and eggplants are 13℃, 7℃, 12℃, 12℃, 7℃ and 7℃ respectively. Below this temperature, low-temperature injuries will occur, such as disease spots, internal discoloration and skin rot until all rot.
② The air humidity is too high, which is easy to produce condensed water on the surface of low-temperature food, which may lead to mildew of fruits and vegetables or sticky mildew of meat and poultry; When the relative humidity is too low, the water evaporates quickly, which causes the surface of food to dry up, the air chamber of eggshell increases and the weight is reduced.
③ In the cold storage, forced ventilation should be used to make the circulating air take away the respiratory heat of fruits and vegetables, and keep the temperature of all parts of the cold storage uniform. Too low air velocity can not achieve the above purpose, and too high air velocity will accelerate the evaporation of water in food, especially when the relative humidity is low. If the food is packaged with materials with low vapor permeability, the air velocity and relative humidity have no effect on the water evaporation of fruits and vegetables.
Reference: Baidu Encyclopedia-Refrigeration