Attention should be paid to distinguishing levels and placing them separately. Some people buy food and go home, or throw the packaged leftovers directly into the refrigerator. Every time you open the refrigerator, it is always a mess. In fact, the food in the refrigerator is very knowledgeable. If the position is wrong, the temperature will be wrong, and the quality of food will be greatly affected.

1. Generally speaking, the temperature at the door of the refrigerator is the highest, and it is the lowest near the back wall; The upper layer of the refrigerator is warmer and the lower layer is colder. Therefore, the refrigerator freezer can be divided into several areas according to the temperature order: refrigerator door frame, upper door, upper back wall, lower door, lower back wall and fresh-keeping box. At present, the multi-temperature zone fresh-keeping refrigerator is developed to solve the problem of food partition fresh-keeping

The effect of ice greenhouse and cold room is different. Through the nutrition test of food stored in refrigerator in four-temperature area. The data showed that the chlorophyll retention rate of green leafy vegetables in ice greenhouse was significantly higher than that in cold storage, which kept the chlorophyll content of such fruits and vegetables well and avoided the yellowing of green leafy vegetables. Fruit is an important source of vitamin C. After 0/5 days of storage in ice greenhouse, the retention rate of vitamin C was 5 ~ 2 1% higher than that in cold room. However, the fresh-keeping period of meat and milk in ice greenhouse is longer than that in cold room 1 ~ 3 days.

Second, it is suitable for the lower level. Uncooked food that needs to be preserved at low temperature, such as tofu, Aral Sea, etc. , as well as tightly packed foods that are not afraid of cross contamination, and foods that are waiting to be slowly thawed are suitable for storage in the coldest places, such as the back lower wall.

Third, it is suitable to be put in a fresh-keeping box. Drain acid and refrigerate meat, semi-frozen fish, shrimp and other seafood. Because bacteria in aquatic products are often resistant to low temperature, it is easy to accelerate their reproduction when the temperature is slightly higher, and the fresh-keeping box can not only isolate and avoid cross-contamination, but also keep warm and avoid temperature fluctuation caused by frequent opening and closing of refrigerator doors.

Fourth, it is suitable for refrigerator door frames. /kloc-Foods that are packaged within 0/2 days but are unopened and will not go bad, such as tomato sauce, salad dressing, sesame sauce, seafood sauce, cheese, butter, jam, fruit juice, eggs, salted duck eggs and other egg foods.

Fifth, it is suitable for the upper floor near the door. Directly import cooked food, yogurt, dessert, etc. When storing these foods, low temperature should be avoided to prevent cross-contamination of raw and cooked foods, and they should not be placed on the lower floor.

Sixth, suitable for the upper back. Leftovers, leftover soybean milk, packaged bean products, etc. Because these foods are easy to breed bacteria, a temperature slightly below zero is the most suitable. Suitable for the lower floor near the door are apples, pears and other vegetables and fruits, which should be packed in fresh-keeping bags to avoid freezing at low temperature.

It should be noted that the refrigerator is not a universal storage cabinet.

Through the classification test of vegetables, fruits, meat, eggs, milk and other foods, it is proved that the traditional refrigerator has a wide range of temperature control, which affects the adaptability of different foods to temperature and cannot guarantee that all foods can be in the best fresh-keeping state. For example, the optimal storage temperature of apples is 0 to 1 degree Celsius, while the optimal storage temperature of cucumbers is 7 to 8 degrees Celsius. If these two foods are stored together, they will be "ignored" and most of the nutrients have been "stolen" by the refrigerator. Therefore, some foods can't go into the refrigerator.

Banana: put it in the refrigerator and it will turn black and taste bad;

Bread: The loss of water will affect the taste. It is best not to put it in the refrigerator in the season when it is not easy to get moldy. When it must be kept in the refrigerator, it is best to keep it in the freezer.

Fresh lychee: Fresh lychee will turn black and the pulp will turn sour in one day when it is placed at 0 degrees Celsius;

Mayonnaise: Mayonnaise is easy to decompose below 9 degrees Celsius, and fungi are easy to reproduce, so it is best to keep it at room temperature;

Potatoes and radishes: potatoes stored in the refrigerator will greatly affect the taste, so they should be stored indoors to avoid sunlight; Radish in the refrigerator for a long time, the color and taste will be affected;

Carrot tofu: If carrots are put in the refrigerator, the water inside will freeze, affecting the texture and losing nutrition. Tofu is best eaten immediately after purchase;

Tomatoes: After being frozen at low temperature, the flesh of tomatoes is blistered, soft and rotten, or cracked, with dark spots on the surface, immature and tasteless, and in severe cases, it is rancid and rotten;

Ham: If ham is stored in the refrigerator at low temperature, the water inside will freeze, the fat will precipitate, the ham meat will agglomerate or loosen, the meat will become stale and easy to rot;

Chocolate: once the chocolate is refrigerated in the refrigerator, once it is taken out, it will form a layer of frost on its surface at room temperature, which is easy to go moldy and deteriorate and lose its original flavor.

The refrigerator is not a safe for keeping and storing food. Many diseases are caused by eating stale or contaminated food in the refrigerator. When people store food in the refrigerator, they often mix raw and cooked food, which leads to food pollution or deterioration and re-pollution.

The temperature of the freezer is generally around 0 to 5 degrees Celsius, which obviously inhibits the reproduction of most bacteria. However, some psychrophilic bacteria, such as Escherichia coli, Salmonella typhi and Staphylococcus aureus, are still very active. Their mass reproduction will naturally cause food deterioration. Therefore, after eating this kind of food, there will be nausea, vomiting, abdominal pain, diarrhea, dizziness and other systemic symptoms. This is what people don't know about "refrigerator food poisoning". In order to prevent "food poisoning in the refrigerator", families can consider choosing a low-temperature freezer with the temperature of-18 degrees Celsius, which has a good effect on the preservation and storage of family food and reducing the secondary pollution of food.

Don't store cooked food in the refrigerator for too long. Generally speaking, bacteria are cold-resistant and heat-resistant, and die quickly at high temperature. In the process of using the refrigerator, the inside of the refrigerator should be kept clean and hygienic for a long time, and raw and cooked foods should be stored separately and preserved for a long time.