The role of ice temperature technology in food storage

The role of ice temperature technology in food storage Using refrigeration technology, pears can only be kept for about 1 week, while in ice temperature, they can be kept fresh for more than 200 days. The fish-type pine-leaf crabs are stored fresh at ice temperature for up to 150 days and the weight is not reduced. What is it that can produce such an effect? ​​The answer is the third generation of preservation technology - ice temperature technology. Storage and preservation of agricultural products and aquatic products using ice temperature technology are more than twice as long as refrigerated storage at temperatures above 0 °C.
So what is ice temperature technology, and what is the principle of ice temperature technology to ensure the high freshness of food?
The ice temperature refers to the temperature range from 0 ° C to the freezing temperature of the organism. Storage of agricultural products, aquatic products, etc. in this temperature range can maintain the freshness of freshly picked, so it is second only to refrigeration. The third type of quick-freezing technology is eye-catching. What is even more surprising is that the processed products that have been subjected to ripening, fermentation, concentration, drying, etc. are more fresh and delicious than they were just picked, so that people can taste the delicious food in the seasons at any time. At present, the ice temperature technology has been Promoted throughout Japan.
The freezing point of biological tissues is below 0 °C. When the temperature is above freezing, the cells are always in a living state. This is because many components such as sugar, acid, salt, polysaccharide, amino acid, peptide, and soluble protein are dissolved in biological cells, and various natural high-molecular substances and their complexes exist in a spatial network structure, so that water molecules The movement and proximity are hindered to cause freezing and avoidance, so the cell liquid is different from pure water, and the freezing point is generally between -0.5 ° C and -3.5 ° C. When the temperature is higher than the freezing point, the cells are always in a living state; when the freezing point is high, adding a freezing point regulator (such as salt, sugar, etc.) can lower the freezing point. Therefore, the ice temperature mechanism includes two aspects: 1) controlling the temperature of the food in the ice temperate zone to maintain the living state of the cells; when the food freezing point is high, some organic or inorganic substances can be artificially added to lower the freezing point. Expand its ice temperate zone.
Ice temperature storage has four advantages: 1, does not destroy cells; 2, the activity of harmful microorganisms and the activity of various enzymes are inhibited; 3, low respiratory activity, prolonged preservation period; 4, can improve the quality of fruits and vegetables. The fourth point is the advantage that both refrigeration and modified atmosphere storage methods are not available. However, ice temperature storage also has disadvantages: 1. The available temperature range is narrow, generally -0.5 ° C ~ -2.0 ° C, so the temperature band setting is very difficult; 2, the investment in supporting facilities is large.
At present, ice temperature storage technology is mainly used in the preservation and processing of fresh foods, compared to the storage of vegetables, aquatic products and meat products.
With the development of technology, ultra-ice temperature technology and ice film storage technology have emerged. The ultra-ice temperature technology mainly adjusts the cooling rate, so that the temperature of the stored food reaches below the freezing point but still maintains the fresh and super-cooled state. The biggest advantage of the ultra-ice temperature technology is that it increases the cold resistance of the living body, and is more conducive to the preservation of the storage. It is inevitable to increase the antifreeze substances such as sugar, protein and alcohol, so that the taste and flavor of the storage are significantly improved.
Ice film storage technology is to attach a layer of artificial ice protective film on the surface of fruits and vegetables before ice storage, to avoid the cold air directly flowing through the surface of fruits and vegetables, causing dry consumption or freezing damage, mainly for the ice temperature of some low-fat vegetables. Storage development.
Ice temperature technology is a brand new storage and preservation technology that overcomes the defects of refrigeration and frozen storage, and can ensure the flavor, taste and freshness of food. In recent years, ice temperature storage technology has developed rapidly in Japan, the United States, South Korea, Taiwan and other countries and regions. The advent of ice temperature technology has also raised new issues for many factors affecting the freezing point of fruits and vegetables, low temperature stress and cold resistance of plants. With the continuous research and development of ice temperature technology, especially the emergence of ultra-ice temperature technology and ice film storage technology, the application field of ice temperature will be more and more extensive, and the application prospect is broad.
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