The relation of cold-chain food quality and temperature

Beauty medicine without the use of temperature, through the control of the temperature, medical experiments, drugs manufacture can smooth success under corresponding temperature, temperature recorder so would then use, as well as warehouse and food processing plants and some frozen warehouse should be applied to the temperature recorder, only with the help of it, just can have temperature based on various items, can effectively deal with and act.

Temperature recorder based on the measured object is different form, is divided into no temperature meter, mercury temperature meter, temperature of alcohol tester and a lot of temperature meter, choose according to their job nature different corresponding temperature recorder, can improve their work efficiency.Temperature recorder at the same time also can be connected to other devices by different job objects, shows the effect of the more high-end.

Food in the storage process, often due to the nature of itself and the external environment, the influence of various happens, one belongs to the changes of physiological and biochemical and biological caused by enzyme, belonging to the change of the microbial pollution, and belongs to the external environment temperature and humidity and the chemical and physical changes, etc.All these changes make the food quality and quantity will suffer the loss.Understand food stored in the various changes, aiming at the causes of change, can determine the suitable storage methods and storage temperature.

Food stored in the physiological and biochemical and biological change is determined by the food and the characteristics of, mainly including respiration, after ripening effect, germination and bolting, transpiration and sweating, rigidity, and softening.

Meilun Respiration is the most basic physiological changes in fresh food storage, it is the organic composition in the fresh food (mostly carbohydrate) under the effect of REDOX enzyme degradation step by step process for carbon dioxide and water, the process also produces heat, is actually the biological oxidation process of organic matter.From vegetables, fruit storage, no matter what type of respiration consumes nutrients, breathing heat, accelerate spoilage and accumulating result of metamorphism, cause physiological diseases, shorten the storage period, so should try to prevent oxygen to breathe.But, should see the normal respiration is fresh food is the most basic physiological activities, it is a defensive response, is advantageous to the microbial resistance.So in the food storage should be keep the weaker aerobic respiration, prevent oxygen to breathe, this is a fresh food storage need to master the basic principle of.

Is the ripening of fruits, melons and fruits for a biological properties of edible vegetables, it is fresh fruits, melons and other food from the mother after the mature process to continue.Fruits, melons cooked after is the change of physiological aging, when it is finished after cooked, it is hard to continue to store, easy to rot, so as the storage of fruits and melons should be harvested before its maturity, take the way to control the storage conditions to extend the subsequent practice process, in order to extend the storage life.

Germination and bolting are two biennial or perennial vegetables to break dormancy state transition from vegetative to reproductive growth phase occurs when a change.Germination and bolting vegetables, its nutrient consumption in great quantities, organizations become coarse old, edible quality greatly reduced.In storage, vegetables to extend the dormant state is an effective measure to prevent germination and bolting, and low temperature can extend the dormant state of vegetables.

Transpiration is refers to, because of the large water content of fresh goods causes moisture to evaporate and wilting occur during storage.Transpiration is overmuch, can make the goods weight, natural wear and tear, lower the quality of fresh and tender;Transpiration is exorbitant, the activity of hydrolytic enzymes to strengthen, make complex organic matter hydrolyzed to simple substance.Transpiration is for goods storage, will provide the opportunity for microorganism erosion, especially in the wounds of the commodity part are easy to rot.

Rigidity is occurred after the death of livestock and poultry, fish, biochemical changes, characterized by a loss of muscle flexibility and elasticity, become stiff.Rigor mortis livestock, poultry, fish, because the animal species, such as death and temperature varies.General fish rigidity ahead of livestock and poultry, bloody death prior to bleed to death, and prior to the temperature of high temperature to low.In phase rigidity of the fish is still high freshness of fresh fish, edible value;Rigidity issue of livestock and poultry due to a lack of fragrance in the poor elasticity, hard boiled, digestive rate is low, is not suitable for consumption.But from the point of view of storage, rigidity of muscles low pH, microorganisms are seldom development;Muscle tissue density, main ingredients have not decompose change, basically maintained the original nutritional value of meat and fish, so is suitable for refrigerated storage.