Zero-degree preservation, vitamin C preservation, "fresh" preservation, ice temperature preservation... Feel free to visit the appliance store, you can see the concept of refrigerator preservation of various names. Indeed, the purchase of refrigerators at home is used to store and keep fresh food, vegetables and fruits, and the preservation function must be highly concerned! In the face of the concept of refrigerator preservation in the market, how to measure the performance of preservation? Which quantitative indicators can be distinguished? How to judge correctly? The first thing to look at is whether there are standards. It is reported that the lack of standards in the field of refrigerator preservation is a problem of coexistence in the global refrigerator industry. Until October 2015, the IEC Annual Meeting approved the establishment of the International Standard for Refrigerator Preservation and established the SC59MWG4 Working Group. From October 25th to October 27th, 2017, the latest draft of the International Refrigerator Preservation Standards Drafting Conference was held in Italy. After extensive test data verification and discussion and analysis by various experts, the weight loss rate and condensation amount were basically determined. And the thawing loss rate of meat as the main item of IEC, color, nutrients (such as vitamin C), etc. whether to be added to the standard also need to do a lot of experiments to verify. At the same time, China's refrigerators in terms of quantitative indicators and other standards have been catching up and are working hard. It is reported that the National Household Appliance Standardization Technical Committee has initiated the formulation of the industry standard for Refrigerator Preservation Requirements and Test Methods. Haier, Hisense, Midea, Panasonic, Samsung and Siemens have also joined the standard drafting working group. The staff involved in the drafting of the "Standard Requirements and Test Methods for Refrigerators" said that a reasonable quantitative definition of the preservation performance, a quantitative indicator requirement for measuring the level of preservation achieved, and a test method will be proposed for the preservation of the refrigerator with the preservation function. Performance is validated. The staff said that this is to provide a fair competition platform for fresh-keeping refrigerator enterprises, promote technological innovation and rapid, orderly and healthy development of the fresh-keeping refrigerator industry through standardization, and purchase refrigerators for consumers. Provide a reliable reference. To recognize the refrigerator fresh-keeping function, we must pay special attention to the two major factors. First, the cold preservation index. One is the weight loss rate: the weight loss rate is a method used to determine the moisture loss in a sample, and can reflect the ability of the refrigerator to maintain the moisture of fruits and vegetables. Usually tested with spinach. At present, many experts in the industry agree that the weight loss rate can be used as an important method to detect the fresh-keeping performance of refrigerators. The second is the amount of condensation: the temperature in the refrigerator is low, the water vapor will reach the saturated liquefaction and condensation will be formed. The test of the condensation amount can reflect the water condition in a certain space of the refrigerator, which is an important indicator for measuring the fresh-keeping function of the refrigerator. . The third is vitamin C content: Vitamin C is a water-soluble vitamin with decompression, enhanced immunity and anti-cancer effect. The human body cannot synthesize vitamin C by itself and must be taken from food. The main food sources of vitamin C are vegetables and fruits. The calculated loss rate of vitamin C content of vegetables and fruits before and after storage can reflect the maintenance of nutrient vitamin C content in the refrigerator. The fourth is chlorophyll content: chlorophyll is a kind of green pigment commonly contained in higher plants and all other photosynthesis organisms. It has many uses such as hematopoiesis, vitamin supply, detoxification and disease resistance. The loss rate of chlorophyll content of vegetables before and after storage was tested to reflect the maintenance of chlorophyll content of nutrients in the refrigerator. Because chlorophyll itself is not a nutrient, the current chlorophyll loss rate is not included in the standard. The fifth is the nitrite content: nitrite is a general term for a class of inorganic compounds. When nitrite enters the human body, it can be converted into a nitrosamine with strong carcinogenic effects, and the normal hemoglobin loses its oxygen-carrying function. In decaying vegetables and spoiled foods, nitrite will rise by a hundredfold, and leftovers will also produce large amounts of nitrite. Residents of different countries treat different leftovers in different ways. The composition of leftovers of different leftovers is different and complicated, and it is difficult to determine the nitrite determination. Therefore, it is necessary to explore more research on the change rate of nitrite in stored foods to test the storage function of refrigerators. At present, the nitrite content will not be added to the standard. Second, the freeze preservation index. First, the volatile base nitrogen (TVB-N) content: meat will decompose during the process of spoilage to produce nitrogen-containing toxic substances. The fresher the meat, the lower the value of the volatile base nitrogen. Therefore, the freshness of meat can be tested by measuring the growth rate of volatile base nitrogen (TVB-N), which can be reflected by freezing the meat and measuring the growth rate of its volatile base nitrogen (TVB-N). The performance of meat freezing and preservation. Second, the thawing loss rate: meat and other frozen after the thawing process can continue to use, the thawing process is often accompanied by the loss of juice, so that meat loss of water and various amino acids, minerals, vitamins and other nutrients. At present, the thawing loss rate is an important indicator for detecting the refrigeration preservation performance of refrigerators.
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