In recent years, the refrigeration and preservation technology has achieved breakthroughs once and for all, bringing huge development opportunities to the refrigeration equipment manufacturing industry. Such as Siemens zero-degree biological preservation technology, Zhangwan Hanjiang cherry low-temperature treatment technology, fresh-cut durian technology, etc., food refrigeration and preservation technology in different fields continue to seek breakthroughs, is also an opportunity for the refrigeration equipment manufacturing industry, indicating the development space of such technology Big.

Refrigeration and preservation is an indispensable part of the development of the food industry. It can solve the problems of short food storage period, perishable deterioration and quality of transportation, and the basic preservation equipment such as common refrigerators and refrigerated trucks. It is also commendable that new breakthroughs in technology continue to emerge. These refrigerated preservation technologies have once again broken through the infinite possibilities of “freshness” and brought development opportunities to the refrigeration equipment manufacturing industry.

Zero upgrade fresh refrigerator

Recently, Siemens has launched a zero-degree Plus door refrigerator. The new refrigerator features a three-door design with a new upgraded zero-degree bio-preservation technology that delivers three separate storage spaces while delivering targeted freshness. Moreover, the refrigerator can also make the temperature control more stable through the scene control language and precise temperature control of the computer, and its multi-level humidity adjustable function realizes the detailed classification and storage of the food.

Cherry low temperature treatment technology

It is understood that "Zhangwan Hanjiang Cherry" has been praised by the majority of diners, but its preservation has been well-received. The reason is that although the product is delicious and delicious, it has a short shelf life and is prone to spoilage overnight. Dark, soluble solids spoiled. In response to this situation, the Zhangwan District Agriculture Bureau organized professional and technical personnel to conduct several refrigeration comparison experiments on cherry storage. The results showed that the cherries picked up before 10 o'clock in the morning were placed in the refrigerator for 2 to 5 ° C for 3 hours, and the cherries were kept intact, the quality did not decrease, and the color did not change after 5 days. Through the low-temperature refrigerating treatment technology, the above defects are well solved, and the bottleneck of transportation and preservation is broken.

Fresh cut durian

As we all know, durian is a problem in the transportation process. Recently, a batch of freshly processed durian flesh flew directly to China from the Thai orchard. This durian has adopted the technique of fresh-cut durian, which is covered with a layer of harmless organic cellulose film on the surface of fresh-cut durian, and then sent directly by air. Through this new technology, the shelf life of durian has also increased, and the shelf life has been extended to 15 days.

Micro-frozen food

In recent years, such a new type of "micro-frozen preservation" technology has received extensive attention at home and abroad. Hongze County, Huai'an City, Jiangsu Province, has a professional cooperative of freshwater products cultured by the lake. The company uses the “micro-freezing and fresh-keeping” technology production line to clean and package the products such as grass chicken and silver fish into bags and finally into the cold storage.

At present, the food preservation methods commonly used in the market are mainly through vacuum packaging or freezing. These technologies solve the "long-term" problem of food preservation, but it is difficult to balance "freshness", and some foods cannot meet the food safety standards due to freshness preservation problems. Some foods are processed too fine, and frozen and chilled foods produce ice crystals during the freezing process, and nutrients are lost. The cell membrane in the food treated by the "micro-frozen preservation" technology is not frozen and cracked, and is in a state of micro-freezing of the organism, and then the food is kept fresh by refrigeration. Compared with traditional freezing, the products after “micro-frozen” can maintain their fresh quality after long-term storage and transportation.

Xiaobian Conclusion: From zero-degree biological preservation technology to “micro-frozen preservation” technology, while enriching the refrigeration and preservation technology, it also brings inspiration to the innovation of refrigeration equipment manufacturing. With the continuous development of China's fresh electricity e-commerce, the scale of the cold chain logistics market continues to expand, and the demand for cold storage equipment is increasing. How to break through the existing refrigeration and preservation technology and improve related equipment will be a new topic facing the industry.

As can be seen from the above, food cryopreservation technology in different fields is constantly seeking breakthroughs, which is also an opportunity for the refrigeration equipment manufacturing industry, indicating that this type of technology has a large research and development space. As the main driving force for the development of the food machine industry, it should play a leading role, actively promote personnel training, increase research and development efforts, seek innovative breakthroughs, and translate scientific research results into practical applications.

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