What are the characteristics of a cold storage for preserving vegetables? Do you have any temperature requirements?

he definition of a preservation warehouse: The main content of storage and preservation is to maintain the quality and freshness of some agricultural products to the maximum extent for a long period of time, so that after a period of picking, they are still in a fresh and fresh state after being stored for preservation. Temperature and humidity requirements for fresh-keeping warehouses: The temperature is generally adjustable from 0 to 10 ℃ (according to different product types, the temperature fluctuation range of the warehouse should be adjusted reasonably. Some vegetables can be stored at 0 ℃, while others can only be stored at 10+℃), and the humidity should be between 75% and 90%

The nutrition of frozen food is also not low

In the cold winter months, there were few traces of green leafy vegetables, but with the maturity of freezing technology, frozen vegetables, fruits, and meat made people eat more and more fresh, and the variety of food became more and more diverse. So, what about the nutrition of these foods? Many people believe that the nutrition of frozen food is not as high as that of fresh food, especially frozen vegetables. Actually, the nutrition of frozen foods nowadays is not low either

Development and Application Prospects of Key Technical Equipment for Food Cold Chain

The food refrigeration chain is a systematic engineering project established in the 20th century with the progress of science and technology and the development of refrigeration technology. It is based on the food refrigeration technology and uses refrigeration technology as a means, including all links between perishable food producers and consumers, including raw materials (picking, fishing, purchasing, etc.), production, processing, transportation, storage Continuous low-temperature processes throughout the entire sales and circulation process to maintain appropriate low-temperature conditions, ensure food quality, and reduce food damage

Frozen vegetables and fruits are better than fresh ones? Research shows that its nutritional value is higher

Frozen vegetables and fruits are better than fresh ones? Research shows that its nutritional value is higher

Frozen Vegetables and Fruits VS Fresh Vegetables and Fruits | Are Frozen Vegetables and Fruits More Nutritious? Expert: Everything is related to harvest time

Do you think fresh fruits and vegetables must contain more nutrients than frozen fruits and vegetables because they have not been frozen? You're too young, boy! Scientists have reported in medical technology journals that if harvested at the right time, frozen fruits and vegetables have higher nutritional value than fresh fruits and vegetables, and freezing technology can retain more vitamins. These findings have refreshed many people's misconceptions about frozen fruits and vegetables. Today, let's talk about the discoveries of scientists! The Journal of Agricultural and Food Chemistry is a medical technology journal that has published a research report by culinary scientist Ali Bouzari. Fruits and vegetables have almost the same vitamin content, and frozen fruits and vegetables sometimes even contain more vitamin supplements than fresh fruits and vegetables. Frozen Vegetables and Fruits VS Fresh Vegetables and Fruits | Are Frozen Vegetables and Fruits More Nutritious? Expert: Everything is related to harvest time Subsequently, CNN International News Network in the United States also conducted relevant research reports on Buza, and found that the reason why frozen fruits and vegetables have more nutritional components than fresh fruits and vegetables is related to the timing of fruit and vegetable harvesting. Gene Lester, a plant physiologist from the Ministry of Agriculture, said that frozen fruits are usually picked at the peak of maturity, quickly frozen and filled with nitrogen. Vegetables and fruits in a nitrogen environment help protect nutrients from oxygen damage. Frozen Vegetables and Fruits VS Fresh Vegetables and Fruits | Are Frozen Vegetables and Fruits More Nutritious? Expert: Everything is related to harvest time Frozen fruits and vegetables are boiled before freezing, and after soaking them in hot water, they will maintain a bright color and look better. Although hot water can damage vitamin C in vegetables, as they are harvested during the peak ripening period, they contain the most nutrients and still have the opportunity to retain more vitamins than fresh fruits and vegetables. Frozen Vegetables and Fruits VS Fresh Vegetables and Fruits | Are Frozen Vegetables and Fruits More Nutritious? Expert: Everything is related to harvest time Fresh fruits and vegetables must be transported exposed to the air to avoid damage during storage in the hands of customers. Fruits and vegetables are generally harvested before they are fully ripe, so the nutritional content of fresh fruits and vegetables is 10% to 50% less than that of frozen fruits and vegetables. However, Leicester also stated that if vegetables are sold at farmers' markets, they are usually picked and sold at the peak of maturity, so their nutritional content is also relatively high. Moreover, the nutritional value of farmhouse ready to eat vegetables is definitely higher than that of frozen vegetables and fruits. Of course, if you buy mature vegetables and fruits and eat them in a few days, the nutritional value will be greatly reduced. Frozen Vegetables and Fruits VS Fresh Vegetables and Fruits | Are Frozen Vegetables and Fruits More Nutritious? Expert: Everything is related to harvest time In summary, I didn't expect that frozen vegetables and fruits would retain more of the nutrients in them, which does not mean that the nutrients in the hat will be destroyed after freezing. In the future, when choosing fruits and vegetables for family members, especially the elderly and children at home, you can buy them with more confidence!

It is said that the epidemic has brought a wave of market for "frozen vegetables"

Fresh vegetables vs. frozen vegetables The shelf life of fresh vegetables is generally very short (3-14 days), even if refrigerated. On the other hand, freezing can maintain the nutritional quality of vegetables and extend their shelf life to 12 months. In some cases, frozen vegetables have higher nutritional quality than fresh vegetables, especially during the short period between harvesting and freezing. However, some nutrients such as B vitamins and vitamin C are fragile during the freezing process. Studies have shown that fresh chili peppers, carrots, parsley, and spinach have higher levels of vitamin C compared to frozen foods. Changes in freezing process, storage conditions, and temperature can also affect the quality of vegetables. For example, ice crystals formed during the freezing process can damage the internal cellular structure of potatoes and have a negative impact on their texture. If you want to freeze your vegetables yourself, choose fresh, intact, and seasonal vegetables, and quickly blanch before freezing; This helps to maintain color, taste, and nutritional quality; Some vegetables such as tomatoes, chili peppers, and corn do not need to be blanched before freezing.

Frozen vegetables and fruits have a great future, and Chinese people have begun to accept them

Last night, I spent several hours categorizing the entire frozen food industry, and creating a relatively complete mind map for product classification in sub areas with commercial value. Because the entire frozen food industry is so large, it is really surprising to find that no one has done such a thing.

Why are frozen vegetables and fruits more nutritious?

The first reason is that most of the vegetables and fruits we see in markets and supermarkets are harvested before they are fully ripe to avoid damage or ripening during transportation, so their nutritional content may not have reached its peak yet. The second reason is that from the moment vegetables and fruits are picked, their nutrients begin to lose; Afterwards, it is transported by trucks, planes, or even ships until it is placed on shelves or refrigerators, and slowly waits for the customer

Do you know the difference between fresh vegetables, frozen vegetables, and canned vegetables?

For people, fresh agricultural products usually have some intuitive appeal. Fresh salad, freshly picked vegetables - refreshing and refreshing, giving you an appetite! On the other hand, preserved agricultural products have long been unpopular products in the agricultural product family. But what exactly happens to nutrients when fruits and vegetables are canned or frozen?

The Development Direction of Quick Frozen Vegetables

n the frozen industry, the common varieties now include onions, garlic, asparagus, green and red peppers, white and green cauliflower, white and green asparagus, taro, spinach, cowpeas, green beans, Dutch beans, sweet peas, carrots, corn, garlic stems, garlic seedlings, Komatsu, rapeseed flowers, shepherd's purse, pumpkin, peanuts, edamames, various mushrooms, and more than 20 varieties.