In the world of food preservation, speed is everything. Today, let's delve into the mysteries of the blast freezer—a special kind of cold storage facility that rapidly freezes food to below -18°C, preserving freshness and nutrients like never before.

I.The Secret of Blast Freezing

Blast freezers are unique cold storage units that rapidly lower the temperature of food to below -18°C, taking it quickly through the largest ice crystal formation zone, thus preserving the food's freshness and nutritional value to the utmost extent. During this process, food undergoes various physical, cellular, and biological changes. The temperature in blast freezers is typically set between -15°C and -35°C to ensure that food is frozen in the shortest time possible, minimizing the damage to cellular structures from ice crystals.

II.The Cold Storage Family: Blast Freezers, Refrigerated Cold Storage, and Fresh Storage

Within the cold storage family, based on the different storage requirements and temperature needs for various products, we can categorize cold storage into the following types:

Fresh Storage: With temperatures controlled between 0°C and 5°C, it is primarily used to extend the shelf life of agricultural products, maintaining their fresh and vibrant qualities. This is like giving fruits and vegetables a space to hibernate, reducing nutrient loss and preserving the best taste.

Refrigerated Cold Storage: Typically at temperatures between -15°C and -18°C, suitable for the irregular storage and retrieval of food items like meat and seafood. These products have high temperature requirements to prevent spoilage.

Blast Freezing Storage: With even lower temperatures, usually between -35°C and -40°C, used for the rapid freezing of materials, while low-temperature refrigerated storage (-18°C to -20°C) is for the long-term storage of rapidly frozen materials.

III. Temperature and Preservation: Not Necessarily the Lower, the Better

Although low temperatures can inhibit the growth of microorganisms, temperatures that are too low can also damage the cellular structure of food, affecting its freshness. Therefore, for the storage of fruits, vegetables, and meat, choosing the right temperature is crucial—it's not always about going as low as possible.

Although low temperatures can inhibit the growth of microorganisms, temperatures that are too low can also damage the cellular structure of food, affecting its freshness. Therefore, for the storage of fruits, vegetables, and meat, choosing the right temperature is crucial—it's not always about going as low as possible.