Antimicrobial refrigerators, like ordinary refrigerators, do not have a disinfecting effect on foods that are placed on them, except for their low-temperature preservation. However, the rational use of the refrigerator to improve the preservation effect is very particular about. The following points can improve the preservation of the refrigerator.
The refrigerator should be placed in a ventilated place to facilitate heat dissipation, thereby increasing the refrigeration capacity of the refrigerator. Generally, the distance between the refrigerator and the peripheral wall is required to be not less than 10 cm.
The food in the refrigerator should be as fresh and clean as possible, because the food with good quality has a small microbial base, which can reduce the total number of microorganisms after reproduction, and it is not easy to contaminate other foods stored in the refrigerator.
Directly imported food such as cold drinks should be placed on the top of the freezer, and frozen fish and frozen meat should be placed on the lower layer to prevent cross-contamination. The temperature of the refrigerating chamber is lower than the top, so fish, meat and other animal foods should be placed on the top, fruits, vegetables, etc. are placed below (bananas should not be placed in a cold room below 12 °C), eggs and drinks on the door frame , let them "seat each" in a suitable temperature environment.
Foods placed in refrigerators should have certain packaging (including plastic wrap coverage). Their role is to prevent food freeze-drying, odor, mutual contamination, and reduce the number of defrosting.
The fish and meat that need to be frozen should be packaged according to the size of the family's one-time consumption, so as to prevent the thawing of large pieces of food from affecting its nutritional value and umami, and also save electricity.
It is best to heat the left over food first, then cool it and then put it in the refrigerator for refrigerating. If the refrigerating time exceeds 24 hours, it must be cooked thoroughly before being eaten.
Ordinary refrigerators should regularly melt ice (except for automatic defrosting refrigerators), scrub, and it is best to use a chlorine dioxide disinfectant to scrub again. This disinfectant does not produce toxic halogenated hydrocarbon compounds, not only to achieve the purpose of disinfection, but also to remove the odor in the refrigerator.
The refrigerator should be placed in a ventilated place to facilitate heat dissipation, thereby increasing the refrigeration capacity of the refrigerator. Generally, the distance between the refrigerator and the peripheral wall is required to be not less than 10 cm.
The food in the refrigerator should be as fresh and clean as possible, because the food with good quality has a small microbial base, which can reduce the total number of microorganisms after reproduction, and it is not easy to contaminate other foods stored in the refrigerator.
Directly imported food such as cold drinks should be placed on the top of the freezer, and frozen fish and frozen meat should be placed on the lower layer to prevent cross-contamination. The temperature of the refrigerating chamber is lower than the top, so fish, meat and other animal foods should be placed on the top, fruits, vegetables, etc. are placed below (bananas should not be placed in a cold room below 12 °C), eggs and drinks on the door frame , let them "seat each" in a suitable temperature environment.
Foods placed in refrigerators should have certain packaging (including plastic wrap coverage). Their role is to prevent food freeze-drying, odor, mutual contamination, and reduce the number of defrosting.
The fish and meat that need to be frozen should be packaged according to the size of the family's one-time consumption, so as to prevent the thawing of large pieces of food from affecting its nutritional value and umami, and also save electricity.
It is best to heat the left over food first, then cool it and then put it in the refrigerator for refrigerating. If the refrigerating time exceeds 24 hours, it must be cooked thoroughly before being eaten.
Ordinary refrigerators should regularly melt ice (except for automatic defrosting refrigerators), scrub, and it is best to use a chlorine dioxide disinfectant to scrub again. This disinfectant does not produce toxic halogenated hydrocarbon compounds, not only to achieve the purpose of disinfection, but also to remove the odor in the refrigerator.
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