Difference Between Frozen and Refrigerated
In modern life, whether in the household or business field, refrigeration and freezing are food preservation methods that we often use. While both of these involve lowering the temperature of food products to increase their shelf life, there are distinct differences between them. Below we will compare and describe frozen and refrigerated in detail from the aspects of definition, scope of use, temperature requirements, preservation effect, and impact on food.
Definitions
Refrigeration refers to the placement of food at a temperature lower than room temperature but above freezing, usually between 0°C and 10°C, to preserve the freshness and taste of the food. Freezing, on the other hand, refers to placing food in a temperature environment below freezing, usually -18°C or lower, to slow down the growth of microorganisms and the rate of chemical reactions, so as to achieve long-term storage.
Scope of use
Refrigeration is often used for short-term preservation, such as the storage of food such as vegetables, fruits, dairy products, etc., within a few days or weeks. Frozen is suitable for long-term storage, which can be stored for months or even years, such as meat, fish, pasta, etc.
Temperature requirements
Refrigeration and freezing are very strict in terms of temperature. Refrigeration requires maintaining a constant low temperature environment to prevent food from spoiling; Freezing, on the other hand, requires a lower temperature and ensures that the food passes through the ice crystal formation zone quickly to reduce the formation of ice crystals in the food and prevent the food structure from being damaged.
Save the effect
Refrigeration mainly preserves the freshness and taste of food and slows down the growth rate of microorganisms, but it does not completely prevent the growth of microorganisms. Freezing, on the other hand, almost completely stops the growth and chemical reactions of microorganisms, allowing for long-term storage.
Impact on food
Refrigeration has a relatively small impact on food, mainly to maintain the freshness and taste of food. However, prolonged refrigeration may lead to a loss of nutritional value and a decrease in the taste of the food. Although freezing can preserve food for a long time, it may lead to water loss in the food during the thawing process, affecting the taste and nutritional value of the food.
Conclusion
To sum up, there are obvious differences between freezing and refrigeration in terms of definition, scope of use, temperature requirements, preservation effect, and impact on food. Choosing the right refrigeration or freezing method is important to maintain the freshness, taste and nutritional value of food. In daily life, we should choose refrigeration or freezing methods reasonably according to the type of food and preservation needs to ensure the safety and health of food. At the same time, we should also pay attention to the correct operation of refrigerated and frozen foods to avoid the loss of food spoilage or nutritional value during the preservation process.