Difference Between Refrigerator Refrigeration and Freezing, Difference Between Refrigerator Frozen a

Refrigeration in a refrigerator is not the same as freezing.

1. The temperature setting is different, the usage is different, and the use is different.

2. The temperature setting is different: the freezing temperature is minus 18 degrees, which can achieve the effect of quick freezing, like the fish that needs to be placed for a long time can quickly reach a very low temperature, so as to meet the requirements of preservation without damaging the meat quality as much as possible. The temperature of the refrigeration is around 5 degrees Celsius, which keeps the temperature at zero degrees Celsius.

3. Different usages and uses: Families use refrigeration more frequently, and because the temperature is not too low, there is still a risk of breeding bacteria, so it needs to be cleaned and disinfected regularly. The frozen area is much less risky in this regard, but if you often store something with a lot of moisture, you need to defrost and de-ice regularly.

As the name suggests, the temperature in the refrigerator is above zero, generally between 2-8 degrees. The temperature of the freezer is below zero, according to the star rating of the refrigerator, the two-star is not higher than -12 degrees, the three-star is not higher than -18 degrees, and the four-star is to add a quick-freezing function on the basis of the three-star.

Refrigeration is refrigeration that is generally kept at 2-1 degrees Celsius. Freezing is freezing, and the temperature is generally between -15-3 degrees Celsius.

The refrigeration temperature should not be too low to prevent frostbite food, generally put fresh fruits and vegetables, or some commonly used spices, refrigeration can keep them fresh, taste better, and can prolong the storage time.

The temperature of the freezer is much lower, and if the temperature is slightly higher, the freezing is not thick, which may cause the stored meat to spoil. Frozen generally store chicken, duck, fish and some quick-frozen foods that can be used for a long time, and take them out to melt ice in advance when you need to eat.

What are the differences between refrigerated and frozen:

1. The temperature is different: the temperature of refrigeration is relatively high, generally between one degree and ten degrees, and the temperature of freezing is relatively low, generally between minus 18 degrees and minus 20 degrees.

2. Different foods to preserve: refrigeration is only suitable for preserving vegetables, fruits, leftover meals, beverages, beer, etc., while freezing is only suitable for preserving fish, meat, ice cream, ice cream, hot pot ingredients, shrimp, etc.

3. Different functions: refrigeration can slow down the enzyme reaction of food and prevent microorganisms from continuing to grow, thereby effectively slowing down the speed of food spoilage and prolonging the preservation time of food. Freezing can effectively reduce food spoilage.

4. The storage time is different: refrigeration can only store food for about a few days, while the storage time of freezing is relatively long, generally about three months to half a year.

What to pay attention to when using the refrigerator:

1. Special attention must be paid to the temperature set by the refrigerator, and the temperature set by the refrigerator should not be too high or too low, which will affect the performance of the refrigerator and increase the power consumption of the refrigerator.

2. The frequency of use of refrigerator refrigeration is very high, and the food placed will be more messy, and there will be a cross-smell, and there will be a peculiar smell inside after a long time, so the inside of the refrigerator should be cleaned frequently.

3. Do not leave the freezer open for a long time when using it, so that the cold air is easy to lose, which increases the work of the compressor, resulting in an increase in power consumption.

Scope of application: Freezing is suitable for preserving fish, shrimp, meat and other foods to avoid spoilage; Refrigeration is suitable for the preservation of most vegetables, fruits and leftover food dishes.

Refrigeration principle: Refrigeration: water-cooled or air-cooled refrigerant.

Compressor options: open or semi-hermetic. Number of compressors:

Single or multiple units have pole adjustment for energy implementation, and can be used for one machine with multiple libraries or single machine with one library. Strong corrosion resistance, with high degree of automation such as fluorine high and low pressure protection, oil pressure difference protection, phase loss, overload protection, etc.

Freezing principle: It is a method of applying the principle of thermodynamics and artificially creating low temperatures, and refrigerators and air conditioners are all using the principle of refrigeration. From the point of view of chemical industry, it is generally used to liquefy a gas with a high critical point, pressurized liquefaction, and then vaporize it to absorb heat, and this process is carried out repeatedly, and the heat is released in other places during liquefaction, and the required range is absorbed during vaporization.

Precautions: Do not put hot food in a running refrigerator. The storage of food should not be too full or too tight, and there should be gaps to facilitate the convection of cold air, reduce the load on the refrigeration system, prolong the service life and save electricity.

Do not mix raw and cooked food to maintain hygiene. According to the food storage time and temperature requirements, make reasonable use of the space in the box, do not put the food directly on the surface of the evaporator, but put it in the utensil, so as not to freeze on the evaporator and inconvenient to take out. Fresh fish and meat should be sealed in plastic bags and stored in the freezer.

First, the meaning is different.

1. Freezing refers to the process of freezing the liquid water in fish, meat and other foods into a solid state by means of low temperature.

2. Refrigeration is a preservation method for cooling food at the refrigeration temperature (often above freezing), especially for fruits and vegetables, mainly to delay their life metabolism process as much as possible and maintain their freshness.

Second, the length of time to keep fresh is different.

1. Freeze and keep fresh for a long time. [Summary].

First, the meaning is different.

1. Freezing refers to the process of freezing the liquid water in fish, meat and other foods into a solid state by means of low temperature.

2. Refrigeration is a preservation method for cooling food at the refrigeration temperature (often above freezing), especially for fruits and vegetables, mainly to delay their life metabolism process as much as possible and maintain their freshness.

Second, the length of time to keep fresh is different.

1. Freeze and keep fresh for a long time.

2. The time of refrigeration and preservation is short.

The temperature at which they are maintained is different.

1. The freezing temperature is kept below zero, which can reach minus 18 degrees Celsius.

2. The temperature of refrigeration is basically above zero, between 1 8.

Fourth, the types of food suitable for preservation are different.

1. Freezing is suitable for keeping meat foods such as chicken, duck, fish and meat fresh for a long time, but it is not suitable for fruits and vegetables.

2. Refrigeration is suitable for the preservation of vegetables and fruits.

The difference between chilled and frozen is as follows:

1. The storage temperature is different.

Chilling is to reduce the temperature to about 0 degrees; The freezer compartment of the refrigerator is mostly in the lower part, and the freezing reduces the temperature to below -18 degrees Celsius to facilitate the storage of products for a longer period of time.

2. The degree of freshness is different.

Refrigerator chilling is to maintain the freshness of freshly killed fish, shrimp, crabs and other seafood; And freezing is to freeze the seafood products, which can be left for a long time and lose the umami of the product itself.

3. Different modes of transportation.

The transportation equipment required for chilling is relatively high and cannot be transported in large quantities; The freezing is the direct omen reed fiber is frozen and sealed, which is convenient for large-scale transportation.

4. The texture of the physical object is different.

Chilled meat is firmer and brighter in color; After being frozen at a low temperature, the meat will be slightly dry and deteriorate, resulting in a much worse taste.

Benefits of chilled versus frozen:

Chilled products are at the freezing point, the meat remains soft, and the low temperature prevents bacteria from multiplying, and the taste and nutrition are preserved to the greatest extent, making them more delicious than frozen products.

This type of freezing usually preserves the seafood by layering it with crushed ice. When we go to the supermarket to buy fish, we often see aquatic products placed on top of the ice pile, which is usually chilled. The chilled preservation method is suitable for seafood with a short transportation distance, and the time for chilled fish to leave the water is short, and the public often thinks that chilled fish is more fresh, and the market is more expensive than frozen fish.

The biggest difference is in the temperature setting, the temperature of refrigeration is generally between 2 degrees and 10 degrees, the temperature should not be too low, in case of frostbite food, the type is generally put fresh fruits and vegetables, or some commonly used seasonings, refrigeration can keep them fresh, taste better, and at the same time can extend the storage time. Especially in the summer, you can also put in drinks such as alcoholic beverages, milk yogurt, etc., and it tastes better after refrigeration. In addition, if there are too many dishes cooked at home and you don't finish a meal, you can also say that the meal is refrigerated and eaten in the jujube cavity, so that the meal will not deteriorate, and it can also reduce a lot of waste, but it is also necessary to pay attention to the classification and storage, avoid cross-flavor, and the last leftovers should not exceed three days.