The temperature range for cryogenic storage is usually set to meet the preservation needs of a particular item. In general, the temperature for cryogenic storage is between -18°C and -25°C. This temperature range is widely regarded as an effective temperature to deter microbial and yeast activity and ensure food safety and quality.
Food safety and microbial activity
In this temperature range, the oxidation rate of food is slowed down and the shelf life is extended, thus avoiding spoilage and spoilage. This is because low temperatures can inhibit the growth and metabolic activities of microorganisms, reduce the role of enzymes in food, and maintain the nutrition and flavor of food.
Storage needs for specific items
Frozen meat can be stored for a long time at temperatures below -18°C to ensure its freshness and safety.
Ice cream and seafood products such as ice cream need to be stored at a temperature of -25°C to preserve their taste and flavor. If the ice cream does not reach -25°C when stored, its flavor may be weakened; And the umami and texture of seafood products will also be affected.
Other low-temperature storage
In addition to the common temperature ranges mentioned above, different cryogenic storage scenarios such as -25°C, -30°C and -40°C are also available. These lower temperatures are suitable for items with special storage needs, such as specific products with high superoxide refractory decomposition characteristics, fast decay and high turbidity.
In general, the temperature of cryogenic storage is set according to the characteristics of the item and the preservation needs. In this temperature range, it can effectively extend the shelf life of the item and maintain its quality and safety.
