There are two main types of cryogenic storage: refrigerated and frozen. Here is a detailed explanation of both types:
Refrigeration
Refrigeration usually refers to keeping items at low temperatures above freezing, generally between 0°C and 10°C.
This type of storage is suitable for foods and items that need to be kept fresh but do not need to be completely frozen, such as vegetables, fruits, dairy products and some medicines.
Refrigeration can effectively slow down the growth rate of microorganisms, thereby extending the shelf life of food.
Frozen
Freezing is the preservation of items in a low-temperature environment below freezing, and the common freezing temperature is below -18°C.
Freezing can significantly reduce the activity of microorganisms and enzymes in food, almost completely preventing spoilage and spoilage of food.
Blast freezing is a special type of freezing, which refers to the food being placed in the corresponding freezer, so that the temperature of the food is quickly reduced to below -18°C. At this temperature, the biological activity in the food slows down, which can prevent the deterioration and fermentation of the food for a long time.
Foods that are stored frozen, such as meat, fish, ice cream, etc., can be kept under the refrigerator for more than 1 year.
In summary, the two main types of cryogenic storage, refrigerated and frozen, are suitable for food and items with different preservation needs, respectively. By lowering the temperature, the growth of microorganisms and the spoilage of food can be slowed down or stopped, thereby maintaining the quality and safety of food and items.
