The ice temperature refers to the temperature range from 0 degrees to the freezing temperature of organisms. The storage of agricultural products, aquatic products, etc. in this temperature range can keep the freshness just removed. Therefore, it becomes second only to refrigeration, The frozen and frozen 3rd fresh-keeping technology attracts people's attention. What is even more surprising is that processed products that have been subjected to processes such as ripening, fermentation, concentration, and drying are fresher and more delicious than they were when they were first picked, so that people can taste seasonal delicious foods at any time. Currently, ice temperature technology has become It is promoted throughout Japan.
First, the discovery of ice temperature technology
At the time, the staff of the Tottori Prefectural Food Processing Institute, Yamane Shomei [Currently Chairman of the Institute of Ice Temperature Research] used the CA storage method that was mainly used at the time in the winter of 1970-1971. The concentration of carbon dioxide gas reduces the oxygen concentration so as to achieve the purpose of suppressing the respiration of stored goods.) Experiments have stored 4t 20th century pears. The original set temperature should be kept at 0 degrees, but the temperature of the storage room will be negative 4 degrees due to poor temperature regulation. All pears have become crystal clear pears. So he cut off all the power and restored the storage to room temperature. After a few days, all the pears were restored to their pre-storage state, and their original color and taste were completely restored. This is the discovery of ice temperature, confirming the previous "0 degrees is the critical temperature of life and death, and organisms cannot be preserved below 0 degrees." The argument is completely wrong. This fact also shows that there is an unknown area that is most noticeable from the 0 degree to the temperature (freezing point) at which the organism begins to freeze.
Second, the ice temperature quality preservation performance
The use of ice temperature technology to preserve and preserve agricultural products and aquatic products is more than twice as long as refrigerated storage above 0 degrees in terms of time and freshness. For example, using refrigerated technology, pears can only be preserved for up to 1 week at ice temperature. You can keep fresh for more than 200 days. Fish-type pine crabs are freshly preserved at ice temperatures up to 150 days and do not lose weight. The refrigeration that currently dominates the circulation field (below 8 degrees Celsius) is longer than the storage time in cold storage, but it has the disadvantage of losing nutrients to the outside when frozen, and the taste does not diminish. However, the ice temperature technology does not destroy the cells. Do not lose the advantages of ingredients. The development and use of ice temperature technology not only reduces the loss caused by the freshness of fresh foods, but also makes it possible to adjust the export time. Ice temperature technology is also widely and flexibly utilized in the fields of food manufacturing and processing. The food processing method in the field of ice temperature is established by techniques such as ripening, fermentation, drying, and concentration. At present, the ice-temperature foods to which the above techniques have been applied include pickles, noodles, bread, wine, vinegar, dried water products, cakes, live cell juices, jams, etc., and have reached more than 200 varieties. In the vicinity of the freezing point temperature of plants and animals, in order to prevent being frozen to death, the continuous secretion of a large amount of antifreeze from the body has reduced the freezing point. The main components of this antifreeze are glucose, amino acids, aspartic acid, etc. These ingredients are actually ingredients that increase the taste of foods. Foods produced using these principles are ice-cold foods.
Third, the challenge of the second ice temperature revolution - ultra-ice temperature
So far, ice temperature technology has been mainly used in the preservation and processing of fresh foods, and the potential for continued exploration of its use in the future is a major issue for future research and development. In the field of medicine, Tokyo Shihhui Medical University successfully used ice temperature technology to preserve the heart of rats in 1989. Now the Tottori University School of Medicine is also working on the preservation of the blood's ice temperature. The University of Pittsburgh's School of Medicine has also begun the study of preservation and transplantation of the liver's ice temperature. At present, ice temperature research is entering a new leap phase, which is the ultra-ice temperature technology. By special techniques such as adjusting the cooling rate, even if the temperature is below the freezing point, the supercooled state can be successfully maintained (the temperature falls below the freezing point and does not freeze). Therefore, in the field of ultra-ice temperature, even if the temperature is below the normal freezing point temperature, the organism will not freeze, thus further widening the research field of ice temperature. If the research on the ultra-ice temperature can be further developed, it will also be possible to renew the preservation of fresh foods, reproduce the seasonal flavors, renew the old rice and other new technologies. It has now been demonstrated that the reduction of certain seeds can be carried out in a substantially oxygen-free state in the field of ice temperature and ultra-ice temperature compared to the positive temperature field where oxidation and aging reactions occur.
At present, how to build an ice-temperature distribution network system with ice-temperature trucks, ice-temperature materials circulation warehouses, ice-temperature display cabinets, ice-temperature packaging, ice-temperature containers, etc., how to popularize ice-temperature equipment, institutions, and how to reduce costs Problems such as these become future research topics.
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