食品冷库的冷藏原因分析，下面小编为您分析一下：
Food cold storage of the reasons for the analysis, the following small series for you to analyze:
1.食品冷藏又称低温贮藏，是指在0℃或略高于食品冰点的低温环境条件下，对食品进行贮藏。冷藏是通过抑制微生物及酶类的活动和降低食品基质中的活性，来防止食品腐败变质，保持食品的新鲜度和营养价值。冷藏是目前效果较好、价格较低、保鲜时间校长、最普遍采用的食品贮藏方法。
1 food cold storage, also known as low temperature storage, refers to 0 degrees Celsius or slightly higher than the freezing point of food at low temperature environment, the food storage. Refrigeration is by inhibiting the activities of microorganisms and enzymes and reduce the activity of the food matrix to prevent food spoilage and maintain food freshness and nutritional value. Cold storage is the most effective and widely used food storage method at present.
2.动物性食品，如禽、畜、鱼等在贮藏时很容易被细菌污染，细菌并很快繁殖，从而造成食品的腐败。但是微生物的繁殖和酶活性的发挥，都需要适当的温度和水分条件；环境不适宜，微生物就会停止繁殖甚至死亡，酶也会丧失催化能力，甚至被破坏。把动物性食品放在低温条件下就可抑制微生物的繁殖和酶对食品的作用，可以贮藏较长时间而不会腐败变质。
2 animal food, such as poultry, animals, fish, and so on in storage is very easy to be contaminated by bacteria, bacteria and soon reproduce, resulting in food spoilage. However, the reproduction of microorganisms and enzyme activities, all need appropriate temperature and moisture conditions; the environment is not suitable, microorganisms will stop breeding or even death, the enzyme will lose the catalytic ability, and even destroyed. The animal food at low temperature can inhibit the reproduction of microorganisms and the role of enzymes in food, can be stored for a long time and will not corrupt.
3.对于植物性食品，腐败的原因是呼吸的作用。水果、蔬菜在采摘后虽然不能继续生长，但它们仍是一个有机体，仍然有生命，有呼吸作用。低温能够减弱果蔬食品的呼吸作用，延长它们的贮藏期限。但温度不能过低，否则会引起植物性食品的生理病害，甚至冻死。因此植物性食品冷藏温度应该选择接近其冰点但又不致使植物发生冻死现象为宜。
3 for vegetable food, the cause of corruption is the role of respiration. Fruits and vegetables can not continue to grow after picking, but they are still an organism, there is still life, there are breathing. Low temperature can reduce the respiration of fruits and vegetables, and extend the storage period of fruits and vegetables. But the temperature is not too low, otherwise it will cause physiological diseases of plant food, and even death. Therefore, plant food storage temperature should be chosen near its freezing point but also does not cause the plant freezing phenomenon is appropriate.
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