Covkev ntim khoom txiasthiab cryopreservation ntawm cov zaub mov tuaj yeem txo qhov ua pa ntawm ntau lub hlwb cov zaub mov tshiab thiab tiv thaiv kev loj hlob thiab kev loj hlob ntawm cov zaub mov tshiab los ntawm ripening thiab tshaj ripening, ua rau lwj thiab deterioration ntawm zaub mov, zaub tshiab thiab txiv hmab txiv ntoo tshiab;Ntawm qhov tod tes, cov khoom noj khoom haus khov thiab khov kuj inhibits kev muaj peev xwm ntawm cov kab mob microorganisms, uas yog qhov tseem ceeb ua rau kev noj zaub mov tsis zoo, thiab ua rau cov kab mob purification nyhuv, uas tuaj yeem ua rau lub neej ntev ntawm cov khoom noj.Yog li ntawd, txoj kev khaws cia cov yeeb yaj duab nyob rau hauv lub tub yees thiab khov ntim yog dav siv.
Cov khoom noj khov hauv cov tub yees tuaj yeem muab faib ua cov tub yees liab qab thiab ntim cov tub yees.Naked refrigeration yog tsim rau cov khoom noj loj loj, xws li nqaij npuas, nqaij nyuj, nqaij qaib, duck, txiv hmab txiv ntoo thiab zaub ntau.Raws li cov av noo kuj tseem qis heev ntawm qhov kub thiab txias, cov av noo tswj kev kho yuav tsum tau ua nyob rau hauv lub warehouse, txwv tsis pub qhov poob ntawm cov dej noo ntau yuav qhuav cov zaub mov thiab poob qhov qub saj tshiab.Txoj kev yooj yim tshaj plaws yog los npog qhov chaw.Kev siv cov yas zaj duab xis uas tsis tshua muaj cua thiab noo noo permeability tuaj yeem tiv thaiv cov dej tsis zoo, thiab nws kuj yog ib qho yooj yim rau kev khiav lag luam mechanically hauv lub freezer.
Txias cia hauv qab ntimfeem ntau yog ua ke nrog aseptic ntim, deaeration ntim, roj hloov ntim thiab lwm txoj kev ntim khoom, uas tuaj yeem ua rau lub neej ntev ntawm cov khoom noj.Cov khoom ntim khoom ntim cov tub yees txias tuaj yeem xaiv tau.Lawv tseem yuav tsum muaj kev kos duab zoo, kev cuam tshuam lub zog, puncture tsis kam, kub sealing lub zog thiab yoog raws ntawm qhov kub thiab txias, thiaj li tswj tau lub zog zoo thiab toughness.
Thaum tsis tshua muaj kub, noo noo permeability ntawmyas zaj duab xisyog txo qis thiab cov dej noo tsis kam yog txhim kho.Nrog rau lub sijhawm nce, cov pa oxygen concentration hauv lub hnab ntim khoom noj yuav nce ntxiv, tab sis qhov nce ntawm cov pa oxygen concentration ntawm qhov kub qis qis.Tau kawg, yog tias cov zaub mov ntim rau hauv lub hnab muaj lub luag haujlwm ntawm kev ua pa ntawm tes, ces cov pa oxygen yuav txo thiab carbon dioxide yuav nce ntxiv.Vim hais tias cov hlwb ua pa thiab nqus pa thiab tawm cov pa roj carbon dioxide, qhov zoo dua qhov thaiv ntawm cov yeeb yaj kiab, nws yooj yim dua kom ua tiav lub cell preservation lub xeev, uas yog, thaum cov pa oxygen tsawg dua 2% thiab cov pa roj carbon dioxide ntau dua. tshaj 8%, cov hlwb nyob hauv lub xeev hibernation, thiaj li ua kom lub sijhawm khaws cia ntev.
Kev ntim khoom noj khovtuaj yeem siv rau khov cia ntawm cov khoom noj nram qab no: yogurt, lactobacillus dej haus, qab zib, cheese, kua mis nyuj, noodles tshiab, taum pauv, nqaij npua, hnyuv ntxwm, pickled qhuav ntses, smoked ntses, dej haus, pickles, assorted ua noj, ua noj ua haus, hamburger, raw pizza thiab lwm yam.
Post lub sij hawm: Jun-21-2022