Chest Freezer Factory introduces the working principle of refrigerators:
1. The compressor starts to suck refrigerant vapor from the evaporator so that the new refrigerant evaporates and absorbs heat. The compressor compresses the gaseous refrigerant into high-pressure and high-temperature refrigerant vapor (the two outer plates of the refrigerator). The compressed superheated steam enters the condenser to release heat to the surrounding air, and is liquefied and cooled under the same pressure. The supercooled liquid refrigerant under the condensing pressure flows into the capillary through the filter dryer. The wet vapor pressure at the end of the capillary decreases, and the refrigerant enters the evaporator to absorb heat and evaporate, cyclically. The diameter and length of the capillary can adjust the evaporation temperature of the refrigerant. Pressure, the capillary tube separates the high-pressure end from the low-pressure end.
2. The temperature of the refrigerator compartment is generally between 0°C and 7°C. This temperature has an inhibitory effect on the reproduction of most bacteria and can delay food spoilage, but it will not kill bacteria. Among them, some bacteria that like cold environments, such as Escherichia coli, Typhoid bacillus, Staphylococcus aureus, etc., are still very active in the refrigerator, continue to multiply, and accelerate food spoilage.
3. After the food is bought, whether raw or cooked, it is often stuffed into the refrigerator. This situation can easily cause bacteria on the food to cross each other and cause secondary pollution. By lowering the temperature, the activity of bacteria and microorganisms attached to the food is reduced or the bacteria dormant. For example, food can be stored at room temperature for 5 days. After the temperature is lowered, the activity of the bacteria will be reduced, and some bacteria will enter a dormant state, allowing food to be stored for more days. Cooling cannot kill bacteria, it can only reduce their activity or enter a dormant state. To sterilize, just heat it. Most bacteria can be killed after 10-20 minutes at 80 degrees Celsius. Food spoils quickly in summer, and it is not easy to break if you don't put the refrigerator in winter.