On weekdays, we are accustomed to putting all kinds of foods into the refrigerator. In fact, not all foods are suitable for refrigerators, and some foods are “bad†faster when they are put into the refrigerator. Bread and steamed bread dry hard Starch food such as bread, steamed bread, Hanamaki, and white rice cake can be stored at room temperature within a day or two. If it is placed in a refrigerator, it will accelerate the drying and hardening of the food. This is because of a process known as "starch aging and rejuvenation." As a result, this change also occurs at room temperature, but it occurs faster at refrigeration temperatures. Bananas, mangoes afraid of "frost injury" These fruits should be stored at about 12°C, and they should be kept in a cool place at room temperature. Too low a temperature will cause them to freeze and “burnâ€, blacken and rot. Tea and milk powder are prone to mildew These foods can be stored at room temperature, do not need cryopreservation, if placed in the refrigerator if the seal is not strict, but will make the refrigerator's taste and moisture into the food, both affect the flavor, but also easy to mold deterioration. Honey, fruit loss High-sugar foods with high osmotic pressure and low moisture content should not be degraded. They can be stored at room temperature and put into refrigerators. Because of low temperatures, they will cause foods to crystallize out of sugar, although this change will not affect food safety, but it will affect the color and texture of food. After the chocolate is put in the freezer, it will bear a layer of white frost on the surface, which will affect the taste, and it will become mildewed. Green pepper, cucumber accelerate deterioration Cucumber storage temperature is 10 °C to 12 °C, green peppers are 7 °C to 8 °C, too low temperature will make them black, soft, off taste, deterioration; tomatoes tend to appear vesicular at soft temperatures, appear soft, or Spalling phenomenon occurs, the surface appears black spots, and no flavor, cook uncooked, and even rancid rot. (Associate Professor of Nutrition and Food Research Center, Third Military Medical University, Chang Hui)
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