Refrigerator

Before doing this, it is necessary to look at the usage of refrigerator. We, as a group divided into three sections: Biology, Physics, and Chemistry. For Biology, I was concerned about why does food spoil even if it’s in the fridge. So, I researched about any reasons for rotting of food.

-Biology-

First of all, there are two different families of bacteria. One is pathogenic bacteria and this is a kind of bacteria that causes foodborne illness and are likely to be on our food when we get it. Pathogenic bacteria like warm conditions, so if the refrigerator is too warm, bacteria will multiply. There is a zone called “Danger Zone” which is a temperature range between 4.4℃ to 60℃. They do not generally affect the taste, smell, or an appearance

Refrigerators have many valves called “refrigerant” and it is surrounded by refrigerators and this refrigerant plays a significant role in the refrigerator. When it is compressed inside the refrigerator, gas becomes liquid and its temperature will increase. When it changes liquid to gas, it gains heat so the refrigerator can keep its temperature cool. This is caused by the heat of vaporization. Uchimizu is famous in Japan and the refrigerator’s principal is exactly the same as this. When we put cool water on hot ground, water evaporates, taking the heat with it. So the temperature of the ground will

The conductor said that sealing food in a completely dry environment under extremely cold temperatures can damage the food and cause freezer burn. However, the Panasonic Company has solved this problem and according to Panasonic, they have developed a method called ‘partial freezing’. The Panasonic Company was the first to discover this partial freezing and it means the temperature between ‘cold’ and ‘freezing.’ -3℃ is the best temperature to maintain the food and also these food will last very long. If we were to preserve fish in the refrigerator at the temperature of 0 to -2℃, the smell or taste wouldn’t change but it won’t last long and it can only preserve about 4 days. However, for partial freezing, it can preserve for about 1 week. Also, if we put the fish at the temperature of -18 to -20℃, the fish will completely freeze but if we preserve the food into colder environments, the spoilage bacteria will come out. So, it is not good idea to keep the food into the colder environments. Merit of partial freezing is that food will last longer than freezing, no need to thaw, and it is easier to