凡食品都含有水和糖、氨基酸、酒精、无基盐等水溶性物质,冻结点低于水的冰点。蔬菜类的冻结点约-0.5℃,肉类约-1.2～1.3℃,鱼类约-1.5℃,水果类约-2℃。我们把比水的冻结点低、又比食品冻结点高的温度区域称为“冰温域”,简称为“冰温”。从而,库温维持在冰温区域内的冷藏库就定义为“冰温库”。与0～10℃的温度范围内贮藏食品相比较,在0℃以下的冰温域内。细菌的活性得到了很大控 Where food contains water and sugar, amino acids, alcohol, no base salts and other water-soluble substances, freezing point below the freezing point of water. The freezing point of vegetables about -0.5 ℃, meat about -1.2 ~ 1.3 ℃, fish about -1.5 ℃, fruits about -2 ℃. We call the freezing point of water lower than the freezing point of food than the freezing point called the “ice temperature”, referred to as “ice temperature.” Thus, a refrigerator in which the temperature of the ice is maintained in a cold region is defined as a “ice-cold bank.” Compared with the food stored in the temperature range of 0 ~ 10 ℃, in the ice temperature below 0 ℃. The activity of bacteria has been greatly controlled