Refrigerators today come with a variety of preservation technologies—zero-degree preservation, vitamin C retention, "fresh" mode, and ice-temperature storage. When you walk into an appliance store, you'll find countless marketing terms that claim to keep your food fresher for longer. But when it comes to actually choosing a refrigerator, the key is to understand what these terms really mean and how to measure their effectiveness.
At home, refrigerators are primarily used to store fresh produce, vegetables, and fruits, making preservation performance a top concern for consumers. However, with so many different claims in the market, it's hard to tell which refrigerators truly deliver on their promises. How can we evaluate the real performance of these preservation features? What measurable indicators should we look for? And how can we make informed decisions?
One of the first things to consider is whether there are established standards. Globally, the lack of standardized metrics for refrigerator preservation has been a long-standing issue. In 2015, the IEC (International Electrotechnical Commission) took a major step by approving the creation of an international standard for refrigerator preservation. A working group was formed, and by 2017, the latest draft of the standard was discussed in Italy. Experts from around the world gathered to analyze test data, ultimately agreeing on key metrics such as weight loss rate, condensation amount, and meat thawing loss rate. Other factors like color change, vitamin C content, and chlorophyll levels were also considered, but further research is needed before they can be included in the final standard.
In China, efforts are also underway to develop industry-specific standards. The National Household Appliance Standardization Technical Committee has initiated the formulation of an industry standard for refrigerator preservation requirements and testing methods. Major brands like Haier, Hisense, Midea, Panasonic, Samsung, and Siemens have joined the effort to shape this new standard.
According to those involved in drafting the standard, the goal is to define clear quantitative measures for preservation performance, establish test procedures, and provide a fair benchmark for manufacturers. This will not only promote technological innovation but also help consumers make more informed choices when purchasing refrigerators.
To truly understand a refrigerator’s preservation function, two main factors should be considered: cold preservation and freeze preservation.
For cold preservation, key indicators include:
1. **Weight Loss Rate**: Measures moisture retention in produce like spinach, reflecting the fridge’s ability to maintain freshness.
2. **Condensation Amount**: Indicates the level of humidity inside the fridge, which affects food quality.
3. **Vitamin C Content**: Shows how well the fridge preserves essential nutrients.
4. **Chlorophyll Content**: Reflects the freshness of green vegetables, though it’s not yet part of official standards.
5. **Nitrite Levels**: Can indicate spoilage, but measuring nitrite is complex and not currently included in most standards.
For freeze preservation, important metrics include:
1. **Volatile Base Nitrogen (TVB-N)**: Used to assess meat freshness during freezing.
2. **Thawing Loss Rate**: Measures nutrient loss when frozen food is thawed, indicating the quality of freeze preservation.
Understanding these indicators helps consumers choose refrigerators that truly enhance food freshness and safety. As standards continue to evolve, it’s crucial to stay informed and look beyond marketing jargon to find the best options for your needs.
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