Author : Sravani Dhara 1
Date of Publication :7th March 2017
Abstract: Refrigerator temperatures do not destroy pathogenic or spoilage microorganisms. The lower temperature does, however, slow the growth of microorganisms already in the food. Perishable food will deteriorate, even at refrigerator temperatures, due to spoilage microorganisms, enzymes and oxidation. Time and temperature are important factors in food quality. Proper storage conditions - temperature and humidity - are required to maximize storage life and maintain quality of harvested fruits and vegetables. Fresh fruit need low temperature and high relative humidity to reduce the respiration and slow down the metabolic processes. Some foods, including milk, meats and leftovers, should be kept colder than others. Food that is properly handled and stored in the freezer at 0° F (-18° C) will remain safe. Specific temperature is maintained at each segment of the fridge using optimum temperature control.
Reference :
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- http://www.engineeringtoolbox.com/fruits-vegetablesstorage-conditions-d_710.html
- https://www.technologyreview.com/s/523561/thetricky-problem-of-making-smart-fridges-smart/
- https://en.wikipedia.org/wiki/Outline_of_object_recogniti on
- en: fruit vegetable storage conditions temperature humidity
- https://en.wikipedia.org/wiki/Fuzzy_control_system