Dry and wet storage technology of refrigerator

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In the pursuit of healthy life today, the preservation of fresh ingredients has become the focus of every family. However, the traditional refrigerator often "equal" storage environment, but let the fruits and vegetables quickly wilt, dry goods quietly damp-uneven humidity, is the invisible killer of food preservation. The emergence of dry and wet storage technology has completely overturned these 1 dilemmas. This article will take you to explore the scientific principles, technical realization and use wisdom of dry and wet storage, and help you unlock a new realm of refrigerator preservation, so that every 1 ingredients can be kept fresh.

(1)、What is dry and wet storage

Simply put, wet and dry storage is to create two independent humidity environments in the refrigerator:

1. high humidity area (moisture compartment)

Humidity is usually maintained at 90%-95%, close to the humid environment when fruits and vegetables grow.

2. low humidity area (dry goods compartment)

The humidity is controlled at about 45% or even lower, creating dry storage conditions.

This design breaks the traditional pattern of uniform humidity inside the refrigerator, allowing each ingredient to find its own comfort zone.

(2)、Principle of dry and wet storage

1. the principle of preservation in high humidity area

Fruits and vegetables are still alive after picking, and will continue to breathe and evaporate water through the epidermis. In the ordinary environment, the rate of water loss is 3-5 times that of the moisturizing cabin. High humidity environment can:

①. Slow cell water evaporation, maintain cell plumpness

②. Reduce the intensity of respiratory action, delay maturation and aging

③. Maintain the stability of nutrients such as vitamin C and chlorophyll

Experimental data show that the vitamin C retention rate of spinach in 95% high humidity environment is 40% higher than that of ordinary cold storage after 7 days.

2. protection principle of low humidity area

Mold spores are almost everywhere, and once the humidity exceeds 60% and the temperature is suitable, they will multiply rapidly. Low humidity areas achieve triple protection by controlling humidity below 45%:

①. inhibition of mold

Most molds stop growing when humidity is <50%.

②. Prevention of caking

Sugar, salt and other crystal substances are not easy to absorb moisture adhesion.

③. Lock the flavor

The aromatic substances of tea and coffee are not volatile.

Experiments show that the retention time of aroma components can be prolonged by more than 3 times in the environment with humidity below 45%.

(3)、Three core technologies for precise humidity control

To achieve precise control of humidity, behind is the exquisite engineering design. At

present, there are three main mainstream technical solutions:

1. moisture permeable membrane technology

This is currently the most common program. The drawers in the high humidity area use a special polymer moisture permeable membrane, with countless small holes with a diameter of about 0.5-1 microns on the membrane. The design of these holes is subtlety:

①. Small enough: to prevent a large number of cold air into the temperature fluctuations

②. Enough: Allow water molecules to slowly penetrate and maintain humidity balance

When the humidity in the drawer is too high, part of the water vapor is discharged; when the humidity is too low, the water vapor is replenished from the refrigerator compartment. The entire process requires no energy and is completely physically regulated.

2. intelligent active humidity control technology

The active humidity control system used in high-end refrigerators is more like an intelligent humidity housekeeper. Specific actions include:

①. Dehumidification: Start a small fan to blow humid air through the condenser, allowing moisture to condense and discharge.

②. Humidification: release water vapor from the special water tank or evaporator melt water into the drawer.

This scheme is more precise, but the cost and technical threshold are higher.

3. modular humidity control design

Some refrigerators provide adjustable humidity controllers, which users can manually adjust as needed:

①. Slide switch control: change the humidity by adjusting the size of the vent.

②. Replaceable module: Use silicone and other moisture-absorbing materials to actively adjust the humidity above.

(4)、Practical classification guide

After mastering the principle of dry and wet storage, scientific storage becomes the key. Here are the classification recommendations:

1. high humidity preservation area

①. Leaf vegetables: spinach, lettuce, celery, parsley (wrapped in kitchen paper root effect is better).

②. Fruits: grapes, strawberries, blueberries, cut watermelons (no need for complete melons).

③. Mushrooms: Lentinus edodes, Flammulina velutipes, Pleurotus eryngii.

2. low humidity treasures area

①. Drinks dry goods: tea, coffee beans, milk powder.

②. Ingredients: agaric, shiitake mushrooms, sea rice, laver, nuts.

③. Ready-to-eat snacks: biscuits, potato chips, beef jerky.

④. Valuables: Chinese herbal medicines, valuable supplements (such as Cordyceps sinensis), cigars.

(5)、Common Misunderstandings in use

1. misunderstanding 1: ignore the sealing strip cleaning

①. Truth

If the sealing strip of the drawer is contaminated with dirt, it will directly affect the sealing effect.

②. Recommendations

Wipe once a month with a soft cloth dipped in diluted vinegar water.

2. misunderstanding 2: overfilling space

①. Truth

Whether it is a high humidity area or a low humidity area, air circulation is required to control humidity evenly.

②. Recommendations

The amount of food stored shall not exceed 80% of the volume of the drawer.

3. misunderstanding 3: frequent switch damage micro-environment

①. Truth

The humidity balance in the dry and wet areas takes time to establish. Frequent opening and closing of drawers will cause severe fluctuations in humidity and affect the preservation effect.

②. Recommendations

Plan the access sequence and reduce the number of switches.

4. misunderstanding 4: never clean the sealing strip

①. Truth

Mould and stains on the sealing strip will directly affect the tightness.

②. Recommendations

Wipe with diluted vinegar water once a month to ensure humidity control.

Conclusion

The emergence of dry and wet storage technology is not only an upgrade of the refrigerator function, but also a manifestation of our respect and understanding of food materials. It reminds us that the essence of preservation is to create a microenvironment for different foods. With precise humidity control, it quietly extends the natural preservation cycle, makes green leaves evergreen and dry goods crisp, and brings us one step closer to a healthy and sustainable life. May every family can use this 1 technology to bid farewell to blind storage and usher in an orderly eating life.