HOME REFRIGERATION 3 



REVIEW OF LITERATURE 



A review of the literature reveals that comparatively little work has been 

 published dealing directly with domestic refrigeration. However, a considerable 

 amount of research has been carried on in the study of commercial cold storage 

 conditions and frozen foods and some of these studies have been on the storage of 

 foods at or near 40°F., the normal temperature of the household refrigerator. 



Based on a survey of this available information the functions of home refrigera- 

 tion in the preservation of food may be summarized as follows: 



Vitamins Preserved by Refrigeration 



Home refrigeration is very effective in preserving the vitamins in fresh and 

 left-over foods. This is particularly true in the case of vitamins A and C. There 

 is a rapid loss of these vitamins from fresh vegetables held at room temperature, 

 but storage at refrigeration temperatures (approximately 40°F.) greatly retards 

 this loss. Likewise the vitamins in left-over foods are well preserved by storage 

 in the home refrigerator. 



Opttmutn Conditions of Refrigeration 



Good home refrigeration is dependent upon both temperature and humidit>. 

 The optimum temperature is considered to be 40°F. or below and in most cases 

 a high humidity is recommended, especially in vegetable compartments. Low 

 air movement in the refrigerator is important in preventing dehydration and 

 flavor transfer. The use of covered refrigerator dishes preserves vitamins, and 

 prevents dehydration and flavor transfer. However, meats should be stored 

 uncovered and in the coldest part of the refrigerator to retard spoilage. 



Refrigeration for Coffee 



It is well known that coffee becomes stale very rapidly when stored at room 

 temperatures. Recent work has shown that the rich aroma of fresh cofifee is 

 retained three times longer if the coffee is stored in a refrigerator rather than at 

 room temperature. 



Refrigeration Prevents Food Poisoning 



When good foods are properly refrigerated in the home there is no danger of 

 their causing food poisoning. If certain kinds of foods are held at room tem- 

 perature for only a few hours there is danger that food poisoning bacteria may 

 grow sufificiently to cause illness. The growth of these harmful bacteria is pre- 

 vented and retarded at temperatures of 40° F. and below under normal conditions. 



Cold a Good Preserving Agent 



The storage life of perishable foods is greatly prolonged by proper refrigeration 

 in the home because of the marked preserving effect of cold at temperatures of 

 40°F. or below. 



What About Left-Over Foods? 



Household refrigerators play one of their most important roles in the preserva- 

 tion of left-over foods. By this means a great economy can be realized by most 

 families. This po>nt is of particular importance during the National Emergency 

 when it is so necessary that all foods be conserved and their nutritive value pre- 



