Food in storage may be subjected to get damage under the influence of oxygen and sunlight just due to insufficient or excessive humidity. However, the main causes of damage are the microbiological and biochemical factors. One of the most valuable and admired means of preserving the excellence of products is to reduce the temperature. This reduces the activity of microorganisms and activity of tissue enzymes, which gradually limits the usual processes occurring in foods (meat autolysis, respiration and ripening of the fruit, etc.).

Household refrigerator is the place where dry (excess water vapor is deposited as frost on the evaporator), cold and dark. Near zero consistent temperature (in refrigerator) assured the perpetuation of consumable products during their assigned deadlines. It must be acknowledged in mind that the amplitude in the refrigerating slot affects the room temperature. The warmer of the room, the advanced temperature formed in the freezer.

If the room situation is plus 25 ° C, the refrigerator will not be proficient to get the temperature below 3 ° C, and at a temperature of 30 ° C there will be 8 ° C, respectively. For appropriate placement of the refrigerator you must select the place with coolest environment, spacious and certainly far from the radiator central, stoves and ovens etc. Under these conditions, the heat that allocates refrigerator (all refrigerator dynamism utilization is transformed into heat), will be fuller and more drained.

As we know, it is advantageous from an economic point of view but the power consumption in this case is minimal. Processes happening in the product with refrigerated foods are sensitive to the temperature. Food products are superlative to be stocked up at a constant temperature. An ideal cooling temperature depends on the formation of the product and the amount of water enclosed therein. Meat, fish and root vegetables prefer temperatures from 0 to +4 ° C.