The so-called odor, that is, the cooking ingredients and food in the cold storage under the influence of external factors, through the physical and chemical changes, resulting in an abnormal odor, as time goes by, this odor sticks to the cold storage of the walls, ceilings, and equipment and tools on. The odor produced in the cold storage generally has the following reasons:

Cold stores have a smell before they enter the food.

Before entering the warehouse, food has spoilage, such as spoiled eggs, meat, fish and so on.

Stored in fish cold storage, meat, eggs, or fruits and vegetables are stored without cleaning, causing odor infection and deterioration.

Poor ventilation in the cold room, excessive temperature and humidity, resulting in a large number of mold breeding, producing mold odor.

Leakage of the cooling pipe, eroding the refrigerant (ammonia) into the food and causing odor.

The temperature in the cold room does not fall, resulting in spoilage and corruption of the meat. This happens mostly when fresh meat is not frozen and it is stored in a frozen store.

Foods with different smells exist in one library, causing the food to smell and infect each other.

2, to prevent the generation of odors

Refrigerated foods must be inspected and stored without any deterioration.

The warehouse must not have odor before it is purchased. If there is odor, it must be subjected to a technical treatment and the odor can be eliminated before use.

Normally, it is necessary to strengthen the maintenance of refrigeration equipment, and strictly prohibit dumping and unloading of cargo, so as to prevent the pipeline from being damaged and cause leakage of refrigerant.

During the cold processing of food, the warehouse must be kept at a certain temperature, and frozen foods must not be transferred or stored. If the temperature of the warehouse cannot be lowered, the cause should be searched, and food processing should be carried out after it is eliminated.

There should be no mixed storage of infected food in the cold room.

3, cold storage eliminate odor

Ozone method. Ozone has a strong oxidizing effect, which can not only eliminate the odor of the warehouse, but also stop the growth of microorganisms. Ozone generator can be used to eliminate the odor of the warehouse.

If the store contains foods containing more fat, it should not be used to deal with ozone, so as to avoid oxidation of fat and produce rancidity phenomenon.

Formaldehyde method. The goods in the warehouse were taken out and 2% formaldehyde solution (formalin solution) was used for disinfection and odor removal.

Vinegar method. In the warehouse with fish, the smell of fish is very heavy. Should not be installed other foods, must be thoroughly cleaned to eliminate fish smell before loading other foods. In general, the method of removing fish smell is to use vinegar.

The specific method is: after the fish is out of the library, the frost layer on the evaporation tube group is cleared, and the temperature of the warehouse is kept below -50°C, and then 50-100 grams of vinegar per cubic meter of volume is used to prepare the sprayer. Injecting into the warehouse, the warehouse door is closed tightly, and the blower is turned on and off intermittently to allow the vinegar to volatilize and flow in the reservoir, so that the vinegar absorbs the smell of fish. Usually after about 4 to 24 hours, the library door is opened, and the vinegar taste can be blown out of the library for a few hours.

If you use 5% - 10% of acetic acid and 5% - 20% bleach solution aqueous injection, it can also play a good role in disinfection and eliminate odor.