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The low temperature reduces the reproduction rate of bacteria, so the refrigerator lowers the rate of spoilage. A refrigerator maintains a temperature a few degrees above the freezing point of water. The optimal temperature range for perishable food storage is 3 to 5 °C (37 to 41 °F). [3]
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The optimum temperature range for perishable food storage is 3 to 5 °C (37 to 41 °F). [68] In commerce and manufacturing, there are many uses for refrigeration. Refrigeration is used to liquefy gases – oxygen, nitrogen, propane, and methane, for example.
Shelf-stable food (sometimes ambient food) is food of a type that can be safely stored at room temperature in a sealed container. This includes foods that would normally be stored refrigerated , but which have been processed so that they can be safely stored at room or ambient temperature for a usefully long shelf life .
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Cooling capacity is the measure of a cooling system's ability to remove heat. [1] It is equivalent to the heat supplied to the evaporator/boiler part of the refrigeration cycle and may be called the "rate of refrigeration" or "refrigeration capacity".
The refrigerator should maintain a temperature between 2° and 8 °C (36° and 46 °F). Freezers should maintain a temperature between -50° and -15 °C (-58° and +5 °F). [ 14 ] Thermometers are useful to monitor the temperature by placing at the storage unit's central location, adjacent to the vaccines.
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