Food

Ultra-low temperatures typically ranging from -40°C to -86°C, are widely used for the storage of food products to preserve their quality, nutritional value, and safety. Food storage at these temperatures helps maintain the integrity of food by slowing down or halting enzymatic processes, microbial growth, and oxidation that can lead to spoilage.

Low temperatures are essential for preserving the texture, color, and flavor of food over extended periods. Freezing at ultra-low temperatures helps slow down the deterioration processes caused by microbial growth and chemical reactions. By maintaining these temperatures, food items retain their original quality and freshness, making them safe and appealing when thawed or cooked.

One of the most important reasons for using ultra-low temperatures in food storage is to maintain the nutritional content of food. Freezing food at ultra-low temperatures can help retain vitamins, minerals, and other nutrients that are often lost during other preservation methods like canning or drying.