Traditional explosion-proof freezers maintain goods in a low-temperature environment during freezing, as the items are unsuitable for bacterial growth, preserving them from spoilage. The nutrient fluid within the cell wall, which is water, forms ice needles within the cell wall. Over an extended freezing period, these ice needles pierce through the cell wall, allowing water to escape. Consequently, after a period of freezing, items in traditional explosion-proof freezers develop a significant amount of frost on their surfaces, and a thick layer of frost forms on the interior lining of the freezers, necessitating regular cleaning.
The refrigeration process in low-temperature explosion-proof freezers involves the rapid development of nutrient fluid, primarily water, within each tissue cell system, crossing the ice crystal band. This fluid reacts quickly within the cell walls to form tiny ice crystals, which are less sharp and social compared to larger ones. The ice crystals are stored within the cell walls, ensuring cell viability. Therefore, as long as the temperature range for storage remains within different low-temperature parameters, long-term freezing preserves the freshness of items effectively.