1、温度的控制,不同的食品具有不同的最适冷藏温度。冷库温度和入库后食品的温度受多种因素的影响，如入库时食品的温度与库温的差别、制冷机的效能与库容、库内空气流通情况、堆码方式，食品品种及成熟度等。食品冷库
1, temperature control, different foods have different optimum cold storage temperature. Food after cold storage temperature and storage temperature is influenced by many factors, such as storing food temperature and reservoir temperature difference, the efficiency of the chiller and capacity, the rolls air circulation situation, stacking method, food variety and maturity, etc.
入库时应合理堆码，根据实际情况调节库温;出库前需采用逐步升温方法，以免因内外温差大，而造成食物表面凝结水珠。
Storage should be reasonable when stacking, according to the actual situation to adjust temperature library; Outbound before rising up method, in order to avoid because of internal and external temperature difference is big, and cause the surface of the food drops.
2、温度允许的变化范围与贮藏期限,冷藏库中的温度并不可能恒定在某一温度值上，因制冷机性能、库容大小和内外温差等因素会使库温在一定范围内波动。
2, allows the change range of temperature and storage period, the temperature in a cold storage is not may be a constant in a certain temperature, due to the capacity of the chiller performance, size and the internal and external factors such as temperature can make the library temperature fluctuate within a certain range.
一般而言，食品以贮藏温度较低，且变化范围越小越好。这样有利于食品保鲜，防止损耗及低温生理病害。
In general, food to storage temperature is low, and the change range is as small as possible. This is helpful for food preservation, prevent loss and physiological diseases in low temperature.