海信牵头制定冰箱保鲜评价新规范

Core Viewpoint - The establishment of the "Freshness Quality Evaluation Standard for Household Refrigerators" led by Hisense Refrigerator marks a significant advancement in the refrigerator industry's ability to preserve meat freshness, providing a scientific and quantifiable evaluation system [1][4]. Group 1: Standard Overview - The new standard includes multi-dimensional evaluation methods such as sensory evaluation, weight loss rate, color difference, texture, and key biochemical indicators like Total Volatile Basic Nitrogen (TVB-N) [1][2]. - The standard aims to provide a clear and unified benchmark for measuring refrigerator preservation performance, enhancing consumer trust in product quality [3][4]. Group 2: Technological Innovation - Hisense Refrigerator's vacuum magnetic preservation technology plays a crucial role in the standard's formulation, showcasing its leading position in the vacuum preservation field [3]. - This technology combines a constant temperature and humidity, low pressure, and low oxygen vacuum environment with a specific magnetic field, effectively delaying food oxidation and preserving freshness at a molecular level [3]. Group 3: Practical Implications - Experimental data indicates that beef stored for seven days in Hisense's vacuum refrigerator shows a TVB-N value better than the national first-class fresh meat standard, maintaining excellent texture and color [3]. - The technology also significantly reduces weight loss in perishable fruits like lychee, achieving a weight loss rate that is only one-sixth of that in ordinary refrigerators after seven days [3]. Group 4: Industry Impact - The successful approval and release of the standard signify a new phase of standardization and technological advancement in the meat preservation sector of China's refrigerator industry [4]. - This initiative reflects the responsibility and commitment of Chinese home appliance companies, represented by Hisense, to drive innovation and enhance consumer quality of life [4].