Can hot rice be placed directly in the refrigerator

Hot rice can be stored directly in the refrigerator, but it may affect the refrigeration efficiency of the refrigerator and increase the risk of food spoilage. Directly refrigerating food at high temperatures can cause temperature fluctuations inside the refrigerator, which may accelerate the spoilage of other foods. When hot rice is directly placed in the refrigerator, the high temperature will briefly raise the internal temperature of the refrigerator, increasing the workload of the compressor. Starch based foods such as rice and stew that are directly refrigerated above 60 degrees Celsius can easily breed Bacillus cereus and cause diarrhea. During the cooling process of oily soup foods, white floating oil may condense, which does not affect consumption but affects taste. Directly refrigerating hot food in metal containers can cause condensation on the outer wall of the container, which may corrode the refrigerator shelves. Glass containers may rupture due to thermal expansion and contraction during sudden cooling. It is recommended to transfer them to heat-resistant plastic boxes and refrigerate them.

For freshly cooked rice, it is recommended to spread it out on a shallow plate and let it cool for 10 minutes before sealing and refrigerating it. For soup based foods, it is recommended to cool them down quickly by placing them in a cold water compartment. Directly refrigerating food above 60 degrees Celsius can increase the power consumption of the refrigerator, which may shorten the lifespan of the equipment in the long run. Ingredients such as leafy vegetables that are not suitable for prolonged heating should be immediately packaged and refrigerated after secondary heating to avoid nutrient loss. Bone marrow coagulation may affect the flavor of hot foods with meat and bones during refrigeration. Large bones can be removed before storage.

It is recommended to use a wide mouthed container to store hot food flat and cool it down, and complete refrigeration within two hours. Cooked food should not be refrigerated for more than three days, and should be thoroughly heated to a center temperature of 75 degrees Celsius or above before consumption. Regularly clean the condenser sink of the refrigerator to prevent bacterial growth, and separate raw and cooked foods to prevent cross contamination. In high temperature environments during summer, the refrigerator temperature setting can be lowered to ensure that the refrigeration compartment remains below 4 degrees Celsius.