[生活] 一些食物保存方法的原理
像是一些湯類,例如雞湯、肉湯、薑母鴨湯等等......
如果要放隔夜,會被告誡說中途不要用湯匙去攪湯,不然隔天就會壞掉,
就讓它放在餐桌上蓋著,不要亂動湯隔天就不會變質,
請問它的原理是啥,@@?
還有像是熱的東西,如熱飲,如果想讓它變冰,
要在室溫下讓它慢慢降溫後再放入冰箱,
不能還很熱就直接放進去冰,不然也會壞掉,
這又是甚麼化學原理呢,@@?
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