Vegetables and fruits such as peppers, zucchinis, eggplants and tomatoes require higher temperature

Storing food out of the fridge for Ecological and Sustainable Way reviewed by sustainable life on December 20. The Korean artist Jihyun Ryou, graduated bifold closet doors from the Design bifold closet doors Academy Eindhoven, transformed the traditional Eastern knowledge about food storage Korean artist Jihyun Ryou, graduated bifold closet doors from the Design Academy Eindhoven, transformed the traditional Eastern knowledge about food storage Rating: 0
The Korean artist Jihyun Ryou, graduated from the Design Academy Eindhoven, bifold closet doors transformed the traditional Eastern knowledge about the storage of food in a contemporary design, super green and sustainable. He found the inspiration for their storage shelves while listening to advice from his grandmother, a former producer of apple and other seniors. Using ancient techniques using current technology resulted in a system that has the ability to store food out of the fridge for a long time.
"This project is about the oral traditional knowledge that has been accumulated and passed by word of mouth. Particularly focusing on food preservation with a viable to bring this knowledge to everyday life form. "Talking about fruits and vegetables as living beings sounds bifold closet doors a bit confusing, but it's true. Vegetables and fruits continue to live even after being picked. They keep breathing, taking bifold closet doors oxygen from the air and emitting carbon dioxide, water vapor and heat. By regulating the temperature and humidity, it is possible bifold closet doors to slow this breathing, resulting in a longer storage time.
Vegetables and fruits such as peppers, zucchinis, eggplants and tomatoes require higher temperatures and decompose faster in the refrigerator. They need high humidity. The shelf created by Jihyun gives these vegetables adequate space. The ultimate goal here is not just saving energy, is about creating conscious consumers: The more we learn about food preservation, better be able to understand and appreciate what they get in our bodies.
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