Blast chilling: Difference between revisions
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[[Blast Freezing]] is a process that reduces food from a temperature of +20 °C (68 °F) to –3 °C (27 °F) in no more than 240 minutes. |
[[Blast Freezing]] is a process that reduces food from a temperature of +20 °C (68 °F) to –3 °C (27 °F) in no more than 240 minutes. |
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==Additional reading== |
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--[[Special:Contributions/86.17.169.25|86.17.169.25]] ([[User talk:86.17.169.25|talk]]) 10:13, 19 June 2008 (UTC)==Additional reading== |
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*[http://www.bmil.com/bally/nwnotwi.htm BLAST CHILLING: A CRITICAL CONTROL IN THE PREPARATION OF FOOD] |
*[http://www.bmil.com/bally/nwnotwi.htm BLAST CHILLING: A CRITICAL CONTROL IN THE PREPARATION OF FOOD] |
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Revision as of 10:14, 19 June 2008
Blast chilling is a method of cooling food quickly to a low temperature that is relatively safe from bacterial growth. Between +8 °C (46 °F) and +68 °C (154 °F), bacteria multiplies the fastest. By reducing the temperature of cooked food from +70 °C (158 °F) to +3 °C (37 °F) or below within 90 minutes, the food is rendered safe for storage for later consumption. This method of preserving food is commonly used in food catering and recently, in instant foods as it ensures the safety and the quality of the food.
Blast Freezing is a process that reduces food from a temperature of +20 °C (68 °F) to –3 °C (27 °F) in no more than 240 minutes.