Blast chilling: Difference between revisions
Content deleted Content added
Removed some blabber ("gvjhyg") from the link called "food storage" |
|||
| Line 4: | Line 4: | ||
* [[Flash freezing]] |
* [[Flash freezing]] |
||
* [[Snap freezing]] |
* [[Snap freezing]] |
||
* [[Food storage]] |
* [[Food storage]] |
||
* [[Food preservation]] |
* [[Food preservation]] |
||
Revision as of 18:29, 2 February 2011
Blast chilling is a method of cooling food quickly to a low temperature that is relatively safe from bacterial growth. Bacteria multiply fastest between +8 °C (46 °F) and +68 °C (154 °F). 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 and later consumption. This method of preserving food is commonly used in food catering and, recently, in the preparation of 'instant' foods, as it ensures the safety and the quality of the food product.[1]
See Also
References
 | This cooking article about preparation methods for food and drink is a stub. You can help Wikipedia by expanding it. |