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'''Blast chilling''' is a method of cooling food quickly to a low temperature that is relatively safe from [[bacteria]]l 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.<ref>[http://www.bmil.com/bally/nwnotwi.htm Blast Chilling: A critical control in the preparation of food.]</ref> |
'''Blast chilling''' is a method of cooling food quickly to a low temperature that is relatively safe from [[bacteria]]l 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 is mainly used for cooking |
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. 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.<ref>[http://www.bmil.com/bally/nwnotwi.htm Blast Chilling: A critical control in the preparation of food.]</ref> |
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==See Also== |
==See Also== |
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Revision as of 06:08, 22 June 2012
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 is mainly used for cooking . 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]
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