Blast chilling
From Wikipedia, the free encyclopedia
 |
This article is orphaned as few or no other articles link to it. Please help introduce links in articles on related topics. (June 2007) |
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.
