Blast chilling
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 and +68 °C (46 and 154 °F).
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 and +68 °C (46 and 154 °F).
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 and +68 °C (46 and 154 °F).
Source: Wikipedia "Blast chilling" · CC BY-SA 4.0
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