Gathers the preservation methods that keep food safe by cooling it quickly, including blast chilling, flash freezing and snap freezing. A method belongs here when its own cited article describes rapid cooling or freezing of food. Browsing this group lets a reader compare closely related methods side by side, and each member is placed here only on the strength of the article cited for that member. The group keeps these methods together under one clear heading in the browse tree, so a visitor looking at one of them can see which others sit beside it.
Freezing and Chilling
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Sources
Blast chilling (Wikipedia)
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Blast chilling is a method of cooling food quickly to a low temperature that is relatively safe from bacterial growth.
Flash freezing (Wikipedia)
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In physics and chemistry, flash freezing is a process by which an object is rapidly frozen by subjecting an object to cryogenic temperatures, or through direct contact with liquid nitrogen at −196 °C (−320.8 °F).
Snap freezing (Wikipedia)
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Snap freezing (or cook-chill or blast freezing) is the process of rapid cooling of a substance for the purpose of preservation.
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