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By reducing the temperature of cooked food from +70 to +3 °C (158 to 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.
The chilling requirement of a fruit is the minimum period of cold weather after which a fruit-bearing tree will blossom productively. It is often expressed in chill hours, which can be calculated in different ways, all of which essentially involve adding up the total amount of time in a winter spent at certain temperatures. [1] [2]
The chilled food sector is one of the fastest growing sectors in the food industry and chilled foods currently represent about 10% of all of the United Kingdom's retail foods by value. One of the largest sectors is the chilled recipe dish sector, which has grown from an estimated £173 million in 1988 to over £1,750 million in 2005.
Food storage is a way of decreasing the variability of the food supply in the face of natural, inevitable variability. [1] It allows food to be eaten for some time (typically weeks to months) after harvest rather than solely immediately.
A cold chain is a supply chain that uses refrigeration to maintain perishable goods, such as pharmaceuticals, produce or other goods that are temperature-sensitive. [1] Common goods, sometimes called cool cargo, [2] distributed in cold chains include fresh agricultural produce, [3] seafood, frozen food, photographic film, chemicals, and pharmaceutical products. [4]
Check out the slideshow above to learn 10 proven kitchen tips that help keep food fresh longer. For more kitchen tips, check out these articles from Kitchen Daily: The Basics of Freezing and ...
Frostbite is dangerous and can often happen quickly, depending on both the temperature and wind chill factor. Here’s how to know if it’s frostbite and how to treat it. ... Food. Games. Health.
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