Cooling as a processing technique used to reduce the temperature of the food from one processing temperature to another or to a required storage temperature. Chilling is a processing technique in which the temperature of a food is reduced and kept at a temperature between –1°C and 8°C.
In addition to maintaining the required temperature, process cooling equipment can also help to prevent the growth of microorganisms, which is critical in aseptic processing. By keeping the temperature low, the growth of bacteria and other microorganisms is slowed down, reducing the risk of contamination.
