Appears in
Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

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refrigeration is the chilling of a food or a liquid from the ambient temperature to a lower one by removing heat through convection or conduction. Refrigeration enables liquids and foods to last longer because the microorganisms naturally occurring in them (bacteria, yeasts, and molds) multiply most readily in a temperature range of 77°F (25°C) to 86°F (30°C). Reducing the ambient temperature in and around the food by refrigeration significantly slows down the ability of the microorganisms to multiply, thereby reducing the likelihood that the food will spoil.