Label
All
0
Clear all filters

Refrigeration

Appears in
Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

  • About

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.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

In this section

Part of

The licensor does not allow printing of this title