What is the difference between chilling and freezing? Chilling: Chilling is a processing technique in which the temperature of a food is reduced and kept in temperature between -1 to 8 ℃. Freezing: A slow temperature drop occurs as ice crystals form within the food, freezing delays spoilage and keeps foods safe by preventing microorganisms from enzyme activity (-18℃). Chilling: Chilling simply means reducing the temperature at above freezing & below 15℃. Freezing: Freezing simply means cooling below it's freezing point. Chilling: It is used to reduce the rate of biochemical & microbiological changes hence to extend shelf life ( reduce growth but alive ). Freezing: Freezing causes death of 10% to 60% of the microbe population. Chilling: It causes minimal changes to sensory characteristics & nutritional properties of food. Freezing: It loss texture during freezing ice-crystals forms which cause adjacent cell walls to rupture, negligible chances to pigments flavor, &
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