The process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately is known as. Pasteurization. The process applied to fruits and vegetables to inactivate natural food enzymes is known as. blanching.
hold the produce or meat at room temperature so that the metabolic reactions continue to progress for at least 3 days. elevate the temperature of the produce or meat as quickly as possible to assure that quality is maintained. cool the produce or meat as soon as possible to extend the shelf-life. Fruit stored under refrigeration conditions ...