Bisnisrakyat.id - The modern food industry is constantly looking for ways to improve product quality, safety and shelf life. One technology that is often used is shock cooling, or sudden cooling. This technique involves rapidly lowering the temperature of food after cooking or production to stop chemical and microbiological reactions.

How does shock cooling affect food quality? This article will review its effect on the texture, taste, nutritional value, and safety of food products.

What is Shock Cooling?
Shock cooling is a method of rapidly cooling food to a safe temperature, usually below 5°C. This process is often carried out using tools such as blast chiller or immersion in ice water (ice bath). The aim is to prevent the growth of pathogenic bacteria which can develop in the temperature zone of 5–60°C (danger zone).

1. Effect on Food Texture
Shock cooling can maintain the natural texture of food, especially in products that are susceptible to softening or texture damage due to slow cooling. For example:

• Boiled vegetables: The sudden cooling process maintains their firmness and bright green color because it stops the enzymatic reactions that cause degradation.
• Meat: In meat products, shock cooling helps reduce the risk of fluid loss during storage so meat remains juicy and tender.

However, if done too quickly on certain foods, for example cakes or bread, it can cause cracks on the surface due to extreme changes in temperature.

2. Influence on Taste
The taste of food is often influenced by chemical reactions that occur after the cooking process. Shock cooling stops this reaction, preserving the original taste of the food. For example:

• Soup or sauce that is cooled quickly will remain fresh without experiencing changes in taste caused by oxidation.
• Milk-based products, such as pudding, remain soft and do not change their taste to sour.

3. Effect on Nutritional Value
Shock cooling helps maintain the nutritional value of food by reducing exposure to high temperatures over long periods. This is important for:

• Heat-sensitive vitamins, such as vitamin C and B vitamins, which can break down if food remains hot for too long.
• Natural minerals and enzymes, especially in raw, minimally processed foods.

4. Safety and Shelf Life
The most significant aspect of shock cooling is its impact on food safety. Rapidly passing through the temperature danger zone, the growth of pathogenic bacteria such as Salmonella or E. coli can be minimized.

• Foods refrigerated using this method tend to have a longer shelf life due to reduced microbiological activity.
• The risk of toxin formation due to bacteria is also reduced.

Applications in Food Industry
Shock cooling widely used on:

1. Frozen food production, such as vegetables, meat and ready-to-eat foods.
2. Processing milk, such as cheese and yogurt, to maintain texture and taste.
3. Restaurants and catering, to cool food cooked in large quantities before serving or storing.

Conclusion
Shock cooling is an effective method for maintaining food quality, from texture, taste, to nutritional value. In addition, this technology plays an important role in maintaining food safety and extending product shelf life. With proper implementation, shock cooling can increase efficiency in food production and ensure consumers get high quality products.