Description
Thermal shocking rapidly transitions food from high to low temperature to arrest enzymatic activity and control texture.
Technical
Rapid cooling denatures enzymes such as polyphenol oxidase, halts Maillard reactions, and limits starch gelatinization, preserving color, firmness, and nutritional profile.
Science
Primary Reaction
Rapid temperature change causing enzyme inactivation, protein denaturation arrest, and starch gelatinization control.
Sensory Profile
Aroma ()
freshcrispmildcleanvegetalbright
Origin & History
Civilization
Japanese, French, Chinese, American
Era
Modern