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Which is better: to treat the food on high temperature for a short time or on low temperature for a long time ?

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Question ajoutée par Nada Hamdan , Coolsculpting Specialist , My 30 Minutes
Date de publication: 2013/09/20
Loulwa Kalache
par Loulwa Kalache , Strategy and Implementation Consultant , Mckinsey & Co (Elixir Office)

Treating on a high temperaure for a short time is better than low temperature for a long time.

This technique known as HTST has been used more because it doesnt cause loss of quality in terms of flavor, nutrients ( vitamins & minerals), the color change is less destroyed as well.

At the same time,  bacteria and other microbiological activity is destroyed because of the high temperature.

As for the LTLT, color & flavor changes are sometimes more obvious ( burned, cooked flavors usually),nutrients are lost! And the microbial activity is not sometimes destroyed but put in "sleep". meaning that some microbes are able to survive, and some form spores that can survive later.

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