What is the process of quickly heating and cooling food known as?

The process of quickly heating and cooling food is known as pasteurization. This method is specifically designed to kill or inactivate harmful microorganisms in food and beverages by applying heat for a short period of time and then rapidly cooling it down. The primary goal of pasteurization is to improve food safety and extend shelf life without compromising the quality of the product.

In the context of food safety, pasteurization is crucial because it effectively reduces the risk of foodborne illnesses associated with pathogens such as Salmonella, E. coli, and Listeria by eliminating these dangerous microorganisms. The rapid cooling phase following heating is also essential as it prevents the regrowth of any residual microbes that may survive the heating process.

The other options represent different processes that do not involve the specific action of quickly heating and cooling food. Chilling refers to lowering the temperature of food but not necessarily involving heating first. Pascalization involves applying high pressure to food to affect its properties without high temperatures. Fermentation is a biochemical process wherein microorganisms such as bacteria or yeast convert sugars into acids, gases, or alcohol, which is very different from the heating and cooling process of pasteurization.