Beer forced-aging involves a process in which consistent heat is applied to rapidly age beer. Using cooling equipment to control the cool-down process after it is complete results in a more consistent product.
Product quality analysis includes testing and analyzing products or potential products with temperature control.
Food stability testing uses tests to determine if, once transported and stored, food is still able to be consumable. It is this type of testing that provides the “use by” or “sell by” dates printed on food packaging. These tests assess the temperature variable in the shelf life of food, simulating real-world fluctuations in temperature and the possible development of fungi and/or bacteria.
Cloud and pour point refer to the temperatures at which petroleum products can be used. The “cloud” indicates a haziness (the highest temperature) in the circulator while the “pour point” displays the movement of oil (the lowest temperature).
Cell freezing, as the name implies, is a procedure that indicates at what temperature a cell will freeze. Refrigerated circulators create a quick-freezing environment.
Photographic solution tempering. In order to produce repeatable and consistent results, these solutions need precise temperature control.
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