rapid cooling

Rapid cooling refers to quickly lowering the temperature of a substance, usually to preserve its properties or prevent unwanted changes. This process causes the material's molecules to lose energy fast, often resulting in a finer or more uniform structure, such as in metal quenching. It is commonly used in manufacturing and culinary practices to enhance strength, improve texture, or maintain freshness. By rapidly reducing heat, undesirable reactions or grain growth are minimized, leading to improved material characteristics or food quality.