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Cooked foods that are to be stored need to be cooled to below 41°F/5°C as quickly as possible.
When cooled to below -90C, the fluid becomes a glass-like solid.
Additionally, vacuum could also be applied after the reaction when the solution is cooled to below 150 °C.
The instrument detectors are cooled to below 85 K by two split Stirling Cryocoolers running in hot redundancy.
When the surface of Earth had cooled to below 100 °C (212 °F), the hot water vapour in the atmosphere would have condensed to form the early oceans.
About 5×103kg of lead shielding are to be cooled to below 1 K and a mass of 1.5×103kg must be cooled to 10 mK.
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Lakes that do not cool to below 4 °C undergo overturn only once per year and are called warm monomictic.
Tomatoes lose flavor when they cool to below 55 degrees.
Allow the water to cool to below 50C and then add some pectic enzyme.
The shade and the remote location allow the observatory to cool to below minus 378 degrees Fahrenheit, allowing other cooling systems aboard to chill detectors even more for the best infrared readings.
In this heated state, the sheet can be pulled by vacuum into contact with the cold surface of a mold, where it cools to below Tg or Tm and becomes dimensionally stable in the shape of the mold.
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