90C

90°C, written as 90 degrees Celsius, is a temperature on the Celsius scale equal to 194 degrees Fahrenheit and 363.15 kelvin. At standard atmospheric pressure, water boils at 100°C, so water at 90°C is hot but not boiling. This temperature is commonly encountered in cooking, food processing, and various laboratory and industrial contexts.

In cooking and food processing, 90°C is used for steps that require hot but non-boiling heat, such as gentle poaching, scalding, or hot holding of prepared foods. In food safety, processes may use specific time–temperature combinations within the broader range up to 90°C to reduce microbial load while preserving quality. Many standard pasteurization and sterilization protocols operate at different temperatures and times, with autoclaving typically requiring higher temperatures around 121°C.

In science and industry, 90°C is a practical benchmark for reactions and treatments that benefit from heat without reaching boiling. It can be used for denaturation of certain proteins, hydrolytic processes, or material testing where controlled high temperature accelerates reactions. Materials respond differently: many polymers soften or change properties near this temperature, while metals may expand or other components may degrade depending on their thermal tolerances.

Safety and measurement: Contact with liquids at 90°C can cause severe burns, so appropriate protective equipment and careful handling are essential. Temperature is commonly measured with thermometers, thermocouples, or resistance temperature detectors, depending on the required accuracy and application. See also temperature scales and heat-treatment concepts.