The cooling process of high-temperature sterilization products is a heat exchange process. During the cooling process, the cooling water is in full contact with the packaged food,

and the heat of the high-temperature food is transferred to the cooling water. As the cooling time increases, the temperature of the food gradually drops to 30-40 degrees Celsius,

or even lower temperature. (according to product characteristics)

The cooling rate of the product depends on:

1. Type of food (viscosity, convection),
2. Cooling method (indirect and direct),
3. The self size of the sterilized food,
4. Sterilization temperature, cooling water temperature (temperature difference),
5. The contact area between the cooling water and the container (the tightness of the product placement),
6. Cooling water circulation speed and cooling water flow, pressure (size of water pump),
7. The size of the cooling pool, the size of the cooling tower and other factors are related.

Consumption amount of cooling water in the sterilizer:

Quality of cooling water (kg) = (sterilizing temperature - temperature after cooling) × product quality ÷ (water temperature after cooling - water temperature before cooling) + 0.06 × (sterilizing temperature - temperature after cooling) × equipment quality ÷ (cooling After water temperature - water temperature before cooling)

Quick estimate:

Long-term calculations found that the amount of cooling water in the sterilizer is about twice the volume of the pot.

If the cooling water consumption of a single sterilizer can be calculated by the above method, the calculation of multiple sterilizers is more complicated.