Sterilization retort cooling refers to the process of cooling food from a sterilization temperature (such as 121 ℃) to near room temperature (such as 30 ℃), usually when the food is cooled to around 38-40 ℃ before being released from the pot. The temperature is slightly higher than room temperature, which can utilize the residual heat of the food itself to evaporate the moisture on the outer packaging.

There are indirect cooling methods and direct cooling methods:

(1) Indirect cooling: After the spray sterilization pot is heated, the sterilization water in the pot continues to circulate through the heat exchanger, and the heat exchanger is used to bring down the heat exchange temperature of the high temperature water through the cold water outside the sterilization pot. Especially suitable for glass bottle products cooling, stable pressure control.

(2) Direct cooling: The cool water of the cool water tank directly enters the sterilization pot and contacts the food in the pot to complete the cooling.