Cooling is the process of cooling the food from the sterilization temperature to almost close to the indoor temperature, usually cooling the canned food to 38-40 ° C, which is slightly higher than the indoor temperature, so that the food container can make full use of its own slight heat, evaporating the water that falls on the surface. There are many cooling and cooling methods for food products, which can be divided into indirect cooling method and direct cooling method, and direct cooling method is divided into normal pressure cooling method, flat pressure cooling method and reverse pressure cooling method.
(1) Indirect cooling like spray spray sterilization retort most of the sterilization water used in the sterilization retort through the plate or tube heat exchanger to let the high temperature water in the retort and the low temperature of the cold water outside the sterilization pot for circulation heat exchange, so that the temperature down.
(2) The cold source used for direct cooling can be the city water source or the enterprise's own well water and other cold water, which is directly used to pump into the sterilization retort and contact the container of the sterilized food to complete the cooling process.
After the high temperature sterilization and insulation of food, it should be cooled immediately, and the temperature of the center point of the sterilized food should be reduced to 40 ° C or below for a short time, and the faster the cooling speed, the better the quality and taste of the food after the pot is equal.
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