Assessing the efficiency of step-by-step rotary cooling of canned food in glass containers
Annotation
Various ways of canned food cooling after heat sterilization are discussed. Research results have helped to identify major flaws in the conventional cooling techniques used industrially when canned food undergoes heat sterilization. Pilot studies confirmed the efficiency of step-by-step cooling of canned food in water when temperature is changed by steps and the containers are rotated “from the bottom to the lid”. This technique is shown to reduce the duration of the process and provide for uniformity in thermal treatment of canned food.
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