Canning and Fish Packaging Technology

Unit 3 - Unit operations in canning

3.2.6.Can cooling, labelling and storage
It is important to cool the thermally processed cans before storage. In a way cooling is considered on part of heat processing as the can center temperature of 200^oF (93.3_^oC) in low acid foods and 140^oF (60^oC) in acid food still has the killing effect on microorganism even while cooling. However, there should not be any delay in cooling process, as it leads several bad effects. Hence it is very important to cool the cans as quickly as possible.