Canning and Fish Packaging Technology

Unit 3 - Unit operations in canning

3.2.6.2.Mediums used for can cooling and the limits
Can cooling in air or current of air is suitable only in temperate countries as it is a slow process. The most commonly used medium is running water but requires more quantity of water. The rate of cooling can be increased by addition of ice. Latent heat of fusion if ice helps in this regard. Use of chilled water may lead to over cooling which results in sweating of the cans on the outer surface. This will lead to outer can corrosion. It is sufficient to cool the cans to room temperature or 1-2^oC above the room temperature. Higher temperature inside the can leads to stack burning during storage when stored very closely.