• Reasons for the cooling:

Food heating sterilization should be quickly cooled down after the end, because although the heating sterilization has ended, but the food is still in a high temperature state, if not immediately cooled down, the food color, aroma, taste, organization and other quality will be affected, and even lose product value.

2.Repropagation of thermophilic bacteria

If the cooling rate is slow, the product contents stay between 50 and 60 ° C for too long, and 50 to 60 ° C is the temperature suitable for the reproduction of thermophilic bacteria, which may promote the reproduction and activity of thermophilic bacteria, leading to food deterioration and corruption.

3.Accelerate the corrosion of the container

For highly acidic food, if it is a tinplate can product, it will also accelerate the corrosion of the inner wall of the can.

Final report：

After the end of food sterilization, it should be cooled immediately, and the central temperature of the food after thermal sterilization should be quickly reduced to below 40 ° C, and the faster the cooling speed, the less the impact on the quality of the contents.