cooling of fish cans is carried out with chlorinated water

In industrial environments, fish cans are cooled with chlorinated water. What is achieved with this procedure?

The use of chlorinated water in the cooling of fish cans in industrial environments serves several important purposes. The following are the main objectives of this procedure:

1. Disinfection: Chlorine present in chlorinated water acts as a disinfecting agent, eliminating or reducing the presence of microorganisms on can surfaces. This is essential to ensure product safety and prevent contamination by bacteria, viruses and other pathogens that could affect the quality and safety of packaged fish.
   
2. Rapid cooling: The cooling process should be very rapid, reaching a temperature of 40°C or less in the center of the container in less than 10 minutes (depending on the size of the container). This rapid drop in temperature prevents “surviving” thermophilic microorganism spores from mutating into viable cells that alter the packaged product.
   
3. Rust prevention: The chlorinated water cooling process also helps to prevent cans from becoming damp and at risk of rusting. Oxidation can deteriorate the quality of the packaging and ultimately affect the quality of the product inside.
   
4. Quality control: During the cooling process, the concentration of free chlorine residual in the water (0.5 to 2.0 ppm) should be strictly controlled for each batch of canned products sterilized. This ensures that the proper conditions are maintained for disinfection and effective cooling of the cans.
   
   In summary, the use of chlorinated water in the cooling of fish cans in industrial environments is essential to guarantee the safety, quality and durability of the packaged product. This procedure also helps to prevent contamination and ensure that quality and hygiene standards are met in the manufacture of canned fish.

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