After processing, the cans should be cooled rapidly to about -

Correct option is B

· Correct answer: (b) 39°C
· After processing, cans should be cooled rapidly to about 39°C to avoid spoilage and preserve the food's quality. Cooling also helps in reducing the potential for bacterial growth.
Other options:
· (a) 29°C: Too low for cooling after processing, as it would not effectively reduce the temperature of the contents.
· (c) 49°C: Higher than the desired cooling temperature for proper preservation.
· (d) 59°C: Too high, as rapid cooling is needed to stop cooking and preserve the food's texture and flavor.