the mid to high sixties while the cooled product showed temperatures generally in the mid to low fifties a third seasoning combination on the chip product was also tested for in canister cooing table 5 shows temperatures after sealing for the control group having the third seasoning as in the earlier runs a group of chips of this seasoning were run through the cooling manifold their results are seen in table 6 finally the canisters for a third group of chips having the third seasoning were diverted to run through the cooler twice for a total of ten minutes with the results shown in table 7 significantly average temperatures for the control product were clustered around about seventy degrees the single pass cooled canisters had temperatures clustered around fifty and the double pass containers were around forty five degrees c the information from the various products and treatments in tables 1 7 is summarized in table 8 below using the average temperature for each canister as can be seen from table 8 the product was cooled approximately 18 u00b0 c 30 u00b0 f in a five period under the cooling manifold with a further drop of just over 5 u00b0 c 10 u00b0 f when the.