Canned foods are a significant component of modern diets, offering convenient, year-round availability. The canning process uses heat treatment to destroy microorganisms while preserving food quality, resulting in products with extended shelf life when properly sealed.
The thermal processing parameters (temperature and duration) are carefully determined based on the product's composition. Both physical and chemical changes occur during processing and storage, affecting sensory properties and nutrient content. These changes are influenced by processing time/temperature, food properties, canning medium, and storage conditions.
| Feature | Description |
|---|---|
| Production line range | Complete plant planning and production line layout design; full packaging production line solutions; back-end packaging line implementation |
| Production line type | Food canning production and packaging line for meats (luncheon, pork, beef, lamb), seafood, vegetables, and fruits |
| Production line equipment | Includes filling/capping machines, depalletizers, sterilization systems, conveying systems, control systems, packaging machines, palletizers, and specialized equipment for different processes |
| Auxiliary equipment | Quality control systems including finished product inspection, inkjet printers, and weighing machines |
| Production line output | 80 cans per hour to 400 cans per minute capacity |
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