Canned foods are an essential dietary component in developed countries, offering convenient, year-round availability. The canning process uses heat treatment to destroy microorganisms while preserving food quality, resulting in products with indefinite shelf life when properly sealed.
The thermal processing parameters (temperature and duration) depend on the product's chemical and physical composition. Both desirable and undesirable changes occur during processing and storage, affecting sensory properties and nutrient content. These changes are influenced by processing time/temperature, food composition, canning medium, and storage conditions.
| Feature | Description |
|---|---|
| Production line range | Complete plant planning and production line layout design; full packaging line solutions; back-end packaging line implementation |
| Production line type | Food canning production and packaging line for luncheon meats, pork, beef, lamb, seafood, vegetables, and fruits |
| Production line equipment | Includes filling/capping machines, depalletizers, sterilization/cleaning systems, conveying systems, electrical controls, water blowers, turnover machines, sterilization kettles, shrink wrap machines, carton wrappers, palletizers, and packing machines |
| Auxiliary equipment | Finished product inspection, inkjet printers, weighing inspection machines |
| Production line output | 80 cans/hour to 400 cans/minute capacity |
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