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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 an indefinite shelf life when pack integrity is maintained.
The thermal processing parameters (temperature and duration) depend on the product's chemical and physical 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.
| 1 | Production Line Range | Complete plant planning and production line layout design; full packaging line solutions; back-end packaging line implementation |
|---|---|---|
| 2 | Production Line Type | Food canning production and packaging line for luncheon meats, pork, beef, lamb, seafood, vegetables, and fruits |
| 3 | 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. Configurable with spray tunnels, cage machines, automatic trolleys, and palletizing/depalletizing systems based on material requirements. |
| 4 | Auxiliary Equipment | Finished product inspection systems, inkjet printers, weighing machines |
| 5 | Production Output | 80 cans per hour to 400 cans per minute |
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