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 an indefinite microbiological shelf-life when properly sealed.
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 quality-determining changes are influenced by processing time/temperature, food composition, canning medium, and storage conditions.
| 1. Production Line Range | Complete plant planning and production line layout design; full packaging production line solutions; back-end packaging line implementation |
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| 2. Production Line Type | Comprehensive canned food production and packaging solutions for luncheon meats, pork, beef, lamb, seafood, vegetables, and fruits |
| 3. Production Line Equipment |
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| 4. Auxiliary Equipment | Finished product inspection systems, inkjet printers, weighing machines |
| 5. Production Output | 80 cans per hour to 400 cans per minute capacity |
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