Canned foods are an essential dietary component in developed countries, offering convenient, year-round availability. The canning process uses heat treatment to destroy microorganisms and preserve food, resulting in an indefinite shelf life when pack integrity is maintained. Thermal processing parameters depend on the product's chemical and physical composition.
During processing and storage, both physical and chemical changes occur that determine product quality in terms of 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 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, 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 output | 80 cans/hour to 400 cans/minute capacity |
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