Canned foods are a staple 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 extended shelf life when properly sealed.
The thermal processing parameters (temperature and duration) depend 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 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, water blowers, turnover machines, sterilization kettles, shrink wrap machines, carton wrappers, palletizers, and more |
| Auxiliary Equipment | Finished product inspection, inkjet printers, weighing machines |
| Production Output | 80 cans/hour to 400 cans/minute capacity |
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