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 microbiological 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, determining 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.
| 1 | Production line range | Complete plant planning and production line layout design; full packaging production line implementation; back-end packaging line solutions |
| 2 | Production line type | Food canning production and packaging line for luncheon meats, pork, beef, lamb, seafood, vegetables, and fruits |
| 3 | Production line equipment | Filling and capping machine, empty can depalletizer, sterilization/cleaning machine, conveying system, electrical controls, water blower, can turnover machine, sterilization kettle, shrink film wrapper, carton wrapper, palletizer, packing machine; optional configurations include spray tunnels, cage machines, automatic trolleys, and full can palletizers/depalletizers |
| 4 | Auxiliary equipment | Finished product inspection, inkjet printer, weighing inspection machine |
| 5 | Production line output | 80-400 cans per minute |
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