Canned foods are a significant component of modern diets, 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 the product's sensory properties and nutrient content.
| 1 | Production line range | Complete plant planning and production line layout design; full packaging production line solutions; back-end packaging production line implementation |
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| 2 | Production line type | Food canning production and packaging line 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 inspection machines |
| 5 | Production line output | 80 cans per hour to 400 cans per minute |
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