Step in Canning

                I would like to share with you about step in canning, which this topic is a part of Heat Treatment under food preservation. The step involve are, selection raw material, preparation of raw material, filling the container exhausting, sealing the container, heat processing, cooling, labelling and warehousing.

Under selection raw material, sorting is a step involve which to select good from damage or separations based measurable physical properties.

Grading is conducted to grade fruits according to quality and size.

Method are involve in selection raw material  are peeling, coring, slicing, and blancing.

Filling the container is done by make sure cans are sterilised prior. This is conducted either manually or mechanically. The important factors to consider for filling process is the headspace.

The exhausting process is done by removing air in the container before it is tightly closed or sealed.  It is important because to reduce O2 content of the headspace and to reduce strain of can.

Sealing the container

Heat Processing is important to inactivate both microbes and enzyme in can product.

The can are cooling immediately using running water with temperature not less 37˚C. The point I want to share is the cooling process need to evaporate off water that is trapped in can and to avoid rusting in can.

Labelling of food product can be conducted manually or mechanically. Finished can product are store in dry and well ventilated warehouse.

There all about the canning process. I hope you may enjoy with this knowledge.