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.