The diagram illustrates the process of producing canned vegetable soups, from sorting vegetables to labelling the final products
Overall, the production involves nine main steps, beginning with the preparation of vegetables and ending with the packaging and labelling of cans
The process starts with vegetables being sorted and prepared manually before being transferred via a conveyer belt into a cooking vessel. At this stage, ingredients such as salt and pepper are added. Next, the soup is then heated at an ultra-high temperature of 145 degrees Celsius, and subsequently cooled rapidly to around 30 degrees Celsius.
In the following stage, the soup is stenlised with steam before being directed into cans. After stenlising, these cans go through a filling machine, followed by closing and sealed to ensure safety preservation. Once sealed, the cans are washed to maintain hygiene standards before undergoing the final stage of lablling, making them ready for distribution.
