The given diagram depicts the process of vegetable soup products are manufactured in a factory.
Overall, the procedure consists of nine main stages, beginning with the sorting and preparation of vegetables and ending with the labelling of the finished cans ready for distribution.
In the initial stage, fresh vegetables are sorted and prepared before being transferred to a large cooking container. At this stage, salt and pepper are added, and the mixture is cooked thoroughly. The soup is then subjected to ultra-high temperature heating at 145ºC to ensure it is fully processed. Following this, the liquid is rapidly cooled to approximately 30ºC, before being packed in the next stage.
In the following stage, empty cans are sterilised by using steam to remove any bacteria. Subsequently, the cooled soup is directly poured into sterilised cans, which are then securely sealed. After closing, the cans are washed to ensure cleanliness. At the end of the process, they are labelled before being distributed for sale.