Band 6+: The diagram below shows how cans of vegetables are produced. Summarise the information by selecting and reporting the main features, and make comparisons where relevant. Write at least 150 words.

The diagram illustrates nine key steps involved in the production of vegetables soup.

Overall, the process is systematic, involving the combination of both labour and machine, beginning with raw materials being prepared manually, cultinating in labelling the final products.

In the first stage of te process, the input is sorted to guarantee the qualification before being cooked with added spices such as salt and pepper in a large cooker, which helps the flavour being better.

Once cooked, the mixture is transferred into a heater and dehyrate under an ultra-high temperature of 145 celcious degrees. Right after that, the dried soup unders goes rapid cooling process by declining the temperature to 30 celcious degrees to enusre the freshness and nutrition. At the same time, cans are sterilized in order that a major amount of pathogen is eliminated.

In the final steps, those cans are filled with soup and sealed thoroughly, which allowed the products to be uncontaminated, and washed with running water to make sure of the removal of residues before being labelled and distributed to consumers.