The given illustration demonstrates the process of producing canned vegetable soup.
Overall, this procedure is largely mechanical and encompasses multiple stages, commencing with the classification and preparation of the main ingredient – vegetables – and culminating in the labelling of the final product.
Regarding the initial step, the process initiates with the input vegetables being classified and prepared by manual laborers, after which the vegetables meeting the quality requirements will be transferred through a roller into a large, fire-based boiler. Upon arrival, the vegetables are blended with seasonings, including salt and pepper. This mixture is then linked via a subsequent curved tube from the boiler to two distinctive heating and cooling phases: heated to an ultra-high temperature of 145 degrees Celsius and rapidly cooled to 30 degrees Celsius.
With respect to the packaging and labelling stages, the soup containers undergo a sterilizing phase using steam, and the processed soup is filled into the cans from the above tube. Subsequently, the cans are closed neatly, facilitating freshness and quality. Eventually, these vegetable soup cans undergo a hygiene stage using water in order to eliminate impurities and end up being labelled.