The diagram illustrates the process involved in manufacturing canned fruits, from the initial harvesting of the raw materials to the distribution of the finished product to supermarkets.
Overall, the process comprises 14 stages, beginning with the harvesting of fresh fruits and culminating in the delivery of the canned product to supermarkets for consumption. The procedure involves several stages of preparation, including sorting, weighing, washing, peeling and slicing, followed by cooking, cooling and canning.
Initially, ripe fruits are harvested from farms and transported to a processing facility, where they undergo a thorough quality-control inspection. The fruits that meet the required standards are subsequently weighed and washed to remove any dirt or impurities. They are then transferred to a cooling chamber for temporary storage before being peeled and cut into uniform slices.
In the subsequent stages, the prepared fruit pieces undergo the extraction process and are combined with syrup. The resulting mixture is then placed into containers, which are sealed and subjected to heat treatment in an oven at a specified temperature for a predetermined period. This cooking stage ensures that the product is adequately processed and preserved.
Once cooking has been completed, the containers are allowed to cool before the finished product is packed into cans. In the final stage, the canned fruits are prepared for distribution and transported to supermarkets, where they are ultimately made available to consumers.