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The image is a flowchart diagram showing the process of how apples are canned. The process begins with hand picking, followed by transporting, washing, quality checking (with a magnifying glass symbol), and cold storing represented by a snowflake symbol. The apples then go through canning, coring/slicing, peeling, and weighing/grading indicated by a weighing scale symbol. The next steps include sealing, cooking/sterilizing, labeling, storage, and despatch. Each step is shown with an icon or representative image, such as a filled can for canning, a knife for coring/slicing, a peeler for peeling. There are no numerical data points, percentages, or details other than the process steps and their symbolic representations.
Given the complexity of the image, the above description may not be entirely accurate.
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The process diagram details the steps required in producing canned apples.
Looking from an overall perspective , it is readily apparent that this combination of a man-made and natural process involves three main stages beginning with collecting and transporting to the factory, followed by processing and packaging and finally delivering for consumption.
The process begins when ripe apples are harvested by workers and delivered to the factory for washing. Washed apples are checked for quality before being sent to the cold storage. As soon as the apples are ready, they are taken from the cold storage and the weight of products is graded. After careful checkup, the fruits are peeled and cut into slices. In the next step, sliced apples are put into jars, and sealed before they are cooked to sterilize in a high temperature.
Finally, the ready products are labeled and sent to the preservation block where the canned apples are stored under controlled conditions before being shipped to retailers for consumption.
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