Processing fresh pineapple into canned pineapple is a very good way to preserve pineapple and is very popular. So how are canned pineapples processed? The following is the main production process:
1. Pineapple harvesting and transportation
The production of canned pineapples starts with fresh pineapples. Usually, pineapples are harvested at maturity, and the fruit needs to reach a certain sweetness and acidity to ensure the taste of the canned fruit. The harvested pineapples are quickly transported to the processing plant to prevent the fruit from over-ripening or deterioration.
2.Washing and peeling
Once the pineapple enters the factory, it needs to be washed first. This step is to remove the dust and pesticide residues that may exist on the surface of the pineapple to ensure the hygiene and safety of the fruit. After washing, the pineapple is sent to the peeling and core removal machine, which automatically removes the outer skin and hard core of the pineapple.
3. Cutting
After peeling, the pineapple enters the cutting stage. At this stage, the pineapple will be cut into different shapes according to the needs. Common cutting forms include pineapple slices, pineapple chunks, etc.
4. Heat treatment and canning
The cut pineapple will then enter the heat treatment stage. In order to ensure the long-term preservation of the canned food, the pineapple needs to be sterilized at high temperature, usually by steam heating. High temperature sterilization can effectively kill bacteria and microorganisms in the pineapple and prevent corruption. Then, the heat-treated pineapple will be placed in a pre-prepared canning container. During the canning process, pineapples are usually added with syrup or sugar water to improve the taste and extend the shelf life.
5. Sealing and sterilization
After the pineapples are packed in the cans, they will be tightly sealed to ensure that the air inside and outside the cans is isolated to extend the shelf life. The sealed cans will be sent to the sterilizer for high-temperature sterilization again. This process usually lasts 20-30 minutes. The purpose is to completely kill any residual microorganisms through high temperature to ensure the safety of the canned products.
6. Cooling
The sterilized cans need to be cooled quickly to prevent excessive internal pressure or deformation of the cans. The cooling process generally uses cold water washing or natural cooling.
The above is the main production process of canned pineapple. If you want to know more, please leave us a message.