Canning Industry Instrumentation

In this type of industry sealed CANS are subjected to

heat to kill harmful microbes and ensure the safe and
long stable shelf life.
Instrumentation design to measures and control the
process of canned food.
Major area the usage of Instrumentation
Indicating temperature and pressure in
cooling section
Recording absolute pressure
Level control
CANNING Process
Canning is the process of placing foods in to JARS or
CANs & heating specified temperature to preserve
different foods.
High heat destroy micro-organism & inactivate enzymes
to preserve the safety and quality of the food.
Steps:
 Prepare equipment- Preheat the Canner
 Prepare the jars and lid so they are safe-
 Prepare the food to be preserved
 Pack the food according to direction
 Close the jars correctly
Canning Process
1.Blancher Control: is a treatment with Hot water of Steam
intended to soften the product so can will fill better. It also destroy enzymes that alter
color, flavor or texture of the product and lower the microbial population.
Blancher control
 Multiple water jets in the bottom of the blancher tank force water up
through the product pack.
 Bottom-up water injection produces more uniform blanching than
designs which inject water from the sides.
 Continuous water circulation maintains a consistent blanching
temperature and keeps fines in suspension for efficient removal by
using Motorized Catch Box filter.
 Precisely adjustable water temperature, dwell time, and dewatering
allow to control the color and texture of finished food.

Hydrostatic Steam Blancher

2.Retort Control system
 One of the most important steps in the canning of foods is 'thermal processing', more
commonly referred to as the retorting operation. In this operation, strict specifications concerning
both time and temperature must be adhered to and repeated batch after batch to obtain sterile
product and uniform quality.
Processing is done in batches using a cylindrical, pressurized vessel called a retort. Retorts are
classified as either vertical or horizontal, depending on the position of its long axis. A vertical
retort is loaded from the top whereas a horizontal retort is loaded from one end.

canned product is cooked by one of two processes

 Steam cooking for product stored in metal containers
 Water cooking for product stored in glass jars

Horizontal and Vertical Retorts

Loading a Vertical Retort Loading a Horizontal Retort