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The main factors affecting the quality of canned vegetables
Factors affecting the quality of canned vegetables include the following:

    • appointment,
    • persistence,
    • ergonomics,
    • security.

The transportation, acceptance, and storage of vegetable raw materials is one of the first factors influencing the quality of canned vegetable products. Containers of various sizes are used to protect vegetable raw materials from mechanical damage, contamination, and so on.

Pallets are frequently used to transport vegetable raw materials in boxes. Tanks with cold water, for example, are sometimes used to transport green peas or tomatoes.

Furthermore, vegetables and fruits are subjected to an external examination known as sorting. The level of suitability is established. If necessary, a techno-chemical analysis is performed.

The mass fraction of dry or soluble solids, fat, volume, size, or number of fruits and vegetables in a container are the primary characteristics of the appointment.
The persistance factor influences the condition of the metal container's inner surface as well as its shelf life.
The main indicators of ergonomic process are appearance, color, taste, and smell, which should be as close to natural raw materials as possible.
In terms of safety, the raw materials used to make canned fruits and vegetables must meet the republican permissible levels.

The quality and preparation of containers affects the quality of canned vegetables; all containers must be checked for leaks, washed, and sterilized. The lids must be clearly labeled.
Canning food should be sterilized in autoclaves outfitted with instrumentation that allows you to control the sterilization process.
Canned fruits and vegetables produced at the Sipan factory are distinguished not only by their distinct flavor but also by their use of environmentally friendly products and compliance with all of the above requirements.