Tinned tomatoes undergo a process that includes heat treatment to ensure preservation and inhibit microbial growth before packaging and distribution.
The Canning Process: Pasteurization and Packaging
Once tomatoes are prepared and sealed in cans, they are subjected to a crucial step known as pasteurization. This heat treatment is vital for extending the shelf life of the product and ensuring food safety.
Pasteurization Stages
According to the reference, the pasteurization stage involves distinct temperature phases:
- Heating Stage: Cans are heated to a temperature of 98°C. This high temperature is designed to significantly reduce the number of harmful microorganisms present in the canned tomatoes.
- Cooling Stage: Following the heating, the cans are cooled down to a temperature of 40°C. This controlled cooling process helps stabilize the product and prevent further unwanted microbial activity or spoilage.
This controlled heating and cooling cycle serves the primary purpose of inhibiting microbial growth, which is essential for the preservation of the tomatoes inside the can.
Here's a summary of the temperature stages:
| Stage | Temperature (°C) | Purpose |
|---|---|---|
| Heating | 98 | Reduce microbial load |
| Cooling | 40 | Stabilize, inhibit growth |
Final Steps
After the pasteurization is complete, the process moves towards preparing the canned tomatoes for market.
- Containers are moved to an automatic palletizer.
- Labels are applied to the cans.
- Bulks of labeled cans are prepared for shipment.
- The finished products are then sent to the market for sale and distribution.
This sequence ensures that the tinned tomatoes are safe, properly packaged, and ready for consumption.
