Requirements of sterilizing–keeping original color, taste, and nutrition of canned apple

Canned apple is popular with people because of its rich nutrition, good taste, and ready-to-eat convenience. For the manufactures, the sterilizing is a very important process to produce a delicious canned apple. In our daily life, we must ensure the bacteria within the food are killed thoroughly before we eat it. However, the canned apple is different. If the bacteria of canned apple are killed thoroughly, the sterilizing temperature and time will be greatly increased. This is bound to reduce the flavor and nutrition, or even could not eat. In order to ensure the color, taste, and nutrition, the sterilizing of canned apple is to ensure it could not affect people’s health and inhibit the microbial activity, do not produce corrupt deterioration and store it for a long time under normal storage conditions. Now the microwave sterilizing for canned apple is popular with people due to its thorough sterilizing and keeping the nutrition, color, and taste.

canned apple sterilizing

Avoiding the Can Bottle Expansion

We could supply the industrial microwave equipment specialized in canned apple sterilizing. Sometimes when heat the canned apple, the can bottle may be easily expanded because of the high temperature. We adopts the microwave sterilizing method to solve this question. Compared with the regular thermal sterilizing which needs a long time and high temperature, the bacteria can be killed by microwave at 75 degrees Celsius. Because of the low temperature sterilizing the can bottle could not be expanded and the canned apple could keep the original color, taste, and nutrition. The regular thermal sterilizing transmits the heat from the can bottle to the internal of apple by conduction and convection so the bottle’s temperature is high. This makes the bottle expand easily and maybe affect the food’s quality. The can bottle could not absorb the microwave so it does not heat and could avoid expansion. The microwave has strong penetrability so it could penetrate the can bottle and apple to make the bacteria coagulate, lose nutrition, do not have metabolism and then die.

Advanced Technology–the Microwave Sterilizing Technology & the UV Cold Sterilizing Technology

We not only adopts the microwave sterilizing technology but also the UV cold sterilizing technology to ensure the bacteria are killed evenly and thoroughly without residue. And it is specially designed for canned apple based on the features of difficult sterilizing and easy expansion of bottle food.

Cautions during the Sterilizing

The packaging material could not use the metal material or the materials which contain metal because the metal can reflect the microwave energy and can’t absorb it. So the packaging material of the canned apple should not use metal and aluminum foil.
About the canned apple
The canned apple is the product that the apple contents are processed and sealed in an airtight container. It provides a long shelf life and keeps the original color, taste, and nutrition. A 1997 study found that canned apple is as rich with dietary fiber and vitamins as the same corresponding fresh or frozen foods, and in some cases, the canned apple is richer than their fresh or frozen counterparts. And just because of high nutrition, long shelf life, original color and taste, and ready-to-eat convenience, canned apple is more and more popular.

Industrial Microwave Sterilizing Equipment for Bottled Foods

Our company especially designs industrial microwave sterilizing equipment for bottled foods such as canned fruits, mulching, beverages, canned vegetables, mushroom sauce, wines, etc.

microwave canned fruit sterilization machine
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