Question

The correct order of unit operations carried out in the Canning of vegetables is:

• A. Sorting----Retorting----Exhausting----Filling----Sealing
• B. Retorting---Filling----Exhausting----Processing----Sealing
• C. Retorting----Filling----Processing----Exhausting----Sealing
• D. Sorting----Filling----Exhausting----Sealing------Retorting

Hint:

For any preservation process, always think logically. Raw material preparation (Sorting) comes first. The final "kill step" or sterilization (Retorting) must happen after the container is sealed to prevent recontamination.

Answer 1

The Correct Option is D

Step 1: Concept Overview:
Canning is a food preservation technique involving processing and sealing food in airtight containers. This process includes preparing, packaging, and sterilizing the food.
Step 3: Detailed Process:
The standard steps in vegetable canning are:
1. Sorting: Raw vegetables are sorted and graded based on quality, size, and maturity, often after an initial washing.
2. Filling: Prepared vegetables (peeled, cut, or blanched) are placed into cans, and brine or sauce is added.
3. Exhausting: Air is removed from the can's headspace before sealing to create a vacuum upon cooling. This prevents can corrosion and minimizes spoilage.
4. Sealing: The can is immediately hermetically sealed.
5. Retorting: The sealed cans undergo high-pressure steam sterilization (typically at 121\(^{\circ}\)C) in a retort to eliminate microorganisms and spores, achieving commercial sterility.
Option (D) correctly sequences these operations. Other options incorrectly place retorting (sterilization) earlier in the process.
Step 4: Conclusion:
The correct sequence is Sorting \(\rightarrow\) Filling \(\rightarrow\) Exhausting \(\rightarrow\) Sealing \(\rightarrow\) Retorting. Thus, option (D) is the answer.