Canned Foods – Technology and Preservation Introduction The canned food industry has evolved significantly in recent decades, adapting to changing consumer habits and demands for fresh, ready-to-eat products. Food preservation in tinplate and aluminum cans is a...
Introduction Aluminum is a widely used material in the food preservation industry due to its excellent barrier properties, strength and recyclability. Technological innovations have allowed aluminum packaging to evolve to improve food preservation and production...
Why is it important that oxygen does not penetrate the container after packaging? The importance of not allowing oxygen to penetrate the package after packaging is that the presence of oxygen can cause oxidation and deterioration of the packaged product, as well as...
The copper sulfate test is a test used in the packaging industry to detect the presence of pores, cracks, or any discontinuity in the varnish film applied on tinplate cans. This test is important to ensure the quality of the protective coating and to avoid corrosion...
Club cans may experience rusting at the corners after sterilization due to several factors. One of these is improper post-cooling handling, where residual moisture can lead to corrosion, especially if cans are packed while still wet, creating a humid atmosphere that...
BPA (Bisphenol A) migration in food cans occurs when components of the varnishes used in can coatings can be transferred to the contents of the container. This process can occur during prolonged storage or as a result of exposure to certain conditions, such as...
Dehydrators are products that absorb excess water vapor inside packaging to keep humidity under control and prevent condensation. These dehydrators must comply with specific standards such as the French Standard NF H 00320, the American Standard MIL D 3464 and the...
The appearance of white spots on the outside of cans may be due to the formation of deposits of dissolved salts, especially if the container is sterilized and removed from the cooling phase at too high a temperature, which generates strong evaporation of the water. In...
To improve the double seam in canmaking, there are several aspects that can be considered based on the information provided: Closing force control: It is important to adjust the closing force correctly to avoid too tight a seal, which can damage the varnish or eject...
The most common dimensions and formats of seafood cans, according to the information provided, include a wide variety of shapes and sizes. Here are some specifics: 1/4 Dingley: 112 ml, 105 mm length, 76 mm width, 21.5 mm height 1/4 Club: 115 ml, 105 mm in length, 60...
To control the pH and salts in the water used in the sterilization process, it is important to follow a series of recommendations: pH Control: Maintain the pH of the sterilization water between 7.00 and 8.00. Higher values may cause blackening of the tin by stannite...
To solve corrosion problems on metal containers during the sterilization process in autoclaves with water drizzle, several key aspects must be considered: Water quality: The water used for both the thermal process and subsequent cooling must be treated to avoid the...
The spring pressure on a can seamer can be adjusted and is important to ensure proper seaming. The required pressure depends on the format of the container and the thickness of the tinplate body, and may vary according to the type of seamer, the condition of the...
The design of a can affects its usefulness in several significant ways: Hermeticity: The ability of a container to be absolutely airtight is crucial, as it protects the contents from external agents and ensures its integrity, maintaining the properties of the...
The most important features to consider in the design of a canned food can are: Airtightness: It is essential that the container be completely airtight to protect the product and avoid contact with air, oxygen or bacteria that could contaminate it. Protection against...
To reduce dented cans, it is important to consider several aspects of the can manufacturing and handling process: Optimization of the Seaming Process: It has been identified that the problem of wrinkling during can seaming has been a limiting factor in the...
The ideal pH of the sterilization water in the autoclave process should be in the range of 7.00 to 8.00. Values above this range may cause blackening of the tin by stannite formation and detachment of the varnish by an alkaline etching effect. To obtain this ideal pH...
DNA extraction from canned meat products can be a complicated process. The process of packaging food in cans generally involves a high-temperature sterilization process, which can degrade DNA. However, depending on the type of meat and the specific packaging process,...
Tin cans can bulge for several reasons:The suitability of the tinplate used: The correct choice of the thickness and especially of the tinning is fundamental. Not all tinplates are suitable for all uses.The use of organic protection, such as varnishes, must be...
A tin can is a metal container designed for the storage and preservation of foodstuffs, particularly canned food products such as fish. These containers are opaque and resistant, making them suitable for packaging and preserving liquids and processed foods. Canning...
The minimum headspace in food cans should be about 4 to 5 mm, depending on the height of the container, to prevent food residues in the seal area and to avoid deformation of the flanges. In addition, it is advisable to leave a headspace corresponding to at least 6% of...
The can flange plays a key role in the double seam process, ensuring that the seam is formed correctly. During the sewing operation of the first roller, which is considered the most crucial part of forming a good seam, the cover is threaded onto the body flange,...
To calculate the thickness of the double seam, the following formula is used: Thickness of double seam = 2 * thickness of body + 3 * thickness of cover + 0.14 mm This formula takes into account the thickness of the can body, the thickness of the lid and an additional...
Sulfuration in canned chicken meat can occur due to chemical reactions between the meat components and the metallic elements in the packaging. During the heating process, the thioproteins present in chicken meat can decompose and release sulfur ions. These sulfur ions...
Chloride, specifically sodium chloride (NaCl), can have a corrosive effect on tinplate containers (TFS). Corrosion can be caused by humidity and the presence of chlorides in the environment or in the contents of the container. Corrosion can weaken the packaging...
A Peel-Off cap consists of the following main parts: Ring: It is the circular metallic part that fits on the rim of the container. The ring provides the structure and support needed to hold the lid in place and ensure a tight seal. Aluminum foil: A thin, flexible...
Canned foods have an exceptionally long shelf life, typically ranging from 1 to 5 years. Metal cans and closures provide a hermetically sealed functional barrier that isolates food contents from sunlight and oxygen, which are the two main factors of premature food...
The overpressure autoclave is mainly used to process canned foods and other types of soft packaging, such as pouches, glass jars, plastic containers and cartons. The overpressure in the autoclave allows maintaining a balanced pressure between the inside and outside of...
The autoclaves work at different temperatures and pressures depending on the height of the canning plant. For example, at sea level, an autoclave heated to 120°C (248°F) will have a gauge pressure of 14.1 PSI. However, at 1219 meters (4000 feet) above sea level, at...
The sterilization process in the canning industry is a critical step to guarantee the safety and quality of canned products. This process involves subjecting canned products to high temperatures to eliminate microorganisms and ensure commercial sterility. The general...
Blistering is a phenomenon that occurs in metal cans, especially in the weakened areas of the pannelling, where bubbles form due to acid attack. These bubbles can compromise the integrity of the can and affect the quality and safety of the packaged food. Blistering...
Sulfide staining of canned food is caused by chemical reactions between the metal components of the can and sulfur compounds present in the food or in additives used during the production process. When protein-rich foods, such as meats, fish, crustaceans, mollusks,...
Tin sulfiding is a phenomenon that occurs in tinplate, a material widely used in the manufacture of metal containers. This chemical reaction occurs when the tin present on the surface of the tinplate reacts with sulfur compounds present in the contents of the...
High temperature aging test in a canned food climate chamber Accelerated aging by high temperatures in a climatic chamber is a commonly used method to simulate the deterioration of a can over time. Here is an example of how this process would be carried out:...
Metal food cans are containers made mainly of steel or aluminum, designed to preserve and protect canned foods. These containers are very popular due to their durability, corrosion resistance and ability to maintain food quality and freshness for long periods of time....
The heat penetration test is a test performed in the sterilization and preservation process of packaged foods, such as canned or pouch products. The purpose of this test is to determine the effectiveness of the sterilization process and to guarantee the safety and...
Pressure testing of pouch bags is performed to ensure the integrity and tightness of the package. These tests are important to ensure that the packaged product is protected from external contaminants, such as air, moisture, microorganisms and other agents that may...
Incubation is performed in the microbiological analysis process to promote the growth and proliferation of microorganisms present in a sample. By maintaining the proper temperature and time conditions, microorganisms are allowed to multiply and are easier to detect...
To check the seal of a pouch, you can follow these methods: Visual inspection: Verify if the seal is uniform and continuous, without wrinkles, folds or deformations. Make sure the seal is of adequate width, usually at least 3 mm. Water tightness test: a. Fill a...
Water stains on cans after the washing process may be due to several factors. Here are some possible causes and solutions: Water quality: Make sure that the water used in the can washer is of good quality and does not contain minerals or impurities that may cause...
To fix double seam wrinkles, you can follow these remedies based on the potential causes: Clincher or first operation rolls set too loose: Readjust the first operation roll to the correct tightness. Worn rolls: Replace the worn first or second operation rolls with new...
To eliminate reverse wrinkles in double seams, you can follow these steps: Adjust the 1st operation roll: Reverse wrinkles are often caused by the 1st operation roll being too tight. Check the tightness and adjust it accordingly to ensure the proper pressure is...
Vees are irregularities in the double seam due to insufficient or no overlap between the cover and body hooks. They appear as “V” shapes around the bottom edge of the cover hook radius. Some causes for Vees forming in the cover hook are: Loose 1st...
Reducing sulfites are compounds that contain sulfur and oxygen and have reducing properties. They are commonly used in the food industry as preservatives and antioxidants. Reducing sulfites can help prevent the growth of bacteria and fungi, as well as protect foods...
A swollen can may be a sign of a problem with the contents of the container. There are several reasons why a can may swell, and some of them may pose a health risk. Here are some possible causes of a swollen can: Bacterial contamination: If bacteria enter the...
A “hard swell” is a type of swelling in a can where both ends of the can are bulging and cannot be flattened without applying pressure. Unlike a soft swell, where the swelling yields under manual pressure, in a hard swell no impression can be made manually...
Packaging temperature is an important factor in the canning process, as it can affect the quality and safety of the canned product. According to the information in my knowledge base, it is mentioned that the containers should be cooled as quickly as possible to an...
Can cooling is an important step in the canned food packaging process. After the cans have been sealed and subjected to heat treatment, such as autoclave sterilization, it is necessary to cool them adequately to ensure the quality and safety of the packaged...
The use of steam in the canning process is a common technique to remove air and create a partial vacuum in the headspace of the can. By expelling oxygen, can corrosion is retarded and lipid oxidation is prevented. In addition, the vacuum created inside the can helps...
Yes, it is dangerous to handle hot containers when they come out of the autoclave. Hot containers may have expanded closures, which makes their handling a bad practice due to possible infiltration or microbiological contamination after thermal processing. For this...
Tuna canning is a process that preserves and prolongs the shelf life of fish, maintaining its nutritional and organoleptic properties. The tuna canning and sterilization process is essential to guarantee the quality and safety of the final product. In this article,...
To sterilize tuna in an autoclave, it is necessary to adjust the temperature, pressure and sterilization time. Here are the recommended parameters for sterilizing tuna in an autoclave: Temperature: 113-115 °C Pressure: 10-12 lb/in2 Sterilization time: depends on the...
There are several reasons why easy-open lids may come out open after the autoclaving process. Here are some of the possible causes: Excessive pressure during the autoclaving process: If the pressure inside the autoclave is too high, this may cause the lids to open...
The quality of the water used in container sterilization is very important to ensure the safety and quality of the packaged product. In general, the water used in container sterilization should be soft, i.e. have a low concentration of salts and low electrical...
BADGE is the abbreviation for Bisphenol A diglycidyl ether, which is a chemical compound used in the production of epoxy resins. These resins are used in a wide variety of products, such as food and beverage coatings, food can coatings, adhesives, sealants, and many...
Tin Sulfuration in Food Cans: A Detailed Technical Analysis Introduction Tin sulfiding is a phenomenon that occurs in food cans, especially those containing sulfur compounds. This chemical reaction can affect the quality and appearance of canned products, as well as...
Introduction Twist-off closures are a popular type of closure used in the packaging industry, especially for food and beverage products. Despite their convenience and ease of use, twist-off caps can have defects that affect their functionality and aesthetics. This...
Introduction The autoclaving process is essential in the canning industry to ensure proper sterilization and preservation of canned products. However, sometimes cans can collapse out of the autoclave, affecting the quality and safety of the product. This white paper...
The formula for calculating the overlap at the closure of a can is as follows: Overlap = LGc + LGf + 1.1 Gf – Lc Where: LGc: Length of body hook LGf: Length of bottom hook or cap Gf: Thickness of bottom or cover material Lc: Length of closure This formula allows...
To disassemble and analyze the double sealing of a can, you can follow these steps: Cutting and removing the center bottom panel: Use a can opener or similar tool to cut and remove the center panel from the bottom of the can. Cutting two opposite sections of the...
In industrial environments, fish cans are cooled with chlorinated water. What is achieved with this procedure? The use of chlorinated water in the cooling of fish cans in industrial environments serves several important purposes. The following are the main objectives...
A false closure can be caused by several factors. To solve it, it is first necessary to identify the cause of the problem and then apply the appropriate solution. Here are some common causes and possible solutions: Damaged, bruised or crushed body tab: Check the...
The causes of leakage in 3-piece containers can be varied. Some of the common problems that can cause leakage in these containers include: Closure problems: In 3-piece containers, there are two closures, one at the top and one at the bottom. If any of these seals are...
The critical parameters of the double closure are essential aspects that guarantee the quality and tightness of the closure on metal containers. Some of these critical parameters are detailed below: Percentage of corrugations: Corrugations in the seal may affect...
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