Can seaming report - Can examination PDF

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UNIVERSITY OF GHANA NAME: DAMPTEY BOAKYE CHARLES ID: 10708837 PRACTICAL NUMBER: ONE. GROUP : 12 TITLE: CAN EXAMINATION AND SEAMING. DATE: 1ST OCTOBER, 2021 INTRODUCTION Food production is one of the most demanding processes since its quality is directly tied to the health and life of the customer (Amanda, 2016). It is vital to consciously apply the quality system in order to satisfy even higher client requirements and expectations, not only in terms of quality but also in terms of the number of items produced. The quality mechanisms that have been implemented are aimed at removing dangers and maintaining the highest possible level of quality and canning is no exception. (Michałowski, 2019) Canning, a method of preserving food from spoilage by storing it in tightly closed containers and then heat sterilizing it. The process was invented after extensive research by Nicolas Appert of France in 1809, in response to a request from his government for a way to store food for the army and navy. Appert’s method was to hermetically seal the food inside a bottle or jar, heat it to a certain temperature and maintain the heat for a certain period, after which the container was kept sealed until. ‘to its use. It took 50 years for Louis Pasteur to explain why the food processed this way did not deteriorate: the heat killed the microorganisms in the food and the closure prevented other microorganisms from entering the jar. (Britannica 2019) Britannica (2019) further puts that in 1810, Peter Durand of England patented the use of tin cans instead of bottles, and in 1820 he supplied canned food to the Royal Navy in large quantities. European canning methods reached the United States soon after, and that country eventually became the world leader in both automated canning processes and total can production. At the end of the 19th century, Samuel C. Prescott and William Underwood of the United States

established canning on a basis by describing the specific heating requirements of heat to temperature for the sterilization of canned foods. (Britannica, 2019) The capacity of a food container to keep the substance it holds from chemical or microbial decay is what determines its quality of which seaming should be the top most priority (Barbara2019). The use of two layers to seal a can is known as a double seam. One layer is the lid, and the other is the can itself. It’s a method that involves using two seaming rollers to form a double layer of seal that keeps the contents of the can fresh while also keeping any outside contaminants out. The method is the most extensively utilized in the can packaging sector, and it’s ideal for packaging food and beverages, as well as packaging and storing harmful substances. In the manufacturing world, there is no such thing as a perfect process, and something is reliable because double seams come with their own defects. Below are some expected errors that result from double seaming. Vee (a sharper and a pointed extension that appears on the edge of the sealed lead), mushroomed flanged (an extended edge that stretches over the top of the can to form a long body hook), false seam (occurs when the body of the can and lid are not interlocked properly but appear to be folded over each other) and so on. The various part can seam are as follows: body hook (metal from the can’s body that interlocks with the cover, from the flange’s tip to the bend), cover hook (the metal where the cover bends around the body hook from the tip of the cover to its first bend), The distance between the cover hook and the body hook, where there are five layers of metal across the seam, makes the overlap. Thickness (how wide the seam is at its thickest point), Width (sometimes called length or height) refers to the length of a seam from top to bottom and countersink: from the seam’s top to the can’s cover (Lisa M. 2014) She, (Barbara2019) again argued that, good hermetic seal, particularly at the cross-over (juncture), is dependent on good double and side seams; nevertheless, the performance of a can is influenced by a variety of other elements and was backed by (Amanda, 2016). Leakage, underprocessing, or high storage temperatures can all lead to spoiled food inside the can. Seam flaws and mechanical damage are the most common causes of leakage spoiling. Improper pressure control during the retorting and cooling processes can cause the seam to be stressed, resulting in poor seam integrity and leaker spoiling. However, the number of container flaws that could lead to food deterioration is often limited. (Amanda, 2016).

AIMS The aims of this experiment are to: 1. To determine the rolled seam. 2. To determine the external quality of the can. 3 To examine and determine can defects. 4. To measure the seam components. 5. To determine the seam overlap and percentage seam overlap. MATERIALS 1. Vernier calipers 2. Cans 3. Teardown plier 4. Can seam cutting nipper 5. Manual seamer. 6. Hand young opener

PROCEDURE The procedure for the experiment performed was followed as stated in the Level 300 Food Science Laboratory Manual, Department of Nutrition and Food Science, University of Ghana. 2nd Ed. (2004), Pages 23-24. RESULTS

REFERENCES Amanda Del Buono, January 15, 2016: CAN filling, seaming equipment need grows as packaging trends moved towards can. Barbara Harfmann, January 16, 2017: Productivity and Safety focus of can filling and seaming machines. Britannica, T. Editors of Encyclopaedia (2019, November 28). canning. Encyclopedia Britannica. https://www.britannica.com/topic/canning-food-processing Michałowski, Michał & Mierzejewska, Sylwia & Kukielka, Krzysztof & Bać, Aldona & Piepiórka-Stepuk, Joanna. (2019). Statitstical Analysis of Correctness of Seaming Canned Food in Food Production with the Use of Standard Control Chart. Agricultural Engineering. 23. 31-39. 10.1515/agriceng-2019-0034. Lisa M. Wedding, January 16, 2014, Canned foods: Principles of thermal process control , Acidification and container closure evaluation: GMA science and education 7th edition. pp 154- 160...