FOOD CANS

MANUFACTURING
Part-III
Food Packaging
FST-4041
BS-final year
 OUTLINE

• Shelf life of canned foods

• External corrosion

• Advantages

• Disadvantages
• Quality inspection
 OBJECTIVES

To understand the concept of shelf life canned food.

To study about different disturbance factors which effects

on shelf life of canned foods.
 PREVIOUS LECTURE

Different types of canning process and their uses

in food industry.

Applications of one piece two piece and three

piece cans.

Coating and lamination process in cans making.

 SHELF LIFE OF CANNED FOODS
 Canning of heat preserved foods is a method of food
preservation.

 Hermetic sealing of foods inside a metallic container and the

sterilisation or pasteurisation of the food by heat treatment.

 No preservatives are therefore necessary to prevent the food

spoiling due to the growth of microorganisms.
Continue…………….
 Three main factors affect the shelf life of canned foods and
are implicated in deteriorative reactions:

 Sensory quality of the foodstuff, including colour, flavour

(plus taints) and texture

 Nutritional stability

 Interactions with the container.

 EXTERNAL CORROSION
 External damage to the container may terminate its shelf life
earlier than intended.

 Rusting requires the presence of metal, oxygen and moisture.

 Outside the cans, moisture is the only factor that can be readily
controlled.

 External corrosion often occurs at specific points on the can,

such as the end seams, or the score lines on easy-open ends.

 Corrosion has simply begun at the weakest point on the can.

Continue…………….
 External corrosion can also be caused by leaking product
from neighbouring cans.

 A single leaking metal can, possibly caused by mechanical

damage, results in product leaking all over the other cans in
the store.
 ADVANTAGES
Good mechanical strength and relatively unbreakable.

Better barrier properties. (Moisture vapor, gases, odors and

bacteria)

They have good thermal conductivity and resistance to relatively

high temperature.

Ability to withstand high food processing and filling temperature.

Provide ideal surface for decoration.

Metal packaging is highly recyclable.

 DISADVANTAGES
 Corrosion

 Acidic Foods and Aluminium

 Content Is Not Visible

 Moderately Heavy Packaging Material

 Multiple Manufacturing Steps

QUALITY INSPECTION
 SUMMARY
 Metal packages for food products must perform different
functions.

 Steel is used in the form of a low-carbon stee.

 Aluminum is used for light metal packaging.

 Different types of canning process and their uses in food industry.

 Applications of one piece two piece and three piece cans.

 Coating and lamination process in can making.

 Shelf life of canned food may effected by different factors.

 REFRENCES

 https://www.jxblet.com/disadvantage-and-advantage-of-metal-pac
kaging/
 https://foodpackaging-tech.blogspot.com/2015/06/the-advantages
-of-metal-containers.html
.
 RICHARD COLES,FOOD PACKAGING TECHNOLOGY chapter
metal and cans, page #140.