ANALYSIS OF

CANNED
FOODS
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• Canning is one of the most efficient methods of

preserving food.
• Microbes that cause food-borne illnesses are
killed by the high heat procedure that has been
employed for decades.
• Commercially canned items are rarely the source
of a food-related illness outbreak. 
• Rapid heating procedures, high temperatures,
Can integrity and vacuum sealing all contribute
to the effectiveness of your process.
• Canned foods have a shelf life of at least two
years without any preservatives.

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 Sugar or syrup may be added to fruit to enhance Packing liquids such as juices, on the other hand, Common Salt is added to some vegetables, legumes,
flavour and maintain texture, increasing the calorie offers customers a choice. meats, and mixed foods (for example, soup) -
content.  consumer testing shows that most people prefer the
taste of salt, hence it is commonly added.

If consumers are concerned about their salt intake, Calcium chloride is often found I canned tomato
producers use low-sodium alternatives. products, is added to maintain texture in whole or
diced pieces. The calcium is then available as a
nutrient.
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• Fruits and vegetables are low in calories and fat,

but they  are good sources
of vitamins (especially vitamins A, C, and folic
acid), minerals, and fibre. ​
• They are free of cholesterol and can significantly increase fibre intake.

• Although fresh product is considered superior to processed, research

shows that canned fruits and vegetables perform as well as fresh
products. 
• Although some vitamin C is lost during heat processing, most
essential nutrients are kept at stable levels.

• Canned foods are a good alternative to fresh fruits since they are not
only handy, quick, and delicious, but they are also just as nutritious
as fresh or frozen fruits.
• The occurrence of spoiling is rare, but if it does occur, an
investigation is required.

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Spoilage can have an impact both internally and
externally.
The following are some
descriptive terms used in canned
food analysis:​

External can Internal can Product Product Product

conditions : conditions :  consistency : odour: liquor 
• Leaker  • Normal • Slimy • Putrid  • Cloudy 
• Dented  • Peeling  • Fluid • acidic  • Clear 
• Rusted  • Slight, • Viscous • Butyric • Frothy
• Buckled moderate or • Ropy • Metallic  • Foreign 
• Bulge  severe • Scur
• Flat  blackening  • Cheesy
• Slight ,
• Flipper • Fermented 
moderate or
• Springer severe
• Musty 
• Swell rusting  • Sweet
• Mechanical • Sulphur
damage  • Off odour

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 • Before analysis ,from a particular lot ,
number of can are selected by using proper
sampling techniques. Labels are removed and
with marking pen transfer sub number to side
CAN of can to aid in correlating findings with
code. Separate all cans by code number and
PREPARATION record size of containers , condition and all
identifying mark on labels
 EXTERNAL
CONDITION OF CAN:
• Examine the sample for dent, rust, seam distortion
etc .
• The condition of can shall also be examined for  any
leaking , panelling or swelling.
• The leakage can be detected in a simple way by tapping the
top of can with short steel rod .A clear ringing sound
indicates a perfect seal , while dull and hollow sound shows
a leak or imperfect sealed can.

• The various defects of the can are described ahead 

 FLIPPER:   A can that normally appears flat, when brought down sharply on its ends on flat surface, one end flips out. When pressure is applied
to this end it flips in again and the can appears flat .It may be caused by overfilling , under exhausting or gas pressure due to spoilage.

SPRINGER:    A can with one end permanently bulged, when sufficient pressure is applied to this end it will flip in , but the other end flip out.

SOFT SWELL:    A can bulged at both end and so tightly that the end can be pushed in somewhat with thumb pressure.

HARD SWELL:    A can bulged at both ends, and so tightly that indentation can be made with thumb pressure .

HYDROGEN SWELL:    This is due to hydrogen gas by the action of food acid on metal can.

BURSTING:     It is mainly caused by excessive presence of gases. Bursting usually occurs at double beam over the side seam lap, or in the
middle of side seam.

ANELLING:   The can body is pushed inwards due to high vaccum inside. In very severe cases, seam leakage may occur.

LEAKER:   The can is leaking and this may be due to defective seaming, excessive internal pressure, corrosion and mechanical damage during
handling.
 1)The inside vacuum of can can be measured by using
vacuum gauge of piercing type.
VACUUM
OF CAN
2) Vacuum can also be determined with vacuum tester
without puncturing the can and losing the contents of
can. It is based on the measurement of concavity of lid
of can which is proportional to degree of vacuum
inside can. 

3) A flip tester can also be employed to determine

vacuum in can by placing the can in glass chamber and
evaluating it . The can lid will give a flip sound when
the vacuum outside become slightly more than inside
of can.
 On opening the can, examine its integrity by observing the following points :- ​

1. The appearance of syrup or brine on the surface is observed for cloudiness,

blemishes or any other defects .
2. Flavour of the product is an important factor, it should be normal and free
from foreign odours.
3. Colour of the canned product should be normal and of varietal type. Pale and

Internal condition dull colour makes the product unattractive. There should not be any enzymatic
discoloration. In vegetables , retention of the chlorophyll is required .
for can  4. Product should be of good texture - softness, pulpiness or disintegrated pieces
of canned products is required to be observed. There should be uniformity in
size and shape of the products.
5. After determining the drained weight , wash the can , clean and examine for
any black discoloration , marks , rusting and pitting. 
6. The presence of foreign bodies such as glass fragments wood particles or
insects fragments is also observed. Small and microscope foreign bodies are
detected by microanalytical method
Soluble solids
• Examine the total soluble solids of the product and the syrup or brine separately using a
refractometer. In most cases, an Abbe refractometer with a calibrated scale in degrees brix is
used. 

pH and acidity
• Determine the pH of the canned Product using pH indicator strips and a pH metre. Generally,
determination of pH with pH meter is considered to be a standardized  procedure.
o  the pH meter is first calibrated against the buffer solutions of known pH 4.0 and 7.0 then pH of the product is directly
taken. 
o The acidity is determined with the help of standardized 0.1N NaOH using phenolphthalein as indicator.

•  The food products can be categorised according to the acidity as:

o Low Acid (pH GREATER THAN 4.6) : Meats, sea foods, vegetables like Asparagus beets, pumpkin, green Beens, corn etc
o High Acid (pH 4.6 AND BELOW): tomatoes ,pears, pineapple, other fruits, pickles etc.
 • Weigh exactly 5.0gm of the brine and transfer to a 100ml graduated flask
with about 50ml of 80% of alcohol shake well to suspend all in soluble
material. Add 1ml of concentrated nitric acid and excess of known
volume of 0.1N silver nitrate solution.
•  Dilute to 100ml with alcohol then transfer the mixture to the centrifuge
bottle and centrifuge for approximately 5 minutes at 1800rpm. 
• Pipette 50ml of the supernatant liquid into 300ml Erlenmeyer flask and
to it add 2ml of concentrated nitric acid and 100ml of ferric alum
SALT indicator solution titrate with the standard ammonium thiocyanate

CONTENT solution to a permanent light brown colour. 

• Calculate the salt content as:
IN BRINE
Sodium Chloride in the brine PERCENT BY  WEIGHT=11.6 (V1N1-V2N2) ÷W
​
Where, V1: volume in "ml" of the standard silver nitrate ​
N1: normality of standard silver nitrate solution ​
V2: volume in "ml" of the standard ammonium thiocyanate solution​
N2: normality of standard ammonium thiocyanate solution​
W: weight in "gm" of the brine​
 • Canned food and beverages often have an internal
polymeric coating to prevent undesirable
interaction between the metal from can and food. 
BISPHENOL • The polymeric coatings are usually highly cross-
  A and F linked thermoset that can withstand typical
processing conditions (1.5 hours at 121°C) 
• The most widely used types for food cans are - 
1. Epoxyphenolic 
2. PVC organosol
3. Polyester phenolic
BISPHENOL A (BPA) → 2,2' bis (4- hydroxyphenyl ) propane 
•  It is a starting substance used in manufacture of epoxy resins, which are then cross - linked and
used to coat food cans. 
• BPA is not present in PVC organosol coatings. However, if Bisphenol A diglycidyl ether
(BADGE) was used as an additive to scavange hydrogen chloride in these coatings, residues of
BPA as an unreacted starting material in the BADGE, may be present.
  

BISPHENOL  F  (BPF) 
1.  A mixture of 3 isomers ( 2,2'- , 2,4'- and  4,4'- dihydroxydiphenylmethane used  commercially in
the ratio 15, 50, and 35% respectively.)
2.  As it is a fully cross-linked  polymer it is rarely used in food contact materials.
3.  Residues of BPF isomers may arise from their use in the manufacture of Nevolac glycidyl ethers
( NDGE) .
 DETERMINATION OF BISPHENOL A and F IN
PROCEDURE: 
CANNED FOODS
1. In this method BPA and BPF isomers were acylated using acetic anhydride after isolation
from the food.

2. Derivatization of BPA and BPF improves the peak shape of methods

3. About 20 gm of homogenised sample is extracted with a mixture of 20 ml n- heptane and 20

ml acetonitrile.

4.  The extract is then evaporated under nitrogen to approximately 5 ml.

Bisphenol A and F in canned
5. For derivatization, sample is diluted to 50 ml with water and transferred to 250 ml separating
funnel.
foods is determined by a
method using Gas
6. 10 ml of 72% w/v potassium carbonate, 10 ml methanol and 10 ml acetic anhydride were chromatography- mass
added and mixed.
spectroscopy, with BPA as an
7. the solution was left to stand for 15 minutes with occasional swirling and then extracted with internal standard.
5 ml n-heptane.

8. The heptane layer was collected and analysed by Gas chromatography-mass spectroscopy.

9. Quantitative results were obtained uisng calibration curves prepared by standard stock
solutions of BPA and BPF isomers at a concentration of 10 mg/ lt.
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