Documente Academic
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quality control
17. Unacceptable visible can
defects - a pictorial manual
Manuals of food
quality control
...
FOOD AND
NUTRITION
paper
^^
Food
and
Agriculture
Organization
of
the
United
Nations
Rome, 1998
M-82
ISBN 92-5-104176-8
FAO 1998
CONTENTS
INTRODUCTION
IV
ACKNOWLEDGEMENTS
C A N COMPONENTS A N D S E A M TERMINOLOGY
VI
1.
2.
SWOLLEN CONTAINERS
1.1
HARD SWELL
DOUBLE S E A M DEFECTS
DROOPSA/EES/SPURS
2.2
FALSE SEAMS
2 . 3 FRACTURED CUTOVER
2.4
INCOMPLETE DOUBLE S E A M
2 . 5 KNOCKED DOWN C U R L
2.6
3.
4.
5.
KNOCKED D O W N FLANGE
6
7
9
11
2 . 7 T O R N FLANGE
12
SIDE S E A M DEFECTS
13
3 . 1 W E L D E D SEAMS
13
3 . 2 SOLDERED SEAMS
16
18
4.1
18
4.2
FRACTURED BEADING
19
C O D E FRACTURE
5 . 2 C U T SEAM
6.
2.1
20
20
21
5 . 3 PEAKED/BUCKLED
22
5 . 4 RIVET FRACTURE
23
5 . 5 SCORE FRACTURE
24
CONTAINERS - GENERAL
25
6.1
EXTERNAL CORROSION
25
6.2
FRACTURED PLATE
26
6.3
PERFORATION
27
6 . 4 PUNCTURE
27
6 . 5 SLICED, C U T
28
P A G E HI
INTRODUCTION
Recommended International Code of Hygienic Practice for LowAcid and Acidified Low-Acid Canned Foods;
2.
3.
4.
PAGE IV
ACKNOWLEDGEMENTS
PAGE v
C A N COMPONENTS A N D S E A M TERMINOLOGY
Body
Double Seam
Side Seam
Beading
Double Seam
Juncture
Three piece can
PAGE VI
C A N COMPONENTS A N D S E A M TERMINOLOGY
Seaming Compound
i /
End Wall
i
v *
i .
Body Hook
1*1
1
'
it."
Cover Hook
7
Body Wall
Double Seam
P A G E VII
UNACCEPTABLE
VISIBLE C A N DEFECTS
A PICTORIAL MANUAL
b) Springer:
c) Soft Swell:
d) Hard Swell:
PAGE 1
1.1
HARD SWELL
1.2
H a r d Swell
PAGE 2
SECTION 2 - D O U B L E S E A M DEFECTS
2.1
DROOPS/VEES/SPURS
2.1.1
Droop
2.1.2
Droop
PAGE 3
2.1
D R O O P S / V E E S / S P U R S (CONTINUED)
2.1.2a
Vees
2.1.2b
Vees
PAGE 4
2.2
FALSE SEAM
2.2.1
False Seam
PAGE 5
SECTION 2 - D O U B L E S E A M DEFECTS
2.3
2.3.1
2.3.2
PAGE 6
2.4
INCOMPLETE DOUBLE S E A M
2.4.1a
Deadhead or Skidder
2.4.1b
Deadhead or Skidder
PAGE 7
2.4
2.4.2a
2.4.2b
PAGE 8
2.5
KNOCKED D O W N C U R L
2.5.1
PAGE 9
SECTION 2 - D O U B L E S E A M D E F E C T S
2.5
K N O C K E D DOWN C U R L (CONTINUED)
2.5.3
U N A C C E P T A B L E VISIBLE C A N D E F E C T S
PAGE 10
2.6
KNOCKED D O W N FLANGE
2.6.1
2.6.2
PAGE 1 1
2.7
T O R N FLANGE
2.7.1
Torn Flange
2.7.2
PAGE 1 2
3.1
W E L D E D SEAMS
f
3.1.1a
3.1.1 b
PAGE 1 3
SECTION 3 - S I D E S E A M DEFECTS
3.1
W E L D E D S E A M S (CONTINUED)
3.1.2
3.1.3
Incomplete Weld
PAGE 1 4
3.1
W E L D E D S E A M S (CONTINUED)
3.1.4
Various defects can occur during the formation and welding of side
seams which can lead to loss of integrity. This section (3.1 ) has shown
some of the more common unacceptable defects.
UNACCEPTABLE VISIBLE C A N DEFECTS
PAGE 1 5
3 . 2 SOLDERED S E A M S
3.2.1
3.2.2
Various defects can occur during the formation of a side seam which
could lead to a loss of container integrity. In this section are some of the
common unacceptable defects.
UNACCEPTABLE VISIBLE C A N DEFECTS
PAGE 1 6
3.2
Normal
Mislocked
3.2.3
M i s l o c k e d Side S e a m
PAGE 1 7
4.1
SEVERE B O D Y DENTS
4.1.1
4.1.2
PAGE 1 8
4.1
SEVERE B O D Y D E N T S (CONTINUED)
4.1.3
4.2
FRACTURED BEADING
4.2
Fractured Beading
PAGE
19
5.1
C O D E FRACTURE
-} :> 1
''
5.1.1
Fractured Embossing
5.1.2
Note:
-i
- "i. J
U N A C C E P T A B L E VISIBLE C A N D E F E C T S
PAGE 2 0
5.2
CUT SEAM
5.2.2
Cut Seam
PAGE 2 1
5.2
C U T S E A M (CONTINUED)
5.2.3
5.3
Cut Seam
PEAKED/BUCKLED
5.3.1
Peak/Buckle
PAGE 2 2
5.3
PEAKED/BUCKLED (CONTINUED)
5.3.2
Peak/Buckle
Note:
5.4
RIVET FRACTURE
5.4.1
Rivet Fracture
PAGE 2 3
5.5
SCORE FRACTURE
5.5.1
Score Fracture
PAGE 2 4
SECTION 6 - CONTAINERS - G E N E R A L
6.1
EXTERNAL CORROSION
6.1.1
Perforated Corrosion
PAGE 2 5
6.1
6.1.2
6.2
FRACTURED PLATE
6.2.1
Fractured Plate
PAGE 2 6
SECTION 6 - CONTAINERS - G E N E R A L
6.3
PERFORATION
6.3.1
6.4
Perforation
PUNCTURE
6.4.1
Puncture
PAGE 2 7
6.5
SLICED, C U T
6.5.1
Sliced or cut
PAGE 2 8
FAO TECHNICAL
PAPERS
1 /1
Review of food consumption surveys 1 977 - Vol. 1. Europe, North America, Oceania,
1977 (E)
1 /2
2
3
4
5
5 Rev. 1
5 Rev. 2
6
7
8
9
PAPERS
Review of food consumption surveys 1 977 - Vol. 2. Africa, Latin America, Near East,
Far East, 1979 (E)
Report of the joint FAO/WHO/UNEP conference on mycotoxins, 1977 (E F S)
Report of a joint F A O / W H O expert consultation on dietary fats and oils in human
nutrition, 1 977 (E F S)
J E C F A specifications for identity and purity of thickening agents, anticaking agents,
antimicrobials, antioxidants and emulsifiers, 1978 (E)
J E C F A - guide to specifications, 1 978 (E F)
J E C F A - guide to specifications, 1 983 (E F)
J E C F A - guide to specifications, 1991 (E)
The feeding of workers in developing countries, 1976 (E S)
J E C F A specifications for identity and purity of food colours, enzyme preparations and
other food additives, 1978 (E F)
W o m e n in food production, food handling and nutrition, 1979 (E F S)
Arsenic and tin in foods: reviews of commonly used methods of analysis, 1979 (E)
10
11
12
14/3
14/4
14/5
14/8
1986 (C E)
Food analysis: quality, adulteration and tests of identity, 1986 (E)
14/6
Food for export, 1 979 (E S)
14/6 Rev. 1 Food for export, 1 990 (E S)
14/7
Food analysis: general techniques, additives, contaminants and composition,
14/9
14/10
14/11
14/12
14/13
14/14
14/15
14/16
14/17
15
16
17
41/4
41/5
41/6
41/7
18
18 Rev. 1
18 Rev. 2
18 Rev. 3
19
20
21
22
23
2 3 Rev. 1
24
25
26
27
28
29
30
3 0 Rev. 1
31/1
31/2
32
33
34
35
36
37
38
39
40
41
41/2
41/3
41/8
41/9
41/10
42
42/1
43
44
45
46
47/1
47/2
47/3
47/4
47/5
47/6
47/7
47/8
48
49
50
51
52/1
52/2
52 Add.
5 2 Add.
52 Add.
5 2 Add.
5 2 Add.
1
2
3
4
5
5 2 Add. 6
53
54
55
56
57
58
59
60
61
62
63
64
65
66
Residues of some veterinary drugs in animals and foods. Forty-fifth meeting of the
Joint FAO/WHO Expert Committee on Food Additives, 1 9 9 6 (E)
Residues of some veterinary drugs in animals and foods. Forty-seventh meeting of the
Joint FAO/WHO Expert Committee on Food Additives, 1 9 9 7 (E)
Residues of some veterinary drugs in animals and foods. Forty-eighth meeting of the
Joint FAO/WHO Expert Committee on Food Additives, 1 9 9 8 (E)
Traditional food plants, 1 9 8 8 (E)
Edible plants of Uganda. The value of wild and cultivated plants as food, 1 9 8 9 (E)
Guidelines for agricultural training curricula in Arab countries, 1 9 8 8 (Ar)
Review of food c o n s u m p t i o n surveys 1 9 8 8 , 1 9 8 8 (E)
Exposure of infants and children to lead, 1 9 8 9 (E)
Street foods, 1 9 9 0 (E/F/S)
Utilization of tropical foods: cereals, 1 9 8 9 (E F S)
Utilization of tropical foods: roots and tubers, 1 9 8 9 (E F S)
Utilization of tropical foods: trees, 1 9 8 9 (E F S)
Utilization of tropical foods: tropical beans, 1 9 8 9 (E F S)
Utilization of tropical foods: tropical oil seeds, 1 9 8 9 (E F S)
Utilization of tropical foods: sugars, spices and stimulants, 1 9 8 9 (E F S)
Utilization of tropical foods: fruits and leaves, 1 9 9 0 (E F S)
Utilization of tropical foods: animal products, 1 9 9 0 (E F S)
Number not assigned
JECFA specifications for identity and purity of certain food additives, 1 9 9 0 (E)
Traditional foods in the Near East, 1991 (E)
Protein quality evaluation. Report of the Joint FAO/WHO Expert Consultation,
1 9 9 1 (E F)
Compendium of food additive specifications - Vol. 1, 1 9 9 3 (E)
Compendium of food additive specifications - Vol. 2, 1 9 9 3 (E)
Compendium of food additive specifications - Addendum 1, 1 9 9 2 (E)
Compendium of food additive specifications - A d d e n d u m 2, 1 9 9 3 (E)
Compendium of food additive specifications - A d d e n d u m 3, 1 9 9 5 (E)
Compendium of food additive specifications - A d d e n d u m 4, 1 9 9 6 (E)
Compendium of food additive specifications - Addendum 5, 1 9 9 7 (E)
Compendium of food additive specifications - Addendum 6, 1 9 9 8 (E)
Meat and meat products in human nutrition in developing countries, 1 9 9 2 (E)
Number not assigned
Sampling plans for aflatoxin analysis in peanuts and corn, 1 9 9 3 (E)
Body mass index - A measure of chronic energy deficiency in adults, 1 9 9 4 (E F S)
Fats and oils in human nutrition, 1 9 9 5 (Ar E F S)
The use of hazard analysis critical control point (HACCP) principles in food control,
1 9 9 5 (E F S)
Nutrition education for the public, 1 9 9 5 (E F S)
Food fortification: technology and quality control, 1 9 9 6 (E)
Biotechnology and food safety, 1 9 9 6 (E)
Nutrition education for the public - Discussion papers of the FAO Expert
Consultation, 1 9 9 6 (E)
Street foods, 1 9 9 7 (E/F/S)
W o r l d w i d e regulations for mycotoxins 1995 - A compendium, 1 9 9 7 (E)
Risk management and food safety, 1 9 9 7 (E)
Carbohydrates in human nutrition, 1 9 9 8 (E)
67
68
69
Arabic
Chinese
English
French
Portuguese
Spanish
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Technical
and Marketing
Multilingual
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ISBN 92-5-104176-8
9
M-82
/ O C J
ISSN 0254-4725
UtlfUJ
W9626E/1/9.98/3000