Evaluation of Can Packaging Methods

Subcommittee Members: T. Fetters, Chair; C. Brossia; A. Frattiani; J. 17. 1996 Can and End Defect Classification
Hopps; D. Lawrence; P. Rogers; and C. Carns (ex officio). 18. 1996 Glossary of Commonly Used Terms for Seamless
Keywords: Can and end defects, Contents from net weight, Contents Two-Piece Can and End Defects
from tare weight, Countersink depth, Curl opening, Flange width, Metal 19. 1996 Multipurpose Measurement Gauge
gauge

FILLS
CONCLUSION
1. Total Contents of Bottles and Cans by Calculation from
Twelve methods included in the appendix have been reviewed, Measured Net Weight
edited, and submitted for publication in Methods of Analysis. 2. Total Contents of Cans of Known Tare Weight

After reviewing, editing, and rewriting the individual sections, the

RECOMMENDATIONS following sections were recommended for inclusion in Methods of
Analysis.
1. The 12 methods, as given in the Appendix, are recommended
for inclusion in Methods of Analysis.
2. Three remaining original can methods are recommended for CANS
review during 2003–2004. They include Rust Resistance of Tin
Free Steel Ends, Neck Plug Diameter, and Column Strength. 1. Enamel Rater Method for Evaluating Metal Exposure in
Aluminum Cans
2. Overflow Capacity
3. Headspace
4. Ring Pull End Pop and Pull Test
The subcommittee was charged with editing and rewriting the
7. Metal Gauge Thickness
Can Section of the Packaging Methods in Methods of Analysis.
9. Flange Width
Each of the sections was reviewed for content and conformance to
12. Curl Opening of Ends
contemporary standards. Gauge and equipment suppliers were
14. Filled Can Countersink Depth
contacted to use the most appropriate reference, since many were
15. Seaming Chuck Fit of Ends
obsolete or the referenced company was no longer in business.
17. Can and End Defect Classification
The procedure was rewritten by the Chair, and copies were
submitted to each committee member for comments and
corrections. The comments were shared with all committee FILLS
members, and where appropriate, the procedure was edited to 1. Total Contents of Bottles and Cans by Calculation From
comply with the suggested revision. The version submitted for Measured Net Weight
consideration is current and reflects the test methods employed at 2. Total Contents of Cans of Known Tare Weight
many major breweries across North America, as well as some
global operations. The following sections were submitted for
review: LITERATURE CITED

1. In: Brewing Industry Recommended Can Purchase Specifications,

CANS United States Brewers Association, Inc., 1996.

1. 1996 Enamel Rater Method for Evaluating Metal

Exposure in Cans APPENDIX A
2. 1996 Overflow Capacity
3. 1996 Headspace (Freeboard)
4. 1996 Ring Pull End Pop and Pull Test ENAMEL RATER METHOD FOR EVALUATING
5. 1996 Rust Resistance of Tin-Free Steel Ends METAL EXPOSURE IN CANS
6. (This procedure has been archived)
7. 1996 Metal Gauge Thickness Purpose
8. 1996 Neck Plug Diameter The enamel rater provides a rating of can quality in terms of
9. 1996 Flange Width metal exposure as well as providing a location site of the
10. 1996 Column Strength exposure.
11. 1996 Curl Diameter of Ends
12. 1996 Curl Opening of Ends Principle of Test
13. 1996 Curl Thickness of Ends A low voltage is applied between an electrode immersed in an
14. 1996 Countersink Depth of Ends electrolyte-filled can and the can body. Metal exposure can be
15. 1996 Seaming Chuck Fit of Ends detected by a flow of current that will be indicated by a metered
16. 1996 Can Height reading. The magnitude of the current flow is related to the total
area of metal exposed to the electrolyte and provides a relative
measure of total exposure. When polarity is reversed, the
electrolyte disassociates and hydrogen gas forms at all sites of
Publication no. J-2004-0107-01O. metal exposure. These sites can be detected by the formation of
© 2004 American Society of Brewing Chemists, Inc. gas bubbles.
42

Preparation of Enamel Rater Solution
Dissolve 10.2 g of sodium chloride in 1 L of distilled water.
Store in a closed container to prevent evaporation loses. The
electrolyte solution must be clear so that bubbles produced at
faulty spots during the procedure are easy to see. Discard cloudy
or turbid solution.
Apparatus
(a) Enamel raters, are available from the following companies:
1) Peco Controls Corporation, 4025 Clipper Court, Fremont,
CA 94538, Telephone: (510) 226-6686; and 2) Wilkens-
Anderson Company, 4525 W Division St. Chicago, IL 60651,
Telephone: (312) 384-4433.
Procedure
1. Following the manufacturer’s recommendation, check the
enamel rater calibration before use.
2. Select 24 random undamaged cans from the test lot.
3. Fill the first can with enamel rater solution until the level is
1/8 in. from the top of the can.
4. Place the filled can on the enamel rater while making certain
that the contact point at the base is making good contact with
bare metal.
5. Choose “4 Seconds” on the “Mode Selector” and “0 to 500
MA” on the “Range Selector”.
6. Lower the electrode probe into the enamel rater solution.
7. Record the mA reading that appears on the digital indicator
after 4 sec of immersion. Be sure to record the first reading,
since the numbers will increase rapidly.
8. Repeat steps 3 to 7 with the remaining 23 test cans.
9. Discard the enamel rater solution if it becomes cloudy or
dirty. Replace with new solution from the pre-made batch.
10. Determine the average, minimum, and maximum metal
exposure value and the standard deviation.
11. When testing 200 cans, the average must be 75 MilliAmp
(mA) or less. In addition, of 99% of 200 cans, no more than
two (2) cans must read 200 mA or less.
APPENDIX B
OVERFLOW CAPACITY
Purpose
To measure overflow capacity.
Reagent
(a) Deionized or distilled water, at 20°C (68°F).
Apparatus
(a) Analytical balance, accurate to 0.01 g (Fig. 1).
(b) Thermometer.
(c) 1/4-in. thick plate of Lucite plastic, slightly larger than the
diameter of the can being measured and with a 1/4-in.
diameter hole in the center.
Test Specimen
The sample containers must be of good commercial quality and
free of dents, bent flanges, or panels. Select 6–10 random cans
from a lot to be tested.
Procedure
1. Attemperate water to 20°C (68°F).
2. Weigh the can, including the Lucite plastic square and tare the
balance.
Evaluation of Can Packaging Methods / 43
Fig. 1. Apparatus for determining overflow capacity of can.
3. Fill the can with 20°C (68°F) water to within ¼ in. of the top.
Place the Lucite square on top of the can and fill through the
¼-in. hole using a pipette or eyedropper until all air space has
been displaced (make sure ¼-in. hole contains no water). This
is the overflow point.
4. Weigh the can for the weight of the water.
Presentation of Data
Capacities should be reported in milliliters to the nearest 0.1 or
in fluid ounces to the nearest 0.01. Convert weight of 20°C water
to milliliters by multiplying by 0.998 g/mL.
Reproducibility of Results
This test procedure should give excellent reproducibility.
However, containers of the same description may show some
variation as reflected in the manufacturing tolerances.
APPENDIX C
HEADSPACE
Purpose
To measure the headspace of a can at stated contents.
Principle of Test
The headspace is obtained after filling the can with the declared
volume of contents using deionized water.
Reagent
(a) Distilled or deionized water.
Apparatus
(a) A Federal MB60 stand or equivalent, with a Federal D81S
dial indicator gauge or equivalent. Dial indicator to have a
needle point and be calibrated to 0.001 in. (For convenience,
the needle should have a travel of approximately one inch.)
(b) Thermometer.
(c) Gauge block.
(d) RMC headspace gauge.
(e) Analytical balance, accurate to 0.01 g with a maximum
capacity of at least 1,000 g.
Test Specimen
The test cans must be of good commercial quality and free of
any visual structural defects (e.g., dents, bent flanges, or
paneling). Select 6–12 random cans from the lot to be tested.
44 / Fetters, T.

Procedure 1 4. 3ODFH WKH FDQ RQ WKH )HGHUDO VWDQG VR WKH QHHGOH RI WKH GLDO
1. Prepare water to 20°C (68°F). LQGLFDWRULVRYHUWKHFHQWHURIWKHFDQ)LJ.
2. Preweigh the cans to the nearest 0.01 g. 5. Lower the needle until the point just breaks the surface of the
3. Add the proper weight of deionized water to the cans being water. Record the dial indicator reading in 0.001 of an inch.
tested based on the data below (Fig. 1): 6. Headspace is obtained by subtracting the fill height from the
207 mL (7 oz) 206.6 g factory finished can height. Report headspace to nearest 0.001
237 mL (8 oz) 236.2 g in.
296 mL (10 oz) 295.2 g
355 mL (12 oz) 354.2 g
473 mL (16 oz) 472.3 g

Fig. 3. Headspace gauge.

Fig. 1. Measurement of headspace (freeboard). A measured amount of

water is dispensed into the can.

4. Place the can on a flat, level, nonvibrating surface and place

the headspace gauge over the can flange. Lower the
micrometer probe carefully until the water is contacted (Fig. 2).

Fig. 4. Headspace gauge in place.

Reproducibility of Results
This test method should give excellent reproducibility. How-
ever, cans of the same description may show some variation as
reflected in manufacturing tolerances.

Fig. 2. Water level is measured with the dial indicator. APPENDIX D

5. Read the micrometer measurement as the can headspace in RING PULL END POP AND PULL TEST
thousandths of an inch (Fig. 3).

Procedure 2 The ring pull end is no longer manufactured in the Americas or

1. Prepare water to 20°C (68°F). Europe, but is in use in some Asian countries. The removable ring
2. Weigh the can and tare the balance. and attached tab were considered a safety hazard in some
3. Fill the can with 355 mL (12 fl oz) of 20°C (68°F) deionized environments and were voluntarily replaced with Stay-On Tab
water. ends.
 Evaluation of Can Packaging Methods / 45

Purpose
To determine the force required to open ring pull ends.

Apparatus
(a) Pop and Tear Tester model 9223 (Altek Co., Box 1128,
Torrington, CT 06790; 203/482-7626), can be used for all
ring pull type ends to 209 diameter (Fig. 1).

Fig. 1. Basic gauge (G-71) and anvil pin (G-71A).

Setup
1. Insert the anvil pin into the basic gauge as shown in Fig. 2 and
tighten with the setscrew.
2. Gently push the button until the contact point touches the pin,
Fig. 1. Model 9223.
as illustrated in Fig. 2.
3. Loosen the dial locking screw and rotate the dial until the
pointer reads zero. Tighten the dial-locking screw.
Notes
1. The initial tear force of the tab, or “Pop” must not exceed 7 lb,
and the average “Pop” must be less than 4.5 lb.
2. The opening “Pull” force must not exceed 10 lb, and the
average “Pull” must be less than 8 lb with 98% of the values
falling below 9 lb.

APPENDIX E

METAL GAUGE THICKNESS

Fig. 2. Setup of basic gauge and anvil pin.
The metal gauge thickness of cans and ends, coated or
uncoated, can be determined with a micrometer that can read to
0.0001 in. It should be noted that the instruments listed are
examples only and not recommendations.
1. MICRO 2000 digital readout micrometer equipped with one
ball tip. The micrometer is capable of reading to 0.0001 in.
Order from: Moore & Wright (Sheffield) Ltd., a James Neill
Co.
2. L. S. Starrett Co., fiat anvil micrometer with ball attachment
capable of reading to 0.0001 in., 0 to 1 in. range. Order from L.
S. Starrett Co., Athol, MA 01331. Fig. 3. Gauging the flange width.

APPENDIX F
FLANGE WIDTH
Purpose
The flange width gauge is used to determine the dimensional
quality of the flange width of a flanged can body.
Apparatus
(a) Dial indicator type of gauge, with a range of 0 to 0.250 in.
(Fig. 1 illustrates the basic gauge and anvil pin.). The 10722-
02 gauge may be purchased from Wilkens Anderson
(WACO), 4525 W. Division St., Chicago, IL 60651. The
gauge can be purchased with or without a dial or digital
indicator. Additional information is available at www.waco-
lab-supply.com.
Gauging
1. Place the gauge on can body as illustrated in Fig. 3. On three-
piece cans, gauge away from the side seam. Press and hold the
button.
2. Move the gauge from side to side on the flange and note the
dial indicator readings. Record the minimum dial reading.
APPENDIX G
CURL OPENING OF ENDS
Purpose
The curl opening of beverage ends is critical to the success of
double seaming operations. There are three varieties of ends in use
at this time: standard nonopening steel ends, aluminum tab-opened
ends, and second-generation tapered countersink aluminum ends.
46 / Fetters, T.

Method for Use

Insert gauge (Fig. 1) vertically between edge of curl and
countersink wall, as illustrated in Fig. 2. The gauge should not be
pushed down into the sealing compound. Clearance should be
sufficient to allow gauge to move freely around the circumference
of the end.

Fig. 1. Zero dial on flat surface.

Fig. 1. Gauge to measure curl opening of ends.

Fig. 2. Method for measuring countersink depth after double seaming.

Fig. 2. Method for gauging curl opening.

Gauge Preparation
The curl opening gauge can be manufactured by any machine
shop following the illustration above. The critical “Curl Opening”
minimum dimension can be obtained from the manufacturer(s) of
the ends in use. The gauge is no longer available from can manu-
facturers.

APPENDIX H
FILLED CAN COUNTERSINK DEPTH

Purpose
The countersink depth of a closed can is a critical quality
control measurement to qualify proper double seaming. Fig. 3. Enlarged detail view of contact point.

Apparatus
(a) G-34 type flat surface Federal Gauge B81 jeweled dial
indicator (or equivalent), is the basic gauge with a 0.250-in.
range, 0 to 100 reading counter-clockwise with 0.001-in.
gradations and an adjustable bracket back. A special 7/16-in.
long contact point must be used. (Dials reading 0 to 100
counter-clockwise are available on request to replace
standard clockwise dials.)
Setup
The dial must be zeroed on a flat surface (Fig. 1). Be sure to apply
0.225 in. compression when the gauge is placed on a flat surface.
Gauging
Place the countersink depth gauge (Fig. 2) across the top of the
end of the filled and closed can. The retractable contact point
should be close to the countersink wall (Fig. 3). Slowly move the
gauge toward the can center and away from the countersink wall
and record the deepest measurement.
APPENDIX I
SEAMING CHUCK FIT OF ENDS
Procedure
The fit of an end to a seaming chuck can be determined by
filing three evenly spaced notches, 120° DSDUW LQ WKH FRXQWHUVLQN
DUHDRIWKHHQGXVLQJDWULDQJXODUILOH The notches should be wide
enough to afford good visibility between the chuck and the end.
Before using the notched end, remove all burrs from the edges of
the notched area (Fig. 1).
Using a new, unused chuck and set it carefully into the notched
end. While exerting a minimal amount of pressure on the chuck,
observe the fit of the chuck through the notches on the end.
An acceptable fit will show a compatibility with the contour of
the countersink wall in all three (3) of the notched areas at the
 Evaluation of Can Packaging Methods / 47

same time. New “Super-End” profile ends do not fit as well, but
can be evaluated by this method.
Note: the seaming chuck dimensions will vary with the supplier
of the tooling, but, in all cases, they should be compatible with the
standard end countersink diameters and radii.
gassing for specific gravity determination. Empty the package
completely by carefully pouring out the beer to avoid foaming and
then inverting it, allowing it to drain 10 sec. Then rinse the
package with deionized water and dry it in the oven with its
closure (crown or ring tab). Determine the tare of the dried, empty
package to the nearest 0.1 g.

Calculations
s = Specific gravity 20°C/20°C.
d = Uncorrected density of beer at 20°C (g/mL)
= (0.997 × s) + 0.0012.
P = CO2 partial molal volume (mL/mol = mL/44 g)
= 0.80 mL/g for most beers
= 0.69 mL/g for malt liquors.
V = CO2 by volume (volumes).
W = Residual CO2 by volume (volumes).
k = Conversion constant for CO2 in volumes to
CO2 by weight/weight
= 506.07 (mL/g).
C = CO2 correction to beer density(g/mL)
([1 – (P × d)] ×{V – W – [(V × W)/(k × d)]})/
Fig. 1. Notches in can end. [k – (P × W)].
D = Corrected density of beer at 20°C (g/mL)
= d + C.
G = Package gross weight (g).
APPENDIX J t = Dried package tare (g).
CAN AND END DEFECT CLASSIFICATION F = Total contents at 20°C (mL)
= (G – t)/D.
Can and end defects require classification to reduce 0.99823 = Ratio of water density at 20°C to density at 4°C.
misunderstandings of terms, while at the same time, expressing Q = Net contents at 4°C (mL)
the area of influence for the defect or accumulation of defects. The = 0.99823 × F.
extension of these terms into establishing acceptable quality levels 29.57 = Conversion factor for mL to fl oz (mL/fl oz).
(AQLs), sampling plans, etc., is a matter for agreement between
manufacturer and brewer. Sample Calculation
Class A Defects—Conditions that will affect the taste, odor, s = Specific gravity 20°C/20°C
appearance, or other vital characteristics of the contents. = 1.00555.
Examples: pinholes, no inside coating spray, foreign material in d = (0.997 × 1.00555) + 0.0012
the can. = 1.003733 g/mL.
Class B Defects—Conditions that are likely to affect the use of P = CO2 partial molal volume
the package by the filler/packager or by the consumer. Examples: = 0.8 mL/g.
opening failure, split flange, no tab on end. V = CO2 by volume
Class C Defects—Conditions that will not affect package = 2.80 volumes.
performance, but are visually undesirable. Most examples are W = Residual CO2
aesthetic defects. Examples: bleeding of the decorative ink, off- = 0.8 volumes.
register lithography, ink or water spotting of the lithography. C = CO2 correction to beer density
= ([1 – (0.8 × 1.003733)] × {2.80 – 0.8 –
APPENDIX K [(2.80 × 0.8)/(506.07 × 1.003733)]})/
[506.07 – (0.8 × 0.8)]
TOTAL CONTENTS OF BOTTLES AND CANS BY = {(1 – 0.802987) × [2.0 –
CALCULATION FROM MEASURED NET WEIGHT (2.24/507.959336)]}/505.43
= [0.197013 × (2.0 – 0.004410)]/505.43
Apparatus = 0.000778 g/mL.
(a) Balance, weighs to 0.1 g. D = Corrected density of beer
(b) Specific gravity measurement apparatus. = 1.003733 + 0.000778
(c) CO2 measurement apparatus. = 1.004511 g/mL.
(d) Laboratory oven, set to 105°C. G = 539.6 g.
t = 181.2 g.
Method F = (539.6 – 181.2)/1.004511
Dry the exterior of the package and weigh the unopened package. = 356.79 mL at 20°C.
Determine the CO2 by volume (Beer-13,B). Determine the CO2 (F/29.57) = fl oz at 20°C
partial molal volume for the beer (Ref. 3). If this is not available, = 12.07 fl oz at 20°C.
the general figures given in the calculations section can be used. Q = Net contents at 4°C
Open the package (retaining the crown or ring tab) and re- = 0.99823 × 356.79
move some of the contents for specific gravity determination = 356.16 mL at 4°C.
(Beer-2, -2A). Determine the residual CO2 in the beer after de- (Q/29.57) = 12.04 fl oz at 4°C.
48 / Fetters, T.

Notes D = Corrected density of beer at 20°C (g/mL)

1. Drying 30 min in a 105°C oven should be sufficient to bring = d + C.
the empty package to constant weight. F = Total contents at 20°C (mL)
2. The principle of this method, calculation of contents from = (G – c)/D.
measured tare weight, can be extended to other containers, 0.99823 = Ratio of water density at 20°C to density at 4°C.
including draught beer shipping containers (kegs). Q = Net contents at 4°C
= 0.99823 × F.
References 29.57 = Conversion factor for mL to fl oz (mL/fl oz).
1. AMERICAN SOCIETY OF BREWING CHEMISTS. Report of the
Packaging Division. Journal 49:178 (1991).
2. AMERICAN SOCIETY OF BREWING CHEMISTS. Report of the Sample Calculation
Subcommittee on Net Contents of Packaged Beer. Journal 45:114 s = Specific gravity 20°C/20°C
(1987). = 1.00561.
3. PATINO, H., KEMPER, E. A., LINCOLN, R., and MICHENER, W. d = (0.997 × 1.00561) + 0.0012
L. J. Am. Soc. Brew. Chem. 49:23 (1991). = 1.003793.
P = CO2 partial molal volume
APPENDIX L = 0.8 mL/g.
V = CO2 by volume
TOTAL CONTENTS OF CANS = 2.90 volumes.
OF KNOWN TARE WEIGHT W = Residual CO2
= 0.8 volumes.
C = CO2 correction to beer density
Apparatus = ([1 – (0.8 × 1.003793)] × {2.90 – 0.8 –
(a) Balance, weight to 0.1 g. [(2.90 × 0.8)/(506.07 × 1.003793)]})/
(b) Specific gravity measurement apparatus. [506.07 – (0.8 × 0.8)]
(c) CO2 measurement apparatus. = {(1 – 0.803034) × [2.1 –
(2.32/507.989524)]}/505.43
Method = [0.196966 × (2.10 – 0.004567)]/505.43
Dry the exterior of the can and weigh the unopened can to the = 0.000817 g/mL.
nearest 0.1 g. If the CO2 content by volume is unknown, D = Corrected density of beer
determine this using Beer-13. If the specific gravity is not known, = 1.003793 + 0.000817
determine this using Beer-2 and -2A. Determine the residual CO2 = 1.004610 g/mL.
in the beer after degassing for specific gravity determination. G = 375.5 g.
Determine the CO2 partial molal volume for the beer (Ref. 3). If c = 17.7 g.
this is not available, the general figures given in the calculations F = (375.5 – 17.7)/1.004610
section can be used. The constant tare should be the average weight = 356.16 mL at 20°C.
to the nearest 0.1 g of at least 20 can and lid combinations from the (F/29.57) = fl oz at 20°C
same lot as those of the cans for which fills are being determined. = 12.04 fl oz at 20°C.
Q = Net contents at 4°C
Calculations = 0.99823 × 356.16.
G = Can gross weight (g). = 355.53 mL at 4°C.
c = Can tare (assumed constant for a given lot, the (Q/29.57) = fl oz at 4°C
average tare of 20 can and lid combinations) (g). = 12.02 fl oz at 4°C.
s = Specific gravity 20°C/20°C.
d = Uncorrected density of beer at 20°C (g/mL) Note
= (0.997 × s) + 0.0012. The principle of this method, calculation of contents from
P = CO2 partial molal volume (mL/mol = mL/44 g) known tare weight, can be extended to other containers, including
= 0.80 mL/g for most beers draught beer shipping containers (kegs).
= 0.69 mL/g for malt liquors.
V = Co2 by volume (volumes).
W = Residual CO2 by volume (volumes). References
k = Conversion constant for CO2 in volumes to 1. AMERICAN SOCIETY OF BREWING CHEMISTS. Report of the
CO2 by weight/weight Packaging Division. Journal 49:178 (1991).
2. AMERICAN SOCIETY OF BREWING CHEMISTS. Report of the
= 506.07 (mL/g). Subcommittee on Net Contents of Packaged Beer. Journal 45:114
C = CO2 correction to beer density (g/mL) (1987).
([1 – (P × d)] × {V – W – [(V × W)/(k × d]})/ 3. PATINO, H., KEMPER, E. A., LINCOLN, R., and MICHENER, W.
[k – (P × W)]. L. J. Am. Soc. Brew. Chem. 49:23 (1991).