Beruflich Dokumente
Kultur Dokumente
Page 1
1.
Two-piece cans (drawn cans) are produced using a special technology that includes
pressing the medal into cups using a dies and then forming the cup into a can using a
process known as drawing and wall ironing.
The can is printed on the outside and coated on the inside. This method guarantees
that the can will be impermeable and able to withstand standard manufacturing
processes and corrosion.
basecoat: The basecoat protects the outside of the can and provides background color
for the printing system.
Inside coating (first coat):
First coat is sprayed on the can in order to create a protective layer between the metal
and the product during storage. The concave part of the bottom of the can (on the
outside) is coated, too, in order to prevent external corrosion.
Inside coating (second coat):
Second coat covers exposed spots that were not covered by the first coat, so as to
guarantee that cans have a minimum of exposed metal.
Automatic equipment is installed on the production line to inspect all the cans using a
light tester that is extremely sensitive to holes and leaks. Damaged cans are rejected
too.
2.
Packing
The cans are placed on pallets. Currently the pallets are 21 rows high. Each row
contains 361 cans, for a total of 7,581 cans on a pallet.
Because of the height of the pallet and the need to stabilize it, it is held by a rigid
metal frame, enclosed by four loops of packing tape.
Stretch-wrap plastic isolates the cans and protects them from the ambient
environment.
Each pallet has a paper label that indicates the product name, production code, and
serial number. Reference should be made to this label if there are any problems or
failures.
Production date is printed on each can in a hidden form.
After unloading the cans, customers are requested to place the frame back on the
wooden pallet and to return them to Caniel.
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Empty-Can Conveyor
Because cans are delicate and lightweight, care must be taken in every aspect of
moving empty cans. Make sure that all passages are very smooth to permit the ready
flow of empty cans. The slops of the filling lines should be moderate. Make sure that
the conveyor is always full of cans.
This will prevent unnecessary damage to cans.
The can-send system at the entrance to the filling machine must grip the can. This
method keeps cans from collapsing when they come into contact with the can send.
3.2
Phase 1
Phase 2
Balance the pressures in the filling system so as to avoid exerting a force of more than
100 kg on a can.
The filling-base pressure should correspond to the equipment manufacturers
instructions and take account of the maximum permissible load on a can.
To guarantee normal flow of cans at the entrance to the filling machine and its exit
make sure that:
3.2.1
3.2.2 When the full cans are removed from the filling bases they are about 0.025
0.050 mm above the conveyor leading to the seaming machine.
4.
Seaming Machine
Page 3
the base force exerted, and the gap between the first-operation and secondoperation rollers.
4.3 Strict adherence to recommended double seam dimensions as stated in the
information brochure, Recommended Seam Dimensions for Aluminum End B64
206 on Caniel Steel Cans (see 21 below).
5.
Full-Can Conveyor
After cans have been filled and seamed they should be flipped over, so that the cover
is on the bottom, and placed in the heater in this orientation. Turning them upside
down is very important for detecting leaks. Most flaws in two-piece cans will be
around the easy-open end and seam.
Moving cans this 3 way ensures that leaks are detected during heating process, with
can rejected immediately by the fill-height meter located right after it. To prevent
unnecessary damage to the seam, the cans should be turned right side up again
immediately after heating, so that the easy-open end faces up.
6.
7.
7.1
Make sure filled cans are packaged completely dried, especially around the
seam.
For shrink-wrapped packages, take special care that the cans are completely dry
before wrapping. Plastic shrink-wrap does not breathe, so any water left on the cans
cannot evaporate during storage and will cause extremely rapid corrosion.
The use of perforated shrink-wrap is recommended, along with high-pressure air
nuzzles to remove any remaining water after the cans have been cooled, or a final
rinse with both de-ionized water and air nuzzles.
Dents or scratches during storage may damage the printing and the can and serve as a
nucleus for corrosion.
Make sure the pallets are covered appropriately.
Page 4
Store the pallets with the cans on a flat and symmetrical surface in order to keep the
cans from collapsing.
7.2
High Humidity
High humidity may cause cans to sweat, producing corrosion on the outside. Storage
rooms close to production halls, must be effectively insulated so that the steam and
high humidity in the latter will not cause external corrosion of the cans being stored.
One must also provide appropriate airflow and ventilation, especially in plants that are
close to the sea, where there are problems of high humidity and salt.
7.3
Storage Temperatures
8.
8.1 Easy-open ends on beverage cans are made of a Aluminum metal that is coated
on both sides. The most sensitive zone is around the score, which is also the
thinnest part of the end.
The main characteristic of this phenomenon is spontaneous rupture of the end,
causing the product to spill on other cans packed on the same tray or pallet.
Later the process is apt to result in severe damage as a result of secondary external
corrosion of the can body.
8.2
Causes
The main cause of this phenomenon is an accumulation of moisture and water left
behind on the end by the filling process.
The moisture accelerates corrosion around the groove, which is not protected by the
coating. The groove is weakened and cracked, after which the end bursts opens
because of the internal pressure.
Other factors accelerate this process, including:
8.2.1 A build-up of moisture as result of condensation of water vapor from the air
on the cans (extreme sweating)
Page 5
8.2.2 The exposure of the can to a corrosive environment on the filling lines, such as
excessive acidity of warmer.
9.
Preventive Methods
10.
10.1
More
Keep the heater water pH at the range 6.87.8; the recommended range is a pH
of 7.27.5.
A pH above 7.9 is considered corrosive. Alkaline water accelerates external
corrosion of aluminum end, causing the metal to turn dark and damaging the
printing on the outside.
10.2
10.3
10.4
Page 6
11.
Water Treatment
11.1
The most common method of treatment is with hydrated lime. Adding this to alkaline
water reduces alkalinity because dissolved calcium and magnesium salts form
insoluble precipitates.
Ca(HCO3)2 + Ca(OH)2
2 CaCO3 + 2 H2O
Soluble
MgCO3 + Ca(OH)2
Soluble
insoluble
Mg(OH)2 + CaCO3
insoluble
11.2
CaCO3 + 2 NaCl
insoluble
soluble
Adding Coagulants
Fe(OH)2 + CaSO4
Page 7
11.3
Chlorination
Active chlorine must be added to the water to disinfect it and remove all dissolved
organic matter that might cause unpleasant odors and aftertastes.
The chemical process is as follows:
Cl2 + H2O
HCl + HOCl
oxidant
For effective oxidizing, the concentration of free chlorine, expressed as Cl2, must be
at least 0.6 mg (but no more than 2 ppm to prevent corrosion), with a reaction time of
more than 2 hours.
11.4
Filtration with activated charcoal eliminates the chlorine left from the chlorination
process. Activated carbon catalyzes the following reactions:
activated
Cl2 + H2O
charcoal
2 HCl + O
CO2
act. charcoal
O
organic
matter
Organic oxidation
products
At the end of the process, sand filtration removes the precipitates formed by the lime
treatment and chlorination.
11.6
Ion Exchanger
11.6.2 Whenever iron concentration exceeds 0.1 ppm, cation exchanger must be
installed.
Another form of water treatment used by soft-drink industry is reverse osmosis (RO),
which can eliminate 90%95% of all dissolved solids, such as carbonates, chlorides,
and sulfates, and nearly 100% of dissolved organic substances with a molecular
weight above 100, and of course total microbial filtration.
The method involves passing the water through cellulose acetate or polyamide
membranes.
The table illustrates the results of reverse osmosis treatment:
Before R.O
205
77
20
134
Page 9
After R.O
< 50
< 15
<5
Max. recommended
concentration, mg/L
Unit
1.
Acidity
---
2.
Total alkalinity
50
CaCO3
3.
Arsenic
0.01
As
4.
Barium
1.0
Ba
5.
Zinc
1.0
Zn
6.
Chlorides
50
Cl
7*.
Copper
Cu
8.
Cyanides
0.01
CN-
9.
Fluorides
0.8
F-
10.
Hardness
200
CaCO3
11*.
Iron
0.1
Fe
12.
Lead
0.05
Pb
13.
Manganese
0.05
Mn
14.
Mercury
Hg
15.
Nitrates
10
NO3
16.
4 hours at 27 C
Oxygen demand
17.
Coliforms
18.
Total count
<100 per 1 mL
19.
Turbidity
1.5
N Tu
20.
Sulfates
250
SO4=
Page 10
12.
Carbonated (CO2)
Natural/reconstituted
nonalcoholic
12.1
noncarbonated
Flavored drinks
alcoholic
(natural)
Natural/reconstituted
alcoholic
(added)
nonalcoholic
Flavored drinks
alcoholic
(natural)
alcoholic
(added)
Hot-Filling
Hot-filling stages:
a. Filling with juice at a temperature of up to 92C
b. Injection of liquid nitrogen
c. Seaming
d. Cooling
The system is based on hot filling and developing positive pressure by injecting liquid
nitrogen into the headspace of the can. The liquid nitrogen is injected before the can is
seamed.
The nitrogen vaporizes after seaming, creating internal pressure, which is necessary to
keep the cans from collapsing after cooling.
This method produces juices or beverages with positive pressure in the can. Because
the volume ratio of liquid to gaseous nitrogen is 1:690, it take only a very small
amount of liquid nitrogen to do the job.
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12.2
Cold-Filling
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13.
Raw Materials
13.1
Water
Because water is the main ingredient in beverages and constitutes about 86% of the
finished product, the water must be of extremely high quality, clear, without turbidity,
odorless, and tasteless.
The level of dissolved minerals should be minimal, especial with regard to nitrates.
Nitrates should not exceed 10 milligrams a liter; iron should not exceed 0.1
milligrams per liter; sulfur dioxide should not exceed 5 milligrams per liter. Minimum
levels of chloride, sulfates, and dissolved air are also important.
13.2
Acidulants
Antioxidants
Antioxidants such as ascorbic acid are added to some drinks. Their purpose is to react
with oxygen and prevent oxidation of the ingredients.
13.4
This gas is added to beverages during the carbonation process (carbonated beverages
only). Carbonation means saturating the liquid with carbon dioxide, which gives the
beverage a characteristic flavor, serves as a preservative, prevents the growth of
bacteria, and slows the rate of corrosion in the can. High-quality gas (low sulfur level)
is important. The amount of CO2 in the product is expressed as volumes of CO2.
On this basis, carbonated beverages can be divided into three groups:
a.
b.
c.
CO2 volume greater than 3.5: colas, soda, tonic, ginger ale
CO2 volume 2.53.5: beer, lemon-lime drinks, orange drink
CO2 volume 1.0-2.5: apple juice, grape juice, strawberry, raspberry
The CO2 volume is the ratio between the volume of the gas and the volume of liquid.
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The upper limit for carbonation volume is 4. The internal pressure at 21C must never
exceed 60 PSIg.
13.5
Flavorings
Flavorings are the ingredients added to the beverage that give it its characteristic taste.
Food coloring, acidulants, and preservatives are usually added as well.
Flavorings can be classified as follows:
a. Alcoholic extracts
b. Nonalcoholic extracts
c. Concentrates
d. Natural juice concentrates
e. Emulsions
f. Flavored syrups
13.6
Food coloring
Preservatives
Preservatives are meant to prevent spoilage caused by microbial growth. The most
common preservative is sodium benzoate, which is tasteless and odorless at the
appropriate concentrations and effective against the growth of mold, fungus, and
bacteria. The recommended concentration is 150200 ppm. It is effective in sour
products (the non-ionized form is the active form).
Preservatives should not be added to products, like cider and beer, that are pasteurized
to kill bacteria.
13.8
Sweeteners
Most sweeteners are sugar-based products that provide sweetness and add flavor and
calories to the beverage. There are also artificial sweeteners for diet drinks.
The most common sweeteners in use are as follows:
a. Crystalline sugar/sucrose
b. Glucose
c. Sugar syrup
d. Dextrose
e. Sorbitol
f. Artificial sweeteners
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For canned beverages, all these sweeteners must be totally free of sulfur dioxide.
14.
The manufacturing and filling processes for carbonated beverages must take account
of the shelf life of canned drinks.
Soft drinks, unlike other canned food products, are extremely corrosive. This
generally causes iron from the walls and bottom of the can to be dissolved by the
product. A high iron-ion concentration in the beverage (more than a few milligrams
per liter) may give some products an aftertaste. So care must be taken during the
production, filling, and seaming processes to assure the following: a negligible
concentration of iron ions in the raw materials, removal of corrosion-promoting
substances such as nitrates and sulfur dioxide from raw materials and azo dyes from
the ingredients added, and minimal oxygen in the product and headspace during the
manufacturing process.
Handle the cans Carefully, without collisions that might damage the special coating of
the can.
Storage of both empty and full cans in an appropriate atmosphere and temperature.
14.1
a.
b.
Preparing the sugar syrup by mixing crystalline sugar (sucrose) with water
It is important to use sugar that is 99.9 percent pure to avoid aftertastes, heavymetal contamination, etc.
c.
Mixing the two syrups together to create the final syrup, which has a
concentration of 5060 Bx.
Make sure that the mixing vats are made of stainless steel and that the syrup and
water never come into contact with iron pipes or containers.
The acidulants in common use bind iron ions relatively easily and may therefore
cause primary contamination of the beverage with iron ions, which has far-reaching
implications for creating a strong aftertaste and shortening the shelf life of the
beverage.
Page 15
Syrup
Water
Mixer
Cooler
Can
14.2
Filler
De-aeration
In order to reduce the amount of air in the beverage to a minimum, to inhibit the rate
of corrosion and increase the shelf life of the canned beverage, the water needs to be
de-aerated before the beverage is prepared.
Applying a strong vacuum to a vat while water is sprayed through it.
Another method has been developed recently, in which pressurized water is sprayed
into a vat containing CO2. The gas removes the air from the water, leaving a final
concentration of air in the water of about 0.50.8 ml by volume per 330 cc of
beverage.
14.3
Carbonation
There are several ways to carbonate beverage. Most of them are based on mixing the
syrup and water in fixed ratios, depending on the type of beverage, then chilling the
product to nearly 0C and injecting CO2 (see Figure 2).
The amount of CO2 injected into the beverage depends on several factors:
14.3.1 The contact surface between gas and liquid: the larger its area, the greater the
efficiency of absorption
14.3.2 The contact time between the gas and liquid
14.3.3 The absolute pressure of the gas-liquid system
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14.3.4 The temperature of the liquid: the colder the liquid, the greater the solubility of
gas in it
14.3.5 The type of product: products with a higher sugar level can dissolve less CO2
than products with less sugar
14.3.6 The purity of the CO2: any contamination by another gas and especially air
will cause displacement of the CO2 (for example, one volume of dissolved air in
the beverage will displace 50 volumes of CO2)
At the end of the carbonation process the temperature of the product must be
0C2C. This temperature will preserve the desired carbonation level until
filling and seaming.
14.4
When empty cans are being moved on the conveyor, make sure that they do not bump
against one another and are not damaged by the conveyor equipment.
Mechanical impact can damage the coating and expose the underlying metal; thereby
increasing the rate of corrosion while the product is being stored. Before the filling
stage, the cans should be rinsed in cold water and turned upside down during or after
rinsing. To maintain a low filling and seaming temperature, avoid rinsing in hot water
or steam. Be careful to remove residues of the rinse water and any foreign objects
from the can.
14.5
Filling Process
For carbonated beverages, the cans must be filled at a temperature below 4C. Hence
the carbon cooler should be close to the filling unit and the pipe between the two units
should be properly insulated.
This will preserve the appropriate level of carbonation for the beverage and reduce the
risk of foaming when the can emerges from the filling machine.
14.6
Foam Breaker
Highly carbonated beverages, such as colas, lemon-lime drinks, and drinks with a
large amount of dissolved air, are liable to foam after filling when the canned is
released to atmospheric pressure. Because the foaming creates an emulsion of air and
product, there is a danger that this air will be trapped inside the can when the canned
is seamed. To avoid this, a unit is installed right before the cans enter the seaming
machine to inject CO2 into the headspace of the can, so as to break up the bubbles and
eliminate the trapped air. Seaming machines for soft drinks are equipped with a
Page 17
device for spraying CO2 into the headspace so as to eliminate the air trapped in it. The
foam breaker mentioned above is one such device.
Another device, located close to every seaming head in the seaming machine, forces
the air out of the headspace during the actual seaming process.
The maximum permissible amount of air in a can at the post-seaming inspection is
2 ml of air in the headspace and one ml of air absorbed or dissolved in the product.
15.
15.1
Carbonated soft drinks that are filled at a low temperature must be heated to raise the
temperature of the beverage to the ambient temperature for that season. This is
necessary to prevent sweating caused by the condensation of water vapor from the air
onto the outside of the cold canned.
In summer the cans should be warmed to 30C; in winter, to 20C25C.
This step must be carried out efficiently and carefully. Inefficient heating will cause
condensation of water vapor on the outside of the can and speed up external corrosion
processes. Temperature above 30C for highly carbonated beverages such as colas,
lemon-lime drinks, and soda will create high pressure inside the can and may warp the
cover if the pressure exceeds 6 atmospheres.
The process involves spraying hot water, passing through a hot water warmer, or
passing through a steam channel.
15.2
Because they are marketed without preservatives, beverages such as cider and beer
must be pasteurized. The pasteurization temperature ranges from 60C to 70C, and
the time varies, both of them as a function of the product type and composition.
Because the pasteurization temperature is high, insure a low carbonation level and
large headspace, to avoid attaining a pressure of 6 atmospheres during the
pasteurization process.
When pasteurization or heating is over, air must be blown on the cans, while turning
them over, in order to dry them completely before packaging.
Cans that are still wet when they reach the packing trays will cause external corrosion
and rust during storage.
Page 18
16.
After the pasteurization stage and before the packaging stage the filled cans must be
inspected in order to guarantee their quality at the time of packaging and to detect any
flaws that caused leaks during the filling process. The standard filling inspection is
done using x-rays detector.
If the fill height is less than the calibrated range the canned is rejected automatically.
This method rejects cans that were not properly seamed and remained without ends.
Another but less common method is to weigh the cans. The disadvantage is the need
to calibrate the sensor for each different type of beverage, because each drink has its
own specific gravity.
17.
The production code is marked on cans, before filling process or before packing.
There are several standard methods:
Contact methods
1.
2.
Non-contact methods
1.
2.
18.
Laser engraving
Inkjet printing, usually on the bottom of the can
Packing
The standard package is 24 cans in a tray with or without shrink-wrap. Cans must be
absolutely dry when packed. Damps cans are liable to rust during storage, especially
when packed in shrink-wrapped trays, which create a closed corrosive cell if the cans
are still wet or damp.
19.
Storage
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20.
The parameters that determine the shelf life of the product must be applied during the
filling process, along with strict attention to appropriate recording to permit product
tracking.
20.1
Filling Tests
Check the uniformity of the fill volume of the filling-machine heads at the start of
each production day. To do this, take a can from each fill head and check its weight or
volume. The deviation among the fill heads should not exceed 5 ml; the minimum fill
volume is 330 ml. specific gravity of the beverage must be taken into account.
20.2
This test is performed using a Zahm and Nagel device (Figure 2). To run it, fill the
glass burette (No. 1) with a solution of 20%30%. potassium hydroxide or sodium
hydroxide. Place the canned on the stand (No. 5) and lower the piercing unit (No. 21)
into the can, with the valve (No. 30) closed. Ignore the pressure reading on pressure
gauge.
Open the valve (No. 30) until the pressure on the gauge falls to zero. Shake the device
and the glass burette well until the soda takes up all of the CO2, the volume of the
trapped air bubble remains constant, and the pressure-gauge reading is steady. Use
this reading to calculate the carbonation. The bubble of air trapped in the burette after
the valve is opened corresponds to the amount of air in the headspace.
Continue opening the valve (No. 30) and shaking the can until the pressure drops
below 0.5 atmospheres. The amount of air added to the original volume of the bubble
indicates how much air was absorbed by the product.
This test should be run once an hour, on one can from each fill head after the heating
stage.
The maximum amount of air in the headspace should be 2 ml; air absorbed by the
product should not exceed one ml. More than 2 ml of air in the headspace indicates
improper removal of air from the headspace by the CO2 injection system, in the
seaming and defoaming stages.
Too much air in the product is the result of inefficient removal or nonremoval of air
by de-aeration of the water.
To check the efficiency of the CO2 injection when the can is seamed, take a can from
each seaming head, fill them with 330 ml of saturated saline solution, and seam them.
Page 20
The air measurement device will indicate the amount of air trapped in the headspace.
If this exceeds 2 ml, regulate the flow of CO2 during injection and repeat the test.
Remember that the CO2 flow must be laminar. A turbulent flow is apt to cause
precisely the opposite phenomenon, namely the introduction of air into the headspace
instead of its removal.
20.3
Fill-Temperature Test
The appropriate fill temperature is between 0 and 4C. This value is important,
because higher fill temperatures mean an increased tendency to foam, which carries a
risk of underfilling and infiltration of air. The temperature should be checked every 30
minutes.
20.4
Carbonation Test
The carbonation is tested along with air by reading the maximum pressure after the
can has been shaken once and comparing it to the pressure in the can after the air has
been removed. The temperature of the beverage yields the carbonation value,
expressed as CO2 volumes, which is the ratio between the volume of CO2 gas and the
volume of beverage.
20.5
To prevent condensation of water on the sides of the can, it is important that it leave
the warmer at a temperature higher than the ambient temperature for the season.
In summer, the temperature should be a maximum of 30C; in winter, 20C25C.
Make sure that the temperature does not exceed 30C.
In highly carbonated beverages such as colas and lemon-lime drinks, high
temperatures may produce an internal pressure > 6 atmospheres, which could
cause warping of the aluminum end.
Run this test on two or three cans every hour.
20.6
To do this, prepare standard cans filled with volumes of 330 ml, 325 ml, and 335 mm,
and run them through these gauges. The can with a fill volume of 325 ml should be
rejected, while the other two should pass. Run this test two or three times every shift.
Page 21
20.7
Two or three times every shift one should take a can off the line and check whether
the code can be read for identification purposes, as required by Israeli standard 1145.
20.8
Seaming Tests
Attaching the end to the can is a mechanical operation that involves the rotational
motion of a set of cylinders that produce the double seam.
1. Actual overlap
2. Body hook
3. cover hook
4. Seam length
5. Seam thickness (including free space)
6. Depth of depression
21.
Seaming Test
Destructive test
Visual test
A. Destructive test
The destructive test is run at the start and in the middle of each shift. For each test a
can is taken from each head of the seaming machine and three points along the end
seam are tested.
The parameters listed in 20.8 above are measured manually, using computerized
systems such as Seametal.
Correct seam thickness is of utmost importance to prevent gas lose and corrosion
inside the double seam.
The maximum recommended seam thickness is three times the thickness of the metal
plus twice the thickness of the body metal plus 0.006.
In case of deviations from the recommended dimensions, but the overlap, seam
thickness, and flange are acceptable, the seam will be considered to be acceptable.
See the information bulletin, Recommended Seam Dimensions for Aluminum End
B64 206 on Caniel Steel Cans.
Page 22
B. Visual check
A visual check should be performed once an hour, by feeling the seam and inspecting
its soundness by eye, looking for cutover, beads, or general damage.
Page 23
Appendix A
Manufacture of Carbonated Soft Drinks
Cans
Crystalline
Sugar
deplletizer
Sugar
Solution
Additives
Rinser
Filtration
Acidulates /
Flavors /
Preservatives
Filling
machine
Concentrated
Syrup
foam
breaker
CARBO
COOLER
Dosing
Cardboard
Trays
De-aerator
Injection of
CO2 during
closure
Treated
Water
Closing
machine
ShrinkWrap
Warehouse for
canned
carbonated
beverages
warmer
and dryer
breaker
Full-height
gauge or
scale
Code
printer
Packing
machine
Page 24
Palletizer
machine
Water
treatment and
filtration
Raw
Water
Appendix B
Page 25