Pressure Test in Can Packages

Pressure Test in Can Packages

One of the most critical processes in canning is closure. Most of the spoilage in canned foods is caused by poorly sealed cans. While evaluating the adequacy of can closing processes, pressure test or clamping control processes are applied to the cans.

The fact that cans are physically defective is as important as the chemical reactions that may occur after contact with food. Whether the material used in box packaging is suitable for food, the adequacy of lacquering and tinning processes, and the presence of clamping errors are also important factors in food spoilage.

For these reasons, "Pressure Test in Box Packages" is a study that should be carried out regularly. The box, which is closed within the scope of the pressure test, is immersed in water and checked for leakage under a pressure of 1.5-2.5 atm.

You can contact Nanolab Packaging Analysis Laboratory for "Pressure Test in Box Packages".