SCHOOL OF INDUSTRIAL

TECHNOLOGY

Lab report
PREPARED BY:
MOHD EFFENDI BIN ZAINAL
91724

LECTURER:

DR. FAZILAH ARIFFIN

TITLE:

MEASUREMENT of DOUBLE SEAMER

Results

Normal

I II III
1 2 3 4 1 2 3 4 1 2 3 4
Thickness 1.7 1.8 1.9 1.9 1.9 1.8 1.8 1.8 1.9 1.9 1.8 1.89
7 2 5 5 4 9 8 8 2 0 8
Length 3.0 3.0 3.0 3.0 3.4 3.4 3.3 3.3 3.3 3.4 3.3 3.47
0 2 8 3 7 6 8 9 7 1 6
Countersink 3.1 3.2 3.2 3.2 3.0 3.2 3.1 3.0 3.2 3.2 3.2 3.27
4 0 8 3 9 3 6 2 1 0 2
Cover hook 2.2 2.1 2.2 2.2 1.2 1.5 1.4 1.2 1.8 1.7 1.7 1.56
2 9 7 9 8 4 6 4 0 5 3
Body hook 2.0 1.9 1.9 1.8 1.3 1.9 1.9 1.2 1.8 1.7 1.6 1.53
2 9 5 7 8 5 6 9 1 3 3

Tight

I II III
1 2 3 4 1 2 3 4 1 2 3 4
Thickness 1.1 1.2 1.2 1.2 1.1 1.0 1.1 1.1 1.2 1.2 1.2 1.25
0 0 7 2 1 8 6 8 7 8 6
Length 3.4 2.8 3.4 3.4 3.0 2.7 3.0 3.3 2.8 2.8 2.8 2.86
4 1 8 0 2 1 1 9 2 4 3
Countersink 3.3 3.2 3.4 3.3 3.6 3.6 3.7 3.6 3.6 3.6 3.6 3.63
7 4 4 3 8 9 0 6 4 1 5
Cover hook 1.8 1.7 1.8 1.7 1.7 1.6 1.6 1.7 1.7 1.9 1.8 1.68
3 5 3 6 3 6 9 1 1 2 8
Body hook 1.7 1.7 1.8 1.7 1.7 1.6 1.7 1.7 1.3 1.8 1.4 1.67
5 3 8 8 5 5 7 1 9 9 2

Loosen

I II III
1 2 3 4 1 2 3 4 1 2 3 4
Thickness 1.5 1.5 1.5 1.5 1.7 1.7 1.6 1.7 1.5 1.5 1.5 1.57
5 8 7 8 0 1 9 0 9 9 8
Length 2.9 2.8 2.7 2.7 2.9 2.9 2.7 2.8 2.8 2.8 2.7 2.93
3 4 9 5 0 0 0 0 9 8 0
Countersink 3.2 3.6 3.5 3.3 3.1 3.2 3.3 3.1 3.1 3.1 3.3 3.11
3 2 1 6 9 5 1 7 8 3 3
Cover hook 1.3 1.6 1.2 1.1 1.6 1.5 1.6 1.7 1.5 1.6 1.6 1.54
4 1 4 3 8 8 2 7 3 2 7
Body hook 1.7 1.7 1.7 1.7 1.7 1.7 1.7 1.8 1.7 1.7 1.8 1.71
 4 4 2 6 1 6 2 0 9 7 6

Introduction

In the beginning of the canning industry, metal cans were closed by soldering. At
that time, one skilled worker would seal about 10 cans per hour (Ball and Olson, 1957).
The quality of a food product can be defined as the synthesis of a combination of sensory,
nutritional and hygienic characteristics which the food technologist has been able to reach
during processing. The quality must be preserved, as unaltered as possible, from
production to storage, distribution and purchase, that is, throughout the entire shelf-life of
the product. The study of the shelf-life is one of the basic problems of food packaging
and the kind of package used is of no little importance for its definition. (Montanari et
al., 1995).
Double seamer is formed when a can lid is sealed to a can body. The can is now
hermetically sealed (air tight). This means the can is secure against the entry of
microorganisms. Before a cannery is able to release a product lot (a group of cans sealed
at the same time), the double seams of a random sample of cans from this lot must be
checked. The cans are given a lab number that assigns a specific test sheet to it. If any
serious problems are discovered, the product must be destroyed because of the possibility
of botulism.
Double seamers process done by machine called can seamers. Double seaming
uses two rollers to shape the can, lid and the final double seam. To make a sanitary can
and lid suitable for double seaming, manufacture begins with a sheet of coated tin plate.
To create the can body, rectangles are cut and curled around a die, and welded together
creating a cylinder with a side seam. The double seam is formed by mechanically
bending the edge of the can body and the lid and then pressing the two to create an
interlocking seam. A thin ring of PVC or rubber, applied on the lid, acts as a gasket. The
double seam is formed in two steps or ‘operations’: a first operation of bending and a
second operation of tightening. The form and dimensions of the double seam must be in
strict conformity with certain standards (Z. Berk, 2009). In the food canning industry,
routine inspection of the seams and adjustment of the machines are essential quality
assurance operations (Lopez, 1981).

Discussions

In this experiment, we are exposed to double seamer measurements that are

important in quality aspect of canning. Although this is manual procedure, the basic
concepts are important because modern machine also use a quit similar concept. Many
different parts during the seaming process are critical in ensuring that a can is airtight and
vacuum sealed. The dangers of a can that is not hermetically sealed are contamination by
foreign objects (bacteria or fungicide sprays), or that the can could leak or spoil.
Three types of can seam’s are done which are normal seam’s, loosen seam’s and
tight seam’s. This was done in the same machine but different cans. The can seamer
machine can be adjusted to different type of sealing. However this is just for practical and
experimental purpose because in industry, normal sealing is done. This is due to safety
and preservation purpose. After sealing, the external and internal seam’s qualities are
tested. However, in leaking test, all of the cans show negative result. The normal double
seam’s can also negative in result. This negative result may due to incorrect readjusting
the roll position, causing by that the seamer to operate out side of its "safe zone" of
operation.
From thickness result, normal seam’s shown larger thickness than loosen seams
and tight seams. These results are not good because we know that, loosen seams should
be the highest thickness compare to other sealing. This may due to laboratory accident or
random error on the micrometer. The seamer readjusting also may give this incorrect
result.
Quality control usually involves taking full cans from the line - one per seamer
head, at least once or twice per shift, and performing a teardown operation, mechanical
tests (thickness, seamer length, height and countersink) as well as cutting the seam open
measuring with a double seam inspection system. The combination of these
measurements will determine the seam's quality. The form and dimensions of the double
seam must be in strict conformity with certain standards.
Gear
Motor
Pulley

Roller

Chuck

Base plate

Paddle

Picture: Can Seamer

Can seamer most important component is first operation roller, second operation
roller, chuck, and base plate. These components also exist in modern or latest can seamer
machine. First operation roller operate first wherein the cover flange is fed into the
concave profile of a seam roll which causes the cover flange to be partially rolled up and
under the flange of the can body. The last step in the formation of a double seamis by
second operation roller wherein the partially formed seam is further compressed and
flattened against the side of the container body, completing the hermetic seal. A chuck
centers the cover on the can body and acts as an anvil against which the double seam is
formed. Lastly, base plate operates to give support to cans.
 Some defects can occur in can double seamer such as cut over, false seam, droop,
vee shape, and lastly sharp. A cut over is occur when the operation use are very tight
seamer. This cause high pressure on can and cut over will occur. A false seam is a section
of the seam that is entirely "unhooked". This happens when the lid doesn't tuck properly
under the flange. A droop is very similar to a "V". It is a protrusion below the bottom of a
normal double seam that is detected externally. However, unlike a "V", it is a smooth
projection. Its causes are similar to those of "V"s. Other defects may due in change of
can material and incorrect standard of readjusting the operation roller.
Conclusions
Overall, the experiment is successfully done and we are exposing to the canning quality
measurement with a deep exposure to double seamer. Although some result such as
thickness and leaking are not the same as concept, but we know the careless and mistake
that are done and will avoid this mistake while working in canning process by next time.
Cans is very important in food industry with thousand of it produce every day.

References

1. Z. Berk. (2009) Food Process Engineering and Technology, Pages 375-390.

2. A. Montanari et al. (1995) Quality of organic coatings for food cans:
evaluation techniques and prospects of improvement. Pages 159-165
3. www.dixiecanner.com/1120.htm
4. www.qbyv.com/Clearance_Gauge
5. http://foodqa.byu.edu/double_seam/manual/index.html