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SASO 1829

ROUND METAL CANS USED FOR CANNING FOOD STUFFS: DEFINITIONS, CONSTRUCTION,

DIMENSIONS AND CAPACITIES

ROUND METAL CANS USED FOR CANNING FOOD STUFFS: DEFINITIONS, CONSTRUCTION,

DIMENSIONS AND CAPACITIES

ICS:

Date of SASO Board of Directors Approval : 1421-01-12H (2001-24-02) Date of Publication in the Official Gazette : 1422-03-02H (2001-28-04) Date of Enforcement of this Standard : 1422-07-13H (2002-13-02)

SAUDI ARABIAN STANDARD SASO1829/2001

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ROUND METAL CANS USED FOR CANNING FOOD STUFFS: DEFINITIONS, CONSTRUCTION, DIMENSIONS

AND CAPACITIES

1 SCOPE AND FIELD OF APPLICATION 1.1 This standard is concerned with round metal open-top can types, according to

their construction, special features, material, and their principal uses.

It specifies common recommended dimensions and capacities according to the principal uses of the can.

2. COMPLEMENTARY REFFRENCES 2.1 SASO 75/2001 “The Three Piece Round Steel Cans Used for Canning Food

Stuffs”. 2.2 SASO 76/2001 “Methods of Test for Three Piece Round Steel Cans Used for

Canning Food Stuffs”. 2.3 SASO 1827/2001“The Two Pieces Aluminum Round Cans Used for Canning

Food (Beverages – Stuffs)”. 2.4 SASO 1828/2001 “Methods of Test for Two Pieces Aluminum Round Cans

Used for Canning Food (Beverages – Stuffs)”.

3. DEFINITIONS 3.1 Cans

Rigid containers made of light gauge metal usually with thickness less than 0.33 mm. A round can is a can with a circular cross-section.

3.2 Open-top can for foodstuff Can one end of which is double-seamed after filling. The tight-seamed filled

can must be tight to liquids and gases, preventing recontamination of the contents by microorganism

3.3 Two-piece can Can made from two main components: body and bottom as one piece, and a

top end double seamed after filling. 3.4 Three -piece can Can made of three main components: body, top and bottom.

3.5 Cylindrical can

Can the cross section of which is constant in dimension from top to bottom without local variations caused by special features such as beading, necking-in or stepping.


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3.6 Beaded can Can, the body of which has a small internal and/or external peripheral change

in cross sectional area. 3.7 Necked-in can Can, the body of which has been reduced in cross-section at one or both

extremities.

3.8 Step-sided can

Can, of which one extremity of the body has been increased in cross-section.

3.9 Tapered can

Can, of which the top internal diameter is larger than the bottom diameter and the body is tapered

3.10 Gross capacity

The total capacity of the can when fitted with a closure

3.11 Brimful capacity

The total capacity of the can without closure

3.12 Nominal filling volume

The volume of the contents the can is designed to hold.

3.13 Nominal filling Mass

The mass of the specific content that the can is designed to hold.

3.14 Acceptance number

The maximum number of defective cans in the sample that allows acceptance of the consignment.

3.15 Rejection number

The minimum number of defective cans in the sample that leads to the rejection of the consignment.

3.16 Elastic matter

A hermetically elastic material from rubber or any other emulsion put in the double seam for sealing.

4. REQUIREMENTS 4.1 Basic can types

Cans are classified by:

4.1.1 Can Construction

4.1.1.1 Food cans are generally of the open-top type, which are hermetically sealed by double seaming after filling. This covers a wide range of food, carbonated and non-carbonated drinks and juices.


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4.1.1.2 A typical double seam joint is shown in (figure 1 a, b, c) where the joint is comprised of five material layers formed by the interlocking of the material of the end component with the material at the end of the container body. In the case of milk powder cans the double seam may comprise seven layers.

4.1.1.3 To effect a hermetic seal after the mechanical formation of the double seam, a seaming or gasket material (e.g. composed of a water or solvent dispersion of rubber) is deposited in the curl of can end. A cross section of seaming profile is shown in (Figure 2 a, b, c, d).

4.1.1.4 The hermetically sealing materials for seaming shall have qualities and the necessary durability suitable for the contents of the can and should cause no health hazard.

4.1.1.5 Round food containers are either:

a) Two - piece cans or

b) Three - piece cans

As shown in (Figures 3 a, b, c, d)

4.1.1.6 Two-piece cans are constructed such that the body and bottom are integral (seamless), being produced by cupping or deep drawing a single piece of metal (blank). The limited depth/diameter ratio of the deep drawing process can be increased by ironing process that reduces the thickness of the body wall (drawn and wall ironed cans are abbreviated “DWI” or “D and I”). Alternatively, several redrawing processes (D and R) could increase the depth/diameter ratio.

4.1.1.7 Three-piece cans are built up from a body and two ends. The cylindrical body can be made by roll forming and then side seamed. Some common designs for side seams are shown in (Figure 4).

4.1.1.8 Side seams may be hermetically sealed by chemically cementing (organic thermoplster cement or synthetic adhesives), or welded by continuous electrical resistance welding or laser welding as shown in (Figure 5).

4.1.1.9 The chemically cementing shall be in accordance with the relevant Saudi standards.


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Double seam geometry

Fig. 1a – Ring/Lid/Foil – Seam

Fig. 1b – Aluminium Peel off Lid – Seam

Fig. 1c – Bottom – Seam


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Top profile

Fig. 2a – Ring/lid/Foil

Fig 2b – Aluminium Peel off Lid

Fig 2c – Full Aluminium Easy Open End


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Bottom profile

Fig. 2d


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Three piece can terminology

A = LID Te = SHEET THICKNESS – END B = RING Tb = SHEET THICKNESS – BODY C = ALUMINIUM FOIL D = INTERNAL CAN DIAMETER D = CAN BODY CH = CURL HEIGHT E = BOTTOM BW = BRIM WIDTH SH = SEAM HEIGHT CD = CHUCK DIAMETER BH = BODY HOOK PD = PLUG DIAMETER OV = OVERLAP FW = FLANGE WIDTH EH = END HOOK H = CAN HEIGHT CS = COUNTER SINK DEPTH ST = SEAM THICKNESS

Fig. 3a


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Cylindrical cans

Fig. 3b Fig. 3c

Fig. 3d


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Figure 4


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4.1.1.10 Lap seaming with organic thermoplastic cements are used for cans not subjected to thermal processing (such as for frozen citrus concentrate cans).

4.1.1.11 Lap seaming with synthetic adhesives (such as polyamide adhesives) are successfully used for some applications (such as for soft drinks and luncheon meat) for cans made of enameled tin-free steel or aluminum. However it is not recommended for aseptic canning processing and for products requiring tinplate interior (such as for grapefruit or peaches).

4.1.1.12 In the case where any synthetic resin adhesive is to be used as a bonding agent, it shall have the qualities and durability suitable for the contents, food processing and sanitation requirements in addition to the needed adhesive strength, and must cause no health hazards.

4.1.1.13 After welding, the overlap area may be side seam striped (coated) to prevent reaction of the food with base metal.

4.1.1.14 Three piece and two piece containers may have some local shaping features such as:

4.1.1.14.1 Necked-in Can (as shown in figure 6 a, b). This enables the use of smaller ends without appreciable loss of the container volume, or to use a body which is larger than normal but with normal size end.

4.1.1.14.2 Tapered can as shown in Figure 7.

4.1.1.14.3 Step–sided can (as shown in Figure 8 a, b). This facilitates stacking and complete emptying of containers holding semi – solid food.

4.1.1.14.4 Beaded can (as shown in Figure 9 a, b, c). This increases stiffness of the can and thus provides protection against handling damage.


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Side seam cross sections

Fig. 5

Cross section of lock and lap seam (body maker)

Fig. 5b

Cross section of glued seam

Fig. 5c

Cross section of welding seam


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Necked in cans

Fig. 6a Fig. 6b

Necked in Can Two Piece Necked in Can


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Tapered cans

Fig. 7a


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Step sided cans

Fig. 8a

Fig. 8b


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Beaded cans

Three Piece Can External Bead Three Piece Can Internal Bead

Fig. 9a Fig. 9b

Fig. 9c – Two Piece Can Bead


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4.1.2 Can Materials

Open – top food and drink cans as well as their ends are made of steel or aluminum (together with certain of its alloys).

4.1.2.1 Steel

4.1.2.1.1 The most common steels used to manufacture metal food cans are:

i) Electrolytic tinplate steel.

ii) Electrolytic chrome/chrome oxide coated steel (ECCS) (Tin free steel).

4.1.2.1.2 The chemical composition and recommended uses shall be in accordance with the Saudi standard mentioned in item 2.1.

4.1.2.2 Aluminum

Aluminum and its magnesium and manganese alloys are commonly used for the manufacture of cans and ends. The chemical composition shall be in accordance with the Saudi standard mentioned in item 2.3.

4.1.2.3 Lacquer (Organic Coating)

4.1.2.3.1 The organic coatings shall be used to provide protection to exposed surfaces of metal cans.

4.1.2.3.2 Some of the common interior food coatings and their resistance to product and ease of fabrication shall be in accordance with the Saudi standards mentioned in item 2.1 and item 2.3.

4.1.3 Principal uses

4.1.3.1 The can type shall be compatible to contents. This is affected by the reaction of the food to the metal in can, processing and handling conditions and the shelf life.

5. DIMENSIONS AND CAPACITIES

5.1 Characteristic dimensions and designation 5.1.1 The following dimensions characterize round cans:

1) Nominal internal diameter: D 2) Nominal external height: H

If special features exist as: • Nominal top internal necked, tapered or step sided diameter: Dn1

• Nominal bottom internal necked or tapered diameter: Dn2

• Nominal middle internal step sided diameter for tapered can: Dn3

5.1.2 Cans shall be designated by: D x H or Dn/D or (Dn1/Dn2/Dn3/D x H if special feature exists)

5.2 The preferred diameters and capacities for general food steel cans shall be as shown in Table 1.

5.3 The preferred diameters and capacities for beverages stuffs aluminum or steel


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cans shall be as shown in table 2 and the tolerance for the capacities in ml shall be as shown in Table 3.

5.4 The preferred capacities and diameters for fish and other fish products cans shall be as shown in Table 4.

Table 1 Nominal diameter of cans and gross capacities of open

top cans for general food Nominal

diameter in mm. Tolerance

ml Capacities

ml. Tolerance

Limit Nominal

Diameter in mm.

Tolerance ml

Capacities ml.

Tolerance Limit

52 71 67 – 75 65: 73: 83 446 435 – 457 52 – 63 106 102 – 110 99 475 463 – 487 65 – 73 125 120 – 130 73 : 78 492 480 – 487

52 142 136 – 148 73 : 83 567 480 – 593 65 156 150 – 162 99 636 623 – 649 52 170 164 – 176 105 684 670 – 698 52 198 192 – 204 73: 83: 99 720 706 –734

52: 63: 65 ± 0.5 2.12 205 – 218 99 : 127 850 833 – 867 73: 83 99 : 105 ± 0.5 1062 1042 – 867

73 228 221 – 235 105 1135 1115 – 1155 65 236 229 – 243 99 1275 1255 – 1295 83 246 239 – 253 105 1455 1433 – 1477 65 250 242 – 258 99: 127: 153 1700 1674 – 1726 83 283 275 – 291 153 2650 2620 – 2680

65 : 99 314 306 – 322 153 3100 3069 – 2680 52 340 331 – 349 153 4250 4207 – 4293 65 390 380 – 400 230 10200 10098 – 10302 73 403 393 – 413

73: 83: 99 425 414 – 436


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Table 2 The preferred nominal diameters and capacities for the Steel or aluminum cans with the vacant and level rate

Preferred nominal

capacity in ml

Industrial code

Can size

Diameter in

mm

Tolerance in

mm

Height in

mm

Tolerance in

mm

Vacant ± % 0.75

mm

150 200/202 50/53x88 50/53 ± 0.2 88 ± 0.4 14.1 175 200/202 50/53x103 50/53 ± 0.2 103 ± 0.4 14.1 300 200/202 53/53x111 50/53 ± 0.2 111 ± 0.4 14.1 250 200/202 50/53x 134 50/53 ± 0.2 134 ± 0.4 14.1 250 206/211 57/66/93 57/66 ± 0.2 93 ± 0.4 14.1 275 206/211 57/66x 99 57/66 ± 0.2 99 ± 0.4 12.2 300 206/211 57/66x 106 57/66 ± 0.2 106 ± 0.4 12.2 330 206/211 57/66x 115 57/66 ± 0.2 115 ± 0.4 12.2 330 202/211 52/66x 115 52/66 ± 0.2 115 ± 0.4 12.2 355 206/211 57/66 x 122 57/66 ± 0.2 122 ± 0.4 14 375 206/211 57/66x 130 57/66 ± 0.2 130 ± 0.4 14 400 206/211 57/66x 136 57/66 ± 0.2 136 ± 0.4 14 440 206/211 57/66x 150 57/66 ± 0.2 150 ± 0.4 14 500 206/211 57/66x 168 57/66 ± 0.2 168 ± 0.4 14 500 202/211 57/66 x 168 52/66 ± 0.2 168 ± 0.4 14

Table 3

Nominal capacities and tolerance for the steel or aluminum cans

Nominal capacity The minimum capacity in ml The maximum capacity in ml 150 148.48 151.52 185 183.48 186.52 200 198.48 201.52 250 248.48 251.52 275 273.48 276.52 300 298.48 301.52 330 328.48 331.52 355 353.48 356.52 375 373.48 376.52 400 398.48 401.52 440 438.48 441.52 500 498.48 501.52


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Table 4 Gross lidded capacities and related diameters of

round cans for fish products

Nominal gross lidded capacity ml

Nominal diameter mm

71 63 85 65

73 106 65

73 125 73

99 142 62

73 156 65 170 52

73 83

198 73 212 73

83 99

228 65 73 83

236 65 246 83 250 65 283 83

99 314 65

73 99

390 99 425 73

99 446 73 475 73

99 492 153 580 83 620 73 636 99 720 83

99 850 99


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5.5 The preferred capacities with related dimensions for milk cans shall be as shown in Table 5 and this includes:

5.5.1 Sweetened condensed milk cans

5.5.2 Evaporated milk (unsweetened condensed) milk.

5.5.3 Sterilized milk (not condensed).

5.5.4 Sterilized cream (not condensed).

5.6 The nominal diameters of cans for milk powder shall be as shown in Table 6.

6. MEASUREMENT OF CAPACITIES AND DIMENSIONS All measurements of dimensions and capacities shall be made on cans free of any buckles or dents. All measurements of dimensions shall be in millimeters (mm). All measurements of capacities shall be in milliliter (ml). For details refer to Saudi standards mentioned in item 2.2 and 2.4.

Table 5

Gross lidded capacities and related diameters of round cans

Nominal gross lidded capacity

ml

Tolerance limits on capacity

ml

Nominal diameters

mm

60 57 – 63 42 85 81 – 89 52 115 110 – 120 58 170 164 – 176 58

63 73

182 176 – 188 73 228 221 – 235 73 236 229 – 243 65 257 249 – 265 60 275 267 – 283 65 283 275 – 291 73 296 288 – 304 73 314 306 – 322 73 340 331 – 349 73 403 393 – 413 73


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Table 6 Nominal diameters of cans for milk powder

Nominal diameter mm 73 83 99 127 153 165 189

KR-00787


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The preliminary draft of this standard has been developed by the work team composed of:

Name Agency

1. Abdulla Shaaban Wifi Collage of Engineering – King Saud University

The draft standard was studied and the comments received thereon from concerned bodies were discussed. It has been adopted, in its present form by the following members of Technical Committee No. (13).

Name Agency

1. Abdalla Shaaban Wifi Collage of Engineering – King Saud University

2. Ahmed Abdul Rahman Al Thuniyan Al - Jomaih Can Making Plants

3. Abdullah Deraia Al-Enazi Ministry of Commerce

4. Ibrahim Mohamed Ali National Food Industries Company

5. Mostafa Mohamed Ahmed Al Rajhi Company For Industry and Trade

6. Salman Ahmed El-Sayed Jeddah Beverage Can Making Company

7. Riyadh Mohmed Al Hindi Continental Can of Saudi Arabia

8. Ray English Saudi Arabian Packing Industry

9. Farid Ahmed Younes Saudi Arabian Standards Org. (SASO)

KR-00787

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