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DEVELOPMENT OF BEER CANNING IN BRITAIN
Author(s) -
Felmingham J. D.
Publication year - 1960
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1960.tb01705.x
Subject(s) - pasteurization , lacquer , environmental science , materials science , forensic engineering , composite material , chemistry , engineering , food science , coating
Following a description of the construction of a flat‐top beer can, it is shown that the pressure inside at a pasteurizing temperature of 140° F. is less than would be calculated from Henry's Law; a pressure of 30–35 Ib. per sq. in. can be tolerated for short periods such as are involved in pasteurization, and constructional developments have ensured that there is no permanent distortion thereafter. Considerable attention has been given to lacquering problems, resulting in the initial use before forming of an oleoresinous lacquer, followed by a vinyl side‐stripe after forming and a second vinyl spray; the ends receive an oleoresinous basecoat and a vinyl top coat. Can inspection is rigorously carried out visually, dimensionally, and by special tests, e.g ., for exposed metal. Filling details must be considered in special relation to air elimination, and attention should also be paid to heating and cooling times in pasteurization. Beers for canning must be inherently of acceptable stability.