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STRENGTH CHARACTERISTICS of PRESSURIZED CANS
Author(s) -
BREWBAKER PHILIP L.,
HENDERSON JERALD M.
Publication year - 1988
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1988.tb00013.x
Subject(s) - buckling , materials science , internal pressure , composite material , aluminium , environmental science , structural engineering , engineering
To study the strength advantages of pressurized cans used for food packaging, two indicators of can strength, maximum axial load and maximum external pressure, were investigated experimentally. Unbeaded 303 × 406 steel cans having several thicknesses and tempers with various internal pressures were tested. Also tested were beaded steel cans and aluminum cans with 206 × 406 dimensions. Failure of the cans was by both buckling and yielding. the results indicated that steel can thicknesses could be significantly reduced, and beading eliminated, by using internal pressure to supplement can strength.