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Several main methods and principles of can lid sealing

Nov 4, 2024

The sealing of can lids is a key step to ensure that canned food can be stored for a long time without deterioration. The following are several main methods and principles for can lid sealing:

1. Welding Sealing Method

  • Method: Weld the metal lid with a gasket to the can to achieve complete sealing.
  • Principle: Through welding technology, the can lid is tightly combined with the can body to form an irreversible sealing structure to prevent air, moisture and microorganisms from entering.
  • Feature: The sealing effect is good, but professional equipment and technical support are required.

2. Screw Cap Method (Mechanical Sealing)

  • Method: Place a metal lid with a gasket on the mouth of the can, and then tighten it with a threaded metal lid.
  • Principle: Use the tightening force of the thread to tightly combine the can lid with the can body, and fill and seal the gap through the elastic deformation of the gasket.
  • Feature: Simple and quick operation, suitable for a variety of food types, but the sealing quality may be affected by the thread and gasket materials.

3. Crimping Sealing Method

  • Method: The can lid and the can body flange are crimped and hooked to form a seal.
  • Principle: The can lid and the can body are tightly combined by crimping and hooking to form a continuous sealing structure.
  • Feature: Widely used in food cans and beverage packaging, it is usually necessary to apply glue on the concave edge of the lid to enhance air tightness.
Retortable Peel off ends 99mm

4. Pressing Sealing Method

  • Method: The corrugation around the crown-shaped round cover is engaged with the flange of the bottle mouth to form a seal.
  • Principle: The can is sealed by using the bite force of the corrugation and the flange, as well as the sealing effect of the elastic sealing gasket (such as rubber or cork).
  • Feature: Reliable sealing, easy to open, and commonly used in glass bottle container packaging containing carbonated liquid beverages.

5. Vacuum Sealing Method (not directly acting on the can lid)

  • Method: Create a low-pressure environment in the can and then seal it.
  • Principle: The air in the can is extracted through equipment such as a vacuum pump to form a low-pressure environment, thereby slowing down the oxidation rate of the food and extending the shelf life. Although this method does not directly act on the can lid, it is an indispensable part of the can sealing process.
  • Features: It requires special equipment such as a vacuum pump, but can significantly improve the shelf life and quality of the food.

Precautions

  • When sealing the can, ensure that the can lid and can body are clean and pollution-free to avoid affecting the sealing effect.
  • Parameters such as temperature and time should be strictly controlled during the sealing process to ensure the quality of the seal.
  • Different types of canned foods may require different sealing methods and materials.

In summary, there are many ways to seal the can lid, and each method has its own unique principles and characteristics. When choosing which method to use, you should consider factors such as food type, production requirements, and equipment conditions.