The process of manufacturing can begins with the feats of tin plate which is actually the steel covered with tin and also the middle part of the feats covered with a coat of protective enamel that prevent corrosion and prolongs shelf life of food. The level of enamel varies depending on the acidity of food in the can. For instance, thin enamel coating is applied for low acidic food such as green beans while thick enamel coating is applied for high acidic food such as tomato sauce. This is because the high acidic food tend to deteriorate the thin enamel coating and eventually results in corrosion that is harmful to consumers. The enamel coated metal sheets is first fed into slitting machine in which the slitter cuts the sheets for roll-forming of body. The bodies are then stacked up in a machine and rolled into cylinders and welded down the junction. Once welded, it goes through a side strip system that applies enamel powder over the welded area to provide protection for both the can and food product. The welded and coated cans are then conveyed to dual-purpose machine which also known as beater flanger to create flange for the double seaming method of attaching the end seam to the can. Beater flanger also forms beads on the can body and on the ends of the can. The beads on the body of the can are created to allow the can to stretch and expand under high temperature which provide strength from the standpoint of vacuum. The beads created on the ends of the can provide strength during cooking process that builds up pressure once the can is sealed with product in it. If there is no beads on the end of the can during cooking process, the can swells and pushes the end seam outwards resulting in the breakdown of integrity of double seam. Since last time, the basic principle of canning is the food sealed in an airtight container and cooked up to temperature ranges from 240 to 250° Fahrenheit to destroy the contaminating microorganisms. 

    However, there is another principle need to be concerned regarding proper headspace. Headspace is the amount of distance between the top of the product and bottom of top lid. During filling, the headspace need to be done properly to avoid consequences. For example, if the headspace is too little, it causes the end to bulge during cooking process. If the headspace is too much, it makes the can underweight. For these situations, nozzle blow a shot of steam into the headspace area to displace any air.  During double seaming, only the top can end seam is attached once the product has been filled in; while the bottom can end attached before the product being filled in. once double seaming done, the integrity of can test conducted using air tester. The bubble test to observe leakage. Any imperfections in the can, the weld, the steel itself, double seaming, the end of the can will be discarded right away after the tests. The perfect cans will be sent to be palletized. The product filled cans goes through retort process in which proper temperature and time need to be regulated to create a better team environment by expelling air from each vessels. The food cooked inside can creates a more sterile environment as no new bacteria can grow in the food product once the can has been sealed. This ensures the ingredients in the can to remain fresh until the can is opened.

    In ancient preservation method, their main concern was air. They first preserved wine in an airtight vessel using pine resins to prevent it get spoil. Then bottles with corks was developed for wine by pouring hot oil in it or by coating it with melted fat in order to block penetration of air. These innovations followed by salt preservation method, but the salting method drains out much important nutrients from the food. However, these methods of eliminating air did not really protect the food. Then a scientist named Nicolaus came up with the idea of canning to prolong preservation and do not lose many nutrients. He found out that by boiling the food in an airtight container, it prolongs the freshness of the food product. He then converted breakable bottles with tin plate cans which actually were iron cans coated with tin as tin served to be more protective than iron and tin corrodes more slowly than iron airtight cans. This canning method actually helps the sailors with food supply for longer time periods during that time as canning seems to prolong the vitamins in the food. 

    In recent technologies, the convenience of canning is continuously upgrading. Microwavable cans is one of the upgraded can for convenience. There is a common misperception that metal cannot be used in microwave oven. However, it is untrue if and only if the can has been designed specifically and properly for microwavable components. The normal or traditional cans tend to reflect the microwave energy and ended up not heating the food when it is in microwave oven. But designing the can with a shallow metal container with wide opening tends to absorb the microwave energy through the opening and heat the food well in microwave oven. The consumers just have to lift the tab and remove the peelable ends and place it in microwave. The food will be ready to serve within minutes. Furthermore, consumers accept the can with standard of quality and standard of delivery to ensure the can is safe from botulism toxin produced by Clostridium botulinum, the pathogenic bacteria grows in anaerobic condition. So it is necessary for the can to be in good condition from factory to the shelf. Any dented cans indicates presence of oxygen leaking into the contents that causes spoilage. 

    Steel cans become strong enough to accommodate the internal pressure created when food for instance, beer was pasteurized. The effective coatings also eliminate the metallic taste from the can. And then aluminium has been introduced in canning industries as it can be easily moulded, lightweight and resistant to corrosion. Most importantly, aluminium is the most abundant metal in the Earth’s crust. The bottle can made of aluminium evolved in the canning industries that was shaped like a bottle. It has great chilling ability, shiny outer appearance, chill feel and most importantly did not break like glass. This innovations was more common in beer and soft drink industries. The similar innovation was done in aerosol cans. Home canning was then slowly developed for household trading. The principle remains same but the method has been transformed into small-scale. For example, for high acid foods like jams and marmalades will be placed in boiling water while the low acid foods such as vegetables will be exposed to steam pressure canning so that the temperature is high enough to kill the microorganisms present in the low acid foods. 

    Can openers have been gone through models from simple to complex; primitive to powerful. One of the powerful innovation done in can openers was the computer-controlled touchscreen interface for time-saving. This was invented mainly because the industries like pasta utilizes tomato sauce cans up to few tonnes for their production. It will be difficult for them to open the cans manually. So, through this method, the food cans in the feed conveyor with a rinse jet rinses outside of the can and blows the water off the indentation of the top of the can. It then enters crown punch opener that punches top out of the can in one motion and an alligator jaw removes the lid and deposits it behind the machine in a receptacle which is a sensor-equipped machine. The can is then pushed through dumping where the can is inverted upside down pouring the product into collection trough and pumping machine. It is then inverted back in the dumping frame and pushed down through rinse jet. The rinse jet then rinses out the inside can and cleaned. It is then pushed into a can crusher. There were other types of can openers like the traditional opener known as P38 in which it requires exactly 38 punctures to open the can. There were easy open tab can in which it can be easily open by pushing the clock back into can.  Moreover, peel open top is something interesting as although it is a metal barrier, it was still flexible. These opening have both oxygen and light protection. The advantage of this type of opening is that it just require half of the force needed to open the traditional can. Surprisingly, there were can opening system specially invented for the prisoners as some might use the traditional opening as weapons. The one invented for them was 625 PP can opening system in which the can delivered to them with the lids removed and securely stored in a receptacle. For this system, they do have counters for cans and lids to ensure it is safe from prisoners. 

    Recycling revolution is the huge success in canning history. This is because a massive amount of waste is being dumped in landfills that destroy the environment. Can made up of steel can recycled at rate up to 50% or higher. Recycling actually just takes 5% energy to recycle which has significant difference when compared with the energy needed to completely come up with a new can from raw metal. However, recycling aluminium is much more efficient as by recycling 1 aluminium can it can be made into 6 new beverage cans. During recycling, the dumps are weighed and melted into molten metal such as aluminium. Recycling is very important because the resource shortage greatly increases the need for recycling. In addition, recovering metals especially aluminium actually has huge profit due to it demands on the recycling. Recycling 1 aluminium can save enough electricity used to run a television set for 3 hours. 

    There is another way to save resources by streamlining the cans themselves. This can be cone through geometric optimization which is actually developing new super end by allowing the can makers to cut the corners of the traditional can. The traditional can has a really vertical wall but the can with super end has the wall of about 45° angle. By cutting it in this angle, we can save over 10% of metal for the end. It resembles a significant saving of resources. 

            The can itself is important material for canning. The metal can are made from the tinplate sheet with protective enamel that protect the foods and the cans from their interaction. The thickness of the enamel varies for foods, high acid food like tomato sauce requires thick enamel while low acid food can be contained in thin enamel cans. To produce a metal can, the sheets of tin plates are slit to specific size for individual cans. Then, it is rolled into cylinders and weld at the side. The welding part is layered by powdered enamel to protect the weld from the interaction with food product. Then, the flange and beads are put on the can using beater flanger. The body beads are put on the cans to withstand the vacuum while the end beads are designed to withstand the pressure built during cooking. After that, the end of the can is attached and leak test using air pressure is done to reject the defect cans. The can is then send to the canning company like canned green beans processing. In canned food industries like canned green beans, the processing starts with the green beans from the field is cleaned to remove grits, foreign matters and the end of the beans. Following that, the green beans are sorted and blanched to set the color and remove air in the green beans. The green beans are then filled in the metal cans with added brine water. Next, the excess brine water is removed from the can to give the can proper headspace to prevent the can from bulging or underweight. The canned green beans are steamed subsequently to remove air in the headspace, creating vacuum condition in the can. Afterward, the can is seamed with double seam before it is retorted and labelled. Finally, the cooled cans are then stored and shipped. In short, in industries, canning is done by sealing the food product in the can and retorted at high temperature and pressure. As for the home-canning process, the canning process can be categorized into two: seam pressure canner process for low acid food and boiling water canner process for high acid food. On the other hand, like foods, the beverage is also packaged into metal cans especially in aluminum cans. In 1935, steel can is used to package the pasteurized beer with as steel can capable withstand the internal pressure generated by the beer and coating to remove the metallic taste. However, the steel cans are replaced by aluminum cans in 1963 as it is light-weighted, can be molded easily and corrosion resistance. 

            As the canning process is developed to preserve the food in well seam cans efficiently, the opening process for the cans are also continuing to develop. In the past, soldiers used their bayonet to open the canned food before can opener was invented. On the other hand, church keys are used to open the beverages can until pull top can is designed. However, pull top can creates waste and capable hurts consumers, and thus, the easy open tab can is designed. It is also utilized in canned food as pop open top cans. Nowadays, there exists the peel over top cans technology where the covers is made from flexible metals that requires less energy to open the can. In large industries where canned products are required to be opened in bulk, can opener machines are designed for such tasks. The can is loaded to the belt driven conveyer belt and washed with the rinse jet. After that, the cover of the can is removed by crown punch opener and the food product is dumped into the collector bins. The empty cans are rinsed to collect the residue food product before it is compressed and disposed. The machines are designed to reduce the man-power involved and efficiency of the process. Aside from that, there exists can openers that are designed for prison usage to prevent the prisoners in possession of the metal part of the cans as a weapon. The can opener is designed to open the can securely and store the can covers in secure place to prevent the cover obtained by the prisons as a dangerous weapon.

            However, the uses of the metal cans created a lot of waste in landfill. Thus, recycle process help to reduce the waste produced by metal cans and process into new metal cans. The recycle process also energy efficient since the recycle process saves 95% energy compared to the process making new metal cans from raw metal. Furthermore, the industrial further reduces the material used in the metal cans to reduce the cost and raw material usage. Hence, the weight of the new streamline metal cans is lighter than the old metal cans. Besides, the designer also applied the 45^o angle on the can end instead of vertical which further reduce about 10% the material used. 

Another thing utilizes the canning is the aerosol can. The aerosol can is first introduced in world war II by, for the army to spray the insecticide during jungle warfare. The introduction of aerosol cans replaced the spray pump since aerosol can is light-weight and easy to use. The aerosol cans utilized the propellant, or pressurized gas like chlorofluorocarbon (CFC) to force the liquid product into the dip tube when the nozzle of the aerosol can is push opened. The liquid product is then atomized in the nozzle to create fine mist when it is sprayed out. However, the use of CFC can damage the Ozone layer where the CFC is replaced with eco-friendly alternative like isobutane and dimethyl ether. 

            Other than aerosol cans and food industries, the metal is also used in radioactive waste industries. The metal canister used in radioactive waste industries is thick, heavy and fall-resistance for the purpose of transporting the waste. The spent radioactive fuel from the radioactive reactor plant is mixed with frit to form a stable glass-like compound (vitrification process), and it is melted at high temperature to be contained in the metal canister. Following that, the canister is then cooled down, decontaminated and sealed by weld at high temperature before it is stored. Due to radioactive properties, the whole process is done using robotics. The metal canister is used to contain the vitrificated radioactive waste is then stored until they are safe for disposal.

            In short, canning industries was used in many field and industries from food industries to the radioactive waste management industries. 

Matric No.: 124909

Lecturer’s Name: Assoc. Prof. Dr. Fazilah Ariffin

Title: Assignment packaging individual

Canning is the best preservation of food. Mostly, aluminum cans for a beer while tins plated cans for beans. Cans functions are to make food safe while other protecting human. The newest technology, industrial produce a container that can heat and cool beverages automatically. There is two type; first, a self-heating container using chemical reactions to heat the content. There will be two reagents inside which are lime and water. The consumer can activate by presses a button on the base that breaks the seal, mixing the water in the line and start the reactions as the two reagent mix slowly and in 3 minutes the can will have a temperature at 150°C to be same like a cup of coffee. Second, a self-chilling container that use heat and evaporation to cool. The consumer can activate the function by twisting the bottom of the container that releases a desiccant (a water absorbing substance), the outer shell of the can is filled with water to mix with desiccant. If this occurs, the water will evaporate that get heat from the enclosed beverage. Heat is absorbed by vinegar salt located in heatsink chamber. The temperature can be achieved at 40°F in 4 minutes. 

Can requirement component that is made up of tin plate and enamel. Sheats of the tin plate (steel covered with tin) will protect on corrosion to occur. The middle covered with a coat of protective enamel is used to increase the shelf life that protects the food from the container. The strength of enamel required varies depending on acidity level of food because the high in acidity will corrode the enamel layer. For low acid food like green beans, the food does not need much enamel. For high acidity food like tomato need thick enamel. 

Processing of can requires a critical point control to avoid contamination. First, enamel sheets of metal are fed into slitting that split into a blank for the roll form of the body. Second, the body will stacked up and put into machine roll into a cylinder and get welded at the side. Third, the welded body go to stripe system that put powder enamel over an area that they weld the can that protect the weld from the product. Fourth, the welded body go to dual-purpose machine a beater flanger that allows the can to stretch and expand under high temperature under vacuum and cooking process. The end can swell outward when cooking so the integrity of double seam cannot occur. Fifth, an end attach to the can of the seamer, the other end will attach when the can is filled with a product. The integrity of the can will be measured by air tester to see the leaks. Finally, the can is palletized and is sent to a canning company. 

In food production process of green bean, the clean air is used to remove dirt. The green bean will be wash by using clean water. Snipping the sprout, and sorting according to the size. The green bean will be blanch and fill in the can. The brine water will be added to add taste. The topper is used to make sure proper fill and have a suitable headspace. Headspace is the amount of distance between the top of product and bottom of the lid. If little headspace contains, the lid will bulge the top but if it too much headspace, the can will underweight. The seamer machine will attach the lid, with removing the air and replace the vacuum and the finish food can will be undergoes cooking retort. The can will be labeled, packaged and stored at 12.47°C. 

Canning starts, in 1809 Parisian named Nicolaus came up with the idea for canning.A former Vintner assumed that wine food spoiled when exposed to air. After years of experimenting, he found that boiling food such as poultry and fruits in airtight bottles could keep the food fresh. In 1810, an Englishman Peter Durand replace the breakable bottle with tin plate cans which were iron cans coated with tin. Tin served to protect the iron because it rusts and corrodes much more slowly than iron. Today, cans technology will make fresh food could be available everywhere at any time. The new invention changed the way the world ate by putting food in a can and preserve with high temperature. Once, the British navy was using over 80k pound of canned food a year by 1813 because it helped eliminate scurvy and other shipboard diseases that were basically because of lots of vitamins and nutrients are lost in the food supply for the sailors at sea for long periods of time. Also, gold rush miners survived on canned beans and during the civil war can food was deemed almost as important for keeping soldiers alive as their weapons.

Canned food can preserved the food for up to two years. However, there is problem occur when reheating using microwave ovens. But, it can be resolved if design the container properly. The traditional can will reflect the energy and does not transmitted into the food. So, industrial food will design a hollow shape of container that have peelable lid to be open when microwave heatings. Botulism will occur if the can are dented due to oxygen leaking during the process of canning. Aerosol can have been introduced by using a propellant that is pressured gas. The nozel will open when it is pressed then the gas is forced to liftweight the product contain up to nozel and customize the liquid into atomizer mist.

Home canning can be produced in two simple process. First, boiling water canning process that is used only for high acid food. Second, seam pressure canner process that is used for low acid foods. Finally, the used of pressured cooker is important because it can withstand up to 240°F. 

In the canning of green bean, the beans are air-cleaned and washed to removed particulate matter. The beans are then snipped off at the end in a series of rotating drum. The beans are separated by size and blanched at around 170˚F to maintain the colour of the bean, beside drying up the air trapped inside. The beans are filled into the cans, which are then filled by brine. The filled cans have excess water removed by passing through a topper, which ensure proper headspace of the can. Too little headspace will cause the cans to bulge during heating but too much headspace causes the cans to be underweight. The seamer attaches the lids to the cans, after a nozzle blows a stream of air to the headspace area, displacing the air. The cans are coded, retorted for sterilization, followed by labelled, packaged and transported.

The man who kick off the can revolution was Napoleon Bonaparte, who was tired of supplying his troop with food foraged in the field. In 1795, he urged the French government to offer prize to any inventor who can devise a method of preserving fresh food, and transporting to his troops. In 1809, Nicholas Appert came up with the idea of canning, who assumed food spoils when it meets air. After years of experimenting, he found that boiling food in airtight bottles can keep the food fresh. In 1810, Peter Durand adapted the idea of canning, replacing the bottles with tinplate cans. This enables fresh food to be available anytime. Canned foods reach America across the Atlantic Ocean, where they help feed pioneers who settle the West. During the Civil War of America and World War, the canned foods also kept the soldiers alive. 

The first aluminum beverage can was invented in 1963. Aluminum is easily molded, lightweight and resistant to corrosion. Recently, aluminum can transform into a hybrid of “bottle-can”, which is a bottle made up aluminum. Home-canning includes boiling water canning process that is used for jam and marmalade, as well as steam pressure canning process which is used for low-acid food. Steam pressure canning process is able to reach higher temperature needed to eliminate microorganisms. 

            The advantages of using canned foods are to preserve the foods for longer time and to move food from fields and also given opportunity for people to travel. Then, process manufacturing of food can begins with sheets of tin plate which steel covered with tin, the middle covered with coat of protective enamel. The enamel is for the protection from corrosion, for longer shelf life and also to protect food from container and container from food. However the layer of enamel required depends on the level of acidity. For example, green beans does not need much enamel as it is low in acid, but tomato need thick enamel because it is too acidic. 

            The enamel of metal fed into slitting machine where the sheets are cut into blanks for roll forming of the body. Then, the stacked up body was put into machine and rolled into cylinders and welded down the side to weld the steel together. At weld there is a powder to protect the product from weld and vice versa. After that, the cans are conveyed to dual purpose machine which is known as beater flange. In addition, every can have beads where the beads are to allow the can to stretch and expand under high temperature and also can give strength from a standpoint of vacuum. Beads at the end of the can are for cooking process with build pressure.

            The next one is about the seam where it attached to can of the seamer. The seam needs to be tested for the integrity of can through air tester before sending it to be palletized. There is an example of canning process from Del Monte plant in Crytal City of Texas where they showed the canning stream of beans. The process starts with cleaning the beans out first. Then, followed by washing to remove any foreign particles, and grips the beans by rotating the drums. Next, beans been brought inside the plant to differentiate the colour by sorting system of colour camera. Then, the beans were separated by sizes before undergoing the process of blanching at 170^oF. 

            Apart from that, the loose of air is to maintain vacuum when can is sealed. There is also a space called headspace inside the can which is amount of distance between top of the product and bottom of the lid. The headspace need to be balance at the top and the bottom because too much headspace will produce underweight cans. Then, the seamer is a nozzle blows a shot of steam into headspace area displacing air. This is the crucial process because to prevent any decay occurs in presence of air. Besides, shelf life coding is also one of the manufacturing of canned foods where consist of manufacturing day and what date it should be consumed. The cans are then moved to giant cooking vessel which is retort and being sealed at new environment to prevent any contamination before process of labelling, packaging and sent them off to the customers. 

            In 1810, an Englishman adapted the idea to replace the breakable bottle with tin plate cans (iron cans coated with tin) where tin can protect from rusts and corrodes much more slowly than iron. Moreover, canning food can eliminate scurvy and shipboard diseases. Most canned foods have suggested shelf life at least two years. 

            Last but not least, this movie also showed the problems when it comes to microwaves ovens where the design of the container is not suitable to be used inside the microwave oven. Therefore, they design the container with shallow metal and wide opening for microwave oven because the energy can absorbed through opening and work perfectly.  There is also a can design for soldier food where in one little box there are many other foods. Cans for beverages is design with strong steel enough to accommodate internal pressure created especially for beer when it was pasteurized. For aluminium beverages, they were designed with easily moulded lightweight can and resistant to corrosion. There is also aerosol can which is the effective way to deal with insects.

            In short, there are also many types of can opener were designed like cutting wheel that rolls around the lamp, church keys, peel open top which is flexible lid and still a metal barrier and also the opener used in prison to prevent the prisoner from using the opener to harmful others. Thus, can opener used in prison equipped with can counter and lid counter where can counter counts up the number of cans open and lid counter is for count down. Then, two counters have to match to avoid any problems with the machine. Therefore, canning can changed the way the world eats and also revolutionized the food industry.

Nicolas Appert had invented airtight food preservation or canning. After experiments in years, he found that boiling food and fruit in airtight bottles could be preserved fresh. Peter Durand adapted his idea by replacing breakable bottle with tin plate can which is iron cans coated with tin. Tin able to protect the iron as it rusts and corrodes much slower than iron. The early can couldn’t withstand transport easily as the can will break apart and metal will corrode. Consistency of metal had been improved and make the can safer from botulism.  Botulism is caused by bacteria that grow in oxygen, thus dented can should not be considered during purchasing as there might exist oxygen leakage problem. During World War, canned food is very important to deliver food to the soldier. After World War, people start craving for canned food due to its efficiency. 

Aluminum can had been utilized for beverages as it is easily molded, light weight, and resistant to corrosion. Another example of can is aerosol can where it applied use of propellant, a pressurized gas.  The nozzle at the top of the can opens when depressed then the force of the gas pushing down on the product, moves it through the dip tube up to the nozzle. The nozzle will then atomizers the liquid and forms a fine mist. Early aerosol can use chlorofluorocarbons or CFCs as propellants. When the chemicals bring sprayed out, they will drift up to atmosphere. The chlorine and CFC molecule will break down the ozone layer. Thus, most of CFC had been replaced by other propellant such as isobutene and dimethyl ether. Disposal of aerosol can should be take into account as it will explode if thrown into fire. 

Next, use of can will produce large amounts of landfill waste. However, can is the most recycled of all food containers. Billions of aluminum can are collected and recycled. The aluminum used today will made into six new beverage cans.  Resource shortage increase the need for recycling. Recycling one aluminum can saves enough electricity to run a TV set for three hours. Geometric optimization allow can maker to cut corner to light weighting. The super end of wall on top of the aluminum can is 45 degree that will save 10 percent of metal in the end. 

There are two new technologies have been developed in canning industry to produce containers that can heat and cool beverages automatically. For the self-heating can, it uses the chemistry to heat the contents. The can contains lime and water inside. The usage of this self-heating can is quite convenient and easy for consumer. The consumer only need to press a button on the can bottom to break the seal in order to mix the lime and water together. The reaction will be initiated once these two substances have mix. When the mixing process has started, consumer need to turn the can slowly to enable some mixing can occur inside the can. The beverages will become hotter and finally the temperature will reach around 65 °C within 3 minutes. Thus, the consumer can enjoy the hot beverage easily such as coffee. On the other hand, the self-chilling container cools the beverage by utilizing principle of heating and evaporation. A desiccant which is water absorbing substances has been placed inside the container, whereas the outer shell of the can has been filled with water. Once consumer twists the bottom of container, the desiccant will be released and mixed with the water in the outer can layer. This mixing process will cause evaporation of water, which requires heat. The heat comes from the enclosed beverage, which in then absorbed by vinegar salts that located in the chamber of the bottom can. This self-cooling beverage can cool the beverage from room temperature (around 24°C) to typical refrigerator temperature (around 4°C) within three or four minutes. 

The food cans manufacturing process starts with tin plates, which is steel covered with tin. The middle part of the steel also covered with protective enamel, which is a type of vinyl coating. This outside coating protects the can from corrosion, whereas the enamel can protect the food from container. The level of enamel usage is actually depends on the acidity of the food. For example, green beans don’t need much enamel as it has low acidity level, whereas the tomato sources need thick enamel coating as it is high in acidity and can react with the unprotected metal can within a few months. The enamels sheet of metals are first fed into the slitting machine, followed by cut into blanks by the slitting machine for the roll forming of the can body. The body is stacked up, put into the machine, rolled into the cylinder and welded down to the side to weld the steel together. Once the can has been welded, it will go to the side strip system, that puts a powder enamel over the area of the welded can to protect the weld from the product. Next, the cans are conveyed to beater flanger machine. The flange is put on the can here to enable to put the double seam. The beads also put on the can to enable the can to stretch and expand under high temperature. Otherwise, the can would buckle and break down the integrity of double seam. Then, the can end is attached to the can of seamer, whereas the other end will be attached when the can is filled with the products. The can integrity will be tested if it has any leakage or imperfection. For those can encountered with these problems, they will be discarded. Once the can pass the test, it will be palletized and sent to the food factory.

 The basic principle of caning has remained unchanged for centuries. The food is sealed in airtight container, followed by cooking at 121°C to destroy any microorganisms inside. For the canning of green beans, the green beans will be cleaned to remove loose particular matter. It is then undergoes washing process to eliminate grit and small pieces of beans, followed by snipping process through a series of rotating drums to snip the end of the bean. After that, the beans will be sorted using computerized vision sorting system. The beans are then separated by size and blanched at 77°C. The purpose of blanching process is to retain the beans colour and remove any air that might trapped inside them. The beans are then put in the can, and undergoes system to drives out any error in the can. Next, the cans are move to topper to remove any excess water to ensure the can has proper fill, which is related to headspace of the can. Headspace is the amount of distance between the top of product and bottom of the lid, and is extremely important in canning process. The can will bulge during heating if the headspace is too little, whereas the formation of underweight can will occur if there is excess headspace inside the can. After that, the nozzles will blow a shot of steam into the headspace area to displace any air remained inside. The lid is then attached in seamer and the can become airtight vacuum. The shelf life code is also applied on the can to indicate the production date and expiry date. Then, the can is undergoes retort process. During retort process, the air is expelled from the vessel to create proper steam environment for cooking. The food is cooked inside the can because this method provides most sterile environment. Once the can has been sealed, no bacteria can form in the food. The can product is then labelled, packaged and sent off. 

 There is one common misperception that metal can can’t be used in microwave. This is actually untrue if the container has been designed properly. When traditional metal can is put into the microwave, all the microwave energy will be reflected off of the can, and none of the energy can get into the content of food. If the container has been designed properly such as shallow metal container with wide opening, the microwave energy can absorb into opening and the can could work properly in microwave. 

 Aerosol can is another type of can. It worked with the use of propellant, which is a pressurized gas. The nozzle at the top of the can opens when depressed, and then the force of the gas push down on the products, moves it through the dip tube up to the nozzle. The narrow nozzle atomizes the liquid and form a fine mist. Early aerosol cans use chlorofluorocarbon (CFCs) as propellant. However, once chlorofluorocarbon (CFCs) were sprayed out from the cans, they drifted upwards into the atmosphere. At high altitudes, the CFCs and chlorine molecules began to break down the ozone layer that surrounds the earth. Ozone is a gas form of oxygen. It serves to protect the earth from Sun’s powerful rays. Without ozone, we can easily get the skin cancer and global warming. Therefore, CFCs propellants were removed largely from aerosol and replaced by other propellants such as isobutane and dimethyl ether, which can rebuild the ozone layer. 

Microwaveable and aerosol cans represent technological leaps into our new world. Home canning has been a tradition for nearly 200 years. There are two types of processes used in home canning. Boiling water canning process is used for the high acid food only. Seam pressure canner process is only used for low acid food such as vegetables and green beans. Seam pressure canner is necessary because it is capable to reach higher temperature that needed to kill off the microorganisms that found in low acid food.

 Edlund company’s model 825 is the most advanced can opening system in the world. It can be operated by one user through its computer-controlled system. The cans are loaded into the machine through the infeed conveyor by operator. The infeed conveyor is a belt driven conveyor with a rinse jet which rinse the outside of the can and blows the water off the indentation at the top of the can. The cans then enter crown punch opener, and the opener punches the top out of the can in one motion and an alligator jaw comes in and removes the lid and deposits it behind the machine. The can is then pushed through a dumping stage which takes the can and invert it upside down to pour the product into the collection trough and into pumping station. The cans s then pushed down through a rinse jet. The rinse jet rinses out the inside can clean and again pushed into hand crusher.

 The first patented can opener was invented by Ezra Warner in 1858. In 1966, hole tabs were introduced. It can work very well but there was a lot of controversy due to there was a lot of litter and someone can easily to get cut on its edge.  Thus, the easy open tab that can push the top back into the canned was invented. Although easy open tabs are great for beverages, but peel open tabs are now rivaled by new generation today as new technology. It is a flexible lid that has a metal barrier, so it still has oxygen and light protection as expected in metal can. The innovation is that the flexible lid can be opened easily by people using little force.

There is one unusual can openers that have been design for use in prisons. This is because the convicts might steal the can lid and use it as a weapon. The model 625 APP can opener system was designed for a large prison in New York city. The idea is that it delivers the cans, takes the lid away and securely store it in a receptacle, so the prisoners don’t have access to the lids to use as weapons. Each unit comes equipped with a can counter and lid counter. The can counter counts up the number of cans opened, whereas the lid counter counts down. These two counters have to match or the machine will shut down and won’t operate to alert security officers that there is a problem. To set up the machine, we need to insert the security key and turn it to the operating position. To operate the machine, we need to insert a can into the unit and press the two green buttons. The green light indicates to the operator when the machine has completed the whole cycle. With the machine protective shell remove, we can observe its inner working. The lid is stored in secure area. The security officers have key to unlock the padlock and give them an access to lid receptacle. Used lids and cans are more than a security risks. The massive amount of landfill waste also has been created to set the stage that resulted in the savings of billions of dollars in electricity per year. 

 Millions of pounds of wasted metals dumped into the landfills. Recycling is one of an effective way of controlling these wastes. In 1970, a recycling revolution took place that led the cans to become the most recycled of all food containers. Aluminum cans and steel cans are recycled at a 50% rate or higher. In United States and elsewhere, billions of aluminum cans are collected and recycled. It only took 5% of energy to recycle a can that would take to make a new can from raw metal. Each aluminum can that we use today could be made into six new beverages cans. 

 Streamlining of cans is another way of saving resources that carried out by manufacturers. This could make the cans become lighter. In 1970, aluminum can weight was dropped from 55 pounds per thousand to 29.5 pounds per thousand. This is accomplished by geometric optimization. A new super end is literally allowing cans makers to cut corners. A recent example of geometric optimization that can be produced is through the super end beverage technology. A traditional beverage end has a nearly vertical wall, whereas the super end beverage has a wall which is about 45 degrees angle. By using 45 degrees angle, we can save over 10% of the metal that can be a very significant saving, in which can save 25 thousand tons of aluminum. Today, four containers can even be produced by using same amount of materials that used to produce one container in earlier years. 

Overall, canning is one of the great invention that change the world. Canning has been applied widely in many industries such as food industry. It enables people to transform raw food into another form and provide opportunity to people to take the food along with them during travelling. Without canning, food cannot last longer and have shorter shelf life. More new canning technology should be invented to provide a better life for the world.  

      Nowadays, can are developed to heat or cool the beverages automatically. For heating, the chemical contain at wall of can will react to heat up before it consumes. Heat and evaporation will helps for self cooling beverages. Aluminium and tin coated steel are common material for canned food. Tin coated steel provide corrosive resistance, light and form air tight sealer. For beverages, aluminium can are used because more cheaper and light than tin. Also, glass jar commonly use in home canning. Pressure canning and boiling water bath canning are safe method for home canning. Steam pressure process is for low acid food while boiling water process for high acid food. Same reason as normal can to provide more convenient use, aerosol can first used since war for insecticide. Nowadays, aerosol can are used in paint industry , food industry and many more. In food industry, we commonly seen whipping cream product used an aerosol can. Aerosol can once have big effect to ozone layer because the aerosol propellant contain chlorofluorocarbons (CFCs). It is cannot be used anymore and has been substituted with liquefied propellants, such as isobutene, normal butane or pentane which are natural organic products that do not deplete the ozone layer, taint the soil or pollute the water supply. Next, can product also have microwavable properties. Some may though that metal cannot heat in microwave but it actually possible if the can are designed properly that have wide opening for the energy to absorb perfectly in the microwave. 

    If we talk about canned food, can opener is important because it a device use to open tin can or metal can. It making lives easier as metal can cannot open by hand only. The first type of can opener only have in grocery store only and the clerk must open each of can before it was taken away. The first can opener that used in Civil War was a blade that cut into the lid and result the jagged rim of raw metal on the lid. Then, rotary cutter also invented followed by toothed-wheel crank design by Charles Arthur Bunker. Now, there is innovation to remove  the lid faster by using machine that will avoid injuries to the human. In Europe country, the use machine to open the can lid for prisoner to avoid any harmful accidents between prisoner. Next, although aluminium is most abundant metal but for  environment and also to save  the metal for future generations, we need to recycle tin or aluminium can and produce the  new can. These metal cans can be recycled without losing their quality of can. There are say that recycle one  aluminium can saves enough energy to run a television for three hours. To recycle the aluminium cans, first shredded it into smaller size and removed colour coating. Then, melted it into huge furnace and poured into  ingot casts to set into new cans which can made about 1.5 million of can each. Same with tin coated steel can but it undergo the heating process around 1700⁰C and form liquid metal which then shaped it into the coils. These recycle cans not only to can made new can but also others things such as compartment, bicycle, food utensils and  many more.

   The shelf life of canned food can last longer about two years. If the preparation step, cooking step, sterilized with suitable temperature and the condition  of metal cans are followed according by the regulation, then it should not be a problem for canned food to last longer without keep it into refrigerator.

Two of the newest technology developed are ways to produce containers that can heat and cool beverages automatically. Self-heating can use chemistry to heat the content. There are two reagents inside this container, lime and water. To activate, the consumer need to press a button on the bottom on the can that would break the seal causing water and lime to start reaction. Consumer than slowly turn the can to allow some mixing to occur and in 3 minutes the beverage will be 70-80 degree Fahrenheit hotter. While a self-chilling container uses a completely different approach. The can uses heat and evaporation to cool a beverage. A user twists the bottom of the container which releases a desiccant. The outer shell of the can is filled with water and when the desiccant mixes with the water, the water will evaporate which requires heat. The heat comes from the enclosed beverage. The heat is then absorbed by vinegar salts located in the heatsink chamber in the bottom of the can. For a room temperature beverage of 70 to 75 degree, it will cool it to about 40 degree Fahrenheit in 3 to 4 minutes. 

The process of manufacturing food can begin with sheet of tin plate which is steel covered with tin. The middle is also covered with a coat of protective enamel. Enamel is put outside on the can for protection from corrosion, so it will have shelf life along with enamelling the inside of the can that will protect the food from the container and the container from food. The strength of the enamel varied with the acidity of the food in the can. High acidic food need a thick layer of enamel because they could eat through unprotected metal within a few months. The enamel sheets of metal are first fed into a slitting machine. The slitter cuts the sheets into blank for the roll forming of the can body. The bodies are stacked up, put into a machine to roll into cylinder and then welded down the side to weld the steel together. Once the can is welded, it goes through a side stripe system that put a powdered enamel over the area of welded can that protect the product from the weld and the weld from the product. Then, the cans are conveyed to a dual-purpose machine called a beater flanger that help to put a flange on the can body for double seaming. The same machine also put beams on the can that allow the can to stretch and expand under high temperature. This would give the can strength from the standpoint of vacuum. The beams on the end on the can give it strength from the process cooking which build pressure. Once the can is filled with product and sealed and put in a cooker, it will swell, and the end will be pushed outward. If the beams are not there, the can will burst and lost the integrity of double seam. Next, an end will be attached to the can body while the other end will be attach when the can is filled with product. An air tester will be used to test the integrity of the can. If any leakage found, the can will be discarded. Once the can is tested, it will send to be palletized. 

For centuries, the basic principle of canning has remained the same. Food is sealed in air-tight containers and cooked to temperature usually between 240 to 250 degree Fahrenheit in order to destroyed any contaminating microorganism. Headspace is extremely important in the canning process. It is the amount of distance between the top of the product and the bottom of the lid. Too little headspace causes the can to bulge during eating while too much headspace results in underweight can. The seamer is the machine that attached the lid. Before seaming, a nozzle blows a shot of the steam into headspace area to displacing any air. The absent of air is crucial in preventing the decay of food in the can. Then a shelf life code was applied on the seam indicating the manufactured date and expiry date. The can is then being retorted. The food is cooked in the can because this method creates the most sterile environment. No new bacteria can form in the food once the can has been sealed. Once finished retort, the can are labelled, packaged and sent off to the market. 

During the first years of the Napoleonic Wars, the French government offered a hefty cash award of 12,000 francs to any inventor who could devise a cheap and effective method of preserving large amounts of food. In 1809, Nicolas Appert, a French confectioner and brewer, observed that food cooked inside a jar did not spoil unless the seals leaked, and developed a method of sealing food in glass jars. Appert was then awarded the prize by Napoleon himself. In 1810, Peter Durand adapted Appert idea by replacing the breakable bottles with tin plate cans which were iron can coated with tin. The tin served to protect the iron because it rusts and corrodes much more slowly than iron. 

There is a common misconception that metal cannot be used in the microwave. It is untrue if the can is designed properly. Typical narrow opening can could not be microwave heated because the microwave energy would be reflected off the can so none of the energy could get into the content of food. If the can is designed as a shallow metal container with a wide opening, the energy will be absorbed through the opening then it will work perfectly in the microwave. All consumer has to do is remove the peelable end of the metal can and the can can be readily heated in the microwave.

 With mass production and evolution, consumer started to accept the can with standard of quality and standard of delivery to ensure the can is safe for botulism toxin. It is important not to buy a dented can because once the can is dented, there might have possible leakage occur causing the food content to be contaminated by pathogenic bacteria. 

 Canned bear was introduced when the steel can become strong enough to accommodate the internal pressure created when the bear is pasteurised, and effective coating were introduced that would eliminate any metallic taste from the cap. The first aluminium beverage can was manufacture in 1963. Aluminium is easy molded, light-weight and resisted to corrosion. Aluminium can is the most popular beverage container in the market. One the packaging innovation, a bottle can is introduced to the market. It is a bottle made of aluminium but in a bottle. The consumer like this new packaging because of its great graphic and chill ability. Most importantly, it does not break like glass. 

There are 2 types of processes used in home canning. The boiling water canning process is used for canning high acid food while the steam pressure canner process is used to can low acid food. The steam pressure canner is necessary because it is capable of reaching the higher temperature needed to kill off the microorganism in the low acid food.

Food industry that uses up large amount of canned food like pasta sauce to make pizza triggered to innovation of can opener. The latest can opener is fully automated with a computer controlled touch screen interface. The can opener used by the soldier during World War 2 is called the p38 because it required 38 punctures to open the can. Consumer open can with opener so called church key until hole top were introduced. Hole top works very well but there are a lot of controversy between them because there were a lot of litter and someone may get cut by the sharp edges. The new easy open tab can which pushes the clock back into the can is invented. The latest technology been developed is the new peel seam technology. Is it a flexible lid but it is still a metal barrier which still provide oxygen and light protection expected from a metal can. The important part is, only half the force is required to open this type of seam compared to the traditional seam. There is also can opener that designed for the prisoners.

            With the increase use of metal can, massive amount of wasted metals was dumped into the landfills. Recycle is important to reduce the waste. Steel can can be recycle at rate up to 50% or higher while recycling aluminium is much more efficient because by recycling 1 aluminium can, it can be made into 6 new beverage cans. Another way to save resources is by streamlining the can. The weight of can is reduced by geometric optimization. A new super end allowing can makers to cut corners of the traditional can. 

The processing of cans is start with the enamel sheet passed through the slitting machine. The splitter will cut the sheet for the roll forming of the body. Then, the machine rolled the sheet into cylinder shape and the steel sides are being welded together. It is then goes through the side stripe system which some powder enamel is apply at the welded place. This is to protect the weld from the food and protect the food from the weld. Next, the can will go the beater flanger section where the flange will formed at the end of can bodies for double seam function. The bead also applied on the cans by beading machine which allow the cans to stretch and expand at high temperature. The beads assist the cans to withstand the vacuum pressure. It is same as the beads at the end of the can that give it strength during the cooking process. If the can doesn’t have the beads, the integrity of double seam will eventually be broken down. Next process is a lid will be attached to the can and the other side will be attached once it is filled with products.  They test the integrity of the seamer using air tester. The imperfect cans which have leakage will be discarded. After finished, the cans are palletized and delivered to canning company. Headspace is extremely important in canning process. Headspace is the distance between top of the product and bottom of the lid. Too little headspace can caused the can to bulge during heating while much headspace caused an underweight can. A nozzle will blow a shot of steam into the headspace to displace any air. Now just the lid is attached to the can to become an airtight vacuum. Shelf life code is applied at the code of the can. Cans is progress to a giant cooking vessel which known as retort to create a sterile environment of the can. Last is label and package on the can and then can be sent off. 

Tradition metal can can’t be heated in a microwave because all the microwave energy are being reflected off. However, a shallow metal container with wide opening as we can see it at supermarket can actually work well in a microwave by remove the peelable end of the can. The innovation of cans are probably improved from year to year, for example from the easy leakage and corrode cans to now the high consistency and strength cans which are safer to be used. 

There are two types of home canning which are boiling water canning process for high acid food and seam pressure canning process for low acid food. A steam pressure canner is used for the process which is capable to reach to higher that needed to kill microorganism found in low acid food.

During World War II, soldier open the cans by using p38, which is a opener that need 38 punctures to open the can. However, the technology to open of can also change in time for the more convenience and safe way to open it. The cans opener can be simple used in home and to complex form which normally used in industry. The can opener in industry normally is a computerized automated and powerful which can open up the 30 cans a minute or 180 cans an hour. The typical types of can opener using at home is that one with cutting wheel. Consumers open their beverages using churchkey and until now they invent the pull tabs or easy open tab. 

Success in innovation of cans also can associate with the problem of huge million of pound of wasted metal being dumped into the landfill. However this is overcome by recycling the aluminium and steel cans which is 50% higher rate than the other types of food container. Only 5% of energy is needed to make a recycled can into a new can. Another way to saving the resources to make the cans is by streamlining the cans at the vertical section of the beverage end to 45 degree angle. About 10% of metal being saved by using the 45 degree angle at the beverage end.

Technology of the can has changes over the year. The newest technology is the can that can heat and cool beverages automatically. Self-heating can use chemistry to heat the content. There are two reagents inside this container which is a little bit of lime and a little bit of water. When consumer press the button on the bottom can, the seal is break and activate the lime and water. The mixing of water in the lime start the reaction of two reagent mixes. When consumer turn the can, allowing some mixing to occur and in a three minute, the beverages can heat about 70-80^oC

The other newest technology of can is self-chilling container. This container use heat and evaporation to cool a beverage. When user twist the bottom of the container, desiccant which is water absorbing substance will release. The outer shell of the can is filled with water. When desiccant mix with it, the water evaporates which require heat. The heat come from the enclose beverages will absorb by vinegar salt located in the heat sink chamber in the bottom of can, it can cool at 4^oC in 3-4 minutes.

Manufacturing of food can begin with sheet of tin plate which is steel covered with tin. The middle is also covered with a coat of protective enamel which protect from corrosion, able to longer the shelf life, protect food from container and protect container from food. The strength of enamel varies depending on the level of acidity of the food. Acidic food like tomato puree need thicker enamel compare to low acid food like green bean.

The enamel sheet of metal is first fed into a slitting machine. The splitter cut those sheets into blanks for the roll forming of the body. Those body stacked up, put into machine, rolled into cylinder and welded steel together. The next step is conveyed to a dual-purpose machine called a beater flange. The flange is important in the high temperature retort food product because they allow can to stretch and expend under high temperature. From the seamer, the can integrity is tested through air test to examine any leak can.

The production of can green bean start with palatize the green bean by using air clean to loose any particular matter. Then the bean is washed to remove any undesirable substance. By using computerized vision sorting system, the bean is separated by size. The big size of beans are use as french style while for the small size of bean use as cut bean. Then the beans are blanched at 21^oC to lock the colour of bean and dries out any air that might trap inside them to maintain vacuum condition of the bean when seal in the can later. Then the beans are put into the can. Brainer with hot water and slightly solution of salt will be added. Then the can will pass to topper part. Topper is a rotating disc cup and it will punch out any excess water to make sure the can has fill with proper headspace. Headspace is extremely important in the canning process. It is the amount between the top of the product and the bottom of lid. Too little headspace cause can to bulge during heating and too much headspace result underweight can. The seamer is the machine that attach to the lid. Right before this is done, a nozzle blows a shoot of steam into the headspace area displacing any air. This is the crucial process because part of the magic of canning lies in it. Ability to protect food from decay that occur in the presence of air.

After seal the can, can are move to retort machine. Retort have control system that gives us proper temperature and time of cook. At this part, the can are most sterile condition. Then, the can are labelled, package and sent off.

Can are the microwavable product. The traditional can which is deep and small surface area of can are not suitable for microwave heating. When we put the can to microwave, microwave energy will be reflected off of the can. So, none of the energy to get into the content of the food. Nowadays, the can are design in shallow metal container with wide opening. The energy will absorb through opening and will work perfectly in the microwave. Microwavable can are just latest in a long line of innovation development of food can industry.

Beverages can introduce in 1935 by Kruger Brewing company and first aluminium beverages can manufacture in 1963. Aluminium is easily moulded, lightweight, and resistant to corrosion. The latest innovation of the aluminium is a shape like a bottle. It looks like a bottle but actually from aluminium. This innovation popular in beer and soft drink industry. 

Aerosol can are pattern in 1926 by Eric Rowhtt. Aerosol can are use propellant which is pasteurize gas. The aerosol function when press the nozzle of the top of can. Then the force of gas pushing down on the product, moves it through the dip tube up to the nozzle. The narrow nozzle atomizes the liquid and form a fine mist. Before this, chlorofluorocarbon (CFC) use as propellant but replace with isobutane and dimethyl ether which more atmosphere friendly.

For the can opener, the most advanced can opening system in the world is can be operated by user through its computer controller touchscreen. The main market for this 825 can opening system is to large food processing companies that are opening hundreds of can per day such as pasta and pizza industries. Up to 30 can per minutes or eighteen hundred can per hour can be open using this machine. For using this machine, firstly, the operator loads the can into the machine through the infeed conveyor, then the conveyor passes the can to rinse part to wash the outer can using rinse jet. Next, the can enter the crown punch opener. The crown punch opener punches the top of the can in one motion and alligator jaw comes in and removes the lid. The can is then pass through a dumping edge which takes the can invert it upside down pouring the product into the collection tank. Then the can pass to rinse jet to rinse out the inside of the can. Lastly, can pass through a crusher. 

In the factory, the cans manufacturing starts with cutting the sheets of tin plates that is made from steel covered with tin into the rectangular shape. Then the rectangular shape of tin plates will be roll into cylindrical shape and weld together by using a machine. The cans will then go through a system that will covered the middle of plates with coat of protective powder enamel.  This enamel helps to protect the cans from corrosion as well as protect the food from the can and the can from the food. Thus, with protective enamel being added, it can increases the shelf life of the cans food. The strength of the enamel being added is also depend on the acidity of the food. The more acidic the food, the higher the amount of enamel must be added. Acidic food can causes unprotected metal to corrode easily thus, enamel is important in cans making. 

The cans will then be passed through the dual-purpose machine for flanger and beader. The purpose of flanger in Layman’s term is to make the lip for double seam later while beader is used to make the beads around the cans which will allow the can to stretch or expand during heating process or at high temperature. The beads also is made at the bottom lid of the can. The purpose is helps reduce the pressure that is build-up during the cooking process. If beads is not added, the build-up pressure will causes the can to break he double seam. Usually, only one lid will be attach first at the can while the other lid will be attach after food has been insert into the can. 

In order to avoid any imperfection towards the cans, a few test will be conducted to ensure that the cans can be working perfectly. Air test will be perform to make sure that the cans does not leaks and no air can be passed through inside the cans. Basically, the both end lids is attach to the cans with addition of small amount of air inside. Then, the test begin by using the machine and looks for the cans that is leaks. If the can is leaks, it will be discarded immediately. After being tested, the cans will be sent to the food factories for packaging process.

In the food factory, the food product must undergo a few process such as cleaning, blanching and testing process before place in the cans. While put the food inside the cans, the headspace must be taken care. Headspace is the amount of distance between the top of the product and the bottom of the lid. If too much of headspace, it will causes underweight of cans product while too little of headspace can causes bulge during heating process and can causes contamination to the food.

Next the can will be attach to the upper lid. During this process it is important to ensure that no air is inside the cans in order to not cause any harm to the food. After that, the production and expiring date will be attach to the cans to make consumer life much easier. Then, the cans will proceed to the cooking vessel also known as retort where the foods will be cook in the most sterile condition in order to not promote any new bacteria and contamination. It must have a proper steam environment for cooking with control system that have a proper temperature and time to cook that is being generated by computer. When cooking in good condition, the ingredients inside the cans will stay fresh until it is being open by consumer. After finish cooking, the cans will be send for proper labeling and storage before send to the retailer and wholesaler. 

However for cans beverages, the production of the cans are made from the aluminum. This is due to their lightweight properties which makes it easier for consumer to drink from the can. Besides, aluminum is also resistant to corrosion which help to preserve the drink from any harmful substances. The new innovation has created the new design for can drink which is called bottle can. It is basically made from aluminum but is in the shape of a bottle. Moreover, aluminum cans also can be easily recycle. It is the most successful material to be recycle which can leads to promoting good environment for our world. 

Besides cans manufacturing at the factory, there are also home canning where people makes food cans easily at home to preserved foods. There are two type of home canning which are boiling water canning process and steam pressure canner process. Boiling water can process is usually used to preserve food that has high acidic content while steam scanner is used for low acid food. Steam scanner has the ability to reached high temperature that can kill microbe which can be found in low acid food. 

From the traditional cans, nowadays many new inventions has been proposed to make live become more convenient. For example, the cans that can heat and cool beverages automatically. First, the can is called self-heating can which uses chemistry to heat the content. It contains two main reagent which are lime and water to produce heat. When both reagent mix in the can, within three minutes the beverage will become hotter and can go up to 150ºF which suitable for a cup of hot coffee. Next is the self-cooling cans which will turn the beverages into refrigerated drink within three to four minutes. It uses heat and evaporation process to cool down the drink. The drink can be cool down to 40ºF which is suitable for cold drink. Next invention is the microwave cans. Normal cans can’t be microwave since the energy will be reflected back to the microwave. However, microwave cans have their designated materials that will absorb the energy to cook the food. 

All of these new inventions still having the basic principle of cans however with advances technology that makes people’s like become easier. As time passes, new improvement have been made for canning process to avoid any imperfections and harmful condition for consumer. Cans food become most important meal especially during travelling and in order to keep food fresh and having a longer shelf life. Without canning process, many food products will easily be spoil and more waste product are produces each day. Thus, canning will not only be able to preserves food, it also can helps in reducing food waste and creates good environment for people. 

 The production of metal can is started with sheets of metal plate made of steel covered with tin. The metal plate is also covered by protection enamel, commonly from the type of vinyl coating outside the can to prevent corrosion. The enamel sheets of metal will be cut to make the can body. The metal plate of can body is rolled into a cylinder form before powdered enamel is sprayed at the wall inside the can for the protection layer. The enamel thickness required is depending on the acidity of the food. For instance, canned green bean does not need much enamel as it is a low acid food while a can for tomato sauce needs thick enamel as it is high in acidity that could thinning the unprotected metal within few months. After the enamel is sprayed, body flange is made as an attachment point for the can lid during double seaming. The can body is also curved for beam that allow the can to stretch or expand under high temperature during cooking process that involve high pressure. The beam will expand upward during the process which can maintain the integrity of the double seam by prevent any damage to the seam. Next, an end of the can is attached while the other end will be attached once the product is filled. At this stage, leaking test is conducted to the can seam by putting a small amount of air to see if there is leaking. Any can with imperfections found during this test will be discarded while the can with good condition is palletized to be transported to food manufacturer industry. 

One of the example of canned food is bean. Bean from field is collected and air cleaned to remove any loose particle before washed. After washed, the bean is snapped and sorted by a computer system to detect any foreign materials other than bean to be rejected. Then bean is separated by size before blanched in 170°F. The blanched bean is then put into can with brine, a solution of diluted salt water. The excess brine is removed in the nest step to give proper headspace to the can as headspace is extremely important in canning process. Too little headspace can cause the can to bulge during heating while too much headspace causes underweight product. Before the can is double seamed, air in the headspace is blew with steam to replace the air as the presence of air can cause product to decay. Then expiry date code is printed on top of the can before the can go through a retort process to cook the bean. This cooking method provides sterilized condition inside the tin compared to cooking the bean prior canning because there is no new bacteria can formed in the food once the can is sealed. After retort processed, the can is labelled, packaged and shipped. 

In ancient time, preservation of food in air tight condition is done by sealing the food with pine resin, before cork is used. At that time, food is also preserved with a protection layer of oil or melted fat on top of the food or beverage. In 1810, Peter Durand invented the first metal can, replacing breakable bottle. A tin plate of an iron coded with tin was used as tin can protect the iron and rust more slowly than iron. During world war, canned food helps to keep the soldier alive as most canned food has a shelf life of at least two years. 

However, canned food is related to a problem with microwave heating. This is because the metal can reflects the microwave energy thus none of the energy will come in contact with the food. Thus, a new can innovation is made by producing a shallow metal container with a wide opening to enable energy absorption thru the opening. The metal container is also has a peel tab so consumer can easily remove the peel before microwaving their canned food. Besides industrial canning, home canning also has been practiced since 200 years ago. There are two types of processes, which are boiling water canning process for high acid food such as jam and marmalade as well as steam process canning process for low acid food such as vegetable. Steam process is done at a temperature higher than 240°F to kill microorganisms in low acid food. 

Not only food, beverage is also canned. The first successful beverage can was made in 1935 which was developed to be strong enough to withstand the internal pressure when beer is pasteurized. The metallic taste of the can was also successfully eliminated at that time. While he first aluminum beverage can was made in 1963. Aluminum is preferred as a beverage can as it is easily molded, light in weight and resistant to corrosion. 

As canning technology is developing over the years, can opener technology is also developing as a can opener is needed to open the seam in order to get access to the food. In 1858, first can opener was designed while in 1870, a modern can opener with cutting wheel was invented. Then, in 1931, the very first electric can opener was debuted. During this time, beverage can with can piercer was also introduced started with church key, pull tab in 1966 and easy open tab can. While for canned food, pop open tab was invented before a peel open tab was invented. For the peel seam technology, the can is designed with a flexible lid which has the same protection against oxygen and light just like the metal lid. These kind of food can lid made the food to easily accessible by the consumer without needing any tools. 

Although aluminum is the most abundance metal, the used metal container recycling is very important as the recycling processes used only 5% of energy used to make a new can. Thus, a lot of energy could be saved by recycling the metal can. Not only food and beverages, metal container is also used for other purposes. For example, in 1926, metal container was designed for aerosol. Other than that, metal or stainless steel also used as a canister to store radioactive nuclear waste for its ability to survive from drop without any damage. It also can prevent the radioactivity from escaping for human health and safety purposes.

Canning is a method to preserve foods and beverages and allow the food to be stored in a safe condition for longer time. It had been used for nearly 460 billion times a year and it had revolutionized the food industry. The cans can be made up of aluminium and tin plate. Although the essential can design has not change much over the decades, it is still evolving even going so far as to cook or cool the food.

For centuries, the principles of canning had remained the same in which the food is sealed in an airtight container and then cooked to temperature of 240-250 ºF to destroy any microorganisms which may contaminate the food. Oxygen is not allowed to present in the can as it may favours the growth of Clostridium botulinum. People also would not buy the dented cans at supermarket because of the concerns that dented cans may cause some oxygen to leak into the cans and leads to food spoilage.

The newest technologies being develop on cans are the ways to produce containers which can heat or cool the beverages automatically. For self-heating can, two reagents which are lime and water are used to heat the contents by using chemical concept. In order to activate the self-heating can, the consumers have to press a button on the base to break the seal, mixing the water in lime and thus lead to the reaction. In three minutes, the temperature of beverages will raise to about 70 to 80 ºC. When the temperature reach about 150 ºC, the beverage is good to be drink. For the self-cooling can, it uses different approach from the self-heating can, which are using heat and evaporation to cool the beverages. The user is required to twist the bottom of the container to releases a desiccant (water absorbing substance). The desiccant mixes with water in outer shell of the can and cause water to evaporate. The heat comes from the enclosed beverage enabled the evaporation process to take place. The heat is then absorbed by the vinegar salts located in the heatsink chamber at the bottom of the can. Thus, the beverages which initially at 70 to 75 ºC would be cool to about 40 ºF (the normal temperature of refrigerator) in 3 to 4 minutes.

The manufacturing of cans began with the sheets of tinplate which is steel covered with the tin and the middle is covered with a coat of protective enamel. The enamel provides protection on corrosion, enable it to stand for longer time and protect the food from the container and the container from the food. The strength of enamel required varies with the level of canned food acidity. For instance, the tomato sauce which has higher acidity required thicker enamel than that of green beans. This is because the acidic tomato sauce will cause metal pick up within a few months of storage.

After the enamel coating, the cans are conveyed to a dual-purpose machine called beater flanger to allow the double-seam to be formed on the can. The same machine also creates beads on the cans to allow them to be stretched and expanded under high temperatures. From the standpoint of vacuum, the beads at the end of cans provide strength to the cans during process of cooking which build pressure. Without the beads, the cans might lose integrity of double seam during cooking process. 

After that, one end of the can is attached to the seamer and another end will be sealed after putting in the products. The integrity of can is being tested in leaking test through an air tester. If there is any imperfection on the seam, weld or steel, the can will be discarded. After testing, the cans are being sent to palletized.

After the cans had been produced, the process of producing canned foods (for instance, canned beans) starting from the receiving of beans followed by screening, washing, size sorting, blanching, filling into cans and addition of brine. After the brine had been filled into the cans, the headspace required is set in the cans. Headspace which is the amount of distance between the top of the product and the bottom of the lid is extremely important in the canning process. Too little headspace will cause the cans to bulge during heating while too much headspace will cause underweight cans. 

Seamer is the machine which attaches the lid and form double seam on the can. Before this was done, a nozzle blows a shot of steam into the headspace area to displace any air that present. This is a crucial process as the food decay will occurs due to the presence of air. Next, a shelf life code is applied on the can to show the production date and expired date of food. Then, the cans were being send to the cooking vessel known as retort and the operators will ensure the proper steam environment for cooking. The proper temperature and time of cooking are controlled and being governed by the computer program. The food is cooked inside the cans rather than prior to being can because this method creates the most sterile environment. The bacteria cannot form in the food once the can has been sealed and the food will stay fresh until it is opened. The canned beans will then be labeled, packaged and sent off.

The use of cans for beverages now greatly surpasses the use of cans for food. The first successful beverage cans were introduced in 1935 by the Kruger Brewing Company. The containers were developed only after steel cans became strong enough to accommodate the internal pressure created when the beer was pasteurized and when effective coatings were introduced to eliminate any metallic taste from the cans. The first aluminium beverage can was manufactured in 1963 as aluminium is easily moulded, light weight and resistant to corrosion. By 1985, aluminium cans were the most popular beverage containers in any market. Nowadays, consumers buy soft drinks in aluminium cans four times as often as in plastic bottles. 

Recently, the aluminium cans use the freezing hybrid. It is one of the packaging innovations called bottle camp. It is made up of aluminium but shaped like a bottle and preferred by the consumers due to its graphics, chill ability and it does not break like a glass. It can be used in the beer and soft drink industry. 

In 20^th centuries, a new can design had been developed. They bring can convenience to another level. There is a common misperception that metal cannot be used in the microwave oven. Actually, this is not true if the container is being designed properly. For example, the traditional metal can won’t work in the microwave due to the microwave energy reflected off the can and no energy can get into the contents of food. However, if the container is designed properly by having a shallow metal container with a wide opening, the energy will be absorbed through the opening and the canned food can be cooked in the microwave. Aerosol cans are another type of can patented in 1926 by a chemical engineer, Eric Rothan when the American military were looking for an effective way to deal with insects during jungle warfare. The development of microwaveable and aerosol cans representing technological leaps into our brands new world. 

Home canning has been a household tradition for nearly 200 years. There are 2 types of processes used for home canning, which are boiling water canning process and steam pressure canner process. Boiling water canning process is used for high acid food only such as jams, jellies, or any types of soft spread like conserve marmalade and tomato sauces. While, steam pressure canner process is used for low acid foods such as vegetables like carrots and green beans. Steam pressure canner is necessary because it’s capable of reaching the high temperatures required to kill off the microorganisms found in the low acid foods. 

The technology of opening cans has changed over the years in surprising ways. It took humans hundreds of years to revise the ways to put things into the cans and the researchers still looking for the easier and faster way to open the can. Edlund company’s model 825A is the most advanced can opening system in the world as it can be operated by one user through its computer-controlled touchscreen interface. This can opening system is mainly aimed for those large food processing companies that open many cans in a day to make pasta sauces or pizza as it can opens up to 30 cans per minute. Some companies even can use it to open 14,000 cans per day. 

The operators load the cans into the machine through the infeed conveyor which is a belt-driven conveyor with a rinse jet to rinse the outside of the cans and blow the water off the indentation at the top of the can. The cans then enter the crown punch opener which punches the top of the can in one motion and an alligator jaws come in to remove the lids and deposits it behind the machine in a receptacle. The can is then pushed through a dumping page which takes the can and invert it upside down pouring the product into the collection trough and into a pumping station. The can continues through the dumping frame inverting completely and is then pushed down through a rinsed jet to rinse the inside can clean before being pushed into a hand crusher. 

During 19^th century, little thought had been given to can openers in which the soldiers use their bayonets to open then cans. The first patented can opener was invented by Ezra Warner of Waterbury Connecticut in 1858. The modern can opener with a cutting wheel that rolls around the can was invented by American William Lyman in 1870. During World War II, the soldiers use the can opener known as p38 which required exactly 38 punctures to open the cans. Most of the consumers used the churchkey to open the beverage cans until 1966 the hole tabs were introduced. Even though hole tabs work well, it has a lot of controversy. This lead to the invention of new easy open tab which pushed the tab back into the can to reduce the litter. This easy open tab works well in beverage cans but it is now rivaled by the peel open top. It is a flexible metal lid that also has oxygen and light protection but with lesser force to open it. 

The phenomenal success of can came at a huge price millions of pounds of wasted metal dumped into landfills. In 1970s, a recycling revolution took place that led to can becoming the most recycled of all food containers. Aluminium cans and steel cans are recycled at a 50% rate or higher. In the United States and elsewhere, billions of aluminium cans are collected and recycled. It only takes 5% of the energy to recycle a can that it would take to make a new can from raw metal. Thus, recycling is so dominant that the aluminium beverage can could be used to make into new beverage cans constantly. 

Other than recycling, the canned food industries can also save resources by streamlining the cans to lighter weight in a process called geometric optimization. Since 1970s, aluminium cans’ weight dropped from 55 pounds per thousand to 29.5 pounds per thousand. Geometric optimization can be done through the super end beverage technology. A traditional beverage end has a nearly vertical wall at the top of can, while the wall of beverage can with super end technology is about 45-degree angle. This simple sounding change has quite an impact. By using the 45-degree angle, it can save over 10% of metal in the end which considered as a very significant saving. 

In conclusion, can is probably one of the great inventions in the world but it had been take for granted. Nowadays, the usage of cans is not only in food industries but also in other industries such as aerosol cans. The industries shall use this invention properly and wisely for better future.

Self-heating cans are used the chemistry to heat the contents inside the can. There are two reagents that can be used inside the container which are lime and water to activate the self-heat process. The consumer need to press the button on the base to break the seal. Then, the water and lime are mixed together and the reaction start to occur. The heating process are occurred through the reaction then the beverages are served in hot condition around 70-80 °C.

 However, self-chilling cans are used the heat and evaporation process to cool the beverages. The consumer need to twist the bottom of the can to release desiccant which is a water absorbing substance. The outer shell of can is filled with water and mixed together with desiccant. Then, this reaction required heat from enclosed condition to evaporate the water. The heat are absorbed by vinegar salts that are located in the heat sink chamber in bottom of the can. Then, it will cool about 40 °F at 3-4 minutes. 

The process of manufacturing of food cans begin with feats of tin plate which a steel covered with tin and the middle are coating with protective enamel.  The ammo on the outside of can are used to protect the can corrosion. The shelf life become longer due to enamelling inside of the can to protect the food. However, the strength of the enamel required varies depending on the level of acidity of the food. The thin layer of enamelling need for low acid food whereas the high acid food need the thick layer of enamel protection.

The enamelling process start with enamel seat of metal are fed into slitting machine. The splitter cuts the sheets into blanks for the roll forming of the body. The body are stacked up and put into rolled machine and then welded down the side of the steel together.  Then, puts a powder enamel through a side stripe system to protect the weld from product and the product from the weld. 

Next, the can are conveyed to beater flange machine to put flange that can allows to put the double seam and to attach the end to the can. The beads also put at the same machine to allow the cans stretch and expend under high temperature. The beads on the end of the cans give the strength from the process of cooking which builds pressure when sealed. The breakdown the integrity of double seam can occurred if the beads were not on the ends. The end are attached to the can by seamer. Besides, the integrity of can are tested through air tester. 

Headspace is extremely important in the canning process. Headspace is the amount of distance between the top of products and the bottom of the lid. If the amount of headspace is too little, it will cause hands to bulge during eating. However, the amount of headspace is too much, it will result in underweight cans. 

The tin plate cans which are the iron cans coated with tin to protect the cans because it rusts and corrodes much more slowly than iron. The new invention of cans changed the way the world ate. The canned food can helped to eliminate scurvy and other shipboard diseases due to high amount of vitamins and nutrients in the food supply for the sailor for long period of time. Most canned food has suggested shelf life at least 2 years. However, it can remain preserved for much longer. 

Microwave cans are the latest in a long line of innovations developed by food can manufacturers. The consumer only need to remove peelable end and places in the microwave. Besides, the aluminium beverages cans was manufactured in 1963. The aluminium are easily moulded lightweight and resistant to corrosion. The aluminium cans are widely used in soft drinks and beer industry. Recently, aluminium bottle cans are introduced as packaging innovations that use freezing hybrid. The consumer are attracted to their great graphic and its chill ability also it does not break like a glass. 

Home canning involves two process which are boiling canning process that used for high acid foods such as jellies, marmalade and tomatoes. Besides, seam pressure canner process is used for low acid foods like vegetables such as carrots and green bean. This seam pressure canner process is necessary because it capable to reach the higher temperature that needed to kill of the microorganism that found in low acid foods. 

 

 

The process of manufacturing food cans begin with feats of tin plate which is steel covered with tin. The middle is also protected with protective enamel that protect both food and container simultaneously. The strength of enamel required varies depending on the level of acidity in the food. For example the bean does not much enamel in the can because it is low in acid but a can of tomato sauce need a thick enamel because it is so acidic that it can eat through unprotected metal in few month. The enamel seats of metal are first fed into the slitting machine. The slitter cut those sheets into blanks for the roll forming of body. The body stacks up put into machine rolled into cylinders and then welded down the side to weld the steel together. It then will go through the stripe system that puts the powder enamel over the area that we welded the can that protect the weld from the can and can from weld. Mix the can are conveyed to a dual-conveyed machine called a beater flange. At that point, we put a flange on it which is commonly referred to in layman’s terms as a lip that allow us to put the double seam on which is how the end attached to the can. The seam machine also puts beads on the can. The accorian like beads allow the Candice to stretch and expand under high temperature that give the can strength from the standpoint of vacuum. The beads on the end of the can give it strength  from the process cooking which build once you sealed the can and product in it and put it in cooker, it swell and the ends actually push outwards  if the beads were not on the end the integrity of double seam will be affected. The integrity of seamer is tested through air tester to see the leakage and the can will be discarded if it happen so be imperfect before they go to the palletization process.

Can production is important to be observed such as if there is any imperfecions to them, they have to be discarded. It’s important to have a proper headspace during sealing as little headspace may cause the lid  to be bulged while too much of headspace will cause underweight can. There will be a nozzle which blow shot of steam into headspace area displacing any air as food will decay in the presence of air. Thus the can have become airtight vacuum. Other than that, date marking must be applied onto the can’s lid and the can being filled with food need to undergo retort process whereby the temperature and time must be controlled and while retorting the canned food, no new bacteria will be introduced in the sealed can as the retort are sterile. The idea of canning the food is invented by a Parisian named Nicholas as since the ancient time, people keep trying to preserve their food by salting, covering the top of food with oil or coat them with melted fat. The suggested shelf life of can is about 2 years but they can sometime preserve food longer than the period. However, it’s important to avoid the buying food with dented can as it might be possible leakage or oxygen in the can that might cause introduction of harmful bacteria in it. Although there were so many invention of cans, but one with CFC propellant is not good for the ozone layer and they are being change with another type of propellant such as isobutene and dimethyl ether to actually bring back the ozone but it actually cannot be done. There will be  home canning which has become tradition since 200 years which are boiling water canning and seam pressure canner. The way can is opened is evolved over the years starting from using computer controlled machine to the hole making on the lid of can to ease consumers. It is a good practice to recycle cans as it may help to safe the energy as well as the prevent aluminum shortage in future. 

            We use canned products almost every day without we even realize. Although some of us do not deal with cooking and food preparation, the restaurant where we eat outside will still use canned products. Canning gives us opportunity to travel without worrying about the shortage of fresh food. Without canning, our life would be undeniably harder when it comes to keep our food fresh. 

            The idea of canning was started when Napoleon Bonaparte offers a quite high prize for people who can come out with a good idea in preserving foods. He said that, “an army travels on its stomach”. This challenge was accepted by Nicolas Appert, the father of canning. His idea was boiling food in airtight container can keep the food fresh. Temperature during boiling must be higher than 240 ^oF in order to kill the bacteria during boiling.

            Around 1810, Peter Durand replaced the breakable bottle with tinplate can which is more durable. Canning technology was extensively used during the World War II. In middle 90s, only 6 to 10 cans could be made a day by skilled because canning process was so labor intensive back then. However, today 2 million cans can be made throughout the year.

The principle of canning does not change much but it is evolving towards consumer convenience. There are technologies which enable us human to enjoy hot or cold beverages without having to heat or chill the drinks with any equipment. The scientists able to come out with self-heating can and self-chilling can. Specially designed cans can be used in microwave while the traditional one cannot.

Cans are now used not only for foods. They are now used for beverage, condensed milk, aerosol and many more. This wide usage of canning must be followed by recycling in order to reduce the energy usage. Some recycle center will process about tens of million recycled cans per year.

 

 

The manufacturing of food can begins with sheet of tin plate which is steel covered with tin. The middle is also covered with a coat of protective enamel. Enamel sheets cuts by split machine for the roll forming of the body. The body are stacked up put into a machine rolled into cylinders and then welded down the side to weld the steel together. After that, it goes through a side stripe system which puts a powder enamel to protect the weld form the product and the product from the weld. The can conveyed to a dual-purpose machine, beader flanger by put a flange for double seam and put beads on the can. From the seamer process, they test the integrity of the can through an air tester. The can was sealed at both ends and put a small amount of air to find the leakage. If found the leakage, the steel itself has any imperfection, the can will be discarded. After tested, it will sent to be palletized.

 They put the tin plate outside of the can for protection on corrosion and will have long shelf life. Enameling in the inside will protect the food from the container. The strength of the enamel is depend on the level acidity of food. For example green beans just need a thin enamel because of the low acid while tomato sauce need thick enamel because of the high acid. Function beads in allow the cans to stretch and expand under high temperature. The beads on the end of the can give it strength from the process cooking which builds pressure.

The basic principle of canning has remained the same. Food is sealed in airtight container and then cooked to temperature between240 and 250 °F in order to destroy microorganism. Basically cans product has solution that call brine. Briner and add water system which add the hot water to drives out any error in the can and salt solution for taste. Topper is rotating disc cup to push the excess water to have the proper fill and want have the proper headspace. Headspace is the distance between the top of the product and the bottom of the lid. If too little headspace cause cans bulge on the top and if too much headspace result underweight cans. A nozzle shot a steam at headspace displacing any air and then shelf life code are apply. After that place the can into giant cooking vessel that called retort which has proper steam environment for cooking and proper temperature also proper time. No new bacteria can produce in the food once it sealed. Lastly labelled package and sent off.

Based on history ancients civilization suspected air is enemy for food and wine and 3000 years ago, the Greeks sealed the wine using pine resin. On 17^th century wine sealed with cork different with food which is protect by pouring hot oil and coating with melted fat. Salt also ways of preserved but it will drained nutrients. On 18th century in France when the Emperor Napoleon Bonaparte, concerned about keeping his armies fed, offered a cash prize to whoever could develop a reliable method of food preservation.  Nicholas Appert realized if food is sufficiently heated and sealed in an airtight container, it will not spoil. An Englishman, Peter Durand, took the process one step farther and developed a method of sealing food into unbreakable tin containers. Cans helps the sailors to eliminates scurvy and other shipboard disease which is cause by lack vitamins and nutrients for long period in the ship.

From year to year, canning industry had been improved to make in more convenient. Common people misperception that cans cannot be use in microwave. But now with innovation, with the shallow metal container and the wide opening the energy will absorb through the opening  and it would work properly in the microwave. Beverage is popular in aluminum cans because of the easy to open and light. Now the aluminum cans invent in bottle style to attract the consumer.

Aerosol can is invent in 1926 to help the army for insect repellent. The concept of aerosol can is propellant or pressurize gas. The nozzle at the top of the can opens when depressed then the force of the gas pushing down the product moves it through the dip tube up to the nozzle and atomize the liquid form fine mist. New technologies invent container that can heat and cool beverage automatically. heating  uses chemistry to heat the content there are two reagent inside the container, which is little bit of lime and water. To activate it consumer need to press button below the can. The seal of both reagent will breaks and mix together then start reaction. The temperature of beverage is increase in 3 minutes in range 70 to 80 °C. Self-chilling use heat and evaporation to cool the beverage. The consumer just twist the bottom of the can which release a desiccant. The outer shell of the can is filled with water and when desiccant mixes with it the water evaporates which requires heat. That heat comes from the inclosed beverage and the heat is absorbed by vinegar salts located in the heatsink chamber in the bottom of the can. So the temperature of drink from the room temperature is drop to 40 degrees Fahrenheit of a standard refrigerator temperature.

Propellant in aerosol cans is CFCs and will thin the ozone layer and cause global warming. So industry change with isobutene and dimethyl ether that’s help rebuild the ozone layer. To make sure the cans are in good condition, the industry make the cans in tight seal and the problem when tight seal is difficult to open. So the can opener was invented from simple can opener for home uses until innovate it for manufacturer like machine that has conveyer for convenient purpose.  Industry also improve it for easily open by put a pull-tab.

Cans can be recycle to reduce the waste metals that was dumped into landfills. Steel cans can be recycle at rate up to 50% or higher while recycling aluminum is much efficient because by recycling 1 aluminum cans can be made 6 new cans. Geometric optimization can reduce the weight of can which called streamlining the cans.

 First, washing method in order to remove any grips any small pieces that we don’t want on the beans. Then, go to series of rotation drum that snip off the ends. After that, the beans are brought inside the plant where they’re run through a computerized vision sorting system. Next the beans are separated by size. Then, beans are blenched at approximately 170 degrees Fahrenheit. This process locks the colour of the beams and also drives out any air that might still be trapped inside the beans. It’s all important to lose this air in order to maintain a vacuum when the can is seal. Then, the beans are put into the cans and they’re shook, and the beans will deposit it down into the can. Now we go to briner or add water system and topper steps. We also want to have the proper headspaces. Headspace is important to canning process. The ingredient in the cans will stay fresh until the can is open. Finally, cans are labelled packaged and sent off.

   By the end of the 17^th century, wine makers began to stop their bottles with corks. Food was protected in different ways by pouring hot oil over it or by coating it with melted fat. The world was looking for a clean long lasting preservation method that wouldn’t rob food of critical nutrients. Napoleon Bonaparte is kicked off the can revolution. In 1795, he urged the French government to offer a 12000 franc proze to any inventor who could devise a method of preserving fresh food and transporting it to its army. In 1809 a Parisian named nicolaus a pair come up with the idea for canning .After years of experimenting, he found the boiling foods such as poultry and fruits in airtight bottles could keep the food fresh. Soon after in 1810, Englishman peter Durand adapted a pairs ideal he replaced the breakable bottles with tin plate cans which were iron cans coated with the tin. During the 20^th century amazing new designs will be developed that would take canning convenience to another level. 

     However, canned foods have a problem when It comes microwave ovens. There’s a common misperception that metal can’t be used in the microwave. If design the container properly, so that cans have a shallow metal containers with a wide opening because of that the energy will be absorbed through the opening then it will work perfectly in the microwave. The tendency for leaking cans which can be occur also is higher. The can would break apart the metal would corrode as we improve the process and the consistency of the metal 

  The first successful beverage cans were introduced in 1935 by the kruger brewing company, the containers were developed only after steel cans become strong enough to accommodate the internal pressure created when the beer was pasteurized and when effective coatings were introduced that eliminate any metallic taste. In 1985, aluminium cans were the most popular beverage container in any markets. Recently the aluminium fan more and we use your freezing hybrid. This is one of the latest packaging innovation is called a bottle can.  It’s chill ability and it’s chill feel and also doesn’t break like glass. Then, is the aerosol fan. Aerosol cans worked with the use of a propellant. The propellant is a pressurized gas. Luli aerosol cans use chlorofluorocarbons or cfcs as propellants. However, chemical were sprayed out of the cans, they drifted upwards into the atmosphere, at high altitudes the chlorine and the cfcs molecules began to break down ozone layer. However, microwave and aerosol cans represents technological leaps into our brave new world. 

      Can openers from the primitive to the powerful simple to the complex. Meets the titan of all can openers Edlund company’s model 825 A. It’s the most advanced can opening system in the world. It can be operated by one user computer-controlled touchscreen. Technology is going into making cans airtight and strong but there was a problem from the a start how to open dark fangs. Now, the technologies have been developed is this new peel team technology so this is a flexible lid. It’s still a metal barrier so we can still have the oxygen and light protection.

   In 1970s a recycling revolution for place that led the can becoming the most recycled of all food containers can. Billions of aluminium cans are collected and recycled . It only take 5 % of the energy to recycle a can that it would take to make a new can from raw metal as a matter of fact recycling. Then, we move to radioactive nuclear waste.Storing radioactive nuclear waste generated as a by-product from the processing of nuclear material for national defense. Scientists have sought effective way to store nuclear waste for long periods of time. For example, burying it in the ocean and placing it into polar ice. The concepts of vitrification was selected as the best and the main factors that got stability of glass for many of years.