A tin can, tin (especially in British English, Australian English and Canadian English), steel can, steel packaging or a can, is a container for the distribution or storage of goods, composed of thin metal. Many cans require opening by cutting the "end" open; others have removable covers. Cans hold diverse contents: foods, beverages, oil, chemicals, etc. Steel cans are made of tinplate (tin-coated steel) or of tin-free steel. In some locations, even aluminium cans are called "tin cans".
The tin canning process was allegedly created by Frenchman Philippe de Girard and the idea passed to British merchant Peter Durand who was used as an agent to patent Girard's idea in 1810. The canning concept was based on experimental food preservation work in glass containers the year before by the French inventor Nicholas Appert. Durand did not pursue food canning, but, in 1812, sold his patent to two Englishmen, Bryan Donkin and John Hall, who refined the process and product, and set up the world's first commercial canning factory on Southwark Park Road, London. By 1813 they were producing their first tin canned goods for the Royal Navy.
Early tin cans were sealed by soldering with a tin-lead alloy, which could lead to lead poisoning. Infamously, in the 1845 Arctic expedition of Sir John Franklin, crew members suffered from severe lead poisoning, thought to be caused by eating tin canned food. More recent research suggests the lead poisoning was more likely to have been caused by the water pipe system on the two ships.
Most cans are right circular cylinders with identical and parallel round tops and bottoms with vertical sides. However, cans for small volumes or particularly-shaped contents, the top and bottom may be rounded-corner rectangles or ovals. Other contents may suit a can that is somewhat conical in shape.
Fabrication of most cans results in at least one rim—a narrow ring slightly larger than the outside diameter of the rest of the can. The flat surfaces of rimmed cans are recessed from the edge of any rim (toward the middle of the can) by about the width of the rim; the inside diameter of a rim, adjacent to this recessed surface, is slightly smaller than the inside diameter of the rest of the can.
Three-piece can construction results in top and bottom rims. In two-piece construction, one piece is a flat top and the other a deep-drawn cup-shaped piece that combines the (at least roughly) cylindrical wall and the round base. Transition between wall and base is usually gradual. Such cans have a single rim at the top. Some cans have a separate cover that slides onto the top or is hinged.
Two piece steel cans can be made by "drawing" to form the bottom and sides and adding an "end" at the top: these do not have side seams. Cans can be fabricated with separate slip-on, or friction fit covers and with covers attached by hinges. Various easy opening methods are available.
In the mid-20th century, a few milk products were packaged in nearly rimless cans, reflecting different construction; in this case, one flat surface had a hole (for filling the nearly complete can) that was sealed after filling with a quickly solidifying drop of molten solder. Concern arose that the milk contained unsafe levels of lead leached from this solder plug.
No cans currently in wide use are composed primarily or wholly of tin; that term rather reflects the nearly exclusive use in cans, until the second half of the 20th century, of tinplate steel, which combined the physical strength and relatively low price of steel with the corrosion resistance of tin. Depending on contents and available coatings, some canneries still use tin-free steel.
In some locations any metal can, even aluminium, might be called a "tin can". Use of aluminium in cans began in 1957. Aluminium is less costly than tin-plated steel but offers the same resistance to corrosion in addition to greater malleability, resulting in ease of manufacture; this gave rise to the two-piece can, where all but the top of the can is simply stamped out of a single piece of aluminium, rather than laboriously constructed from three pieces of steel.
A can traditionally has a printed paper or plastic label glued to the outside of the curved surface, indicating its contents. Some labels contain additional information, such as recipes, on the reverse side. Recently labels are more often printed directly onto the metal before or after the metal sheet is formed into the individual cans.
In modern times, the majority of food cans in the UK have been lined with a plastic coating containing bisphenol A (BPA). The coating prevents acids and other substances from corroding the tin or aluminium of the can but leaching of BPA into the can's contents is currently (as of 2013) being investigated as a potential health hazard.
Cans come in a variety of shapes. Two common ones are the "soup tin" or the "tuna tin." Walls are often stiffened with ribs, especially on larger cans, to help the can resist dents that can cause seams to split.
Can sizes in the United States have an assortment of designations and sizes. For example, size 7/8 contains one serving of half a cup with an estimated weight of 4 ounces; size 1 "picnic" has two or three servings totalling one and a quarter cups with an estimated weight of 10½ ounces; size 303 has four servings totalling 2 cups weighing 15½ ounces; and size 10 cans, most widely used by food services selling to cafeterias and restaurants, have twenty-five servings totalling 13 cups with an estimated weight of 103½ ounces (size of a roughly 3 pound coffee can). These are all "U.S. customary" cups, and not equivalent to the former Imperial standard of the British Empire or the later Commonwealth.
In the United States, cook books sometimes reference cans by size. The Can Manufacturers Institute defines these sizes, expressing them in three-digit numbers, as measured in whole and sixteenths of an inch for the container's nominal outside dimensions: a 307 x 512 would thus measure 3 and 7/16" in diameter by 5 and 3/4" (12/16") in height. Older can numbers are often expressed as single digits, their contents being calculated for room-temperature water as approximately eleven ounces (#1 "picnic" can), twenty ounces (#2), thirty-two ounces (#3) fifty-eight ounces (#5) and one-hundred-ten ounces (#10 "coffee" can).
|Can Name||Dimensions (inches)||Capacity (U.S. fluid ounces)||No. 2 can equivalent||Typical products|
|6Z||2 2⁄16 x 3 1⁄2||6.08||0.295|
|8Z Short||2 11⁄16 x 3||7.93||0.386|
|8Z Tall||2 11⁄16 x 3 2⁄8||8.68||0.422|
|No. I (Picnic)||2 11⁄16 x 4||10.94||0.532|
|No. 211 Cylinder||2 11⁄16 x 4 14⁄16||13.56||0.660|
|No. 300||3 x 4 7⁄16||15.22||0.741||Cranberry Sauce, Pork & Beans|
|No. 300 Cylinder||3 x 5 9⁄16||19.40||0.945|
|No. I Tall||3 1⁄16 x 4 11⁄16||16.70||0.813|
|No. 303||3 3⁄16 x 4 3⁄8||16.88||0.821||Fruits, Vegetables, Soups|
|No. 303 Cylinder||3 3⁄16 x 5 9⁄16||21.86||1.060|
|No. 2 Vacuum||3 7⁄16 x 3 3⁄8||14.71||0.716|
|No. 2||3 7⁄16 x 4 9⁄16||20.55||1.000||Juices, Soups, Vegetables|
|Jumbo||3 7⁄16 x 5 5⁄8||25.80||1.2537|
|No. 2 Cylinder||3 7⁄16 x 5 6⁄8||26.40||1.284|
|No. 1.25||4 1⁄16 x 2 3⁄8||13.81||0.672|
|No. 2.5||4 1⁄16 x 4 11⁄16||29.79||1.450||Fruits, Vegetables|
|No. 3 Vacuum||4 1⁄4 x 3 7⁄16||23.90||1.162|
|No. 3 Cylinder||4 1⁄4 x 7||51.70||2.515|
|No. 5||5 1⁄8 x 5 5⁄8||59.10||2.8744||Fruit Juice, Soups|
|No. 10||6 3⁄16 x 7||109.43||5.325||Fruits, Vegetables|
In parts of the world where the metric system of measures is used, tins are made in 250, 500, 750 ml (millilitre) and 1 L (litre) sizes (250 ml is approximately 1 cup or 8 ounces). In situations where products from the USA have been repackaged for sale in such countries, it is common to have odd sizes such as 3.8 L (1 US gallon), 1.9 L (1/2 US gallon), and 946 ml (2 US pints / 1 quart).
In the UK and Australia, cans are usually measured by net weight. A standard size tin can holds roughly 400g; the weight can vary between 385g and 425g, depending on the density of the contents. The smaller half sized can holds roughly 200g, and it can vary between 170g and 225g.
Fabrication of cansEdit
Rimmed three-piece can construction involves several stages;
- Forming a tube and welding or soldering the seam of the sides
- Joining the bottom end to the tube
- Printing or attaching labels to the can
- Filling the can with content; sterilization or retorting is required for many food products
- Joining the wall and top "end".
Double seam rims are crucial to the joining of the wall to a top or bottom surface. An extremely tight fit between the pieces must be accomplished to prevent leakage; the process of accomplishing this radically deforms the rims of the parts. Part of the tube that forms the wall is bent, almost at its end, turning outward through 90 degrees, and then bent further, toward the middle of the tube, until it is parallel to the rest of the tube, a total bend of 180 degrees.
The outer edge of the flat piece is bent against this toward the middle of the tubular wall, until parallel with the wall, turning inward through 90 degrees. The edge of bent portion is bent further through another 90 degrees, inward now toward the axis of the tube and parallel to the main portion of the flat piece, making a total bend of 180 degrees. It is bent far enough inward that its circular edge is now slightly smaller in diameter than the edge of the tube. Bending it yet further, until it is parallel with the tube's axis, gives it a total bend of 270 degrees. It now envelops the outward rim of the tube.
Looking outward from the axis of the tube, the first surface is the unbent portion of the tube. Slightly further out is a narrow portion of the top, including its edge. The outward-bent portion of the tube, including its edge, is still slightly further out. Furthest out is the 90-degree-bent portion of the flat surface.
The combined interacting forces, as the portion of the flat surface adjacent to the interior of the tube is indented toward the middle of the tube and then outward forward the axis of the tube, and the other bent portions of the flat piece and the tube are all forced toward the axis of the tube, drives these five thicknesses of metal against each other from inside and out, forming a "dry" joint so tight that welding or solder is not needed to strengthen or seal it. Illustrations of this process can be found here.
The first cans were heavy-weight containers that required ingenuity to open, with implements such as knives. Not until several years later, after can manufacturers started using thinner metal sheets, were any dedicated can openers developed.
While beverage cans or cans of fluid such as broth can merely be punctured to remove the product, solid or semisolid contents require removing one end of the can. This can be accomplished with a heavy knife or other sharp tool—but can openers are much more convenient.
Some cans, such as those used for sardines, have a specially scored lid so that the user can break out the metal by the leverage of winding it around a slotted church key. Until the mid-20th century, some sardine tins had solder-attached lids, and the winding key worked by forcing the solder joint apart.
The advent of pull tabs in beverage cans spread to the canning of various food products, such as pet food or nuts (and non-food products such as motor oil and tennis balls). The ends are known as easy open lids because they open without any tools or implements. An additional innovation developed for specifically for food cans uses a tab that is bent slightly upwards, creating a larger surface area for easier finger access.
Cans can be made with easy open features. Some cans have screw caps for pouring liquids and resealing. Some have hinged covers or slip-on covers for easy access. Paint cans often have a removable plug on the top for access and for reclosing.
Steel from cans and other sources is the most recycled packaging material. Around 65% of steel cans are recycled. In the United States, 63% of steel cans are recycled, compared to 52% of aluminium cans. In Europe the recycling rate in 2011 is about 74%. Much can recycling occurs at the smelters, but individual consumers also directly reuse cans in various ways. For instance some people use two tin cans to form a camp or survival stove to cook small meals.
Dissolution of tin into the foodEdit
Tin is corrosion resistant, but acidic food like fruits and vegetables can corrode the tin layer. Nausea, vomiting, and diarrhea have been reported after ingesting canned food containing 200 mg/kg of tin. A 2002 study showed that 99.5% of 1200 tested cans contained below the UK regulatory limit of 200 mg/kg of tin, an improvement over most previous studies largely attributed to the increased use of fully lacquered cans for acidic foods, and concluded that the results do not raise any long term food safety concerns for consumers. The two non-compliant products were voluntarily recalled.
Evidence of tin impurities can be indicated by color, as in the case of pears, but lack of color change does not guarantee that a food is not tainted with tin.
Bisphenol-A (BPA) is a toxic chemical compound present in commercially available tin can plastic linings and transferred to canned food. The inside of the can is coated with an epoxy coating, in an attempt to prevent food or beverage from coming into contact with the metal. The longer food is in a can, and the warmer and more acidic it is, the more BPA leaches into it. In September 2010, Canada became the first country to declare BPA a toxic substance. In the European Union and Canada, BPA use is banned in baby bottles. The FDA does not regulate BPA (see Bisphenol A#US public health regulatory history). Several companies, like Campbell's Soup, announced plans to eliminate BPA from the linings of their cans, but have not said which chemical they plan to replace it with. (See Bisphenol A#Chemical manufacturers reactions to bans.)
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