Government of Canada Gouvernement du Canada

HPB Method MFHPB-04

February 2003

HEALTH PRODUCTS AND FOOD BRANCH

OTTAWA

METHOD TO MEASURE THE INTERNAL PRESSURE (NEGATIVE OR POSITIVE)

OF FOODS IN HERMETICALLY SEALED RIGID CONTAINERS

Dev C. Nundy
Food Laboratory
Ottawa Laboratory (Carling)
Canadian Food Inspection Agency
Ottawa, Ontario, K1A 0C6

e-mail:[email protected]

1. APPLICATION

The method is applicable to the determination of the internal pressure (negative or positive) in two or three-
piece hermetically sealed metal cans and glass containers with metal lids. This revised method replaces
MFHPB-25D, dated October 1991.

2. PRINCIPLE

The method employs a direct-reading Bourdon-tube type gauge with self-sealing port (see Appendix A, figure
1) to penetrate the container and obtain a measure of the internal vacuum or pressure. This measures the
vacuum or pressure inside hermetically sealed containers relative to the standard atmospheric pressure at
sea level, (14.7 psi or 29.9 inches of Hg or 101.3 kPa).

3. DEFINITION OF TERMS

See Appendix A of Volume 2.

4. COLLECTION OF SAMPLES

See Appendix B of Volume 2.

5. MATERIALS AND SPECIAL EQUIPMENT

1. Bourdon tube-type gauge - Pressure and vacuum (See diagram in Appendix A) - calibrated to ± 2.0
psi/ in.Hg.

2. Barometer - Accuracy of ± 0.1 in.Hg.

3. Thermometer - Accuracy of ±1.0/C.

4. Bacti-Disc Cutters (Wilkens-Anderson Co., Dixie Canner Equipment Co.)

5. Gross headspace measuring device - Accuracy of ± 1/16 in.

6. Pressure Calibrator - Calibration of pressure devices or system. Traceable to N.I.S.T.

Published on the Food Directorate’s (Health Canada's) website at http://www.hc-sc.gc.ca/food-aliment.

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Calibration in accordance with ISO 9000 Quality Standard.

6. PROCEDURE

SAFETY PRECAUTIONS: Follow all safety procedures outlined in MFHPB-01and MFHPB-06 for foods
in hermetically sealed containers.

6.1 Preparation of sample units

6.1.1 Ensure that the identification of the container has been done as described in MFHPB-06.

6.1.2 Remove, identify the label and perform visual inspection as described in MFHPB-06.

6.1.3 Clean adhering dirt or soil from the surface of the container. Scrubbing with water and soap
may be necessary.

6.1.4 Ensure that the container and the contents have a temperature between 21oC - 26oC. For
internal temperatures below 21oC and above 26oC, a correction factor should be applied on
the vacuum readings (see Appendix A table 1).

6.1.5 Record the atmospheric pressure and the room temperature.

6.2 Determination of the internal vacuum

6.2.1 For cans, select the manufacturers end to be used for the measurement, (usually the
uncoded end). Measuring the vacuum at the end having the headspace is advisable;
however solid pack products, meats, etc., can give problems since it is difficult to determine
which end has the headspace, and such products do not move with the changing position of
the can. Tapping for a hollow sound may help in making a judgement.

6.2.2 To avoid end plate deformation, select the first bead near the doubleseam of the can end as
far from the center as possible as the puncture site. For glass jars, select a point as close
to the edge of the cap as practical. The site selected must permit an effective seal by the
gauge gasket.

6.2.3 Moisten the rubber gasket with silicon grease on the Bourdon tube-type gauge and seat it
firmly to the can surface.

6.2.4 Puncture the can end with a single stroke taking care to avoid excess pressure or force that
may cause deformation of the end inducing an erroneous increase in headspace pressure.

6.2.5 After recording the vacuum reading using a Bacti-Disc cutter cut a hole large enough to
determine the gross headspace distance using a calibrated headspace gauge (see Appendix
A, figure 6). The reading can be used for calculating the net headspace volume for additional
correction of vacuum reading. (see Appendix A, section 2.6).
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6.3 Recording of results

Record all measurements and observation for each container. Read and record the scale readings
to the nearest 1 inch of mercury or 1 pound per square inch. For metric scales, measure to the
nearest unit. If the readings require correction for differences in atmospheric pressure (e.g., elevation)
(see Appendix A, Table 3). In cases in which a true vacuum is required, see Section 2.7 of Appendix
A for conversion of the readings. Alternatively direct reading of the true vacuum can also be
performed using the Bourdon - tube type gauge calibrated with a certified pressure calibrator.
Summary tables are recommended.

7. REFERENCES

7.1 "Canned Foods Principles of Thermal Process Control Acidification and Container Closure
Evaluation.” Revised Third Edition (1980), the Food Processors Institute, 1133 20th Street, N.W.,
Washington, D.C. 20036.

7.2 Evaluating a Doubleseam; A technical publication (1971) by Dewey and Almy Chemical Division of
W.R. Grace & Co., Cambridge, Massachusetts, U.S.A.

7.3 Doubleseam Manual; A technical publication (1978) by Metal Box Limited, England.

7.4 Metal Can Defects, Identification and Classification Manual (1999), Canadian Food Inspection
Agency, Government of Canada.
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APPENDIX A

1. Gauges

A direct reading gauge of the Bourdon-tube type, or its equivalent, having a scale that permits the
measurement of vacuum and/or pressure should be used. The scale for vacuum is usually graduated from
0 - 30 inches of mercury in increments of one inch. The gauge has an appropriate penetrating/sealing device
that will permit the puncturing of the container and simultaneously sealing to the atmosphere for the purpose
of determining the internal vacuum. The internal gauge volume, i.e., that of the Bourdon-tube and
attachments, should not exceed 6 mL, and the gauge should preferably have a side-opening self-sealing port
(see Figure 1).

Figure 1

2. Sources of Error and Their Compensation

In addition to the volume of air in the gauge and piercing assembly, there are several sources of possible error
that can be encountered in the measuring vacuum or pressure in canned foods.

2.1 Changes in atmospheric pressure

Variations in the atmospheric pressure due to elevation or climatic conditions can cause variations in
the readings, that is, the apparent headspace vacuum or pressure. Therefore, all readings should be
corrected to an atmospheric pressure at sea level. Standard atmospheric pressure at sea level is 101.3
kPa (29.9 inches of mercury or 14 psi). Readings can be corrected by the following formula:

Corrected Vacuum Reading = Actual Vacuum Reading x Standard Atmospheric Pressure

Actual Barometric Pressure
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Both atmospheric readings should be from the same scale, e.g., Kilopascal, inches of mercury, pounds
per square inch absolute. To have a significant effect on the gauge readings, barometric pressures
must vary more than 6.5 kPa (2 inches of mercury, 1 psi) from the standard atmospheric pressure.
(Reference: Vacuum in Canned Foods, Section IV, 1969, Continental Can Company).

2.2 Gauge accuracy

The accuracy of the gauge is very important, and it should be determined by checking against a
standard test gauge having an accuracy equal to or better than the gauge being tested, before taking
any vacuum or pressure readings. It should be rechecked frequently and the results recorded, since
the calibration will change with continued use. The changes that normally occur are due to the
accumulative effects of wear in the gear mechanism, changes in stiffness of the Bourdon tube, and
possible blockage of the tube by small foods particles. Occasionally this causes a uniform error over
the entire scale.

2.3 Temperature of the product and headspace gases

The container vacuum or pressure readings are greatly influenced by the temperature of the product
which in turn affects the pressure exerted by the headspace gas via the amount of water vapour
present. Therefore, it is recommended that measurements on the container be taken when the
contents will have a temperature in the range of 21oC to 26oC. If the temperature is outside that
range, appropriate correction must be applied (see table 1).

2.4 Distortion of the can end at the time of measuring vacuum

The pressure applied to puncture or pierce the end plate or cap at the time of measuring the
vacuum or pressure may cause distortion and may then increase the headspace pressure giving
rise to false readings. While distortion of the end plate cannot be entirely avoided, it can be reduced
by ensuring that the piercing tip is always sharp, and by puncturing the can near the side seam
where the end has the maximum resistance to distortion.

2.5 The volume of air at atmospheric pressure in the gauge tube and puncturing assembly in relation to
the net headspace volume under reduced pressure

When gauges having the side self-sealing port in the piercing assembly are used (see figure 1), the
error due to the volume of air trapped in the gauge tube can be overcome to a large degree by
disregarding the first reading. This can be done when the number of cans being measured is not
critical. If the number of cans in the sample is critical or limited, then the use of another can (not
part of the sample) can be used to produce a reduced air pressure in the gauge tube and piercing
assembly. This may also be accomplished by using a laboratory vacuum source. The volume of
air trapped in the gauge tube is normally responsible for the greatest error in vacuum
measurements. It varies directly with the volume of the gauge assembly and with the true can
vacuum and inversely with the headspace volume. If the internal volume of the gauge and the net
headspace volume can be determined accurately, the vacuum gauge reading can be corrected to
true vacuum. If the gauge supplier has not provided the volume of the gauge assembly, it may be
determined by application of the gas laws.

One method that may be used for measuring gauge volumes for gauges not having the side
self-sealing port can be performed as follows. Gauge volumes can be measured by use of the
apparatus shown in figure 2, in the following manner:

2.5.1 Open valve A, and close valve B.

2.5.2 Hold gauge firmly on seat and open valve B to obtain reading near midscale.

2.5.3 Close valve B, tap gauge glass and record reading as R1.

2.5.4 Close valve A and remove the gauge.

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2.5.5 Return the gauge to seat and open valve A.

2.5.6 Tap gauge and record reading as R2.

2.5.7 Calculate gauge volume using the following formula:

Vg = Vc (R1 - R2)
R2

Where, Vg = gauge volume; Vc = known chamber volume including volume of valve A but
not of B.

Figure 2

Apparatus used for the measurement of gage volumes

2.6 Determination of net headspace volume

(For additional correction of vacuum readings.)

2.6.1 Using a headspace gauge calibrated to at least 1/16 inch (1.5875 mm) increments,
determine the gross headspace distance, i.e., the distance between the top of the can
seam flange and the top liquid surface of the can contents.

2.6.2 Calculate the net headspace volume by multiplying the number of 1/16 (1.5875 mm) inch
by the closest volume factor for the can size under analysis using Table 2.

2.6.3 Read off the volume displacement due to countersink for the can size under analysis from
Table 2.

2.6.4 Read off the end displacement due to vacuum for the vacuum gauge reading in this size
can, from Figure 3.
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Figure 3

Decrease in Headspace Due to end Displacement

Under Influence of Vacuum

2.6.5 Calculate the net headspace volume using the formula:

H.S.V = G.H.S. x V.F. -(V.D. + E.D.), where

H.S.V = Net headspace volume, (milliliters)
G.H.S. = Gross headspace volume in sixteenths of an inch,
V.F. = Factor for determining volume per sixteenth of an inch, from Table 2,
column 2.
E.D. = End displacement of cover due to vacuum, from Figure 3.
V.D. = Volume displacement due to countersink, from Table 2, column 3.

Example of net Headspace Calculation

Determine the net headspace volume of a 202 diameter can with 15 inch vacuum and a
measured gross headspace of 4/16 inch.
H.S.V. = 4 x 3.42 - (6 + 1.05) = 6.63 milliliters.

Figure 4

Budenberg True Vacuum Gauge

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2.7 Correction of vacuum to true vacuum

The correction for the headspace volume and vacuum gauge volume to true vacuum can easily be
carried out using the nomogram (Figure 5) where the net gauge reading corrected for altitude on line
"Y" and where the net headspace in milliliters is shown on line "X". By connecting these two values with
a straight line and reading the vacuum corresponding to the point of intersection of this line with lines
3, 4, 5, or 6 (these correspond to total gauge volume, including Bourdon tube tip and connection, in
milliliters), the true vacuum at the specific altitude can be determined. As an example, to determine the
true vacuum for the container referred to in Section 5, assuming the gauge had a volume of 3 milliliters,
connect the net headspace volume of 6.63 mL on line "X" to 15 inches of vacuum on line "Y". Where
this connecting line crosses the 3 milliliters gauge volume line, read the vacuum of 22 inches. This is
the true vacuum in this container.

Figure 5

Nomogram for Obtaining True Can Vacuum from

Net Headspace and Vacuum Reading
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Table 1

Vacuum Correction Factors for Various

Temperature Ranges

Temperature Range

o o
F C *Conversion
inch of Hg

119 - 126 48.3 - 52.2 +6

111 - 118 43.9 - 47.8 +5

103 - 110 39.4 - 43.3 +4

95 - 102 35.0 - 38.9 +3

87 - 94 30.6 - 34.4 +2

79 - 86 26.1 - 30.0 +1

71 - 78 21.7 - 25.6 0

63 - 70 17.2 - 21.1 -1

55 - 62 12.8 - 16.7 -2

* Factor added or subtracted to vacuum gauge reading

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Table 2

CAN HEADSPACE VOLUME AND VOLUME

DISPLACEMENT FROM END UNIT PROFILES

Can Diameter Volume Factor Per Volume Displacement Due to

(In mm) 1/16 Inch of Gross Headspace Cover Countersink
( mL) ( mL)

202 3.426 6

211 5.3410 10

300 6.6312 12

303 7.4814 14

307 8.7016 16

404 13.8325 25

Figure 6

The gross headspace measuring device

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Table 3

ATMOSPHERIC AND BAROMETRIC PRESSURES AT DIFFERENT

ELEVATIONS ABOVE SEA LEVEL

Elevation Above Sea Level Atmospheric Pressure Barometric Pressure

(in feet) (PSI) (Inches of Mercury)

0 14.69 29.92

500 14.42 29.38

1000 14.16 28.86

1500 13.91 28.33

2000 13.66 27.82

2500 13.41 27.31

3000 13.16 26.81

3500 12.92 26.32

4000 12.68 25.84

4500 12.45 25.36

5000 12.22 24.89

5500 11.99 24.43

6000 11.77 23.98

6500 11.55 23.53

7000 11.33 23.09

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Table 4

VACUUM AND ABSOLUTE PRESSURE RELATIONSHIP

Elevation Above Sea level Absolute Pressure Pressure

Barometric Pressure (psi) (kPa)
(Inches of Hg)

0 14.7 101.3

2 13.7 94.6

4 12.7 87.8

6 11.8 81.0

8 10.8 74.2

10 9.8 67.5

12 8.8 60.7

14 7.8 53.9

16 6.8 47.1

18 5.9 40.4

20 4.9 33.6

22 3.9 26.8

24 2.9 20.1

26 1.9 13.3

28 0.95 6.5

29.92 0 0

WHERE: 1 inch of Hg = 3.386 kPa = 0.491 psi