In the food industry, canned food is a variety of processed foods that are easy to store and use, and can last for a long time. In addition to the raw materials used in the production of foodstuffs, the production stages and the tin cans used in production are of great importance for the quality and taste of canned food. It is important to keep production processes and boxing under regular control. The smallest carelessness or negligence may cause the food to be adversely affected in canned food before, during and after heat treatment. A large part of microbial, chemical and physical deterioration occurs because of this. The food value of canned food decreases and a dangerous situation occurs for human health.

Tin cans are generally used for canning. These cans must be corrosion resistant and the foodstuffs in the canned food must never interact with the tin. Whether canned cans are resistant to corrosion can only be determined by some test methods.

Food establishments must use box types produced from tins which are most suitable for canned food. The canned cans to be selected must be the most accurate and standard boxes that are most suitable for the purpose with their size, paint, printing and the characteristics of the food to be placed in the box.

The majority of the deterioration encountered in canned food is due to the fact that the box closure has not been performed properly. Boxing is one of the most critical processes in canned food production. Therefore, the analysis of the clamp is the most important quality control study in the enterprises. In terms of quality and healthy canned food production, mandatory clamp control and physical analyzes to prevent consumer deceit have been included in the Turkish Food Codex and standards.

Within the scope of packaging analysis in advanced laboratories, box closure clamps for each of the upper and lower covers are controlled.