Tin cans are generally used to prevent spoilage which is the biggest problem in canned food production. Lacquered cans are corrosion resistant and the foodstuffs contained in the cans do not interact with the cans. Whether or not lacquered tin cans are resistant to corrosion is determined by a number of test methods. In this way, the plants use boxes made of lacquered tins which are most suitable for canned foodstuffs.

In canned food, the electrochemical event caused by foodstuffs interacting with iron and tin in a can can is called degradation. Among other reasons, poorly lacquered cans cause deterioration. One of the factors increasing corrosion is lacquer cracking during box closing and clamping operations.

Steel containing less than ten thousand 1 carbon is flattened between rollers and made into tin. The surface of this thinned can is then coated with tin by various methods. In the structure of a tin, approximately 98 percent iron and 2 percent tin are present. Tin is used to prevent corrosion of the steel. However, during this process, tinned cans are also lacquered in order to close the intervening pores.

Cans used in canned products in the food industry and hermetically sealed boxes are usually made of tin and lacquered cans. In simple terms, the tin can is made from the outside to the inside: steel (0,25 mm), iron tin alloy (0,00025 mm), tin (0,0025 mm), oxide (0,0000025 mm) and oil or lacquer (0,0000025 mm). Furthermore, the outer surface of the tin can is coated with iron tin alloy and dyes on the steel.

Within the scope of packaging analysis in advanced laboratories, lacquer coating weight tests are performed for each of the lower lid, upper lid and body in canned boxes. The higher the amount of lacquer on the surface of the tin, the higher the weight of the lacquer, the higher the corrosion resistance of the tin.