Especially in the production of canned food, it is not possible to fully protect the can against corrosion, so that the tin layer should be coated with an organic material. These organic substances are called lac. The applied lacquer layer prevents the metals on the can surface from coming into contact with the foodstuffs in the can. In this case, metal contamination of foodstuffs is prevented. Metal contamination causes deterioration in the color and flavor of the foodstuff.

The inner surface of metal cans generally reacts with acid or other reason in the foodstuff. Color, odor and flavor changes in foodstuffs result from these reactions.

Previously, the surface coating process was done by tin coating by hot dipping method. In this method, the coating of the two surfaces of the tin gives the box weight between 24-34 grams per square meter. After the electrolytic method was discovered, this hot dip method was abandoned. With this method, a coating of equal thickness and quality is obtained. However, very small pores remain on the surface with tin coating. As it covers these pores with coating with lacquer, corrosion in tin cans is prevented.

In the scope of packaging analysis in advanced laboratories, for each of the lids and bodies of tin cans In-box pore controls are made. These analyzes are based on standards published by domestic and foreign organizations. The standard used in this respect is:

• TS 13718 Cans

This standard covers the identification, classification, properties, control and testing methods of tin cans made of electrolytic tin, if necessary, coated with a suitable lacquer for general use, but mostly used for food purposes.