Boxing is one of the most critical stages in canned production processes. A large part of the deterioration in canned food is due to the incomplete cans. Therefore, the control of box closure processes is of great importance in the quality control studies of canned food companies.

In order to determine the adequacy of the box closing process, a pressure test or clamp control is performed. When the anchor checks are carried out, the box anchor is visually inspected from the outside and the amount of gap remaining between the anchor end and the body of the anchor, whether there is sagging or protrusion in the anchor, whether the anchor is cracked or cut, whether the anchor is slid or not, and whether there are traces of scraping on the external surface of the anchor or anchor; whether the clamp is cut, sharp or false clamp. The clamp thickness, clamp height and inner depth are also measured using a micrometer or caliper. The measurement is carried out from at least three places and the highest and lowest measurements are taken as basis. At this stage, the clamp grip ratio is calculated as follows:

• Clamp cross-sections are taken from canned areas at certain places and clamp elements are measured and clamp grip ratio is calculated according to the formula.
• Or the clamp cross-section is projected onto a standard nomogram on the projector and the grip rate is read directly.

Within the scope of packaging analysis, studies are carried out in advanced laboratories for the determination of grip rate in cans. During these studies, standards and test methods published by national and international organizations are based. The standard used in this respect is:

• TS 13718 Cans

This standard covers the identification, classification, specifications, control and testing methods of round or square tin cans for general use but most commonly used for food purposes and the way they are placed on the market.