DSCPM 4155.15

DLA-Troop Support

(DSCP-FTRE)

 FOREWARD July 2010

 (Supplementation is prohibited.) 

 DLA Troop Support-DSCP Manual 4155.15 is published by the DLA-Troop Supportfor use byDLA Troop Support and supporting

inspection and storage activities. Utilization of this information will reduce deterioration in food products and assist in identifying

 defects caused by damage during receipt, processing, storage handling and shipment. 

 This Manual will be maintained in a currentstatus and reviewed triannually.

 Users of this publication are encouraged to submitrecommended changes and commentsto improve the publication, 

through channels, to DLA-Troop Support, Directorate of Subsistence, ATTN:. DSCP-FTRE

BY ORDER OF THE COMMANDER

Kathryn Yontz

Ch, Support Services Div 

Directorate of Support

DISTRIBUTION 

Special 

_______________________________________________________

This Manualsupersedes DPSC Manual 4155.15, 21 May 1984
DSCPM 4155.15

I. REFERENCES. 

A. DLAM 4155.5, Appendix S, Quality Control Depot Serviceability Standards. (For Historical Reference Only)

B. U.S. Standards for Condition of Food Containers. 

C. USDA Visual Aids/Gauges for Containers. (Go to http://www.dscp.dla.mil/subs/support/qapubs/appb/aidsugr.asp)

D. Federal Specification PPPC29, Canned Subsistence Items, Packaging and Packing of. 

II. PURPOSE AND SCOPE. To provide adequate inspection methods at origin and destination, and promote adherence to

good manufacturing,storage and loading procedures to identify defects and reduce deterioration in canned foods. 

III. DEFINITIONS. These definitions apply to defects of filled and closed cans aslisted in applicable quality assurance 

provisionsreferenced in DSCP subsistence contracts. 

A. Buckle or Buckling. A permanent distortion of a can end caused by excessive internal pressure developed during processing. 

B. Cable Cut. An abrasion of the edge of the top or bottom double seam, caused by the action ofmoving cable conveyors on 

stationary cans. Not considered a defect unlesslaminations of metal are showing. 

C. Dents. Permanent disfigurations of can body, seam, or end caused by an external force. 

D. Double Seam. A joint formed by folding, interlocking, and pressing togetherthe edges ofthe can body and can end.

Edges are rolled overtwice and pressed, using a suitable sealant material between layers, resulting in an airtight seal 

consisting offive thickness of plate. 

E. Improper Closure. Any can closure which is otherthan a normal, completely interlocked, double seam. 

This includes but is not necessarily restricted to: 

1. False Seam. Double seam formation without interlocking surfaces. 

2. Improper Seam. Cans with droops and lips. 

a. Droop. Smooth projection of double seam below bottom of the normalseam; usually at the side seam lap

 on a metal can. 

b. Lip. Irregularity in a double seam on a metal can, showing as a sharp "V" projection below the seam. . Flipper. 

Sealed packer's can with small internal pressure causing only one end to bulge. The end can be flipped back with manual

pressure. 

G. Flux. A chemical used to aid soldering by removing the oxides. Chemicals generally used must meet the Food and

Drug Administration requirements for contact with foodstuffs. 

H. Paneling. One or more flatsectionsin the body ofthe can caused by an external pressure on the can becoming greater than 

the internal pressure or presence of a vacuum. 

I. Springer. A can with a small amount ofinternal pressure causing a slight bulge on one end which can be forced back into 

normal position, causing a bulge to appear on the opposite end. 

J. Sweller. Swellers are caused by overfill (insufficient headspace), gases which result when the food reacts with the can metal, or gases

created by spoilage of the food. Some nitrogen gas packed foodsmay exhibitswelling when subjected to high 

storage temperature or high altitude. 

1. Soft Sweller. Both ends ofthe can are bulged outward. The bulged ends can be depressedmanually; however, the

bulge returns as manual pressure isrelieved. 

2. Hard Sweller. Both ends of the can are bulged outward and cannot be depressed manually. 

K. Can Size. The overall dimension ofthe round can diameter and length. The diameter is measured to the outside of 

the double seam. The length includes the entire length of can including end seams. The first number ofthe can size is

the diameter. The second numberisthe can length, i.e., 4-1/16 x 4-11/16. Can sizes are usually expressed as a 3digit number. 

The first digit indicatesthe number of whole inchesin a dimension, and the second and third digitsindicate the fractional 

inches as sixteenths of an inch. In stating the dimensions of oval, obround, or obrotund cans, outside dimensions are used, the 

dimensions of the opening being stated first, followed by the height. 
DSCPM 4155.15 

Thus, there will be three sets of figures, the first two being the long and short axis ofthe opening. Their interpretation in inches and 

sixteenths of an inch is the same as with round cans. An oval can might have the size given as 402 x 304 x 412, which would mean that the

oval opening was 42/16 x 34/16 inches and the height was 412/16 inches. Some can sizes are designated by trade name nomenclature. 

Can Size Trade Name

300 x 206

300 x 407 No. 300

603 x 700 No. 10

See Fed. Spec. PPPC29 for complete list. 

L. Sweating. The condensation ofmoisture on surfaces colder than the dew point of the ambient atmosphere. 

IV. STORAGE. 

A. The greatest enemy of long service life in metal cans is high storage temperatures. Temperatures above 75oF.

Over an extended period of time willresult in hydrogen swells and perforations regardless ofthe weight ofthe tin coating on the

cans. Under abnormally severe conditions, losses may occur even in foods usually considered noncorrosive. 

B. Stacking orstorage in narrow blocksimmediately after packing permits ventilation which soon reduces the temperature of 

the can to that ofthe warehouse and thereby diminishesthe possibility of stackburn. Palletized loadsshould be stacked to 

allow for an airspace within, around and under the loads. Shipping containers should not be stacked on cement, wood, or dirt 

floors, and never against or in close proximity to steam or water pipes. 

C. Sudden increases of temperature and humidity in the warehouse will cause sweating. This condition islikely to

occur in the spring ofthe year when warehouses are likely to be cool. If a cool warehouse is opened on a warm day, the warm air

coming in contact with the cool cans may cause sweating. 

 D. Proper heating and ventilation of the warehouse will reduce sweating of cans. 

 E. Sweating may occur when cold cans are placed in warm warehouses. F. Good housekeeping rules and open aisles free from overcrowding will minimize losses. Special care should be exercised to reduce lift truck or handling damage. 

G. Coastal warehousesshould be constructed and ventilated so that a minimum of air currents from the ocean enter the

storage areas.