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HARD SWELL [4 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2016-02-29

English

Subject field(s)
  • Food Preservation and Canning
CONT

Flipper: a can that normally appears flat; when brought down sharply on its end on a flat surface, one end flips out. When pressure is applied to this end, it flips in again and the can appears flat. Flippers result from a lack of vacuum.

CONT

Normally, the two ends of the food can should be flat indicating partial vacuum. If pressure develops inside, the ends bulge and the extent of bulging can lead to a flipper, a springer, a soft swell or a hard swell depending on the pressure inside the can.

CONT

The words "flipper," "springer," "swell," etcetera are used rather loosely by the canning trade.

French

Domaine(s)
  • Conservation des aliments et conserverie
DEF

Récipient fermé traité à la chaleur [...] dont l'aspect est normal mais dont, lorsque l'on frappe le serti ou l'un des fond, l'autre fond ressort.

OBS

Le fond peut être remis en place ou rendu légèrement concave par une légère pression.

Spanish

Campo(s) temático(s)
  • Conservación de los alimentos y elaboración de conservas
CONT

Los defectos físicos que se observen en el envase [de alimentos] como abolladuras, golpes que lo deformen, oxidación, [...], abombamiento, etcétera. Según su apariencia externa clasificarlas como sigue: Latas. [...] Latas planas o normales. [...]. [Latas con] abombamiento ligero (flipper), [...] únicamente uno de los extremos de la lata se encuentra ligeramente abombado, pero puede comprimirse fácilmente. [Latas con] abombamiento elástico (springer), [...] uno de los extremos se encuentra abombado; al presionarle el extremo opuesto se abulta.

Save record 1

Record 2 2011-07-19

English

Subject field(s)
  • Food Preservation and Canning
DEF

A [tight bulge] at both ends [of a can that] can’t be pressed in.

CONT

A can with a hard swell will generally "buckle" before it bursts.

French

Domaine(s)
  • Conservation des aliments et conserverie
DEF

Bombage sévère et permanent des deux fonds qui ne disparaît pas [sous] la pression des doigts.

Spanish

Campo(s) temático(s)
  • Conservación de los alimentos y elaboración de conservas
DEF

[Abombamiento en donde] ambos extremos de la lata se encuentran distendidos permanente y firmemente y no pueden comprimirse.

Save record 2

Record 3 2011-07-19

English

Subject field(s)
  • Food Preservation and Canning
CONT

Springer: A can with one end bulged out. With sufficient pressure, this end will flip in, but the other end will flip out.

CONT

Normally, the two ends of the food can should be flat indicating partial vacuum. If pressure develops inside, the ends bulge and the extent of bulging can lead to a flipper, a springer, a soft swell or a hard swell depending on the pressure inside the can.

CONT

The words "flipper," "springer," "swell," etc. are used rather loosely by the canning trade.

French

Domaine(s)
  • Conservation des aliments et conserverie
CONT

Une boîte est dite «floche» lorsqu'un seul fond présente une légère convexité qui disparaît sous la pression des doigts, mais [qui] se transmet au fond opposé.

Spanish

Campo(s) temático(s)
  • Conservación de los alimentos y elaboración de conservas
CONT

Los defectos físicos que se observen en el envase [de alimentos] como abolladuras, golpes que lo deformen, oxidación, [...], abombamiento, etcétera. Según su apariencia externa clasificarlas como sigue: Latas. [...] Latas planas o normales. [...]. [Latas con] abombamiento ligero (flipper), [...] únicamente uno de los extremos de la lata se encuentra ligeramente abombado, pero puede comprimirse fácilmente. [Latas con] abombamiento elástico (springer), [...] uno de los extremos se encuentra abombado; al presionarle el extremo opuesto se abulta.

Save record 3

Record 4 1990-06-01

English

Subject field(s)
  • Food Preservation and Canning
CONT

Spoilage of canned foods by C. thermosaccharolyticum may be due to underprocessing rather than high temperature storage. (From: journal of Japanese Society of Food Service and Technology).

CONT

Blown or hard swell(not caused by underprocessing).

OBS

underheating.

French

Domaine(s)
  • Conservation des aliments et conserverie

Spanish

Save record 4

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