To study the strength advantages of pressurized cans used for food packaging, two indicators of can strength, maximum axial load and maximum external pressure, were investigated experimentally. Unbeaded 303 × 406 steel cans having several thicknesses and tempers with various internal pressures were tested. Also tested were beaded steel cans and aluminum cans with 206 × 406 dimensions. Failure of the cans was by both buckling and yielding. the results indicated that steel can thicknesses could be significantly reduced, and beading eliminated, by using internal pressure to supplement can strength.

lhe results of an experimental investigation of the strength characteristics of pressurized food cans are compared with existing models of thin-walled cylinders as they pertain to the common unbeaded can. After using the data to establish the empirical quantities in the models, good agreement was found between theory and experiment. 'Ihe models were then used to predict strength characteristics of hypothetical cans.