Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 1 Figure 11.1 Schematic structure (not to scale) of tinplate and ECCS showing the main functional layers. (Copyright From Food Packaging Principles & Practice by G.L. Robertson. Reproduced by permission of Routledge/Taylor & Francis Group, LLC.)

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 2 Figure 11.2 Permeability model for gas or vapour transfer through a polymer. (Copyright From Food Packaging Principles & Practice by G.L. Robertson. Reproduced by permission of Routledge/Taylor & Francis Group, LLC.)

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 3 Table 11.1 Representative permeability coefficients of various polymers and permeants at 25 ◦ C and 90% relative humidity.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 4 Table 11.2 Water vapour transmission rates at 38 ◦ C and 95% relative humidity.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 5 Figure 11.3 Schematic of a typical moisture sorption isotherm showing effect of temperature on water activity and moisture content. (Copyright From Food Packaging Principles & Practice by G.L. Robertson. Reproduced by permission of Routledge/Taylor & Francis Group, LLC.)

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 6 Table 11.3 Degree of protection required by various foods and beverages (assuming 1-year shelf life at 25 ◦ C).

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 7 Table 11.4 Some corrosion promoting agents and their mode of reaction.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 8 Table 11.5 Examples of gas mixtures for selected food products.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 9 Figure 11.4 Double seaming of metal ends onto metal containers: A, end and body are brought together; B, first seaming operation; C, second seaming operation; D, section through final seam. (Copyright From Food Packaging Principles & Practice by G.L. Robertson. Reproduced by permission of Routledge/Taylor & Francis Group, LLC.)