Optimization of can bottom geometry by means of simulations

Cans used in food industry have to be designed respecting aesthetic, technological, and security constraints. In many cases, due to the natural food fermentation, these cans are subjected to internal pressure of some bars. For that reason they must be designed so as to prevent the occurrence of defects due to the presence of this pressure. The aim of the present research is to properly modify the geometry of a pressurized can bottom to avoid wrinkles or bursting when pressure reaches a defined value. In this kind of cans the bottom is welded on the principal can body. The ability of the FEM software Pam-Stamp 2G to correctly simulate the process was verified by the FEM results comparison with the actual behaviour of can under pressure experimentally tested. Once validated the software, FE simulations were conducted with different bottom geometries. The results comparison allowed to identify the can bottom geometry that guarantees the best results in terms of avoiding wrinkles or bursting. © 2010 Springer-Verlag France.