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Corrosion of tinplate with pineapple juice.

Gowramma, R. V. and Mahadeviah, M. and Eipeson, W. E. and Sastry, L. V. L. and Patwardhan, M. V. (1981) Corrosion of tinplate with pineapple juice. Journal of Food Science and Technology, 18 (4). 159, 6 ref..

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Abstract

The influence of different fractions of pineapple juice (amino acid (AA), sugar, sugar + organic acid (OA), and OA alone) on corrosion of tin-plate was assessed at regular intervals during storage at 37 degree C for up to 12 months. The anionic fraction consisting of OA was found responsible for corrosion of tin-plate. OA also accelerated corrosion in the presence of sugar. Corrosion was negligible with sugar alone or the AA fraction. Results indicated that pineapple products can be safely packaged in tin-plate with Sn coating of 22.4 g/m-2.

Item Type: Article
Uncontrolled Keywords: CORROSION-; pineapple juices, tin-plate corrosion by stored canned; TIN-; STORAGE-; CANNED-FOODS; FRUIT-JUICES; ACIDS-; pineapple juice organic acids, tin-plate corrosion by stored canned; PINEAPPLES-; tin-plate corrosion by stored canned pineapple juices
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 05 Chemical engineering > 07 Metal Corrosion
Divisions: Food Packaging Technology
Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Oct 2010 06:38
Last Modified: 28 Dec 2011 09:44
URI: http://ir.cftri.com/id/eprint/3637

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