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Corrosion of tinplate cans by vegetable-composition of ivy gourd (Coccinia indica Wright & Arn.) with special reference to corrosion accelerating and inhibiting compounds.

Eipeson, W. E. and Sastry, L. V. L. (1978) Corrosion of tinplate cans by vegetable-composition of ivy gourd (Coccinia indica Wright & Arn.) with special reference to corrosion accelerating and inhibiting compounds. Journal of Food Science and Technology, India, 15 (3). 113-117, 38 ref..

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Abstract

The cause of the high corrosive nature of canned ivy gourd was explored by determining its proximate composition, free amino acids, organic acids, NO3 and NO2 contents, lipids and fatty acids composition. About 80% of the acids were succinic, malic and citric. 18 free amino acids were identified, of which arginine, serine, glutamic acid, alanine and threonine predominated. Contents (mg/100 g) of NO3 and NO2 ranged from 9 to 32 and 0.02 to 0.04, resp.; NO3 was higher in exocarp (165-355 p.p.m.) and at the stem end than in mesocarp (63-135 p.p.m.) or at the stylar end. Thus trimming the stem end may reduce the NO3 content to a large extent. NO3 content and NO3 reductase activity are inversely related; 8 h exposure to sunlight reduced the NO3 reductase activity from 0.27 to 0.52 and lowered the NO3 content from 195 to 118 p.p.m. Injured and cut fruits contained more NO3. 70% of the copper exists in a higher valency state. The lipids consist of 42-46% neutral lipids, 18-21% glycolipids and 36-40% polar lipids. Ascorbic acid content was low (22-24 mg/100 g). These data are discussed in relation to corrosion of tin cans.

Item Type: Article
Uncontrolled Keywords: TIN-; ivy gourds, tin-plate cans corrosion by; CANNED-FOODS; CORROSION-; VEGETABLES-SPECIFIC; CANS-
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 05 Chemical engineering > 07 Metal Corrosion
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Apr 2010 06:06
Last Modified: 07 Apr 2010 06:06
URI: http://ir.cftri.com/id/eprint/6498

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