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Internal corrosion of tinplate container in canned mango (Mangidera indica) L. nectar.

Mahadeviah, M. and Gowramma, R. V. and Eipeson, W. E. and Sastry, L. V. L. (1975) Internal corrosion of tinplate container in canned mango (Mangidera indica) L. nectar. Journal of the Science of Food and Agriculture, 26 (6). 821-833, 34 ref..

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Mango nectar prepared from Banganapalli variety caused less corrosion than nectar prepared from Badami or Raspuri variety. Degree of corrosion was inversely proportional to the viscosity of nectar. Among different fractions of mango pulp, only organic acid fractions were responsible for corrosion. beta-Carotene did not contribute to corrosion. Corrosion was more in pulp and nectar prepared from unpeeled mangoes. The peel contains gallic acid and ellagic acid of which the former acts as an accelerator of corrosion. Rutin, catechin and pyracatechol acted as accelerators of corrosion but not quercetin. Leucopetunidin and leucopelargonidin have been tentatively identified in the mango peel and they did not affect the process of corrosion.

Item Type: Article
Uncontrolled Keywords: BREED-; mango nectars, var. & tin-plate corrosion by canned; CANNED-FOODS; mango nectars, tin-plate corrosion by canned; MANGOES-; tin-plate corrosion by canned mango nectars; TIN-PLATE-; VISCOSITY-; mango nectars, viscosity & tin-plate corrosion by canned; CORROSION-; NECTARS-
Subjects: 600 Technology > 05 Chemical engineering > 07 Metal Corrosion
600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 24 Fruits > 06 Mango
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 May 2016 10:14
Last Modified: 24 May 2016 10:14
URI: http://ir.cftri.com/id/eprint/7109

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