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Influence of added ascorbic acid on internal corrosion of tin-plate in canned mango nectar.

Mahadeviah, M. and Gowramma, R. V. and Eipeson, W. E. and Sastry, L. V. L. (1974) Influence of added ascorbic acid on internal corrosion of tin-plate in canned mango nectar. Journal of Food Science and Technology, India, 11 (4). 193-194, 12 ref..

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Abstract

The effect of 50, 100 and 200 mg/100 g of ascorbic acid added to Badami mango nectar containing 20% pulp, 15 degree Brix and 0.3% acidity, on corrosion of tin plate during storage at 37 degree C for 12 months was studied. During cut out analysis ascorbic acid, Sn and furfural were determined. Sn content of mango nectar initially and after the addition of 50, 100, 200 mg/100 g ascorbic acid respectively was: initial, 38, 40, 39, 38; after 3 months, 75, 90, 122, 145; 6 months, 146, 169, 183, 229; 9 months, 262, 293, 320, 380; 12 months, 318, 363, 382, 496. Sn content and extent of corrosion therefore increased with increase in the concn. of ascorbic acid. With increase in extent of corrosion ascorbic acid content decreased significantly. Furfural increased with increase in concn. of ascorbic acid. Results indicate that ascorbic acid and its degradation product furfural, act as accelerators of corrosion when added to mango nectar.

Item Type: Article
Uncontrolled Keywords: ASCORBIC-ACID; mango nectars, ascorbic acid & tin-plate corrosion by canned; NECTARS-; mango nectars, tin-plate corrosion by canned; TIN-PLATE-; CANNED-FOODS; FURALDEHYDE-; mango nectars, furfural & tin-plate corrosion by canned; CORROSION-; MANGOES-; tin-plate corrosion by canned mango nectars
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
600 Technology > 08 Food technology > 06 Preservation and Storage > 01 Canning
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Mar 2010 11:44
Last Modified: 17 Mar 2010 11:44
URI: http://ir.cftri.com/id/eprint/7133

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