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Quantitative estimation of sulphide stain in food can.

Eipeson, W. E. and Mahadeviah, M. and Gowramma, R. V. and Sastry, L. V. L. and Bhatnagar, H. C. (1970) Quantitative estimation of sulphide stain in food can. Journal of Food Science and Technology, 7 (2). 97-99, 7 ref.. ISSN 0022-1155

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Sulphited cans are cut up and placed in HCl. The liberated H2S is distilled over into cadmium chloride solution which is then transferred to acidified iodine solution. The iodine oxidizes the sulphide to sulphur and the excess iodine is titrated with standard thiosulphate. The cadmium chloride must be kept below 20 degree C to prevent its decomposition and aid adsorption of the H2S. Photodecomposition of the cadmium sulphite and acclusion of excess iodine by the sulphur must be avoided. This method showed that stains on electroplated and hot dipped tin plate were of similar sulphur content, although staining of the former was more intense.

Item Type: Article
Uncontrolled Keywords: SULPHIDES-; Quantitative estimation of sulphide stain in cans; STAINING-; CANS-
Subjects: 600 Technology > 05 Chemical engineering > 07 Metal Corrosion
600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
Divisions: Food Packaging Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 May 2012 09:25
Last Modified: 17 May 2012 09:25
URI: http://ir.cftri.com/id/eprint/7299

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