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Evaluation of Rourkela tinplates as containers for canning fruit and vegetable products - effect of phosphorus content of base steel.

Mahadeviah, M. and Setty, G. R. and Gowramma, R. V. and Sastry, M. V. and Sastry, L. V. L. and Bhatnagar, H. C. and Siddappa, G. S. (1969) Evaluation of Rourkela tinplates as containers for canning fruit and vegetable products - effect of phosphorus content of base steel. Indian Food Packer, 23 (2). 25-36, 10 ref..

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Abstract

Orange segments in syrup, pineapple slices in syrup, mango slices in syrup, guava slices in syrup, pears in syrup, tomato juice, orange juice, mango nectar, green peas in brine, cabbage in brine and potatoes in brine were each packaged in 4 types of tinplate (Rourkela tinplate with 0.02%. 0.025% or 0.03% P and Dutch tinplate with 0.02% P, the latter being used as a control). Methods of processing and experimental results are given for all products. The canned foods were stored for periods up to 15 months at room temp. (25-28 degree C) or 37 degree C and samples and cans were examined at intervals. Quality of the products was satisfactory in all cans after 15 months storage at room temp. From results of % swelling of cans, tin content of the products, taste of product and loss in mean concavity of the cans after storage at 37 degree C, it was concluded that Roukela tinplate is suitable for canning green peas, cabbage, potatoes, tomato juice, orange juice and mango nectar, since after 12 months storage at 37 degree C, % swelling was usually very small, loss in mean concavity was negligible and the tin content of the products was generally less than the prescribed limit (250 ppm). With the other products, up to 100% swelling occurred after 12 months storage at 37 degree C, and the tin content of the products was greater than 250 ppm after 132 months storage and in some cases after 6 months. These effects were noted both in Rourkela tinplate and in controls.

Item Type: Article
Uncontrolled Keywords: TIN-; Evaluation of Rourkela tin plate for canning /fruit; vegetable/ products; CANNING-; FRUIT-; Evaluation of Rourkela tin plate for canning /fruit/ products; VEGETABLES-; Evaluation of Rourkela tin plate for canning /vegetable/ products; ORANGES-; Evaluation of Rourkela tinplate for canning /orange segments in syrup & orange juice; PINEAPPLES-; Evaluation of Rourkela tinplate for canning /pineapple slices in syrup; MANGOES-; Evaluation of Rourkela tinplate for canning /mango slices in syrup & mango nectar; GUAVA-; Evaluation of Rourkela tinplate for canning /guava slices in syrup; PEARS-; Evaluation of Rourkela tinplate for canning /pears in syrup; TOMATOES-; Evaluation of Rourkela tinplate for canning /tomato juice; PEAS-; Evaluation of Rourkela tinplate for canning /green peas in brine/; CABBAGE-; Evaluation of Rourkela tinplate for canning /cabbage in brine; POTATOES-; Evaluation of Rourkela tinplate for canning /potatoes in brine/
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 06 Preservation and Storage > 01 Canning
Divisions: Food Packaging Technology
Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Jun 2014 07:14
Last Modified: 17 Jun 2014 07:14
URI: http://ir.cftri.com/id/eprint/7383

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