Corrosion inhibition with different protective layers in tinplate cans for food preservation

BACKGROUND: In this work the influence of essential onion oil (EOO) on the protection of tinplates was compared with dioctyl sebacate oil (DOS) and epoxy phenolic lacquers, which are frequently used in the food canning industry.RESULTS: When EOO as the protective layer instead of DOS oil was used, t...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2010-11, Vol.90 (14), p.2419-2426
Main Authors: Grassino, Antonela Ninčević, Grabarić, Zorana, Pezzani, Aldo, Squitieri, Giuseppe, Berković, Katarina
Format: Article
Language:English
Subjects:
Aroma and flavouring agent industries
Biological and medical sciences
canned tomato purée
canning
canning quality
Cans
chemical degradation
Corrosion
Corrosion prevention
Disk operating system (DOS)
Epoxy Compounds
essential oils
essential onion oil
Food Contamination - prevention & control
Food industries
Food Packaging - methods
Food preservation
Food Preservation - methods
Food science
Foods
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
headspace gases
Hydrogen - chemistry
Industrial Oils
Iron - chemistry
Lacquer
Lacquers
Lycopersicon esculentum
model food systems
Nitrates - chemistry
Oils & fats
Oils, Volatile - chemistry
onions
Onions - chemistry
porosity
Protective
protective layers
Spectroscopy
Temperature
Temperature effects
tin
Tin - chemistry
Tin plate
tinplate
Tomatoes
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Summary:BACKGROUND: In this work the influence of essential onion oil (EOO) on the protection of tinplates was compared with dioctyl sebacate oil (DOS) and epoxy phenolic lacquers, which are frequently used in the food canning industry.RESULTS: When EOO as the protective layer instead of DOS oil was used, tinplate porosity, measured electrochemically (7.58 ± 1.97 μA cm⁻² and 23.0 ± 1.3 μA cm⁻², respectively), and iron coating mass, calculated from AAS data (1.52 ± 0.15 mg m⁻² and 3.14 ± 0.42, respectively), was much lower indicating better corrosion protection. At higher storing temperature (36 °C) the addition of EOO to canned tomato purée enhanced the formation of hydrogen with time. The increasing volume fraction of H₂ (from 34.0 to 90.9% for cans without nitrates, and from 33.8 to 89.2% for cans with nitrates) is an indicator that corrosion takes place.CONCLUSION: As the use of EOO improves the protection of tinplate compared with DOS oil, and is almost as effective as epoxy phenolic lacquer, the addition of EOO can be recommended due to lower cost of canned food production and enhanced organoleptic properties, but the storage temperature has to be lower then 36 °C. Copyright
ISSN:0022-5142
1097-0010
1097-0010
DOI:10.1002/jsfa.4101