חיפוש מתקדם
Albu-Yaron, A., Division of Food Technology, Packaging Research Laboratory, Institute for Technology, Storage of Agricultural Products, ARO Agricultural Research Organization The Volcani Center, Bet Dagan, Israel
Semel, A., Division of Food Technology, Packaging Research Laboratory, Institute for Technology, Storage of Agricultural Products, ARO Agricultural Research Organization The Volcani Center, Bet Dagan, Israel
The accelerating effect of nitrates on the dissolution of tin observed in tin plate cans of acid products has been investigated through canned model packs experiments. The relative contribution to the tin dissolution of three typical organic acid food solutions (at a total of 1% acid concentration), citric acid, malic acid, and their mixture with oxalic acid, found naturally as a complexing system in fruits and juices having a pH of 3.5, has been explored. The behavior of three levels of nitrate, 50,125, and 250 ppm, was compared in pure acid solutions and in acid solutions with 15% added sucrose. The effectiveness of the addition of 500 ppm of ascorbic acid in inhibiting this type of corrosion was tested. The decrease in the nitrate concentration and the increase in the concentration of tin and iron were followed in the canned model solutions throughout suitable storage periods at room temperature. The order of the corrosion rates in the pure acid solutions was: the mixture of acids > citric acid ≥ malic acid. The addition of sucrose and sucrose-ascorbic acid to the acid solutions reduced the rate of tin dissolution in the mixture of acids and in malic acid, but had no effect in citric acid solutions. © 1976, American Chemical Society. All rights reserved.
פותח על ידי קלירמאש פתרונות בע"מ -
הספר "אוצר וולקני"
אודות
תנאי שימוש
Nitrate-Induced Corrosion of Tin Plate as Affected by Organic Acid Food Components
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Albu-Yaron, A., Division of Food Technology, Packaging Research Laboratory, Institute for Technology, Storage of Agricultural Products, ARO Agricultural Research Organization The Volcani Center, Bet Dagan, Israel
Semel, A., Division of Food Technology, Packaging Research Laboratory, Institute for Technology, Storage of Agricultural Products, ARO Agricultural Research Organization The Volcani Center, Bet Dagan, Israel
Nitrate-Induced Corrosion of Tin Plate as Affected by Organic Acid Food Components
The accelerating effect of nitrates on the dissolution of tin observed in tin plate cans of acid products has been investigated through canned model packs experiments. The relative contribution to the tin dissolution of three typical organic acid food solutions (at a total of 1% acid concentration), citric acid, malic acid, and their mixture with oxalic acid, found naturally as a complexing system in fruits and juices having a pH of 3.5, has been explored. The behavior of three levels of nitrate, 50,125, and 250 ppm, was compared in pure acid solutions and in acid solutions with 15% added sucrose. The effectiveness of the addition of 500 ppm of ascorbic acid in inhibiting this type of corrosion was tested. The decrease in the nitrate concentration and the increase in the concentration of tin and iron were followed in the canned model solutions throughout suitable storage periods at room temperature. The order of the corrosion rates in the pure acid solutions was: the mixture of acids > citric acid ≥ malic acid. The addition of sucrose and sucrose-ascorbic acid to the acid solutions reduced the rate of tin dissolution in the mixture of acids and in malic acid, but had no effect in citric acid solutions. © 1976, American Chemical Society. All rights reserved.
Scientific Publication
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