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Effect of electrolytic tinplate and pack variables on the shelf life of canned pure citrus fruit juices
Year:
1974
Authors :
Semel, A.
;
.
Volume :
9
Co-Authors:
SEMEL, A.
SAGUY, M.
Facilitators :
From page:
459
To page:
470
(
Total pages:
12
)
Abstract:
Corrosion performance in citrus fruit juices of five different batches of electrolytic tinplates having values of special properties test outside of type K tinplate specifications was studied. The effect of A.T.C. values was followed in order to find out the precise limits for an adequate shelf life in citrus fruit juice packs. The effect of different levels of nitrate and sulphur dioxide in relating with A.T.C. values was investigated. It was shown that (1) certain A.T.C. values are necessary in order to obtain a good shelf life in pure juices and those values are different for orange and grapefruit juices; (2) while the A.T.C. value can affect the detinning rate in pure citrus juices, the addition of nitrate and sulphur dioxide at concentrations used, overrides this effect. Copyright © 1974, Wiley Blackwell. All rights reserved
Note:
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More details
DOI :
10.1111/j.1365-2621.1974.tb01795.x
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
30078
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:51
Scientific Publication
Effect of electrolytic tinplate and pack variables on the shelf life of canned pure citrus fruit juices
9
SEMEL, A.
SAGUY, M.
Effect of electrolytic tinplate and pack variables on the shelf life of canned pure citrus fruit juices
Corrosion performance in citrus fruit juices of five different batches of electrolytic tinplates having values of special properties test outside of type K tinplate specifications was studied. The effect of A.T.C. values was followed in order to find out the precise limits for an adequate shelf life in citrus fruit juice packs. The effect of different levels of nitrate and sulphur dioxide in relating with A.T.C. values was investigated. It was shown that (1) certain A.T.C. values are necessary in order to obtain a good shelf life in pure juices and those values are different for orange and grapefruit juices; (2) while the A.T.C. value can affect the detinning rate in pure citrus juices, the addition of nitrate and sulphur dioxide at concentrations used, overrides this effect. Copyright © 1974, Wiley Blackwell. All rights reserved
Scientific Publication
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