Evaluation of electrolytic tinplates for juice containers

Autor:	M. Landau, C. H. Mannheim
Rok vydání:	2007
Předmět:	food.ingredient Materials science Alloy Metallurgy chemistry.chemical_element Electrolyte engineering.material Industrial and Manufacturing Engineering Grapefruit juice Corrosion food Coating chemistry engineering Tin Layer (electronics) Food Science
Zdroj:	International Journal of Food Science & Technology. 5:417-421
ISSN:	1365-2621 0950-5423
DOI:	10.1111/j.1365-2621.1970.tb01584.x
Popis:	Summary The corrosion resistance of three ordinary and two K-type makes of tinplate was investigated, with grapefruit juice as test medium. Four criteria, namely the Alloy Tin Couple, Iron Solution, Pickle Lag Values, and dissolved tin after storage at 25° and 35°C, were used. K Plate proved significantly superior to ordinary plate with identical nominal coating weights but from different sources. the ATC test was found to compare best with dissolved-tin values in a grapefruit juice test pack. It was also shown that this test is suitable for corrosivity evaluation of different media. Electron-microscopic examination showed a more continuous tin-iron alloy layer, with smaller crystals, in the K Plate.
Databáze:	OpenAIRE
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