Effect of ivy gourd (Coccinia indica Wright and Arn.) constituents on tinplate can corrosion.

Eipeson, W. E. and Sastry, L. V. L. (1984) Effect of ivy gourd (Coccinia indica Wright and Arn.) constituents on tinplate can corrosion. Journal of Food Science and Technology, 21 (3). 157-163, 13 ref..

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Abstract

Studies were conducted on corrosion of tinplate (22 g Sn/m-2) by ivy gourd fractions prepared by alcohol extraction and fractionation on Dowex-1 and Dowex-50 resins, and by ivy gourd blended 1:1 with 2% brine. Strips of tinplate were sealed in glass tubes with the test solutions, and stored for O9 months; at intervals, vacuum in the tubes was measured and wt. loss of the tinplate strips was assessed. The fraction containing anions was the most corrosive. 1% brine, the amino acid fraction and the sugars fraction had very little corrosive activity; slight corrosivity of the sugar fraction after P6 months may be due to hydroxymethylfurfural formation. The alcohol-insoluble solids, although non-corrosive, enhance corrosion by the anionic fraction. The alcohol extract is slightly more corrosive than the whole ivy gourd. Little loss of vacuum is observed even with the anionic fraction. Model studies showed citrate to be more corrosive than malate or succinate; corrosion was greater at pH 4.5 than at pH 5.0. Amino acids showed little effect on corrosion. Nitrate increased corrosion; other constituents had little effect on corrosivity of nitrate.

Item Type:	Article
Uncontrolled Keywords:	TIN-; ivy gourd fractions, tinplate corrosion by; CORROSION-; VEGETABLES-SPECIFIC
Subjects:	600 Technology > 05 Chemical engineering > 07 Metal Corrosion 600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 06 Preservation and Storage > 01 Canning
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	21 Jun 2016 11:02
Last Modified:	21 Jun 2016 11:02
URI:	http://ir.cftri.res.in/id/eprint/6612

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