Identification and screening of food lacquers for canning.

Mahadeviah, M. and Gowramma, R. V. and Naresh, R. (1983) Identification and screening of food lacquers for canning. Indian Food Packer, 37 (1). 63-74, 5 ref..

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Abstract

As part of an investigation into standardization of chemical tests for characterization of food-grade lacquers (epoxy and phenolic) using IR spectra techniques, functional groups of lacquers were studied. Different fruit and vegetable products (papaya slices in sugar syrup; mango juice; orange juice concentrate, 60 degree Brix; tomato paste, 24 degree Brix, pH 3.96; potato in brine; and ivy gourd (Kundri) in brine), were packed in lacquered and plain cans. Polyester lacquer proved suitable for canning, as it did not affect the taste or flavour of the products. The papaya slices were found to retain 7 p.p.m. Pb and 0.2-0.75 p.p.m. Cu (vs. 0 and trace amounts, resp., in plain cans). In the mango juice, Pb was 1 p.p.m. in both plain and lacquered cans, while the Cu content was even less than that in the papaya.

Item Type:	Article
Uncontrolled Keywords:	CANS-; foods, cans lacquers for; LACQUERS-; FRUIT-PRODUCTS; lacquers for canned fruit products; VEGETABLE-PRODUCTS; lacquers for canned vegetable products
Subjects:	600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 06 Preservation and Storage > 01 Canning
Divisions:	Food Packaging Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	16 Mar 2021 05:59
Last Modified:	16 Mar 2021 05:59
URI:	http://ir.cftri.res.in/id/eprint/6721

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