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Internal corrosion of tinplate in canned ivy gourd (Kundree) (Coccinia indica Wright and Arn.).

Ranganna, S. and Rastogi, C. K. and Govindarajan, V. S. (1970) Internal corrosion of tinplate in canned ivy gourd (Kundree) (Coccinia indica Wright and Arn.). Indian Food Packer, 24 (2). 5-13, 28 ref..

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Abstract

Ivy gourd canned in plain, acid resistant (AR) and sulphur resistant (SR) lacquered cans made from either hot dip (HD) or electrolytic (E) tinplate caused complete detinning in 14 wk except in lacquered cans. SR lacquered cans cannot be used below pH 5.5 because of leaching of Zn. Pieces of tinplate cans were used to study the corrosive properties of the alcohol-soluble fraction, organic acids and phenolic compounds from ivy gourd. It is concluded that the anionic constituents of ivy gourd, such as citric, malic and succinic acids, and phenolic compounds are responsible for detinning. Results are discussed.

Item Type: Article
Uncontrolled Keywords: CORROSION-; Corrosion of cans by ivy gourd; CANS-; GOURDS-; TIN-; Uptake of Snby canned ivy gourd; SULPHUR-; Effect of /S/ resistant lacquers on corrosion of cans by ivy gourd; ACIDS-; Effect of /acid/ resistant lacquers on corrosion of cans by ivy gourd; LACQUERS-; Effect of /S; acid/ resistant lacquers on corrosion of cans by ivy gourd; CITRIC-ACID; Corrosion of cans by /citric acid/ in ivy gourd; MALIC-ACID; Corrosion of cans by /malic acid/ in ivy gourd; SUCCINIC-ACID; Corrosion of cans by /succinic acid/ in ivy gourd; PHENOLS-; Corrosion of cans by /phenols/ in ivy gourd
Subjects: 600 Technology > 05 Chemical engineering > 07 Metal Corrosion
600 Technology > 08 Food technology > 23 Vegetables
Divisions: Food Engineering
Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Mar 2014 07:07
Last Modified: 20 Mar 2014 07:07
URI: http://ir.cftri.res.in/id/eprint/7321

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