Studies on variation in tin content in canned mango nectar during storage.

Mahadevaiah, M. and Gowramma, R. V. and Setty, G. R. and Sastry, M. V. and Sastry, L. V. L. and Bhatnagar, H. C. (1969) Studies on variation in tin content in canned mango nectar during storage. Journal of Food Science and Technology, 6 (3). 192-96, 11 ref..

PDF Journal of Food Science and Technology, VoL 6, September 1969, pp. 192-196.pdf - Published Version Restricted to Registered users only Download (195kB)

Abstract

Effect of organic acids, mango peel, colloidal corrosion inhibitors and lacquering of cans on uptake of Sn by canned mango nectar (MN) was investigated, using MN of 15 degree Brix and 0.3% acidity. After storage of cans of MN for 1 yr at 25-28 degree C or 37 degree C, Sn contents were 200 and 510 ppm respectively. Corresponding values for other fruit juices were: pineapple, 180 and 320 ppm; orange, 153 and 295 ppm; and tomato, 148 and 270 ppm. Addition of 0.2% solutions of sodium alginate, carboxymethyl cellulose or gelatin reduced uptake of Sn, but agar-agar, glycine and citrus pectin were ineffective. Addition of mango peel had no effect on dissolution of Sn. Packaging of MN in lacquered or partially lacquered cans reduced Sn uptake, but imparted a lacquer off-flavour. In a model expt. (i) sugar syrup (SS); (ii) SS

Item Type:	Article
Uncontrolled Keywords:	CORROSION-; Corrosion of cans by mango nectar; CANS-; MANGOES-; NECTARS-; LACQUERS-; Effect of /lacquers/ on corrosion of cans by mango juice; ALGINIC-ACID; Effect of /sodium alginate/ on corrosion of cans by mango juice; CELLULOSE-; Effect of /carboxymethyl cellulose/ on corrosion of cans by mango juice; CARBOXYMETHYL-ESTER; Effect of /gelatin/ on corrosion of cans by mango juice; AGAR-AGAR-; Effect of /agar-agar/ on corrosion of cans by mango juice; GLYCINE-; Effect of /glycine/ on corrosion of cans by mango juice; PECTIC-SUBSTANCES; Effect of /pectin/ on corrosion of cans by mango juice; SKIN-; Effect of / mango peel/ on corrosion of cans by mango juice; TIN-; Uptake of Sn by /orange; tomato; pineapple/ juice; ORANGES-; Uptake of Sn by /orange/ juice; TOMATOES-; Uptake of Sn by /tomato/ juice; PINEAPPLES-; Uptake of Sn by /pineapple/ juice; OXALIC-ACID; Effect of /oxalic acid/ on corrosion of cans by mango nectar; TARTARIC-ACID; Effect of /tartaric acid/ on corrosion of cans by mango nectar; MALIC-ACID; Effect of /malic acid/ on corrosion of cans by mango nectar; CITRIC-ACID; Effect of /citric acid/ on corrosion of cans by mango nectar
Subjects:	600 Technology > 08 Food technology > 24 Fruits > 06 Mango 600 Technology > 08 Food technology > 06 Preservation and Storage > 01 Canning
Divisions:	Food Packaging Technology Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	21 Mar 2014 06:13
Last Modified:	21 Mar 2014 06:13
URI:	http://ir.cftri.res.in/id/eprint/7358

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