The effect of food heating products on the corrosion of cans.
1994
Dobias J. | Voldrich M. | Curda D. | Pelavas P.
The influence of heat treatment of 14 liquid foods and/or food simulating solutions on their aggressivity against the lacquered tinned cans was studied. The corrosion effect of canned testing solutions during sterilisation and 10 month storage at 20 degrees C was compared with that of the same samples which had been refluxed for 16 hours before filling into packaging, sterilisation and storage. No acceleration of corrosion rate was found for preheated samples but ten of those simulants provided the retarded rate of iron dissolving and five of them showed the lower rate of tin corrosion. For the rest of the tested samples no significant differences were found.
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