Investigation of corrosion resistance of aluminium in packed milk and milk products
1987
Berkovic, K. | Stankovic, V. | Cikovic, N. (Prehrambeno-biotehnoloski fakultet, Zagreb (Yugoslavia))
Milk is a complex food-stuff consisting of various proteins, fats, carbohydrates, vitamins and mineral salts. Thus, it represents a very unstable system which can not be stored without a certain finishing process and special packaging. Recently, aluminium foil has been used as packaging material in industrial milk production. Liquid milk products have significant contact surface area with packaging material, high diffusion coefficient and corrosion affinity. Corrosion process is stimulated by ions present in liquid milk. Some ions may be inserted into the protective oxide layer on aluminium, breaking its protective function. In this work the corrosion behaviour of various aluminium packaging materials was investigated in fresh bottled milk, solution of powdered milk and pasteurized milk using corrosion current determination method (galvanostatic and potentiodynamic polarization) in comparison with mass loss method. From the obtained results it was evident that the aggresiveness of milk diminished in the following order: fresh bottled milk, powdered milk solution, pasteurized milk. Higher corrosion rate was observed on pure aluminium as compared to aluminium foils because a certain protective film is present on the foil surface.
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