engleski

Corrosion behaviour of tinplate cans in contact with tomato purée and protective (inhibiting) substances

In this work the dissolution of iron and tin from tinplate can filled with tomato purée (pH=4.34) and dioctyl sebacate oil (DOS), essential onion oil (EOO) or potassium nitrate was studied using atomic absorption spectroscopy (AAS). Head-space gases (H2, O2, N2 and CO2), as indicators of corrosion process, were identified and analysed by gas chromatography (GC), while nitrate was determined using high performance liquid chromatography (HPLC). The results indicate that the addition of EOO to tomato purée prevents corrosion process even after 5 months of storage at 20 °C, while, on the other hand, a presence of EOO at higher temperature (36 °C) accelerates the corrosion process. In cans with tomato purée and potassium nitrate, dissolution of tin starts after 30 (36 °C) and 60 (20 °C) days of storage as a consequence of nitrate action, which act as corrosion accelerators. Since the addition of EOO improves the taste of canned tomato purée, its potential use as a corrosion inhibitor would be of interest.

essential onion oil; iron; tin; nitrates; gas chromatography (GC); atomic

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