engleski

Influence of Essential Onion Oil on Tin and Iron Dissolutions in Tinplates Cans with Tomato Purée

This research was focused on determinations of shelf-life of tinplate cans, which were packed with tomato puree and essential onion oil. The examples were stored at two different, constant temperatures (20 °C and 36 °C) and analysed at pre-arranged times using different analytical methods. The composition of head-space gas was performed with gas chromatography (GC). Tin and iron dissolutions in the products were determined by atomic absorption spectrophotometry (AAS/ZE/GF) and nitrate contents by high performance liquid chromatography (HPLC). Iron data examination shows a great effect of corrosion accelerations during the storage time, while results of tin dissolutions were under certain limits (Norma Italiana UNI EN 10203).

tomato products; tin; iron; analytical methods

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