Corrosion in Metal Cans

Document Type : Overview

Authors

1 Department of Materials Science and Engineering, Shiraz Branch, Islamic Azad University, Shiraz, Iran Assistant professor

2 Department of Mechanical Engineering, Shiraz Branch, Islamic Azad University, Shiraz, Iran Assistant professor

3 Department of Polymer Engineering, Shiraz Branch, Islamic Azad University, Shiraz, Iran Faculty member

Abstract

The word corrosion usually refers to the formation of rust or metal oxidation. Corrosion in cans is accomplished by dissolving cans (metals) in food. Foodstuffs  include compounds such as nitrate, nitrite, sulfur, sulfite and amino acids. These compounds can corrode metal cans. The chemical reactions between the foodstuff and the metal, primarily results in release of the electron and then the production of hydrogen. Cavities are created on the metal surface by continuing the chemical reaction. These holes lead to metal transfer from the cans to the foodstuff. Therefore, the ultimate effects of corrosion are organoleptic changes, loss of vacuum, hydrogen swelling, or perforation of the can. The above mentioned causes the product to be destroyed and not sold. By better understanding the corrosion mechanisms and the use of new materials and coatings, the corrosion problem can be significantly reduced. This paper reviews the mechanisms of corrosion and possible chemical reactions between metal cans and food products.

Keywords

References

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History

  • Receive Date: 21 April 2018
  • Revise Date: 20 May 2018
  • Accept Date: 20 February 2019
  • Publish Date: 21 March 2019

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