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

1. میر نظامی ضیابری ح، (بهار 1389)، «اصول بسته بندی مواد غذایی»، چاپ ششم، شابک: 4-76-7006-964، انتشارات آییژ.
2. فونتانا مارس،(1394)، مترجم: دکتر احمد ساعتچی، «مهندسی خوردگی»، چاپ سوم، ISBN:978-964-6122-26-0 ، انتشارات جهاد دانشگاهی دانشگاه اصفهان.
3. باردل اینار، (1393)، مترجم: دکتر محمود پاکشیر، مهندس خشایار مرشد بهبهانی، «خوردگی و حفاظت»، چاپ اول، شابک: 8-469-462-964-978، انتشارات دانشگاه شیراز.
4. عظیمی آ. ، شعبانی ع.، طرقی نژاد م.، تدین م.، برنجیان ا.، جمشید یانج.، دهقاننیا م.، کارگر ح.،رحیمی د. (1393)، «بررسی خوردگی قوطی های قلع اندود حاوی کمپوت گلابی بر مبنای پوشش لاک اعمالی»، سمپوزیم فولاد 93، ص. 769- 775.
5. COLES R. , MCDOWELL D., KIRWAN M. J. , (2003), “Food packaging technology”, ISBN: 1-84127-221-3, Black Well Publishing. CRC PRESS.
6. Abdel-Gayoum Abdel-Rahman N., )2015(, “Tin-plate corrosion in canned foods”, Journal of Global Biosciences ,ISSN 2320-1355 , Volume 4, Number 7, pp. 2966-2971.
7. West J.M., 1986, “Basic Corrosion and Oxidation”,second edition, ISBN: 0-470-20297-19, Halsted Press-Paperback.
8. Jafari S.M., Amanjani M., Ganjeh M., Katouzian I., Sharifi N., 2018, “The influence of storage time and temperature on the corrosion and pressure changes within tomato paste cans with different filling rates”, Journal of Food Engineering, Volume 228, July, Pages 32-37.
9. Blunden S. ,Wallace T. ,2003, “Tin in canned food: a review and understanding of occurrence and effect “,Food and Chemical Toxicology ,Volume 41, Issue 12, Pages 1651-1662.
10. Gonzalo J. Benitez,Pablo A. Cirillo,Marcelo J. L. Gines,Walter A. Egli, 2006, “INTERNAL CORROSION IN TINPLATE CANS” ,16 th IAS Rolling Conference, San Nicolas, Argentina, PP. 583-590.

Files

History

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

Share

How to cite

Statistics