Several variables have been studied in four factorial experiments in order to determine their influence on the rate of de-tinning of cans containing tomato products, as follows: net weight; filling temperature; initial nitrate content; Brix value; pH; tinplate steel annealing; body corrugations; exposed steel; and some anions.Nitrates and net weight (i.e. residual internal air) were found to be the major factors influencing de-tinning; also, their effects were found to be independent and additive. In 500 g cans stored at 20uC for 24 months, the increase of dissolved tin is proportional to nitrates and the net weight according to the estimated ratios:and Technological considerations about the importance of Brix are discussed, and the predicted distributions of dissolved tin after 24 months are calculated for a simulated batch of 100 000 cans. According this model, the levels of 150, 200, 250 mg kg 21 of tin content would be exceeded by 64%, 25%, and 4%, respectively, of cans filled with high Brix tomato products (6 . 5uBx); in the case of the less aggressive 'natural Brix' products (5 . 0uBx), the same levels of tin content would be exceeded by 42%, 6%, and 0 . 5% of the cans. CEST/2030
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