Certain Aspects of Internal Corrosion in Tin Plate Containers

Corrosion Characteristics of Soldered Sideseam Tinplate and Welded Sideseam ECCS Plate Cans Using Organic Acid Model Systems

“…These differences were significant (PcO.05) in all but the can vacuums of the welded ECCS plate cans. Lower pH foods are generally recognized as being more aggressive toward tinplate than are higher pH foods (Hartwell, 1951a;Davis et al, 1980). This would also be expected in ECCS plate cans since both can types use the same base steel.…”

Effect of electro‐activated brine solution on the migration of metallic ions from the cans to the product in sterilized canned sweet corn

“…). Corrosion in canned food may also be supported by the trace amounts of oxygen present due to subpar commercial practice or leakage, which has been recognized as a factor responsible for accelerating corrosion (Hartwell ).…”

“…The control solutions also followed the same trend, with the pH of the solution being inversely co‐related to the metal concentration in the solution. However, studies performed on the corrosion of food cans have demonstrated that even though pH has a significant impact, it is not the only factor, for example the test with different acids like citric, malic, or tartaric showed that the acids alone were less corrosive than the fruits (Hartwell ). In works of Platonova (), it was shown that there was dissolution of iron and zinc in tomato, grape, and apple juices with pH values between 2.8 and 3.3 stored in tinplate cans after 10 days storage.…”

“…or those present in vegetable substrate (amino or organic acids, phenols, etc.) may also significantly impact the corrosion rate, but these organic and inorganic substrates may also retard it (Hartwell ). Furthermore, the usual pH of the media is neutral, and the corrosion rate and related properties in such a condition are still uncertain (Xia et al.…”

“…Furthermore, the usual pH of the media is neutral, and the corrosion rate and related properties in such a condition are still uncertain (Xia et al 2012). Corrosion in canned food may also be supported by the trace amounts of oxygen present due to subpar commercial practice or leakage, which has been recognized as a factor responsible for accelerating corrosion (Hartwell 1951).…”