Cyclohexylamine Residue in Vegetables Blanched With Primary Steam

Abstract

The corrosion inhibitor, cyclohexylamine (CHA), is a common additive for steam generation systems. If primary steam directly contacts food during blanching, heating, or cooking operations the possibility exists that contamination of the food by CHA may result. In this study, snap beans and green peppers were blanched with steam containing CHA. A gas chromatographic method was developed and used to show the presence of appreciable residues of CHA remaining in the post‐blanched vegetables. The widespread replacement of primary steam generators with secondary systems for food blanching largely eliminates possible hazards to consumers. The known toxicologic properties of CHA are reviewed and the need for additional studies of possible food contamination or direct human exposure by other commonly used steam additives is emphasized.

Nitrogen‐based corrosion inhibitor film study using weight loss and electrochemical methods in static and turbulent conditions

“…Inorganic corrosion inhibitors include chemicals containing chromium, molybdenum, and zinc; and phosphates and other inorganics, including sodium sulfite and hydrazine. In contrast, an extensive variety of organic compounds can be used as corrosion inhibitors including benzotriazole, phosphonates, tolyltriazole, mercaptobenzothiazole, and organic amines …”

“…In contrast, an extensive variety of organic compounds can be used as corrosion inhibitors including benzotriazole, phosphonates, tolyltriazole, mercaptobenzothiazole, and organic amines. [13] Most commercial formulations of corrosion inhibitors are blended with multiple organic inhibitors, and this class has been widely used in the petroleum industry processes due to their ability to form a protective layer on the metal surface in media with high hydrocarbon content. [14] Among organic inhibitors, the nitrogen-based compound category is the most used in oilfield production applications and sometimes they are blended with sulfur-containing molecules to provide a synergistic effect (such as 2-mercaptoethanol and thioglycolic acid).…”