The anaerobic corrosion of tin in anthocyanin solutions and fruit syrups

Salt, F. W.; Thomas, J. G. N.

doi:10.1002/jctb.5010070504

Cited by 10 publications

(2 citation statements)

References 9 publications

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“…The anionic surfactants caused negative potential and promoted corrosion inhibition whereas cationic surfactants promoted corrosion of tin. J.C. Sherlock [55] studied the behaviour of surfactants on the dissolution of tin. The addition of anionic surfactants created a negative shift of potential and inhibited corrosion but cationic surfactant caused a positive shift and stimulated corrosion.…”

Section: Various Research Reports On Use For Various Inhibitorsmentioning

confidence: 99%

Corrosion of tin can and its inhibition: A review

2019

Int. J. Corros. Scale Inhib.

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Tin is a chemical element which is represented by the symbol Sn. Tin is most commonly used in the form of tin cans. Food cans mainly store food stuff and used by packaging industry. The corrosion is a major problem in tin cans and a matter of great concern for the corrosion engineers as well as researchers. This article deals with corrosion behaviour of tin cans in different media and its inhibition. Researches which have been done on dissolution of tin in different types of canned products containing hydrochloric acid, tartaric acid, citric acid, maleic acid and formic acid have been described here since acids have a great tendency of dissolving the metal to which they come into contact. It has been found that artificial fruit juices and preservatives augment the rate of corrosion as compared to natural juices and acids. The comparative study of the rate of corrosion in tin cans under different conditions along with the techniques to determine the rate of corrosion has been studied The literature review on a wide range of corrosion inhibitors used to inhibit corrosion has been systematically carried out. The main purpose of this review is to showcase the various cases of corrosion mechanism and inhibition methodologies to combat corrosion of tinplate.

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Section: Various Research Reports On Use For Various Inhibitorsmentioning

confidence: 99%

Corrosion of tin can and its inhibition: A review

2019

Int. J. Corros. Scale Inhib.

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“…Классификация консервов по степени их коррозионной агрессивности Table 1. The classification of canned food according to the corrosivity degree Приведённая классификация не учитывает химическую природу кислот, входящих в состав консервов, а также наличие в составе продуктов веществ, которые являются ингибиторами и катализаторами коррозионного процесса, например, антоциановых пигментов и пищевых волокон [5][6][7][8].…”

Section: Introductionunclassified

Modeling of the corrosion process in the interaction of tinplate with vegetable canned food

Бессараб

Platonova

Протункевич

2019

Vestn. Voronež. gos. univ. inž. tehnol.

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When choosing metal packaging for canned vegetables, it is advisable to take into account their corrosivity, because the inner surface corrosion is one of the factors affecting product quality during storage. To rationalize the corrosion tests of metal packaging materials, it is advisable to replace food with model media – organic acids solutions. The aim of this work was to study the corrosion kinetics of electrolytic tinplate in model media–aqueous solutions of oxalic (mass fraction 0.25–1.00%) and citric (mass fraction 0.25–1.50%) acids, as well as their compositions. The uniform corrosion rate was measured by the linear polarization resistance method, pitting corrosion–zero resistance amperometry method. The tests were carried out using the “Expert-004” corrosion-meter, according to a two-electrode scheme. For oxalic acid solutions with a mass fraction of 0.25% and 0.50% and for all citric acid solutions, the process is characterized as uniform corrosion – the pitting corrosion rates average steady values are 7–11 times less than the corresponding uniform corrosion rates values (1.52–3.93 µm/year and 17.42–26.56 µm/year, respectively). The most aggressive with respect to tinplate are oxalic acid solutions with a mass fraction of 0.25 and 0.50% and citric acid solutions with a mass fraction of 0.25 and 0.50%. On this basis, two-component solutions of the following composition were chosen: 0.25% citric acid + 0.25% oxalic acid; 0.25% citric acid + 0.50% oxalic acid; 0.50% citric acid + 0.25% oxalic acid; 0.50% citric acid + 0.50% oxalic acid. For these solutions, the process is characterized as uniform corrosion — the pitting corrosion rates average steady values are 7–10 times less than the corresponding the uniform corrosion rates values (2.04–3.85 ?m/year and 19.56–26.93 ?m/year, respectively). For two-component solutions, an additive effect is observed–the uniform and pitting corrosion rates average experimental steady values correspond to the calculated additive values. By mathematical processing of experimental data, it was found that the uniform corrosion steady rate maximum value the corresponds to a two-component solution containing 0.40% citric acid and 0.30% oxalic acid. This is confirmed by experimental data–the uniform corrosion rate average steady value for this solution is 28.18 ?m/year. According to the research results it was found that as a model corrosive medium that simulates canned vegetables, it is advisable to use a solution containing 0.40% citric acid and 0.30% oxalic acid, because it is the most aggressive.

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Bedarfsgegenstände aus Metall

Schikorr¹,

Miethke²

1970

Bedarfsgegenstände, Verpackung Reinigungs- Und Desinfektionsmittel

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The anaerobic corrosion of tin in anthocyanin solutions and fruit syrups

Cited by 10 publications

References 9 publications

Corrosion of tin can and its inhibition: A review

Corrosion of tin can and its inhibition: A review

Modeling of the corrosion process in the interaction of tinplate with vegetable canned food

Bedarfsgegenstände aus Metall

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