Proposed mechanism for uneven detinning in cans of Satsuma mandarin (citrus unshiu). (November 2019)

• Record Type: Journal Article
• Authors: Kogure, Masahito; Inada, Yumiko; Takahashi, Hidehito; Shimoda, Mitsuya
• Is Part Of: Journal of food engineering. Volume 261(2019)
• Page Start: 9
• Page End: 14
• Publication Date: 2019-11
• Subjects: Uneven detinning -- Satsuma mandarin canning -- Tin can -- Adhesion; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2019.05.005
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: Uneven detinning and partial exposure of the iron-tin alloy layer in cans of Satsuma mandarin were investigated herein. Studies using commercial cans have indicated that these phenomena were primarily caused by the juice of Satsuma mandarin. The compounds (e.g. hesperigin) present in the juice adhered to the tin plate surface and inhibited detinning. Since the areas adhering the compounds were discontinuous, uneven detinning occurred. After this, partial exposure of the iron-tin alloy layer mainly occurred at the edge of the no-detinning areas. Partial exposure was also observed along the painted weld of the tin can, suggesting that direct interaction between the corrosion-causing compounds and the tin surface was not required. Highlights: Uneven detinning, partial exposure of iron-tin layer due to Satsuma mandarin juice. Compounds of Satsuma mandarin juice inhibited detinning. Direct interaction between corrosion-causing compounds and tin surface not required. Partial exposure of iron-tin alloy layer occurs due to oxygen remaining in the can.