Apart from the advantages that metallic food containers offer, corrosion remains to be one of the major drawbacks of using these containers especially when they come in contact with acidic foods like tomato paste. Accordingly, this research was aimed to explore the fluctuations in the corrosion trend plus the absolute pressure in the metal cans which come into contact with tomato paste as a relatively acidic food product during 6-month storage. Our results revealed that storage temperature and filling rate were the most and least effective parameters on the corrosion and absolute pressure of tomato paste cans, respectively. Storage time also significantly increased the examined factors and had a synergistic effect on corrosion together with temperature augmentation and filling percentage. Finally, it should be noted that filling rate had no impact on the absolute pressure values without considering the effect of temperature.
Journal of Food Engineering – Elsevier
Published: Jul 1, 2018
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