Presented at the 42nd Annual Meeting of the Institute of Food Technologists, Las Vegas, NV, June 22–25, 1982.
Effect of Selected Organic Acids on the Pitting of Tinplate Cans in Model Systems
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 4, pages 1148–1150, July 1983
How to Cite
DAVIS, D. R. and BREEDLOVE, A. L. (1983), Effect of Selected Organic Acids on the Pitting of Tinplate Cans in Model Systems. Journal of Food Science, 48: 1148–1150. doi: 10.1111/j.1365-2621.1983.tb09179.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 7/9/82; revised 2/2/83; accepted 2/10/83.
A model system of six organic acids found in green beans was prepared using two acid concentrations, two pH ranges, and two nitrate concentrations packed in conventional and double reduced tinplate cans. Can pitting severity was determined after 6- and 12-month storage periods. The pH increased with storage, but type of acid was more important than concentration and pH on pitting severity. The composite treatment of all six acids gave the lowest can pitting severity. Each acid treatment had a different can pitting profile. The can type was the most important factor affecting can pitting.