Quality of organic coatings for food cans: evaluation techniques and prospects of improvement

Montanari, A.; Pezzani, A.; Cassara, A.; Quaranta, Alexia; Lupi, R.

doi:10.1016/s0300-9440(96)00625-x

Cited by 23 publications

(17 citation statements)

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“…Lacquers are used to prevent any potential reactions that may occur between the substrate metal and the food product [17], thus increasing the life span of the packaging and the product. Bisphenol-A (BPA) is a key monomer in epoxyphenolic coatings used within the canning industry, proving to be a robust coating.…”

Section: Introductionmentioning

confidence: 99%

Inter-layer Adhesion Performance of Steel Packaging Materials for Food Cans Under Retort Conditions

Allman

Jewell

Vooys

et al. 2018

J Package Technol Res

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The steel packaging industry faces the dual challenge imposed by legislation to eradicate the use of Chrome(VI) from substrate manufacture and the removal of Bisphenol-A (BPA) from the organic lacquer at the point of food contact. The paper reports on an experimental investigation into the quality of adhesion between the coatings and substrates as a result of the retort process, typically the harshest conditions to which the materials will be exposed. In terms of adhesion, the novel Chrome(III) substrates show promise when compared with current Chrome(VI) substrate. There is a significant reduction in the adhesion of the polyester-based Bisphenol-A non-intent lacquers compared to the incumbent epoxy-phenolic lacquers. Adhesion performance is lower with an increase in retort temperature and time of exposure. The adhesion further reduces in mild acidic and saline conditions. The reduction in adhesion post-retort is attributed to the sensitivity of the polyester-based BPANI lacquers to water vapour absorption. The process reversible nature of the adhesion loss indicates that, at short timescales, the adhesion loss is a result of polyester hydrolysis. Acidic and saline solutions also lead to a reduction in adhesion as a result of metal surface corrosion. The paper has impact on producers, fillers and consumers of steel packaging foodstuffs.

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Section: Introductionmentioning

confidence: 99%

Inter-layer Adhesion Performance of Steel Packaging Materials for Food Cans Under Retort Conditions

Allman

Jewell

Vooys

et al. 2018

J Package Technol Res

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“…It has to be noted that the inner side of cans is lacquered [12] when the general purpose is to limit phenomena of interaction between tinplate and canned foods. These foods have medium or high acidity or contain sulphur compounds.…”

Section: Tinplatementioning

confidence: 99%

Basic Principles of Corrosion of Food Metal Packaging

Montanari

2015

Food Packaging Hygiene

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The corrosion of metal packs is of major importance for health reasons and with reference to the possible reduction of shelf-life values. Basically, main failures of metal packages can be excessive metal amounts in food products, hydrogen swelling, perforation, lacquer blistering or delaminating, and modification of sensorial properties. Therefore, the possibility of minimising corrosion phenomena is of great concern depending on the exact knowledge of chemical and physical factors and causes. This chapter examines the thermodynamic and kinetic aspects of the corrosion mechanisms of tinplate, tin-free steel (TFS) and aluminium with a brief introduction to corrosion theory. In detail, a description of main anodic, cathodic and galvanic coupling prevailing reactions is provided in this chapter with particular reference to preserved foods and possible consequences (aggressiveness). The following factors with some correlation with corrosive phenomena are considered: chemistry of the metallic material, food formulation, packaging process, properties of the organic coating, and shape and capacity of the container. In particular, the role of oxygen is discussed. In addition, the description of the corrosion morphology is shown along with some practical examples with reference to failures such as detinning and pitting.

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“…and, of course, composition of the contained product (acidic food, sulfur, and/or salt-containing food, etc.) [3,7].…”

Section: Introductionmentioning

confidence: 99%

Failure Analysis of Tuna Cans

Barella

Cincera

Boniardi

et al. 2011

J Fail. Anal. and Preven.

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A metal container used for food packaging must preserve the food’s edibility characteristics for a long period of time. Lacquered tinplate is suitable for canning food provided that the cans are airtight.This article details a root cause failure analysis that was conducted utilizing a sample of tuna cans taken from an affected batch of one million units. Several examinations were carried out to identify the failure’s root cause: visual examination, SEM fractography, micro-hardness measurement, and microstructural characterization. The cracks are located in the HAZ of the welded zone. As a result of the examinations carried out, the authors were able to identify the cause of the primary failure. The identiﬁed fracture mechanism is that of stress corrosion cracking (SCC), due to both the aggressive environment (high water content in the oil) and the low lacquer adhesion caused by superﬁcial welding irregularities

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Quality of organic coatings for food cans: evaluation techniques and prospects of improvement

Cited by 23 publications

References 0 publications

Inter-layer Adhesion Performance of Steel Packaging Materials for Food Cans Under Retort Conditions

Inter-layer Adhesion Performance of Steel Packaging Materials for Food Cans Under Retort Conditions

Basic Principles of Corrosion of Food Metal Packaging

Failure Analysis of Tuna Cans

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