Porosity and discontinuity of food can protective coatings - simple chemical tests and serious consideration

  • Zoran Petrović Institute of meat hygiene and technology
  • Dragan Milićević Institute of meat hygiene and technology
  • Saša Janković Institute of meat hygiene and technology
  • Nikola Borjan Institute of meat hygiene and technology
  • Danijela Vranić Institute of meat hygiene and technology
  • Dejana Trbović Institute of meat hygiene and technology
DOI: https://doi.org/10.18485/meattech.2023.64.2.45
Keywords: food cans, protective lacquer, defect, porosity, corrosion

Abstract

In order to protect food cans against corrosion, tin coatings and lacquers are employed for internal and external protection. Coating porosity and discontinuity are practical problems in the food canning industry. The prevention of these problems lies in the timely observation and analysis of the scale that can arise in the production of food cans after filling and thermal processing. In this paper, we discuss results of two referenced simple chemical methods (sulphur dioxide and copper sulphate tests) for examining the porosity and discontinuity of food can protective coatings (tin and lacquer layers). In some specific cases, the tests showed precise locations of defects invisible to the eye.

Published
2023-11-01
How to Cite
Petrović, Z., Milićević, D., Janković, S., Borjan, N., Vranić, D., & Trbović, D. (2023). Porosity and discontinuity of food can protective coatings - simple chemical tests and serious consideration. Scientific Journal "Meat Technology", 64(2), 248-251. https://doi.org/10.18485/meattech.2023.64.2.45
Issue
Vol 64 No 2 (2023): Meat Technology - Special Isssue
Section
Original scientific paper