Study of interaction in the model system metal packaging - fruit juice

• Main Authors: Berkovic, K, Pavic, M, Galic, K, Cikovic, N. (Prehrambeno--biotehnoloski fakultet, Zagreb (Yugoslavia))
• Format: Conference Proceeding
• Language: English
• Published: Novi Sad (Yugoslavia) Tehnoloski fakultet 01.05.1990
• Subjects: ALMACENAMIENTO; BOITE DE CONSERVE; CALORIMETRIA; CALORIMETRIE; CEREZA; CERISE; CITRON; COMPOSICION QUIMICA; COMPOSITION CHIMIQUE; CORROSION; ESPECTROMETRIA; ESTANO; ETAIN; FER; HIERRO; ION; IONES; JUGO DE FRUTAS; JUS DE FRUIT; JUS DE POMME; LATAS DE CONSERVA; LIMON ACIDO; MATERIALES DE EMPAQUE; MATERIAU DE CONDITIONNEMENT; PRODUCTOS ENLATADOS; PRODUIT EN CONSERVE; SPECTROMETRIE; STOCKAGE; YOUGOSLAVIE; YUGOSLAVIA; ZUMO DE MANZANA

Electrochemical current measurements and corrosion potential of ferro and tin electrode in lemon, apple and sour cherry juices were carried out under laboratory conditions. The methods applied were potentiostatic polarization method and Tafel extrapolation. The mass loss method was used to determine the corrosion rate. The amount of tin was determined by atomic absorption spectrophotometry method, the ferro content in solution by calorimetry after seven-week storage. The achieved results of determining the process of corrosion of ferro and tin in the investigated juices were in good correlation, which was particularly prominent in the values for the speed of corrosion and certain ferro and tin quantities in the solution. Values of currents with the corrosion of ferro and tin electrodes were in the same order of magnitude but they were the lowest in the sour cherry juice. Protective layer on the surface of tin electrode was stable in the area of investigated potentials but it was unstable in apple juice and enabled further process of corrosion.