Factors affecting tin pick-up in canned mango products.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/7046/
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| Title |
Factors affecting tin pick-up in canned mango products.
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| Creator |
Mahadeviah, M.
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| Subject |
06 Mango
01 Canning |
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| Description |
Effects of mango constituents, processing variables and tinplate properties on internal corrosion in mango nectar cans were studied. Of the var. studied, nectar prepared from Banganapalli caused less corrosion than that from Badami (Alphonso) or Raspuri var. throughout 12 months' storage. Extent of corrosion decreased with increase in viscosity of the nectar and was less in product from peeled than from unpeeled mangoes. Corrosion was attributed to the organic acids of the pulp, accelerated by gallic acid in the peel. It was enhanced by delay between sealing and processing, by high cooling water temp. and by greater than 5 ppm NO3--, and reduced by exhausting filled cans before sealing, increasing the concn. of mango pulp in the juice and by addition of 0.05-0.1% cysteine. The presence of low concn. of Sn-2-
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| Date |
1976
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/7046/1/IFP%201976%2092.pdf
Mahadeviah, M. (1976) Factors affecting tin pick-up in canned mango products. Indian Food Packer, 30 (5). 92-94, 3 ref.. |
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