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Title: Localised corrosion of iron in food products
Author: Kawaley, Georgeanna
ISNI:       0000 0004 2726 8306
Awarding Body: University of Birmingham
Current Institution: University of Birmingham
Date of Award: 2008
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Steel is commonly used for food packaging. It is usually protected by means of various coatings and lacquers. However, corrosion resulting from foodstuff/metal interactions, and ultimately can degradation and failure is of concern in the packaging industry. In this study, an investigation into the effects of different food products on the corrosion of steel for food cans has been carried out. Both real and simulated food products have been used to gain an understanding of critical constituents of food products in relation to corrosion of steel used in food cans. I-dimensional artificial pits were used to study localised corrosion processes related to the corrosion of the steel used for making food cans. Experimental conditions allowed for controlled electrochemical tests to be carried out, while simulating the foodstuff/steel interaction within a can. Test conditions similar to a can environment, namely deaeration and pH did not have a significant effect on the corrosion of the artificial pits studied. Data obtained for characteristics of iron artificial pits fitted well with theory. Known "problem" food products were investigated, and some individual constituents were shown to have a significant effect on the corrosion of steel. During observation of the effects of fish products and fruit juices on the corrosion of iron artificial pits, acetic acid and nitrate were shown to play significant roles in the corrosion behaviour of the artificial pits. Significant levels of these constituents were found to be detrimental to steel corrosion in relation to food cans. Other constituents, for example sugars, were found to suppress corrosion of the steel.
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available