145. Discoloration and Corrosion in Canned Cream
- 1 May 1936
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 7 (3) , 284-290
- https://doi.org/10.1017/s0022029900001849
Abstract
Several defects in canned cream after some months' storage have been classified: (1) “purpling” of the can, due to a film of tin sulphide, (2) pitting of the can, associated with (3) formation of black patches and of black specks in the body of the cream, consisting of ferrous sulphide, stannous oxide or both.“Purpling” is produced by excessive time and temperature of sterilization, owing to the liberation of active sulphur compounds which attack the tin. Addition of sodium bicarbonate up to 5 g. per gallon has, if anything, a slightly beneficial effect.Keywords
This publication has 3 references indexed in Scilit:
- The detection and colorimetric determination of tin by means of substituted 1:2-dimercaptobenzenes. A specific reagent for tinThe Analyst, 1936
- Can Corrosion and Blackening in Certain Marine ProductsIndustrial & Engineering Chemistry, 1926
- DISCOLORATION OF FRUITS AND VEGETABLES PUT UP IN TIN.Journal of the American Chemical Society, 1906