Abstract
Tinplate is highly resistant, malleable and has good weldability. It is also easily recycled, making it ideal for packaging food and beverages, however, a major disadvantage is its susceptibility to corrosion. In acid food, the interaction between packaging and food leads to the dissolution of metals such as iron and tin that compose the packaging. In this study, brine of canned green corn was characterized in terms of its pH value (6.3), Brix degree (5.0 oBrix), Cl- concentration (1.2 g/L) and density (1.1 g/mL). Samples of the three parts of the can (lid, body and bottom) with and without varnish were studied for electrochemical corrosion using Tafel curves in different pH, Cl- and temperature conditions. Statistical analysis was also used to study the influence of these factors on the corrosion rate (CR) via a 2^3 factorial design with a triplicate central point. The study showed that the factors studied had a significant influence on the corrosion rate (CR) only for the sample without varnish. The varnish was characterized as a phenolic epoxy resin according to attenuated total reflectance for Fourier Transform Infrared (FTIR/ATR) spectroscopy measurements. The corrosion inhibition efficiency promoted by the varnish was confirmed by comparing the activation energy values for the corrosion process, which were 154.3 kJ/mol and 42.97 kJ/mol for samples with and without varnish, respectively. Thus, in this work, the main elements in tinplate corrosion were quantified in order to contribute to the use of this important type of packaging.
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