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Elliot Dhuey's Thesis Final Version.pdf (4.62 MB)

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Investigation of Corrosion in Canned Tomatoes Processed by Retorting

Dhuey, Elliot
http://rave.ohiolink.edu/etdc/view?acc_num=osu1565787909221938

Abstract Details

2019, Master of Science, Ohio State University, Food Science and Technology.
This study investigated the presence of volatile and non-volatile compounds in canned processed tomatoes and how these compounds interacted with the Bisphenol A free epoxy-based lining of the cans to cause corrosion of the base metal and the migration of iron and tin compounds to the tomatoes. The tomatoes tested in this study were the Roma variety. They were sorted, washed, diced, and sealed in two-piece tinplated metal cans. These were processed by retorting at 250°F for 30 minutes then stored at 49°C for up to 50 days. Control samples were packaged and processed in glass jars. The presence and concentrations of the volatile and non-volatile compounds in the processed and unprocessed tomatoes were tested using Selected Ion Flow Tube – Mass Spectrometry (SIFT-MS) and Ion Chromatography – Mass Spectrometry (IC-MS) respectively. After removing the processed tomatoes from the cans, the linings were removed and analyzed for the volatile and non-volatiles as was mentioned before. Scanning Electron Microscopy (SEM) paired with Energy Dispersive X-ray Spectroscopy (EDS) was used to confirm the presence of visual corrosion in the processed cans and to analyze its elemental composition. X-ray Diffraction (XRD) and Fourier Transform – Near Infrared (FT-NIR) was used to characterize changes to the polymeric morphology of the can lining after the retort processing. Also, Inductively Coupled Plasma – Mass Spectrometry (ICP-MS) was used to determine the rate and level of tin and iron migration from the metal can to the tomato product. The results of the SIFT analyses showed that the formation of dimethyl sulfide and other sulfide compounds in the tomatoes resulted from the thermal degradation of methyl methionine. These compounds diffused from the tomatoes to the lining of the cans and the XRD and FT-NIR analyses showed that they interacted with the polymer and led to the reformation of the oxirane ring of the epoxy and binding of water with the polymer lining. The SEM analysis showed that sulfur compounds created breaches in the lining and created avenues for corrosive compounds in the tomatoes to interact with the base metal layer. The presence of nitrates resulted in an increased rate of iron migration when combined with sulfur compounds. From the results obtained, it could be concluded that the combination of volatile and non-volatile compounds found in tomatoes are acting synergistically to initiate corrosion in the tin and steel in the walls of the cans used to package the retorted tomatoes.
Melvin Pascall (Advisor)
Gerald Frankel (Committee Member)
John Litchfield (Committee Member)
148 p.
Food Science; Packaging
Corrosion, Tomato, Canned Tomato, Dimethyl Sulfide, Nitrate, XRD, FT-NIR, SIFT-MS, IC-MS, ICP-MS, SEM-EDS

Recommended Citations

Citations

  • Dhuey, E. (2019). Investigation of Corrosion in Canned Tomatoes Processed by Retorting [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1565787909221938

    APA Style (7th edition)

  • Dhuey, Elliot. Investigation of Corrosion in Canned Tomatoes Processed by Retorting. 2019. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1565787909221938.

    MLA Style (8th edition)

  • Dhuey, Elliot. "Investigation of Corrosion in Canned Tomatoes Processed by Retorting." Master's thesis, Ohio State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1565787909221938

    Chicago Manual of Style (17th edition)

osu1565787909221938
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