ISSN 2285-1364, ISSN CD-ROM 2285-5521, ISSN ONLINE 2285-1372, ISSN-L 2285-1364


Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XVII
Written by Marius Cristian BODA, Mona Elena POPA

The metal cans are used to preserve food and beverages for long periods of time, proving to be one of the most versatile packaging materials nowadays. Some of their vital functionalities are represented by ensuring that foods are not contaminated, providing physical protection and extending the shelf life of it.Metal cans are protected on the inside by a thin coating layer, which can be affected by stroke. Thus, the canned food or beverage comes in direct contact with packaging metal. The coating is an epoxy lacquer that separates the liquid from the packaging material. Normally, the metal cans are affected by corrosion (primary, secondary or stress corrosion). However there are several factors which can accelerate the corrosion processes.This study is conducted to determine the degree in which the damages caused by hitting causes the existence of substance traces in canned food or beverages (product contamination). While the final product is stored, the coating is damaged and the intensity and the type of damages are depending on the products characteristics, e.g. acidity, resulting higher pore-gaps in coating surface, which allow direct contact between the food and the metal from which the can is actually made (e.g. aluminium alloys, iron etc.) and also between the food and the coating epoxy resin.In this paper were summarized the literature scientific approaches which revealed until now the chemical contamination occurring in canned food considering the packaging materials. This information have been completed by various tests carried out in specialized laboratories in order to determine aspects like: which type of mechanical actions generate damages to the cans coating integrity, the remanence of metals or other chemical substances within the product, the optimal variances of the internal coating, considering the various types of can strokes and other research evidence which may be needed. The measurement results are compared considering the food matrix remanence revealed through other researches (local, international). All in all, the study aims to offer a better approach regarding handling canned food and beverages without or with minimum damaging of their coating, in order to maximize the product’s safety and guarantee its long shelf life.

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© 2019 Scientific Bulletin Series F.“Biotechnologies“. All Rights Reserved. To be cited: Scientific Bulletin Series F.“Biotechnologies“.

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