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Title Tin coating requirements in fish cans
 
Names Balachandran, K.K.
Vijayan, P.K.
Date Issued 1989 (iso8601)
Abstract Prawn, crab and clam meat were processed in experimental cans having reduced
internal tin coating of 5.6 GSM. Conventional cans having 11.2 GSM tin coating were
used as control. Results showed that experimental cans behaved normally when used
for canning prawns, provided the lacquer film was perfect with no exposure of metal.
When there was a discontinuity in lacquer film exposing the metal blackening took
place in such areas. Areas subjected to severe strains like the lock seam side and
expansion rings on can ends were found to be more prone to blackening. Experimental
cans were found unsuitable for canning crab meat or dam meat because in both cases
the can wall as well as the contents underwent discolouration, in all cases.
Genre Article
Identifier Fish Technol.26(1): 33-35