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Identification and screening of food lacquers for canning.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/6721/
 
Title Identification and screening of food lacquers for canning.
 
Creator Mahadeviah, M.
Gowramma, R. V.
Naresh, R.
 
Subject 18 Processed foods
01 Canning
 
Description As part of an investigation into standardization of chemical tests for characterization of food-grade lacquers (epoxy and phenolic) using IR spectra techniques, functional groups of lacquers were studied. Different fruit and vegetable products (papaya slices in sugar syrup; mango juice; orange juice concentrate, 60 degree Brix; tomato paste, 24 degree Brix, pH 3.96; potato in brine; and ivy gourd (Kundri) in brine), were packed in lacquered and plain cans. Polyester lacquer proved suitable for canning, as it did not affect the taste or flavour of the products. The papaya slices were found to retain 7 p.p.m. Pb and 0.2-0.75 p.p.m. Cu (vs. 0 and trace amounts, resp., in plain cans). In the mango juice, Pb was 1 p.p.m. in both plain and lacquered cans, while the Cu content was even less than that in the papaya.
 
Date 1983
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/6721/1/IFP%201983%2063.pdf
Mahadeviah, M. and Gowramma, R. V. and Naresh, R. (1983) Identification and screening of food lacquers for canning. Indian Food Packer, 37 (1). 63-74, 5 ref..