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Beurteilungskriterien für die Eisenaufnahme durch Lebensmittel in Feinstblechverpackungen. Dosenspezifische Eisenlässigkeit in Bezug zu Füllgutaggressivität und sensorischen Toleranzen

Evaluation criteria for the iron uptake of food in tin plate cans - can specific iron dissolution in relation to food aggressivity and sensory quality aspects
 
: Sedlmayr, M.

München, 1989
München, TU, Diss., 1989
Deutsch
Dissertation
Fraunhofer ILV ( IVV) ()
aggressivity; can; corrosion; Dose; Eigenveränderung; Eisenlässigkeit; food; food sensibility; Füllgutaggressivität; Füllgutsensitivität; Geschmack; iron dissolution; Korrosion; Kurvendose; metallic taste; Metallischer Geschmack; quality changes; Schwellenwert; Sensorik; Sensorische Qualität; sensory quality; tin plate can; treshold values; Weißblechdose

Abstract
Sensory quality aspects are decisive for the minimum shelf-life of canned food. Earlier limitations of shelf-life by interactions of food and tin plate can material are possible, if iron concentrations reach levels of sensory influence. Aim of this investigation was on the one hand the development of an electrochemical testing method to determine the can-specific iron-dissolution, on the other hand the systematic investigation of typical can products concerning their agressivity and sensitivity towards iron as also their product specific quality changes. By means of anodic polarisation with a constant voltage of 500 mV a can specific current course was measured which enables the calculation of laquer-free areas as also the estimation of the proportion of the available iron. The food aggressivity towards iron could be determined and classified by means of an electrochemical method using ultrasonic. Concerning food sensibility product specific quality changes as well as corrosion induced taste changes were investigated. For this for many typical can products the sensory thresholds for metallic taste were determined.

: http://publica.fraunhofer.de/dokumente/PX-44283.html