Jade Mark C.

Salubre Foodstuff Galore

Date Performed: August 31, 2012 Date Submitted: September 11, 2012 Exercise # 9

Testing for the Acid Resistance of Lacquers INTRODUCTION A packaging material is a manufactured product which consists of any material or material combination used to present, contain, protect, handle and distribute goods from raw materials to finished products in every phase of the distribution chain. One of the main functions of a packaging material is to preserve the product properties and quality characteristics (Multon, 1995). However, in some instances, a packaging material becomes the main reason why the product deteriorates fast. Corrosion of a packaging material such as tin can due to the chemical characteristic of the product being stored such as the acidity could probably be a good example. Hence, in preventing this event, a need of a lacquer is essential in inhibiting the corrosion of can metals, which are commonly used as a packaging material (Katan, 1996). The use of organic coatings such as enamels and lacquers on metallic cans has become a generalized procedure, as it imparts greater protection against corrosion and improves presentation. Usually, one or two layers of protective lacquers are applied to one of the metal sheets surfaces while a decorative coating is applied to the other side (Brody, 1997). This coating is formed with the primer, printing inks, and a finishing lacquer to protect the print. An epoxy phenolic lacquer is widely used for cans at present in achieving acid resistance, good flexibility adhesion characteristics and high heat stability for cans. A wide range epoxy phenolic lacquers are available to cover a large variety of applications in high acid foods which causes corrosion such as fruits and fruit juices (Forcinio, 1999). New organic compounds such as epoxy amines, acrylics, polyesters and organosols as well as coating techniques such as electro deposition, lacquering, etc. have been developed in response to the requirements of new packaging manufacture technologies and a more exigent market (Wales, 1995). Today, there is a wide and diversified offering of coatings and application techniques. Usually, the main trends in

research and development are high solid content lacquers, water borne lacquers, lacquers of low curing temperature or those cured by radiation, and plastic coatings. The use of enamels and lacquers in cans containing high acid foods namely fruits is very vital. Every inner of tin can and aluminum can is coated with protective lacquer. It protects the metal from corrosion and eventual destruction. If a can has no lacquer, there will be a contact among acid foods and metals causes the metal corrosion. As a result, a cross contamination will occur in the product and the corroding can since some metals are being absorbed by the food product hence, the product will taste like blood since the presence of iron in the product is already been detected. Aside from iron, some metals are being absorbed into food causing off-taste, disagreeable odor and or change in color. The ultimate purpose of lacquers in cans is to protect the consumer from consuming potentially harmful food stuffs (Brown, 2002). The main objective of this exercise is to master the method used for testing the resistance of can lacquers to various organic acids commonly found in food products such as acetic acid and ascorbic acid. MATERIALS The following materials are used in conducting the laboratory exercise: Lacquered cans Pressure Cooker 5% acetic acid solution METHOD The preparation of reagents namely 5% acetic and citric acid solutions was first conducted. In preparing 5% citric acid solution, 25 g of citric acid was dissolved in 300 ml of distilled water and was filled up to 500 ml mark in the volumetric flask. Meanwhile, in preparing 5% acetic acid solution, 25 ml of glacial acetic acid was measured and then diluted with distilled water up to 500 ml mark in a 500 ml volumetric flask. Six sample strips of tin can from two different cans were given in the experiment. Each can has a different type of lacquer. The size of the can and the type or color of the lacquer was identified. Glass Jars with Metal Closures Volumetric flasks, 500 ml capacity 5% citric acid solution Metal Shears

2 test plate samples were placed from one can in each of the 3 glass jars. In one jar, a hot 5% citric acid solution at 85 C was added, to the second jar, 5% acetic acid solution at 85 C was added and lastly, in the third jar, only hot water at 85 C was added and it served as the control group. The jars were sealed immediately. The test plate samples from the second can undergoes the same process aforementioned above.

The glass jar was processed in a pressure cooker or retort for about 90 minutes at 120 C (248 F) and it was cooled.

The jars were opened and removed in the panel. The samples were washed with water and dry. Observations were then gathered. Figure 1. The methodology used in Conducting Testing for the Acid Resistance of Lacquers laboratory exercise. RESULTS Table 1. Effect of acid solutions on the quality of lacquers Type of liquid in container Water Sample No. Effect of acid solution on the lacquer Softening Enamel Others Evaluation Lifting (removal of color) A A A No changes

No effect

5% Citric Acid

1A 2A Metal Closures 1A 2A Metal Closures 1A 2A Metal Closures

Slight effect on the acid resistance

5% Acetic Acid Legend:

Has greatest effect on the acid resistance

A (Acceptable) no effect on lacquers

U (Unacceptable) lacquers become soft, blistered or are totally removed

DISCUSSION OF RESULTS Metal cans are containers impermeable to microorganisms. Therefore, the shelf life of a microbiologically stabilized canned product should be unlimited. However, shelf life of canned products becomes limited especially for products which are considered as high acid foods. This is caused upon the interaction of food container that slowly but continuously modifies product quality. Food can interactions are due to a mechanism of electrochemical corrosion, which occurs in any metallic material exposed to an electrolytic medium. Corrosion is, in practice, the main cause of canned food spoilage (Hanlon, 1998). Tinplate is commonly used in canned products. It is a rigid and impervious material, consists of a thin sheet of low carbon steel coated on both sides with a very thin layer of tin. Tin is not completely resistant to corrosion but its rate of reaction with many food materials is considerably slower than that of steel. The effectiveness of a tin coating depends on its thickness which may vary from about 0.5 to 2.0 m (20 to 80 x 10(-6) in.), the uniformity of this thickness, the method of applying the tin which today primarily involves electrolytic plating, the composition of the underlying steel base plate and the characteristics of food products such as acidity <www.fda.gov.ph, March

2003, Retrieved June 2010>. Basically, in the food industry, the most common reason
behind corrosion is the characteristics of food products mainly the acidity of the food product being stored in the packaging material. Thus, tin cans must be lacquered after fabrication to provide an internal or external coating to protect the metal surface from corrosion by the atmosphere or through reaction with the can contents. The most common lacquers/enamels being used in tin cans and are approved by FDA are shown in the next page. The coatings not only protect the metal from corrosion by food constituents but also protect the foods from metal contamination, which can produce a host color and flavor reactions depending upon the specific food (Kodoya, 1990). One of the common lacquers approved by FDA is C enamel. C- enamel is one of the coatings used in preventing the staining of the tin plates. The presence of a chemical species with the ability to donate electrons will increase the rate of the corrosion reaction (Marsh, 2001). However, in the case of C - enamel which contains zinc oxide, the presence of electron acceptor increases from the dissociation of zinc oxide to Zn+2 and O-2. The presence of Zn+2 increases the ions that are reducing agents

(Zn+2 and Sn+2/ Sn+4 are all electron acceptor) and it inhibits corrosion since Zn+2 accepts first the electron from electron donors came from the food product since it is first exposed in the food material stored and there will be no more electron available for Tin (Sn+2/ Sn+4) hence, Tin will not undergo oxidation reaction, preventing corrosion. Table 2. General types of enamels/ lacquers used as can coating approved by FDA Coating Fruit Enamel Typical uses Dark colored berries, cherries and other fruits requiring protection from metallic salts Corn, peas and other sulfur bearing products Citrus products and concentrates Vegetable juices, red fruit juices, highly corrosive fruits, non carbonated beverages Type Oleoresinous

C enamel Citrus enamel Beverage can enamel

Oleoresinous with suspended zinc oxide Modified oleoresinous Two coated with resinous base coat and vinyl top coat

The vital role of lacquers in cans used in canned products is the driving force why the experiment is conducted to determine the resistance of the lacquer to various food acids. As presented in Table 1, only the 5% citric and acetic acid solutions made a negatively significant effect on the lacquers, and water, which served as the control group, has no effect at all on the lacquers being tested. The lacquers became smooth upon exposure to food acids, hence, making it prone to metal corrosion Primarily, the pH of the food product being stored greatly affects the lacquers present in the packaging material. It was recognized that corrosion of cans in canned products is pH dependent (Fellows, 1998). Definitely, too large drop in the pH of the product may give a significant change in corrosive behavior and tin uptake. Different food acids such as citric and acetic, the two most common food acids found in food products being canned, behave in different ways with respect to internal corrosion and any ingredient change from one type of acid to another should be thoroughly tested. Hence, in the results gathered, it is clearly stated that food acids citric and acetic acid alters the characteristics of the lacquer in comparison with water which has no change at all. In addition, acetic acid has a greater effect on the lacquer comparatively against citric

acid. According to Kelsey (1996), acetic acid is particularly aggressive towards tin in comparison to citric acid. As the level of aggression of a chemical component towards the lacquer increases, the greater is the effect of the compound in the lacquer, hence, acetic acid cause a greater damage. All the reagents used in conducting the laboratory exercise are boiled first. Basically, chemical reactions such as corrosion are accelerated at higher temperatures (Burge, 1998). CONCLUSION The presence of lacquers in cans used in canned products has a vital role to fulfill. Aiding in preventing metal corrosion, lacquers ensures the product quality and safety of the consumers. In this exercise, it was determined that metal corrosion is pH dependent. Hence, lacquers are greatly affected by food acids which are already component of the food material being stored. Acetic acid and citric acid are the most common food acids found in various food products and definitely, they affect lacquers negatively. However, acetic acid has a greater effect on lacquers because it is more aggressive towards the coating. Water, on the other hand, has no effect at all on the lacquer. Meanwhile, the reagents were boiled first prior since chemical reactions such as corrosion are accelerated at elevated temperatures. REFERENCES <www.fda.gov.ph, March 2003, Retrieved June 2010> Brody, A.L. (1997). The Wiley Encyclopedia of Packaging Technology. 2nd Edition. New York, USA; John Wiley & Sons. Fellows, P.J. (1998). Food Processing Technology, Principles and Practice. Lancaster PA, USA. Technomic Publishing Co. Inc. Hanlon, J.F. (1998). Handbook of Package Engineering. 3rd Edition. Lancaster PA, USA, Technomic Publishing Co. Inc. Katan, L. (1996). Migration from Food Contact Materials. London, UK. Blackie Academic & Professional. Kadoya, T. (1990). Food Packaging. New York, USA. Academic Press Inc.