Both steel and tin have played major roles in the food industry for centuries. Tin is one of the metals longest in the service of mankind. Mild steel must, today, be the metal most widely used for its strength, formability and ease of application. Their combination, tinplate, known in 14th century Bavaria, is the most important material in metallic packaging. Tinplate and its interaction with foods will form an important part of this chapter.
KeywordsOrange Juice Organotin Compound Tomato Sauce Food Contact Material Cooking Utensil
Unable to display preview. Download preview PDF.
- J.L. Greger, W. Goetz and D. Sullivan. Aluminium levels in foods cooked and stored in aluminium pans, trays and foil. J. Food Protection, 1985, 48, 772–777.Google Scholar
- W.E. Hoare, E.S. Hedges and B.T.K. Barry, The Technology of Tinplate. Edward Arnold, London, 1965.Google Scholar
- A. Lopez, A Complete Course in Canning. The Canning Trade Inc., Baltimore, Maryland, 1987.Google Scholar
- E. Morgan, Tinplate and Modern Canmaking Technology. Pergamon, Oxford, 1985.Google Scholar
- R.B. Martin. Bio-organic chemistry of aluminium. In Metal Ions in Biological Systems, Vol. 24, Aluminium and its role in Biology (H. Sigel and A. Sigel, eds), Marcel Dekker, New York, 1988, pp. 1–57.Google Scholar
- J.P. Mueller. Pharmacokinetic and toxicological aspects of aluminium. Institute of Toxicology, Swiss Federal Institute of Technology and University of Zurich, Diss. ETH Nr. 10388, 1993.Google Scholar
- T.P. Murphy and G.A. Pape, ASTM STP970, The Use of Synthetic Environments for Corrosion Testing (P.J. Francis and T.S. Lee, eds). ASTM, Philadelphia, Pennsylvania, pp. 69–78, 1988.Google Scholar
- M. Pourbaix, Atlas d’Equilibres Électrochimiques. Gauthier-Villars, Paris, 1963.Google Scholar
- N.I. Sax, Dangerous Properties of Industrial Materials. Van Nostrand Reinhold, New York, 1979.Google Scholar
- J.K. Sugden and N.C. Sweet. A study of the leaching of aluminium ions from drink containers. Pharma. Acta Helv., 1989, 64, 130–132.Google Scholar
- World Health Organization, Technical Report no. 532, Trace Elements in Human Nutrition, WHO, Geneva, 1973.Google Scholar