Abstract
Following corrosion problems with canned pears in syrup, an industrial scale test-pack has been carried out involving four can variables (two types each of steel base, annealing atmosphere, tin coating and passivation treatment) and two storage temperatures. Two methods were used to observe the corrosion process: tin and iron pick-up determinations, and hydrogen evolution rate, as shown by can end concavity changes.
This test-pack has shown that, among the variables involved, the steel annealing atmosphere was of paramount importance: the higher the pickle-lag value, the shorter the shelf-life. As this parameter has masked the role of the other ones, additional tests are in hand to study their influence.
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