Effect of sugar food products on the integrity of tinplate containers. Short communication

The behavior of electrolytic tinplate coated with gold- and aluminum-plated sanitary lacquers employed to contain sugar food products was studied. Susceptibility to corrosion by electrochemical measurements and surface deterioration by scanning electron microscopy were also evaluated. The results showed the importance of an adequate selection of tinplate/lacquer to contain sugar food products and prevent contamination by ionic dissolution as a consequence of can corrosion

Surface and Adhesion Characteristics of Current and Next Generation Steel Packaging Materials

Steel packaging remains an important mean by which foodstuffs and other products can be stored safely for a prolonged period of time. The industry is being challenged by the dual legislative pressures which require the elimination of Chrome (VI) from the manufacturing process and the elimination of bisphenol A as a component from the lacquer system. Initial indications suggest lower adhesive performance, and it has been postulated that thermal treatment may be a mean of improv- ing adhesion. Three substrates (two current and one future) were physically and chemically characterized prior and post treatment and the resultant impact of adhesion was quantified. The net impact of the thermal treatment is that it increases the adhesion of the lacquer on the surface. As there is minimal change in the physical characteristics of the surface, the authors propose that this is a result of changes in the chemical surface species, particularly the increase in the oxidic nature of each of the substrates which provides additional bonding sites for the organic species in the lacquer. These trends are observed for current substrate materials as well as next generation Chrome VI free substrate. Next generation replacement substrate materials perform better than current materials for dry adhesion while next generation bisphenol A non-intent lacquer mate- rials perform poorer than the current epoxy phenolic materials

Sustainable transformation of cities: The case of Eindhoven, the Netherlands

The question of sustainable urban development is linked to the issue of urban transformation; the challenge is to make use of ongoing transformation processes to achieve more sustainable urban environments. Hildebrand Frey is the main protagonist of the \u93urban cell theory\u94 (UCT), focused on the redesign of existing cities, laying down important arguments for neighborhood borders and centers. For decisions to pursue the sustainability path, the pragmatic method will be a practical tool in bringing sustainable considerations in the realm of project decisions. This paper examines the sustainable transformation of cities upon a re-mapping of the existing city to identify the potential urban cells, restructuring of the actual city of districts and neighborhoods; focused on Eindhoven as a case study, specifically the District of Woensel, describing the operationalization of the UCT as a conceptual framework. This work is structured in three parts: 1- a preliminary analysis identifying the existing neighborhoods in the district to analyze how the existing parts of the city meet the criteria of UCT; 2- the description of how to join non-potential and potential sustainable areas of the existing city to create \u93large units\u94 of the city; 3- The elaboration of results indicates that all the parts of the city are part of potential sustainable areas, obtaining hence a principal layer of the map of the sustainable city. The relevance of this approach is to contribute new insights to the debate of sustainable city borders

Determination of Processed Salmon Components Sticking to Polyethylene Terephthalate Coatings of Containers by FT-IR and Raman Vibrational Spectroscopy

Earlier studies determined that portions of salmon were strongly sticking to the polymer coating of the container walls after emptying the cans. In this sense, this work performed high- and low-frequency spectral characterizations of fresh salmon muscle, fat, and skin by Fourier-transform infrared (FT-IR) and Raman spectroscopy analyses to elucidate which components were effectively sticking to the underlying coating. The spectral analyses evidenced that the bands of skin and muscle were clearly distinctive. However, less perceptible contrasts were observed between fat and muscle until band 1700 cm−1, but above this limit, the minor spectral changes detected were sufficient to characterize both salmon components. The new spectral bands for skin occurred at 1030, 1202, and 1336 cm−1. Differences in intensity were also observed for band ν(C=O) at 1744 cm−1, even though it appeared in all components of the salmon. The bands for the ν(C–H) and ν(O–H) vibrations in the high-frequency region were the same, but the intensities and profiles were different. The similarities between the spectra of fresh salmon muscle and residues sticking to the polymer layers were substantial, corroborating that this is in fact the main component sticking to the polymer surface coating of industrial food cans

Determination of Processed Salmon Components Sticking to Polyethylene Terephthalate Coatings of Containers by FT-IR and Raman Vibrational Spectroscopy

Earlier studies determined that portions of salmon were strongly sticking to the polymer coating of the container walls after emptying the cans. In this sense, this work performed high- and low-frequency spectral characterizations of fresh salmon muscle, fat, and skin by Fourier-transform infrared (FT-IR) and Raman spectroscopy analyses to elucidate which components were effectively sticking to the underlying coating. The spectral analyses evidenced that the bands of skin and muscle were clearly distinctive. However, less perceptible contrasts were observed between fat and muscle until band 1700 cm−1, but above this limit, the minor spectral changes detected were sufficient to characterize both salmon components. The new spectral bands for skin occurred at 1030, 1202, and 1336 cm−1. Differences in intensity were also observed for band ν(C=O) at 1744 cm−1, even though it appeared in all components of the salmon. The bands for the ν(C–H) and ν(O–H) vibrations in the high-frequency region were the same, but the intensities and profiles were different. The similarities between the spectra of fresh salmon muscle and residues sticking to the polymer layers were substantial, corroborating that this is in fact the main component sticking to the polymer surface coating of industrial food cans

High-chromium (22-34 per cent) Cast Iron Alloys and Their Simulated Behaviour at the Sugar Industry

583-588The good results obtained by cast iron with Cr and Cr- Ni investigated in the making of part for pumping equipment in sugar cane industry are given. Cast iron alloy coupons were prepared in order to study their hardness, resilience, corrosion resistance, and wear-out behaviour by means of simulating the conditions found at the sugar industry processes. Microstructural characterisation of alloys was made by scanning electron microscopy (SEM), and the electrochemical trials in order to assess corrosion susceptibility were performed with a specific sugar solution. The behaviour of alloys to wear-out and corrosion depends mainly on the chemical composition and effect of the alloying elements the formation of carbides during soliditication, and the presence of impurities and inclusions at a surface level. The results obtained in this study made possible the selection of better alloys, which can be employed at the sugar industry such as 0.78 C-33 , 5 Cr-7.7 Ni which have a high-chromium content. This material implies a considerable economic saving for sugar industry