Criteria and methodologies for determining the causes of swelling of canned tomatoes in tinplate containers.

This review provides the current laboratory criteria for the detection and evaluation of the possible causes of alteration of non-concentrated industrial derivatives of tomatoes (peeled tomatoes, pulps, purees, sauces, and fillets), packaged in coated or uncoated tinplate cans. We discuss how the product alterations are typically the consequence of technological errors either in the can production, or in the storage process, or in the product sterilization. The described procedures include the quantitative determination of the distribution of gases (H , CO , N , and O ) present in the headspace of the container.

Effect of storage time and natural corrosion inhibitor on carbohydrate and carboxylic acids content in canned tomato puree.

In this research compositional changes of tinplate-canned tomato purées, with or without the addition of essential onion oil were investigated. The study was focused on the analyses of carbohydrates and carboxylic acids in two groups of canned samples (with or without nitrates) to determine whether their chemical composition was affected with storage time. The measurements were performed by high performance liquid chromatography, during six months of storage.

ERK pathway activation bidirectionally affects visual recognition memory and synaptic plasticity in the perirhinal cortex.

ERK 1,2 pathway mediates experience-dependent gene transcription in neurons and several studies have identified its pivotal role in experience-dependent synaptic plasticity and in forms of long term memory involving hippocampus, amygdala, or striatum. The perirhinal cortex (PRHC) plays an essential role in familiarity-based object recognition memory. It is still unknown whether ERK activation in PRHC is necessary for recognition memory consolidation.

Corrosion inhibition with different protective layers in tinplate cans for food preservation.

Background: In this work the influence of essential onion oil (EOO) on the protection of tinplates was compared with dioctyl sebacate oil (DOS) and epoxy phenolic lacquers, which are frequently used in the food canning industry.

Results: When EOO as the protective layer instead of DOS oil was used, tinplate porosity, measured electrochemically (7.58 ± 1.

Corrosion behaviour of tinplate cans in contact with tomato purée and protective (inhibiting) substances.

The dissolution of iron and tin from tinplate cans filled with tomato purée (pH 4.34) and dioctyl sebacate oil (DOS), essential onion oil (EOO) or potassium nitrate was studied using atomic absorption spectroscopy (AAS), while nitrate was determined using high-performance liquid chromatography (HPLC). The maximum values found in cans were up to 284 mg kg(-1) for tin and 513 mg kg(-1) for iron at elevated storage temperature.