Studying the Electrochemical Behavior and Corrosive Properties of Bodroon Meat Can
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Abstract
Bodroon meat cans are made from a can container of mild steel and coated with an inner layer that touches the food material. The inner coated layer contains a food-grade polymer containing 0.03% tin. This paper aims to study the effect of the tin percentage on the electrochemical behavior and corrosion resistance in serum from Bodroon canned meat. The Tafel extrapolation method was used to determine the electrochemical behavior and corrosion rate. Meat serum was prepared from 10 grams of canned meat dissolved in 90 milliliters of distilled water. Different percentages of tin were chosen, i.e., 0.03, 0.3, 0.35, 0.40, 0.45, and 0.50 by weight %. The tin was added in a nano scale to the polymer to form the inner coating layer. The results proved that as the percentage of tin increased in the polymer, its corrosion resistance increased. The corrosion rate was 0.00377 mpy when adding 0.50% Sn, while it was 0.0818 mpy when adding 0.03% tin. Adding 0.03% Sn is currently used for coating the inner layer of the Bodroon meat cans. The distribution and homogeneity of the interior coat and the effects of corrosion on the interior coated layer were also studied using a scanning electron microscope SEM. The novelty of the research does not lie in using tin in the inner coating layer of 0.03% Sn, as was dealt with in previous works and based on which the current meat cans were made. The results of the present work proved that using 0.03% tin in the polymer coating layer was insufficient to prevent corrosion. The best results showed that adding 0.50% tin had the lowest corrosion rate, which is an essential point because if the corrosion leads decomposition of the coating material to spread the metal ions to the food substance, causing its contamination that harms human health.
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