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Food packaging simulant failure mechanisms in next generation steel packaging

Andrew Allman, Eifion Jewell Orcid Logo, Arnoud Vooys, Rachel Hayes, H. Neil McMurray

Packaging Technology and Science, Volume: 32, Issue: 9, Pages: 441 - 455

Swansea University Author: Eifion Jewell Orcid Logo

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DOI (Published version): 10.1002/pts.2448

Abstract

Legislative pressures have led to the mature dominant chromium‐coated steel (ECCS) substrate and epoxy phenolic lacquer replacement in Europe. An investigation was carried out to examine the interaction between a steel surface engineered with a novel, developmental substrate coated using Cr (III)‐ba...

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Published in: Packaging Technology and Science
ISSN: 0894-3214 1099-1522
Published: Wiley 2019
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URI: https://cronfa.swan.ac.uk/Record/cronfa50820
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first_indexed 2019-06-13T20:55:34Z
last_indexed 2020-07-31T19:12:07Z
id cronfa50820
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spelling 2020-07-31T15:53:51.5727238 v2 50820 2019-06-13 Food packaging simulant failure mechanisms in next generation steel packaging 13dc152c178d51abfe0634445b0acf07 0000-0002-6894-2251 Eifion Jewell Eifion Jewell true false 2019-06-13 MECH Legislative pressures have led to the mature dominant chromium‐coated steel (ECCS) substrate and epoxy phenolic lacquer replacement in Europe. An investigation was carried out to examine the interaction between a steel surface engineered with a novel, developmental substrate coated using Cr (III)‐based electrolytes and the food stuff being canned. Samples of lacquered material were subjected to a typical retort process (121°C for 90 minutes) and examined using a variety of laboratory analytical techniques. The foodstuff being packaged has a significant impact on the substrate/lacquer adhesion with clear differences in failure mechanisms between foodstuffs. There is clear evidence of chemical species transfer through the next generation lacquer, and this can instigate corrosion at the surface where incomplete chromium coverage leads to exposed iron. In general, the novel developmental material exhibits lower adhesive properties and shows a greater sensitivity to the foodstuff, although this is largely attributed to the homogeneity of the coverage. The novel substrate proves to be a promising alternative to ECCS due to REACH legislation, but improvement is required to achieve equivalent performance. Journal Article Packaging Technology and Science 32 9 441 455 Wiley 0894-3214 1099-1522 1 9 2019 2019-09-01 10.1002/pts.2448 http://dx.doi.org/10.1002/pts.2448 COLLEGE NANME Mechanical Engineering COLLEGE CODE MECH Swansea University 2020-07-31T15:53:51.5727238 2019-06-13T14:30:43.4914025 Andrew Allman 1 Eifion Jewell 0000-0002-6894-2251 2 Arnoud Vooys 3 Rachel Hayes 4 H. Neil McMurray 5 0050820-01072019143813.pdf Allman2019.pdf 2019-07-01T14:38:13.8470000 Output 3380325 application/pdf Version of Record true 2019-07-01T00:00:00.0000000 false eng
title Food packaging simulant failure mechanisms in next generation steel packaging
spellingShingle Food packaging simulant failure mechanisms in next generation steel packaging
Eifion Jewell
title_short Food packaging simulant failure mechanisms in next generation steel packaging
title_full Food packaging simulant failure mechanisms in next generation steel packaging
title_fullStr Food packaging simulant failure mechanisms in next generation steel packaging
title_full_unstemmed Food packaging simulant failure mechanisms in next generation steel packaging
title_sort Food packaging simulant failure mechanisms in next generation steel packaging
author_id_str_mv 13dc152c178d51abfe0634445b0acf07
author_id_fullname_str_mv 13dc152c178d51abfe0634445b0acf07_***_Eifion Jewell
author Eifion Jewell
author2 Andrew Allman
Eifion Jewell
Arnoud Vooys
Rachel Hayes
H. Neil McMurray
format Journal article
container_title Packaging Technology and Science
container_volume 32
container_issue 9
container_start_page 441
publishDate 2019
institution Swansea University
issn 0894-3214
1099-1522
doi_str_mv 10.1002/pts.2448
publisher Wiley
url http://dx.doi.org/10.1002/pts.2448
document_store_str 1
active_str 0
description Legislative pressures have led to the mature dominant chromium‐coated steel (ECCS) substrate and epoxy phenolic lacquer replacement in Europe. An investigation was carried out to examine the interaction between a steel surface engineered with a novel, developmental substrate coated using Cr (III)‐based electrolytes and the food stuff being canned. Samples of lacquered material were subjected to a typical retort process (121°C for 90 minutes) and examined using a variety of laboratory analytical techniques. The foodstuff being packaged has a significant impact on the substrate/lacquer adhesion with clear differences in failure mechanisms between foodstuffs. There is clear evidence of chemical species transfer through the next generation lacquer, and this can instigate corrosion at the surface where incomplete chromium coverage leads to exposed iron. In general, the novel developmental material exhibits lower adhesive properties and shows a greater sensitivity to the foodstuff, although this is largely attributed to the homogeneity of the coverage. The novel substrate proves to be a promising alternative to ECCS due to REACH legislation, but improvement is required to achieve equivalent performance.
published_date 2019-09-01T04:02:27Z
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score 11.037603

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