IMG 405 by PeiYing Wong https://padlet.com/wpying93/6ttaocthqkqg Importance of Lacquering process, Types and Application. en-us 2016-11-28 10:44:30 UTC 2025-11-02 10:27:24 UTC hello@padlet.com Importance of Lacquering Process in Canned Food wpying93 https://padlet.com/wpying93/6ttaocthqkqg/wish/140126324 The main function of lacquering is to protect the can from content and also the content from can. It stabilizes the tinplate surface and prevent the food-metal interaction. By preventing the food-metal interaction able to reduces the risk of tinplate corrosion. Lacquering able to extend the shelf-life of product by reducing the rate of dissolution of tin, masking of sulphide staining, reducing bleaching action of tin on color, prevent the adhesion of product to can (Tucker and Featherstone, 2011).

]]> 2016-11-28 10:58:59 UTC https://padlet.com/wpying93/6ttaocthqkqg/wish/140126324 What is lacquer ? wpying93 https://padlet.com/wpying93/6ttaocthqkqg/wish/140126390
  • A resin coating of cans which protect the product and the can as well. 
  •  Can be applied either on one or on both sides of tin plate of cans. 
  • Essential component of the can construction which has the role in determining product’s shelf life.
    • ]]>     2016-11-28 10:59:30 UTC https://padlet.com/wpying93/6ttaocthqkqg/wish/140126390     Types of Lacquer Coating wpying93 https://padlet.com/wpying93/6ttaocthqkqg/wish/140159884 3 main types of lacquers used in most food cans which are vinyl lacquers, organosol lacquers and epoxy-phenolic lacquers (Tucker and Featherstone, 2011).
    .

    Vinyl 
    • Flexible, good adhesion properties, free from odour and taste, cannot resist high temperature
    Organosol 
    • Flexible, high temperature process resistant, cost effective
    Epoxy-phenolic 
    • Good flexibility, adhesion, chemical resistance, high heat stability.
    • Aluminium can be added to mask the sulphide staining of tinplate.
    • Used for wide range of acidic and nonacidic foods.
    ]]>     2016-11-28 13:40:48 UTC https://padlet.com/wpying93/6ttaocthqkqg/wish/140159884     Desirable Requirement of lacquers wpying93 https://padlet.com/wpying93/6ttaocthqkqg/wish/140161291 According to Natarajan et al. (2014); Tucker and Featherstone (2011),
    • High degree of adhesion and stable coating.
    • Unaffected by food during processing. 
    • Not impart flavours and color of product.
    • Non-toxic, odourless.
    • Easy to apply on tinplate. 
    • Economical.
    ]]>     2016-11-28 13:44:04 UTC https://padlet.com/wpying93/6ttaocthqkqg/wish/140161291     Problems wpying93 https://padlet.com/wpying93/6ttaocthqkqg/wish/140187663 According to Pournaras et al. (2008), the problem associated with tin of canned food will affect the shelf life of product are :
    • Stress corrosion cracking (SCC) involving corrosion at stressed areas of the container 
    • Sulfide black corrosion involving the formation of a black body and discoloration on the product surface
    • Pitting corrosion involving rapid iron dissolution at fractures in the organic coating leading to product blackening
    • External corrosion involving the formation of rust on the external surface container due to scratch defects 
    ]]>     2016-11-28 14:45:06 UTC https://padlet.com/wpying93/6ttaocthqkqg/wish/140187663     Method of Application of Lacquer wpying93 https://padlet.com/wpying93/6ttaocthqkqg/wish/140189258
  • Electrophoretic lacquer
  • Dip Applied lacquer
  • Brush lacquers
  • Spray lacquer
    • ]]>     2016-11-28 14:48:04 UTC https://padlet.com/wpying93/6ttaocthqkqg/wish/140189258     Reference wpying93 https://padlet.com/wpying93/6ttaocthqkqg/wish/140196579 - Natarajan, S., Govindarajan, M., and Kumar, B. (2014). Fundamentals Of Packaging Technology: PHI Learning Pvt. Ltd.
    - Pournaras, A. V., Prodromidis, M. I., Katsoulidis, A. P., Badeka, A. V., Georgantelis, D., and Kontominas, M. G. (2008). Evaluation of lacquered tinplated cans containing octopus in brine by employing X-ray microanalysis and electrochemical impedance spectroscopy. Journal of Food Engineering, 86(3), 460-464. 
    - Tucker, G. S., and Featherstone, S. (2011). Essentials of thermal processing: John Wiley & Sons. 
    ]]>     2016-11-28 15:04:13 UTC https://padlet.com/wpying93/6ttaocthqkqg/wish/140196579