Corrosion of tin can and its inhibition: A review

• F.A. Ansari¹, Y.S. Siddiqui² and M.A. Quraishi³

¹ Department of Applied Chemistry, JETGI, Faculty of Engineering, Barabanki, 225203 India
² Department of Civil Engineering, JETGI, Faculty of Engineering, Barabanki, 225203 India
³ Center of Research Excellence in Corrosion, Research Institute, King Fahd University of Petroleum and Minerals, Dhahran 31261, Saudi Arabia

Abstract: Tin is a chemical element which is represented by the symbol Sn. Tin is most commonly used in the form of tin cans. Food cans mainly store food stuff and used by packaging industry. The corrosion is a major problem in tin cans and a matter of great concern for the corrosion engineers as well as researchers. This article deals with corrosion behaviour of tin cans in different media and its inhibition. Researches which have been done on dissolution of tin in different types of canned products containing hydrochloric acid, tartaric acid, citric acid, maleic acid and formic acid have been described here since acids have a great tendency of dissolving the metal to which they come into contact. It has been found that artificial fruit juices and preservatives augment the rate of corrosion as compared to natural juices and acids. The comparative study of the rate of corrosion in tin cans under different conditions along with the techniques to determine the rate of corrosion has been studied The literature review on a wide range of corrosion inhibitors used to inhibit corrosion has been systematically carried out. The main purpose of this review is to showcase the various cases of corrosion mechanism and inhibition methodologies to combat corrosion of tinplate.

Keywords: tin can, tin plate corrosion, corrosion mechanism, corrosion inhibition

Int. J. Corros. Scale Inhib., 2019, 8, no. 4, 816-834 PDF (707 K)
doi: 10.17675/2305-6894-2019-8-4-3

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