Canned Vegetables Research Articles

Availability of healthy and unhealthy foods in modern retail outlets located in selected districts of Greater Accra Region, Ghana.

Intake of unhealthy foods is linked to the onset of obesity and diet-related non-communicable diseases (NCDs). Availability of unhealthy (nutritionally poor) foods can influence preference, purchasing and consumption of such foods. This study determined the healthiness of foods sold at modern retail outlets- supermarkets and mini-marts in the Greater Accra Region of Ghana. All modern retail outlets located in six districts of Greater Accra were eligible. Those < 200 m2 of floor area and with permanent structures were categorized as mini-marts; and those ≥200 m2 as supermarkets. Shelf length of all available foods were measured. Healthiness of food was determined using two criteria - the NOVA classification and energy density of foods. Thus, ultra-processed foods or food items with >225 kcal/100 g were classified as unhealthy. The ratio of the area occupied by unhealthy to healthy foods was used to determine the healthiness of modern retail outlets. Of 67 retail outlets assessed, 86.6% were mini-marts. 85.0% of the total SHELF area was occupied by foods categorized as unhealthy (ranging from 9,262 m2 in Ashiaman Municipality to 41,892 m2 in Accra Metropolis). Refined grains/grain products were the most available, occupying 30.0% of the total food shelf space, followed by sugar-sweetened beverages (20.1% of total shelf space). The least available food group-unprocessed staples, was found in only one high income district, and occupied 0.1% of the total food shelf space. Retail outlets in two districts did not sell fresh fruits or fresh/unsalted canned vegetables. About two-thirds of food products available (n = 3,952) were ultra-processed. Overall, the ratio of ultra-processed-to-unprocessed foods ranged from 3 to 7 with an average (SD) of 5(2). Thus, for every healthy food, there were five ultra-processed ones in the studied retail outlets. This study reveals widespread availability of ultra-processed foods in modern retail outlets within the selected districts. Toward a healthier food retail environment, public health and food regulators, in partnership with other stakeholders need to institute measures that improve availability of healthy foods within supermarkets and mini-marts.

Occurrence of 3-monochloropropane-1,2-Diol (3-MCPD) in canned vegetables: A probabilistic assessment of health risk for Iranian consumers

The present study assessed the potential risk to Iranian consumers posed by oral exposure to 3-MCPD in canned vegetables. Ten brands of canned vegetables (i.e. cucumber, pea, sweet corn, pinto bean, lentil, and mixed vegetables) were collected from retail markets in Iran. Overall, 3-MCPD in 180 canned vegetable samples was quantified by chromatography-mass spectrometry (GC-MS). Our findings showed statistically significant associations between 3-MCPD level and the type of canned vegetables as well as significant variations in 3-MCPD mean level among the brands. The highest level of 3-MCPD was measured in pea samples, while pinto beans showed the lowest content. Hazard Index (HI) values calculated based on 3-MCPD levels measured in the collected samples indicated no major risk in both deterministic and probabilistic scenarios (HI values <1.0) and no health risk based on the calculated margin of exposure (MOE) for 3-MCPD to Iranian consumers. Based on the Monte Carlo Simulation (MCS) sensitivity analysis, the concentration of 3-MCPD was the most influential variable. Nonetheless, industrial policies should maintain reduced 3-MCPD levels in canned foods.

Research of safe methods of production of canned vegetables using grain crops

This article presents microbiological study of canned vegetable snacks replaced with various cereals.Currently both abroad and in our country, regulatory documents and recommendations on ensuring quality and safety of foodsare actively developed. The quality reduction and food spoilage may be related to biochemical (fermentative) processes inherent to products themselves. As another important factor, influencing on this can be microbiological contaminants.Miroorganisms constantly contaminates on surface of technological equipments, vegetables raw material and as a result they end up in canned food. Canned vegetable snacks are ready meals, made from vegetables processedin various ways, that can be usedcold and heated. The main purpose is studying microbiological indicators of canned vegetable snacks. According to the results of the study, some types of microorganisms were found in the samples.

Методологічні положення фінансового регулювання розвитку переробної плодоовочевої галузі

The article is aimed at identifying the peculiarities of the functioning of the processing fruit and vegetable industry in the postmodern era and the formation of methodological provisions for its further development. To form these provisions, scientific approaches are used, which include: substantiation of the theoretical basis of methodological provisions; analysis of industrial production during 2003-2020, as well as exports and imports of processed fruit and vegetable products; assessment of potential opportunities for these products; development of a structural scheme of these provisions. According to the analysis of the total production volumes of processed fruit and vegetable products and the dynamics of export-import operations of these products for 2019-2020 significant disparities are identified and it is indicated that their dynamics are unstable, with significant fluctuations, which confirms the general trends in the functioning of the processing fruit and vegetable industry. Particularly unfavorable tendencies are manifested in the increase in imports of individual canned vegetables, juices, fruits, berries, jam, marmalade. Attention is focused on the fact that it is not possible to maintain a positive tendency towards a permanent increase in export supplies of canned tomatoes without vinegar and juices of fruits and berries. A significant result of the research is the development of a structural scheme of methodological provisions of the financial regulation of the development of the processing fruit and vegetable industry, taking into account the identified characteristics of the postmodern era; potential opportunities for producers of agricultural products and processing enterprises; coordination of efforts of the relevant ministry, territorial communities and other organizations. According to the results of the research, it is concluded that it is advisable to increase funding from the State Budget of Ukraine of this industry sector and continue scientific researches for the formation of methodological provisions and the development of recommendations for financing schemes in favor of this industry.

Assessment of microstructural changes in processed products from green peas

A demand for canned vegetables and fruit depend, first of all, on their consumer characteristics. These products should correspond to high requirements regarding their nutritional and biological value, as well as sensory properties. The aim of the work was to study the microstructural changes in the cells of green peas in the products of their processing. Fresh, frozen and canned peas made from fresh and rehydrated raw materials were used as objects of the research. Components such as chlorophyll and starch were characterized in the cells of the hypodermis and parenchyma, respectively, using light microscopy. It was found that plastids with chlorophyll stained in the bright green color were present only in cells of the hypodermis of frozen peas. Moreover, the same color of the pigment was also recorded in the samples of fresh peas. Appearance of brown hues in these cells was observed in the canned product from fresh peas, which was associated with transformation of chlorophylls into pheophytins and pyrophephytins. The hypodermis in the samples of canned peas from rehydrated raw materials was represented by almost colorless cells. When analyzing the preparations of the parenchymal cells of the indicated processed products stained with iodine, it was shown that starch grains in the samples of frozen and canned green peas from fresh raw materials maintained their concentric shape, while swelling of starch grains was observed in the stained preparations of the parenchyma of canned peas from rehydrated raw materials. The comparative microstructural analysis of processed products from green peas showed that maximum quality had the frozen product from fresh raw materials as the studied indicators (chlorophyll and starch grains) showed.

Assessment of efficiency of canned vegetables production

This research is to assess the efficiency of canned vegetables production. In order to plan the production activities a wide range of parameters is analyzed, for instance the costs production, profit, market, finance, taxation system and political situation. However, the assessment of these parameters is necessary with reference to a specific aims and tasks. The specific time or period, which those parameters are assessed within, is also important. Here the process of launching into production of 2 kinds of canned vegetables on a new production line is considered. The assessment of production efficiency is given on the base of Net Present Value (NPV), internal rate of return (IRR), productivity index. The obtained data proves the expediency of the project; its implementation will increase the economic stability of the enterprise.

THE EFFECT OF BLANCHING TEMPERATURE ON THE TEXTURE OF LACTIC FERMENTED CUCUMBERS (Cucumis sativus L.)

In the history of mankind, the use of canned vegetables has been a source of ensuring a diverse range of vegetables in winter and has led to the development of cropping systems with technological features specific to industrialization. The effects of blanching temperature on the texture and quality of cucumber fruits under the conditions of lactic fermentation have been important topics of study over time. In comparison, in this paper we studied the complex influence of fermentation time (25 days) and temperature level (22 °C) on qualitative aspects such as pH level, total acidity and salt concentration change. Two different temperatures were also used for blanching with the salt solutions, 96 °C and 67 °C. The results of this study show that iodized sea salt was useful for whole pickles because they showed a better taste and texture. Pickled cucumbers blanched at 96 °C showed a better texture and lower acidity than those at 67 °C.

Salt content of processed foods in the Islamic Republic of Iran, and compliance with salt standards.

The World Health Organization recommends a maximum daily salt intake of 5 g for adults; the Islamic Republic of Iran has national standards for salt content of foods. This study aimed to determine the salt content of industrial (made in large-scale food companies) and non-industrial (made in local stores using traditional methods) foods in Tehran province and compare it with the Iranian national standards. We determined the salt content of 555 industrial and non-industrial products from parts of Tehran province in 2016 and 2018. The types of foods examined were: canned vegetables, industrial and non-industrial pickled vegetables, industrial and non-industrial tomato paste/tomato sauce, industrial and non-industrial nuts, and non-industrial barberry juice. The salt content of each product and its compliance with Iranian national standards was evaluated. The salt content of industrial tomato paste/sauce in 2016 (2.05 g/100 g) and non-industrial tomato paste/sauce in 2018 (2.37 g/100 g) was higher than the Iranian standard (1.5/2.0 g/100 g). The mean salt content of both industrial (1.97 g/100 g) and non-industrial (2.16 g/100 g) nuts was higher than the Iranian standard (1.88 g/100 g), as was the mean salt content of non-industrial juice (0.79 g/100 mL versus 0.25 g/100 mL). In 2018, only 48% and 40% of industrial and non-industrial tomato pastes/sauces met the Iranian standard. Overall, industrial products conformed better with the national standard than non-industrial products. Efforts are needed to reduce the salt content of processed food in the Islamic Republic of Iran and ensure they meet the Iranian standards.

P3 Midwestern Regional Grocery Store Chain Canned and Frozen Vegetable Sales

<h3>Background</h3> Canned vegetables contain higher sodium, which is associated with chronic disease, and are less expensive. Understanding purchasing patterns of low-income Oklahomans will provide information to guide future health interventions. <h3>Objective</h3> To describe the overall canned and frozen vegetable sales and determine differences in canned and frozen sales by store's shopper income. <h3>Study Design, Setting, Participants</h3> This study was a cross-sectional, secondary analysis of canned and frozen vegetable sales from December 2012 through August 2015 of a Midwestern regional grocery chain (n = 64 stores). Weekly units sold of canned and frozen vegetables were pair-matched by preparation type and averaged across 144 weeks. Supplemental Nutrition Assistance Program (SNAP) sales were used as a proxy for the store's shopper socioeconomic status (SES; ie, high SNAP sales = lower shopper SES). High SES stores (n = 16, bottom quartile) had 5.7% SNAP sales and low SES stores (n = 16, top quartile) had 14.7% SNAP sales. <h3>Measurable Outcome/Analysis</h3> An independent <i>t</i> test was conducted to compare the percentage of canned to frozen units sold between high and low SES stores. All statistical tests were conducted assuming <i>P</i> ≤ 0.05, using SAS 9.4. <h3>Results</h3> Across all stores, 78.7% of canned and frozen vegetable sales were canned and 21.3% were frozen. Green beans were the highest canned sales and mixed vegetables were the highest frozen sales. Canned vegetable sales accounted for significantly more (84%) of total canned and frozen vegetable sales in low SES stores compared to high SES stores (74%) (<i>P</i> < 0.0001, 95% CI: 0.06-0.13). <h3>Conclusion</h3> Low SES stores sell more canned vegetables compared to high SES stores in Oklahoma. These data are representative of Oklahoma sales data and are comparable to national trends. Findings demonstrate a need to understand how individuals living in low SES households make purchasing decisions to improve public health intervention strategies attempting to improve diet quality.

Сlinical and epidemiological characteristics of botulism

Clinical and epidemiological characteristics of botulism in the Astrakhan region for the period from 2013 to 2019 are presented. 37 people with a diagnosis of Botulism were under observation. It was found that most often (28 (75.7%) cases) patients associated their disease with the use of canned home-made products. Canned vegetables (cucumbers, tomatoes, vegetable salad, eggplant, cabbage) were consumed by 18 (48.7%) people, mushrooms 10 (27%), dried fish 7 (18.9%), herring-balyk 1 (2.7%) and home-made liver pate-1 (2.7%) patient. The incubation period in the observed patients was on average 2.4 days. It lasted 12 days in 24 (64.9%) patients, 3-5 days in 12 (32.4%) patients, and 6 days in 1 (2.7%) patient. According to the severity of the condition, 17 (45.9%) patients were hospitalized in the intensive care unit. Severe course of the disease was in 17 (45.9%) patients, moderate-in 20 (54.1%) patients. Early and persistent symptoms in all patients were marked muscle weakness, in 78.4% of patients dizziness, in 83.8% of patients difficulty walking and unsteadiness of gait. In 34 (91.9%) patients, the most pronounced symptoms were ophthalmoplegic: blurred vision, fog, flies in front of the eyes, inability to read the text. In General, up to 10 cases of botulism are registered annually in the Astrakhan region. Almost half of the patients (45.9%) have severe botulism. The disease is mostly sporadic and is associated with the use of canned vegetables and home-made mushrooms. In addition, cases of botulism associated with the use of dried fish have become more frequent in the Astrakhan region. Late hospitalization was observed in 1/3 of patients (11 (29.7%) cases) with botulism. This is due to untimely diagnosis at the pre-hospital stage and late access of patients to medical care.

Modeling of iodine consumption with industrial processed foods made with iodized salt in the adults and pregnant in Armenia and Moldova

In recent years, significant progress has been made at the global level in eliminating of iodine deficiency. However, until recently, there has been a gap in methods for estimating iodine intake with industrially processed foods (IPF) produced with iodized salt (IS). The aim of this work was to study the iodine consumption with IPF and kitchen salt by the adult population and pregnant women in Armenia and Moldova. Material and methods. For modeling iodine consumption, a special matrix based on MS Excel spreadsheets was used, into which data on the average per capita daily consumption of the main IPF, salt content in IPF, the share of IPF produced with IS in the total volume of their consumption, percentage of households using IS, and the iodine content in salt according to the national standard were entered. Results and discussion. The estimated average daily salt consumption per capita of the adult population of Armenia was 10.6 g. Due to the use of IS in 93% of households and in the production of 82% of bakery products, 7% of cheese, 83% of meat products, 44% of canned vegetables and 5% of pasta, iodine intake in adults was 149% of the recommended daily allowance (RDA). Bakery products and iodized kitchen salt were the main sources of iodine (66 and 70% of the RDA respectively), and the share of other IPF did not exceed 13%. In Moldova, salt consumption was 11.9 g per day. Due to the use of IS for the production of 50% bakery products, 12% of canned vegetables and 20% of pasta, iodine consumption in adults in Moldova amounted to 74% of RDA almost entirely due to bakery products and kitchen salt (37 and 35% of the RDA respectively). The median urinary iodine concentration indicated adequate iodine intake in both countries and was significantly higher in Armenia (242 μg/L) than in Moldova (136 μg/L). A planned 30% reduction in salt intake may lead to an inadequate reduction in iodine intake in pregnant women. Conclusion. Adequate iodine intake among the adult population of Armenia and Moldova is ensured mainly through the use of IS in households and in the production of bakery products.

HPLC with Fluorescence Detection for Determination of Bisphenol A in Canned Vegetables: Optimization, Validation and Application to Samples from Portuguese and Spanish Markets

Bisphenol A (BPA) is one of the chemicals used to produce both polycarbonate plastics and epoxy resin coatings. Research has shown that small amounts of BPA can migrate into the foods and beverages enclosed in these types of containers. In this research, an analytical method based on high-performance liquid chromatography with fluorescence detection (HPLC-FLD) was developed and validated for the determination of BPA in canned vegetables. The results were confirmed by liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS). Attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR) was performed, to identify the coating material of each tin can. Nineteen cans of vegetables were taken as study samples (eleven samples from the Spanish market, and eight samples from the Portuguese market). Excellent linear correlation (r2 = 0.9999) was observed over the range of 0.01 to 0.25 mg/L. Limit of detection (LOD) and limit of quantification (LOQ) values were calculated to be 0.005 mg/kg and 0.01 mg/kg, respectively. Good recoveries, between 72% and 90% were obtained at three different levels of concentration (RSD% = 4.6). BPA was not detected in the samples. The proposed HPLC-FLD was found to be suitable for the determination of BPA in canned vegetables.

Clinical characteristics of foodborne botulism in the southern region of the Kyrgyz Republic

The main factors of botulism transmission are identified as home-canned products (vegetable salads, fruit compotes, seaberry jam), pickled cucumbers and tomatoes. Botulism proceeds clinically as moderate-to-severe disease. High prevalence of type A and untypeable C. botulinum toxins along with type B species in the southern region accounts for its severe course. In our study, clinical manifestations of botulism were presented by moderate and severe clinical picture in 72.3% (47 patients) and 27.7% (18 patients) cases. No mild forms of the disease were diagnosed. Length of incubation period in examined patients on average was 13.6 hours. Upon that, a short incubation period was observed after consumption of canned fruit compote and sea buckthorn jam, cucumbers and tomatoes (16 subjects) or canned vegetables (38 subjects) on average ranging from 4 to 8 hours, 8 hours to 1 day, or 15 hours to 1.5 days, respectively. All subjects were featured with acute onset manifested as general intoxication and gastrointestinal syndromes. The former was characterized by headache, dizziness, and severe general weakness. Subfebrile temperature (37.1–37.5°C) was noted in patients with a short incubation period. Such syndrome in case of moderate disease course was also characterized by moderate severity in 70.2±6.7% cases, with acute appearance in 29.8±6.9% cases; in severe course it was featured with extremely severe course (100%), and in one case it resulted in lethal outcome. Intensity and persistence of neurological disorders clearly correlated with the disease severity, which pointed at its progression. Upon admission to the hospital, patients noted moderate and marked dry mouth in 63.1±5.9% and 36.9±5.9% cases, respectively. Ophthalmoplegic syndrome was characterized by: doubling of object contours, diplopia, limited eye movement, mydriasis, lethargy or lack of pupillary reaction to light, anisocoria, and ptosis. Phagonazoglossoneurological syndrome was early manifested by swallowing problem. Next, tongue deviation, amimia, flattened nasolabial fold, and soft palate paresis were added up. Phonolaryngology syndrome was evident depending on disease severity in a form of varying intensity of dysphonia and dysarthria. Syndrome of general myoneuroplegia was characterized by lowered strength in hands and feet.

Availability of Food Options and Nutrition Education in Local Food Pantries

ObjectiveExplore the availability of food options and nutrition education at food pantries and identify the barriers to offering them to pantry clients. DesignCross-sectional, mixed-methods study. SettingFood pantry, Cincinnati, OH. ParticipantsA total of 41 food pantry coordinators (aged 63.4 ± 9.1 years), recruited by e-mail/phone in an urban area. Phenomenon of InterestAvailability of food options and nutrition education and barriers to improving food options and providing nutrition education at food pantries. AnalysisSurvey data were collected using Qualtrics and analyzed using SPSS software. In-depth interviews were transcribed verbatim, transcripts were independently coded, and codes and themes were discussed until a consensus was reached. ResultsThe availability of fresh produce, dairy, low-sodium canned vegetables, and whole grains were limited, and 10 food pantries (24%) offered nutrition education to their clients. Challenges to improving food options were lack of space and equipment for storage and transportation. Identified barriers to providing nutrition education included the lack of space, funding, personnel with nutrition expertise, and clients’ low interest in nutrition education. Conclusions and ImplicationsThe availability of healthy food choices and nutrition education were limited at local food pantries. Collaborative efforts with community partners and nutrition experts may be necessary to overcome those barriers.

The Canned Vegetables Research in the Forensic Commodity Examination

The course of a forensic analysis of long-term storage food products (canned vegetables) has been reviewed. The significance of the stage of external inspection, examination of the label is shown. The expertise objects are finished products of the canning industry in factory package (vegetable marinades and first courses). The objects were examined for compliance with the appropriate GOST requirements and technical specifications for organoleptic characteristics, net weight, mass fraction of ingredients.As a result of determining the organoleptic properties of canned vegetables “Pickled beetroot” the presence of individual pieces with black firm beet tissue has been detected which indicates violation of technological patterns of production. The presence of a particle of an outside impurity has also been detected that is a particle of paint coating based on alkyd binder and containing calcium carbonate as a filler which is unacceptable. The deviation of the canned vegetables net contents from the nominal amount indicated on the label meets the requirements of the regulations. For individual cans from the sample provided for analysis the experts have found non-compliance with the technical specifications for the rate “Mass fraction of vegetables from the total mass of canned goods”.When examining the canned good “First courses. Borsch with fresh cabbage” it has been identified that the samples have various labels on the consumer containers which indicates the presence of samples from different shipments.

Change of the flowering pattern as a formula of success in pea breeding aimed at increasing the early ripeness and the yielding capacity of peas

Relevance. Most of the pea varieties used in the production of canned vegetables have similar morphological structure of the stalk: shortened internodes, their limited number and location in the upper part of the stalk. The deficiency of such plant architectonics is the limitation of yielding capacity in relation to small number of yielding nodes, yielding capacity instability, and high degree of affliction by plant diseases. The production of pea varieties having an increased number of yielding nodes will allow changing the relation between the nonproductive and reproductive parts to the advantage of the latter.Methods. The pea varieties from the collection of bean cultures laboratories of the Federal Scientific Vegetable Center were used as the research varieties. The main method of work was intervarietal hybridization with subsequent single plant selection. In 2018-2019 the selected lines were seeded in a nursery with an area of 7 m2 . The forms with changed flowering pattern (Pervenets, Ranniy 28-11, Wenson) and the most yielding early and midseason varieties (Dakota, Ranniy Gribovsky 11, Voronezhsky Zelyony, Korsar, Orus, Viola, Zelyonaya Strela, Quartella) were used as parent components. The selection was performed on the basis of the following features: changed flowering pattern, the number of yielding nodes, the number of legumes on a node, as well as the length of a bean and the number of seeds in a legume. A finometer was used for the determination of the green pea hardness.Results. Sample 50-4-19 having a relatively low number of yielding nodes (6, 9) had the highest characteristics and was considerably superior to all the other samples by its yielding capacity during the first and the second harvesting periods (7.24 and 9.55 tons per hectare). The selection of the early forms with the changed flowering pattern and the shift of the attraction centre to the 2nd or to the 3rd node allow carrying out breeding aimed at increasing the early ripeness and the yielding capacity of peas.

Empirical models to predict the effect of sterilisation and storage on bisphenols migration from metallic can coatings into food simulants

ABSTRACTBased on response surface methodology, empirical models were built to predict the influence of can processing (heat treatment) and storage conditions (time and temperature) on the migration of bisphenol compounds from the inner lacquer of tinplate cans (4 brands) into several food simulants. Analysis using liquid chromatography revealed the presence of BADGE.2H2O and BPA in all samples. Models were significant in fitting the levels of these two bisphenols in food simulants depending on the input variables, with excellent adjusted coefficients of determination. Their prediction performance was validated through running new data sets. Further comparison of predicted values with bisphenols levels measured in canned vegetables revealed that the proposed models are conservative. By the desirability of the response output, the models are capable of proposing the range of can processing and storage conditions that limit migration for further compliance with the regulation. The proposed approach could be a convenient tool for the industries to control processing conditions in order to ensure the conformity of canned foods.

STUDY OF THE SURVIVAL OF BACILLUS CEREUS IN LOW-ACID CANNED VEGETABLES

The species B. cereus is widely distributed in food products and is often the cause of food poisoning. Therefore, data on the ability of this microorganism to develop in low-acid canned products are of scientific and practical interest. The aim of the study was to determine the survival of B. cereus in low-acid canned vegetables stored at different temperatures. The objects of the study were industrial samples of aseptic canned carrot puree (pH = 5.11, aw = 0.912) and sliced beets sterilized in vacuumized polymer bags (pH = 5.43, aw = 0.887). The B. cereus 11778 strain was used. The listed products were contaminated daily culture of the test-strain, with a concentration of 104–105 CFU/ml, and incubated at 6 and 30°C for 26 days. Sampling of products was carried out every 3 days to identify viable microorganisms. The generally accepted methods of experimental microbiology were used. It was found that in the canned “Beet sliced” B. cereus died after 10 days of storing the product at a temperature of 30°C. At a storage temperature of the contaminated product equal to 6°C, the test-microorganism did not die during the whole experiment and was detected in the amount of tens CFU in 1 ml of the product. In aseptic canned carrot puree, regardless of the storage temperature, B. cereus remained viable throughout the experiment, i. e. 26 days. The approximation of the obtained numerical values showed acceptable convergence of the curves with experimental data (R2 = 0.9186 ÷ 0.985). Microscopic examination of Gram-stained B. cereus 11778 preparations isolated from contaminated samples of canned products during the experiment showed abundant sporulation of the teststrain. The research results can be used to predict the activity of B. cereus in canned vegetable products under various environmental conditions.

Modeling of the corrosion process in the interaction of tinplate with vegetable canned food

When choosing metal packaging for canned vegetables, it is advisable to take into account their corrosivity, because the inner surface corrosion is one of the factors affecting product quality during storage. To rationalize the corrosion tests of metal packaging materials, it is advisable to replace food with model media – organic acids solutions. The aim of this work was to study the corrosion kinetics of electrolytic tinplate in model media–aqueous solutions of oxalic (mass fraction 0.25–1.00%) and citric (mass fraction 0.25–1.50%) acids, as well as their compositions. The uniform corrosion rate was measured by the linear polarization resistance method, pitting corrosion–zero resistance amperometry method. The tests were carried out using the “Expert-004” corrosion-meter, according to a two-electrode scheme. For oxalic acid solutions with a mass fraction of 0.25% and 0.50% and for all citric acid solutions, the process is characterized as uniform corrosion – the pitting corrosion rates average steady values are 7–11 times less than the corresponding uniform corrosion rates values (1.52–3.93 µm/year and 17.42–26.56 µm/year, respectively). The most aggressive with respect to tinplate are oxalic acid solutions with a mass fraction of 0.25 and 0.50% and citric acid solutions with a mass fraction of 0.25 and 0.50%. On this basis, two-component solutions of the following composition were chosen: 0.25% citric acid + 0.25% oxalic acid; 0.25% citric acid + 0.50% oxalic acid; 0.50% citric acid + 0.25% oxalic acid; 0.50% citric acid + 0.50% oxalic acid. For these solutions, the process is characterized as uniform corrosion — the pitting corrosion rates average steady values are 7–10 times less than the corresponding the uniform corrosion rates values (2.04–3.85 ?m/year and 19.56–26.93 ?m/year, respectively). For two-component solutions, an additive effect is observed–the uniform and pitting corrosion rates average experimental steady values correspond to the calculated additive values. By mathematical processing of experimental data, it was found that the uniform corrosion steady rate maximum value the corresponds to a two-component solution containing 0.40% citric acid and 0.30% oxalic acid. This is confirmed by experimental data–the uniform corrosion rate average steady value for this solution is 28.18 ?m/year. According to the research results it was found that as a model corrosive medium that simulates canned vegetables, it is advisable to use a solution containing 0.40% citric acid and 0.30% oxalic acid, because it is the most aggressive.

КОРРОЗИОННАЯ АГРЕССИВНОСТЬ РАСТВОРОВ ЩАВЕЛЕВОЙ КИСЛОТЫ, ИМИТИРУЮЩИХ ОВОЩНЫЕ КОНСЕРВЫ

When choosing metal packaging for canned vegetables, it is advisable to take into account the corrosion aggressiveness, because corrosion of the inner surface is one of the factors affecting the products quality during storage. The main corrosion-aggressive substances in canned vegetables are organic acids and their salts. To rationalize the corrosion tests of metal-packaging materials, it is advisable to replace food with model media – solutions of organic acids. The objective of this work was to study the kinetics of corrosion of electrolytic tinplate in model media – aqueous solutions of oxalic acid with the concentration of 0.25–1.00 %. The rate of uniform corrosion was measured by the linear polarization resistance method, and of pitting corrosion – by zero resistance amperometry method. The experiments were carried out using Ekspert-004 corrosion-meter, according to a two-electrode scheme. For oxalic acid solutions with the concentration of 0.25 and 0.50 %, at the beginning of the experiment the maximum values of the uniform and pitting corrosion rates are observed, which drop to a steady value within 4–16 hours. The process is characterized as uniform corrosion, because the stationary pitting rate is 7–8 times less than the uniform corrosion rate (2.54–3.53 and 19.87–23.83 µm / year, respectively). For solutions with the concentration of 0.75 and 1.00% for 4–12 hours from the beginning of the experiment, the uniform corrosion and pitting rates values are set at 48–51 and 5–7 µm / year, respectively. Then, after 48–72 hours, the uniform corrosion rate reaches a minimum value of 1.04–2.95 μm / year, and then increases to a steady value (10.71–12.56 μm/year). The pitting rate after 96–104 hours increases to a steady value (21.26–32.8 µm/year). According to the results of research, it was found that oxalic acid solutions with the concentration of 0.25 and 0.50 % are the most corrosion-aggressive against tinplate - they should be used as components of model media for corrosion tests.