violet), water-based and epoxyphenolic lacquers have been characterized as
coatings for possible application in vegetable canning industry. These lacquers
were applied to three different types of tinplates and tin free steel (TFS).
The behaviour of lacquers was monitored applying porosity, flexibility and
infrared (IR) reflectance spectroscopy tests. With IR reflectance spectroscopy
test, we were able to determine the composition of lacquers. Using porosity and
flexibility tests, performed by electrochemical methods, it was possible to
characterize the best lacquer for food canning. In this work the variables
involved in lacquering, e.g. the weight of coating and the degree of
polymerization of lacquers were also taken into account.
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2021 Volume 50
Magyar Tudományos Akadémia
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