Chemical and morphological characterization of commercial tinplate for food packaging

Cova Caiazzo, Fabio (Ecole polytechnique fédérale de Lausanne (EPFL), Lausanne) ; Brambilla, Laura (Haute Ecole Arc Conservation-Restauration, HES-SO University of Applied Sciences and arts Western Switzerland) ; Montanari, Angela (Stazione sperimentale per l'industria delle conserve alimentari, Parma (Italy)) ; Mischler, Stefano (Ecole polytechnique fédérale de Lausanne (EPFL), Switzerland)

The structure of tinplate is usually described as a sequence of layers involving an external tin layer (passivated by a chromate conversion coating), an intermediate FeSn2 layer, and the steel substrate. This structure description applies well to tinplate produced in the past by hot dipping but not necessarily to modern materials fabricated through tin electrodeposition and subsequent heat treatment. In this work, the chemical composition and the structure of 5 commercial tinplate materials have been investigated using Auger electron spectroscopy, scanning electron microscopy, 3D white light interferometry, and electrochemical chrono‐potentiometry. The study revealed that the intermediate layer consists indeed in a wide interface where tin, steel, and the FeSn2 alloy coexist. Moreover, the thickness of the Sn film varied locally significantly. A new tinplate structure was proposed in order to reliably appraise corrosion relevant features.


Keywords:
Article Type:
scientifique
Faculty:
Design et Arts visuels
School:
HE-Arc CR
Institute:
Unité de recherche en Conservation-restauration de la Haute Ecole Arc - UR-ARC CR
Subject(s):
Conservation - Restauration
Date:
2018-02
Published in:
Surface and interface analysis
DOI:
ISSN:
0142-2421
Appears in Collection:

Note: The status of this file is: restricted


 Record created 2019-05-08, last modified 2019-05-13

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