INTERACTION OF FOOD CONSTITUENTS WITH NOVEL METAL CAN COATINGS

The overall goal is to reduce the potential for corrosion in canned foods employing BPANI coatings thereby extending product shelf life and improving food safety and security.Three objectives for achieving this goal are:Objective 1: Determine the corrosivity of food components/novel ingredients not previously identified as aggressive; Objective 2: Determine the mode and rate of migration of aggressive compounds through BPANI coatings as a function of polymer properties (e.g. glass transition temperature, degree of crosslinking) and coating morphology; Objective 3: Establish the effect of the migration of aggressive compounds on the adhesion of BPANI coatings to metal substrate and subsequent corrosion of the metal.