Various types of cookers are used in the food processing industry for sterilization of canned food. The basic process involves filling the can with food product, sealing it and heating it to destroy any microorganisms. After the can is heated for the required period of time, it is cooled to ambient temperature either for storage or shipment. During this process, the corrosion of cans and the cooker must be carefully controlled through a properly designed chemical treatment program.
Poor corrosion control was observed in a hydrostatic cooker owned by Princeville Canning, a food processing company located in Princeville, IL. Corrosion rates as high as 54 mpy (1.37 mm per year) were attributed to the aggressive environment and poor quality makeup water. Traditional corrosion inhib-itors and treatment practices were not effective.