Abstract Apart from the advantages that metallic food containers offer, corrosion remains to be one of the major drawbacks of using these containers especially when they come in contact with acidic foods like tomato paste. Accordingly, this research was aimed to explore the fluctuations in the corrosion trend plus the absolute pressure in the metal cans which come into contact with tomato paste as a relatively acidic food product during 6-month storage. Our results revealed that storage temperature and filling rate were the most and least effective parameters on the corrosion and absolute pressure of tomato paste cans, respectively. Storage time also significantly increased the examined factors and had a synergistic effect on corrosion together with temperature augmentation and filling percentage. Finally, it should be noted that filling rate had no impact on the absolute pressure values without considering the effect of temperature.

中文翻译：

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储存时间和温度对不同灌装率番茄酱罐内腐蚀和压力变化的影响

摘要 除了金属食品容器提供的优点外，腐蚀仍然是使用这些容器的主要缺点之一，尤其是当它们与酸性食物（如番茄酱）接触时。因此，本研究旨在探讨在 6 个月的储存期间与作为相对酸性食品的番茄酱接触的金属罐的腐蚀趋势和绝对压力的波动。我们的研究结果表明，储存温度和灌装速度分别是影响番茄酱罐腐蚀和绝对压力的最有效和最不有效的参数。储存时间也显着增加了检查的因素，并与温度增加和填充百分比一起对腐蚀产生协同作用。最后，