0000000000601185
AUTHOR
Di Franco F.
Studio della resistenza alla corrosione di acciai impiegati nell’industria alimentare e delle bevande
In the present study we performed the physico-chemical characterization of passive films grown on different stainless steel grades after long exposure time in hot purified water (HPW). In order to get more insight into dissolution phenomena that can induce rouging on equipment materials typically involved in food and beverage industries, 304L, 316L and a super duplex 2507 SS samples were passivated at the open circuit potential by different immersion times in HPW at 60°C. Photoelectrochemical and Electrochemical Impedance measurements were performed in the attempt to correlate the electronic properties of the passive films (band gap and conductivity type) to their corrosion resistance.
Anodizing and post-anodizing processes to enhance corrosion resistance of Al alloys
In this work the dependence of corrosion resistance of Al alloys AA 2024-T3 on sealing treatments was studied. AA 2024-T3 samples were anodized at 14 V in a bath containing sulfuric and tartaric acids. Anodized samples were sealed with four different treatments: hot water, vapour, hot water with salts and stirred hot water. Electrochemical Impedance Spectroscopy measurements were performed to estimate samples' corrosion resistance in a solution simulating sea water environment. Samples sealed in hot water showed the highest corrosion resistance.