6533b85cfe1ef96bd12bcb83

RESEARCH PRODUCT

Corrosion resistance of passive films on different stainless steel grades in food and beverage industry

G. TranchidaF. Di FrancoMonica Santamaria

subject

Materials scienceFood industry020209 energyGeneral Chemical EngineeringBeverage industryFatty foods02 engineering and technologyElectrolyteStainless steelCorrosion0202 electrical engineering electronic engineering information engineeringImmersion (virtual reality)General Materials SciencePolarization (electrochemistry)DissolutionEISOpen-circuit voltagedigestive oral and skin physiologyfungiMetallurgytechnology industry and agricultureGeneral Chemistry021001 nanoscience & nanotechnologySettore ING-IND/23 - Chimica Fisica ApplicataPolarization resistanceICP-OESPassivity0210 nano-technology

description

Abstract Passive films were grown on 304 L, 316 L and Duplex stainless steels by immersion at open circuit potential in solutions mimicking food and beverage industry environments. In acidic food stainless steel surfaces are covered by Cr rich passive films, and generalized dissolution occurs on their surface with consequent ions release into the electrolyte. In fatty food the concentration of released ions is significantly lower since generalized corrosion does not occur, but the loss on MnS inclusions strongly reduces the polarization resistance in this environment especially for 304 L due to its higher localized corrosion susceptibility with respect to the other grades.

yearjournalcountryeditionlanguage
2020-08-01Corrosion Science
https://doi.org/10.1016/j.corsci.2020.108778