Search results for "Rouging"
showing 4 items of 4 documents
Photoelectrochemical monitoring of rouging and de-rouging on AISI 316L
2017
Electrochemical conditions for inducing rouging on surface of AISI 316L in quasi neutral aqueous solution are studied. Potentiostatic polarization at 0.6 V vs. SSC at pH ∼ 7 allowed growth of colourless passive films with a band gap slightly lower than that estimated for the oxide grown on the SS surface by air exposure due to chromium dissolution. Under stronger anodic polarization (UE = 1.5 V vs. SSC) coloured passive films are formed, mainly constituted by iron oxide according to their band gap (Eg = 2.0 eV). Etching in citric acid at 60 °C results to be effective in removing rouging.
Corrosion of stainless steel in food and pharmaceutical industry
2021
Abstract Stainless steels are widely used in the food and pharmaceutical industry because of their high corrosion resistance and superior mechanical properties. These features are crucial because produced foodstuffs and drugs must comply with high purity and quality standards. Just a proper selection of stainless steel grade can prevent corrosion phenomena that can be detrimental to the whole manufacturing process. Food/drugs production process phases will be here analyzed and discussed with a particular emphasis on the possible corrosion mechanism of stainless steels in those particular operating conditions. Recent advances on the methods to assess corrosion of stainless steels in food and…
Photoelectrochemical monitoring of rouging and de-rouging process on AISI 316L for chemical reactors
2016
The food and fine-chemical industry has for a long time been troubled by red brown to dark violet deposits in distillation columns, storage vessels and distribution systems for purified water and clean steam. Owing to the visual appearance of those deposits, the phenomena was referred as rouge. Although formation of rouge, i.e. rouging, is a commonly known phenomenon in stainless steel systems, the basic mechanism is still not fully understood. The phenomenon causes precipitation of iron as fine red-brown ferric oxide or hydroxide particles. Moreover adherent discoloration of the stainless steel surface is often observed in conjunction with the loosely adhered rouge particles. The affected …
Monitoring of Rouging and De-Rouging of Stainless Steel for Chemical Reactors by Photoelectrochemical and Impedance Measurements
2016
The food and fine-chemical industry has for a long time been troubled by red brown to dark violet deposits in distillation columns, storage vessels and distribution systems for purified water and clean steam. Owing to the visual appearance of those deposits, the phenomena was referred as rouge. Although formation of rouge, i.e. rouging, is a commonly known phenomenon in stainless steel systems, the basic mechanism is still not fully understood. The phenomenon causes precipitation of iron as fine red-brown ferric oxide or hydroxide particles. Moreover adherent discoloration of the stainless steel surface is often observed in conjunction with the loosely adhered rouge particles. The affected …