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.

Santamaria M., Tranchida G., & Di Franco F. (2020). Corrosion resistance of passive films on different stainless steel grades in food and beverage industry. CORROSION SCIENCE, 173, 108778 [10.1016/j.corsci.2020.108778].

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

Santamaria M.;Tranchida G.;Di Franco F.
2020

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.
Settore ING-IND/23 - Chimica Fisica Applicata
Santamaria M., Tranchida G., & Di Franco F. (2020). Corrosion resistance of passive films on different stainless steel grades in food and beverage industry. CORROSION SCIENCE, 173, 108778 [10.1016/j.corsci.2020.108778].
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/10447/433541
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