Corrosion of food grinding discs in gastro-intestinal environment

Abstract

The need for food size reduction before consumption has led to the use of motorized grinding machine which operates on energized rubbing of two grooved cast-iron discs, and this unintentionally results in tribological degradation and corrosion of grinding discs into the ground food. The objective of this study was to carry out an assessment of corrosion susceptibility of grinding discs from different manufacturing methods in simulated gastro-intestinal environment. Six grinding discs from three states in Nigeria were selected for this study, based on manufacturing methods namely: rotary, cupola, and pit furnaces. Experimental techniques used for the study included: X-Ray Fluorescence spectroscope for determination of chemical composition and X-Ray Diffractometer was used for phase identification. Corrosion susceptibility of grinding discs on interaction with pseudo-body fluid was studied using potentiodynamic polarization scan and product analysis (gasometric) methods in simulated gastro-intestinal environment, typical of human stomach, as electrolyte. The electrolyte contained 2 g/L NaCl acidified to pH of 1.7 with HCl and regulated at 37 °C. Optical microscopy of the electrochemical samples was done for corrosion damage assessment. The key finding from the study was that all the grinding discs contain iron and silicon as dominant alloy elements, which existed predominantly as iron carbide and ferrosilicon phases. Corrosion of the discs in simulated gastric solution was well profound irrespective of the manufacturing method, though, with varying degree among the discs. The outcome of this study is applicable to food industries where cognitive measures may have to be taken on materials selection to minimise the risk of food contamination from materials corrosion.