Abstract
In order to gauge the effect of pH and chloride concentration on the corrosion of metal surfaces commonly found in a food processing environment, different metal samples (stainless steel, carbon steel, aluminum, and copper) were exposed to chlorinated and electrolyzed oxidizing (EO) water. The samples were suspended in the chlorinated and EO solutions in a way to observe corrosion on the metals completely submerged in the solution as well as above the solution’s surface. The pH and chloride concentrations of the chlorinated and EO water samples played a significant role in mass loss for all the metal samples. Increases in surface roughness were linked to pH and chloride concentrations. Metal surfaces left suspended above the solution surfaces showed greater increases in surface roughness compared to the metal surfaces completely submerged in the solutions. This data demonstrates the need for care when selecting and using a chlorine-based sanitizer in food processing environments.
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