Abstract
Due to the excellent properties of stainless steel, these materials have a variety of applications among which is the food processing industry. One of the main problems in this industry is the possible releasing of metal ions towards food. For this reason, it is very important to know corrosion behavior of steels that are used in this industry. In this study the release of Fe, Cr and Ni ions and the electrochemical behavior of AISI 430 steel with three different surfaces finishes in contact with a solution that simulates food contact (acetic acid 3% v / v) was evaluated. For this, the influence of the surface finish (polished by SiC paper 600, 1200 and 1500 grit) and the exposure time to the solution (4 and 10 days) at different temperatures (25, 60 and 100°C) was analyzed by atomic absorption spectroscopy, linear polarization resistance and potentiodynamic polarization curves. The results show that the releases of Fe, Cr and Ni ions, the linear polarization resistance and the corrosion rate of the AISI 430 steel depend on surface finish and temperature. The lower corrosion rate was obtained when the material had the smooth surface finish, in such a way that it is possible to avoid health risks due to the release of metal ions. Keywords: Metal release, surface finish, acetic acid, food contact, corrosion.
Highlights
Stainless steel has excellent properties, which include high corrosion resistance at high and low temperatures, mechanical and physical properties, durability, easy cleaning and recycling It, is aesthetically attractive since it can keep its luster and natural color
The results of atomic absorption spectroscopy showed that the release of ion increased with the increase with the increase of the alloy roughness and test temperature
Samples with surface roughness and temperature of 60°C showed higher release with respect to the glossy surface, due to the rougher surface would be pitted because the smooth surface has fewer places for pit nucleation and can quickly form a passive film preventing pit nucleation
Summary
Stainless steel has excellent properties, which include high corrosion resistance at high and low temperatures, mechanical and physical properties, durability, easy cleaning and recycling It, is aesthetically attractive since it can keep its luster and natural color. In applications where stainless steel comes into direct or indirect contact with human, such as food processing, required a wide variety of studies that allow to understand the performance that these materials will be at the time to be put into service [1,2,3,4]. The Italian Ministerial Decree of March 21, 1973 is one of the more detailed documents on the regulation of the global release of metal ions. According to this text, the most relevant components of stainless steel, whose release must be considered to be in contact with food are Fe, Cr and Ni [13]
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