The Use of Chitosan as a Coating to Improve the Quality of Oyster Mushroom Vacuum Frying Tubes with Electrodeposition Process

Abstract

Stainless steel 304 is one of the most widely used authentic stainless steel due to its high corrosion resistance. The use of cooking utensils can cause internal corrosion, where the inside of metal cookware and in direct contact with cooking ingredients will corrode and mix with food, so an organic coating is needed to increase its corrosion resistance. This study used chitosan as an organic coating with variations in chitosan concentration of 0.5; 0.4; 0.3; 0.2; and 0.1 wt%, the coating method used was electrodeposition, the voltage and coating time was kept constant at 10 volts and 10 minutes. After coating, the coated specimens will be tested for layer density, layer thickness, corrosion rate using a potentiodynamic polarization test. The results in this study obtained that the highest thickness and the lowest corrosion rate were on specimens with a variation of chitosan concentration of 0.5 wt% with a coating thickness and corrosion rate of 85.56 ± 4.67 m and a corrosion rate of 0.14403 mm/year, while the highest layer density was in specimens with a variation of chitosan concentration of 0.3 wt% with a layer density of 0.000360181gram/mm3. This is due to the viscosity of the electrolyte solution when coating, which affects the movement of electric current in the electrodeposition process.