| Search our quarter-million Q&As |
Home of the finishing HOTLINE since 1989
-----Stainless Steel in Foods
A question: Can air entrained in a warm low acid liquid food increase corrosion? I understand that Oxigen protects, but can entrained air increase the acid attack or the pitting? I have noticed an increase corrosion of 316 SS and the main difference is possibly more air entrained by the high dissolving action of a new mixer.
Hector Osorno- Cranberry Twp Pennsylvania
1999
Oxygen is an essential particant in the cathodic reaction for pitting corrosion of stainless steel. Water and chloride from the salt in the food are typically the other essential ingredients for this type of corrosion. More oxygen in the environment could certainly increase the corrosion rate. The protective action of oxygen is in the oxidation of the surface, i.e. passivation, when it is exposed to air or in an benign oxidizing solution. In a corrosive environment, such as low pH and chlorides, local areas of the passivation will be breached. Then, corrosion progresses preferentially at that site while the surrounding area remains essentially protected.
Larry Hanke
Minneapolis, Minnesota
1999
Sorry! Finishing.com is temporarily Read-Only.
Please maintain your bookmarks! Although Ted Mooney is retiring, finishing.com is not!
It will have a new owner/curator very shortly!