Study of the Corrosion Behavior of Stainless Steel in Food Industry

Abstract

AISI 304L stainless steel is widely used in the processing equipment and food and beverage handling industries due to its corrosion resistance, hygienic properties, and cost-effectiveness. However, it is prone to pitting and crevice corrosion phenomena, the development of which can be influenced by factors such as chloride concentration, temperature, humidity, and bacterial presence. Surface treatments, including roughness levels and residual tensile stress, can significantly affect the corrosion behavior and resistance of the material. This study aims to evaluate the impact of three different surface treatments on the durability of AISI 304L steel. The correlation between surface roughness resulting from pre-treatment and pitting potential values will be examined. Additionally, the influence of different concentrations of biocide additives on surface durability will be assessed to determine the maximum effective concentration for preventing pitting phenomena. Passivation processes will also be evaluated as a potential solution for improving the pitting potential and overall durability of the components. By optimizing surface treatments and biocide concentrations, improved corrosion resistance and durability can be achieved, ensuring the long-term performance and reliability of AISI 304L steel components in critical applications such as food processing and beverage handling.

Keywords

• stainless steel
• biocide
• food plant
• corrosion
• chlorides
• bromides