ИССЛЕДОВАНИЕ МЕТОДОВ ЗАЩИТЫ ОТ КОРРОЗИИ ПИЩЕВОГО ОБОРУДОВАНИЯ

Abstract

The article deals with the impact of inhibitors based on vegetable raw materials on the corrosion resistance of food industry equipment in aggressive technological environments. The effect of the concentrate inhibitor's influence in the working environment on the basis of technological regulations was studied to justify recommendations on the use of this concentrate in protecting food equipment from corrosion. Recommendations are given on the possibility of using this inhibitor to protect food industry equipment from corrosion.

Keywords

• ингибиторы
• коррозия металлов
• коррозионная активность
• растворы
• пищевая промышленность