کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6666110 | 464359 | 2014 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of chlorine-based sanitizers properties on corrosion of metals commonly found in food processing environment
ترجمه فارسی عنوان
اثر خواص ضد عفونی کننده کلر بر خوردگی فلزات که معمولا در محیط زیست مواد غذایی یافت می شود
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کلمات کلیدی
کلرید، الکترولیز شده اکسید کننده آب زبری سطح،
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
چکیده انگلیسی
In order to gauge the effect of pH and chloride concentration on the corrosion of metal surfaces commonly found in a food processing environment, different metal samples (stainless steel, carbon steel, aluminum, and copper) were exposed to chlorinated and electrolyzed oxidizing (EO) water. The samples were suspended in the chlorinated and EO solutions in a way to observe corrosion on the metals completely submerged in the solution as well as above the solution's surface. The pH and chloride concentrations of the chlorinated and EO water samples played a significant role in mass loss for all the metal samples. Increases in surface roughness were linked to pH and chloride concentrations. Metal surfaces left suspended above the solution surfaces showed greater increases in surface roughness compared to the metal surfaces completely submerged in the solutions. This data demonstrates the need for care when selecting and using a chlorine-based sanitizer in food processing environments.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 121, January 2014, Pages 159-165
Journal: Journal of Food Engineering - Volume 121, January 2014, Pages 159-165
نویسندگان
Brian W. Waters, Jessica M. Tatum, Yen-Con Hung,