Article ID Journal Published Year Pages File Type
223118 Journal of Food Engineering 2014 9 Pages PDF
Abstract

•Influence of low-temperature carburising (LTC) on metal release in acetic acid 3 vol.%.•LTC-treated steel releases higher alloying metal amounts than untreated steel.•Fe, Cr, Ni and Mn release higher than the WHO guideline values for drinking-water quality.

AISI316L austenitic stainless steel is widely used in the food industry, usually in contact with aggressive environments. Low-temperature carburising (LTC) is a treatment increasingly applied to this steel in order to harden the surface without decreasing corrosion resistance. In the present work, electrochemical and immersion tests were carried out in acetic acid 3 vol.% (reference environment for metals in contact with acetic foodstuffs), so as to investigate the influence of LTC on metal release. The results showed that the LTC-treated steel is less passivable in this environment, producing higher alloying metal release than the untreated steel.

Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
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