Investigation of Corrosion Rate of AISI 316L Stainless Steel in Tropical Fruit Juice Environment

• Published in: Lecture Notes in Mechanical Engineering
• Main Author: Yusuf Y.B.; Yunadi N.A.; Omar N.I.; Mustafa N.; Bakar I.A.A.
• Format: Conference paper
• Language: English
• Published: Springer Science and Business Media Deutschland GmbH 2024
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85196629465&doi=10.1007%2f978-981-97-0106-3_2&partnerID=40&md5=acd6cb622e2c37f7b990774c35002aa0

316L stainless steelSteels is frequently used for kitchenware. This is a result of its exceptional mechanical properties and corrosionCorrosion resistance. However, it’s important to pay great attention to what transpires when stainless steelSteels items are used, especially for people who frequently consume fruits as juice or as a cooking element. Consequently, it is essential to investigate the influence of corrosionCorrosion resistance on 316L stainless steelSteels kitchen implements in a common fruit juice medium. Using the weight-loss technique, measurements were conducted every 8 days over a period of 40 days to determine the effect of corrosionCorrosion resistance quality of 316L stainless steelSteels on selected tropical juices (lime, tamarind, and pineapplePineapple). The experimental design (DOE) methodologies were employed to design the experiment and analyses the results. In the analysis, tamarind juice had the maximum corrosionCorrosion rate at 0.4775 mmpy, followed by lime juice, and pineapplePineapple juice had the lowest corrosionCorrosion rate at 0.075 mmpy. In addition, the highest corrosionCorrosion rates are observed during the first week of the investigation and decrease gradually as the experiment progresses. © The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd. 2024.