Corrosion Behavior of Type 201 Stainless Steel in Simulated Acidic Food Environment
标 签 不锈钢 酸性食物 醋酸 腐蚀 溶出 stainless steel acidic food acetic acid corrosion release
采用沸腾的4%(质量分数,下同)HAc和4% HAc+0.4% NaCl溶液来模拟酸性食物环境，研究了201型Cr-Mn系不锈钢的腐蚀行为与金属元素的溶出特征。电化学阻抗谱、ICP-AES(电感耦合等离子体原子发射光谱)和XPS测量结果表明，试样在这两种模拟环境中均处于钝化腐蚀状态，金属元素铁和锰在浸泡初期会发生优先腐蚀溶出而形成保护性富铬钝化膜;金属元素的稳定溶出速率从大到小顺序为: Fe>Mn>Cr>Ni，但溶出速率值均很小。酸性食物环境中添加适量Cl-对金属元素的稳定腐蚀与溶出速率的作用很小。
The boiling solutions of 4% (mass) HAc and 4% (mass) HAc + 0.4% (mass) NaCl were used to simulate acidic food environments. The corrosion behavior and metallic element release of type 201 Cr-Mn stainless steel were investigated in both solutions. Electrochemical impedance spectroscopy (EIS), ICP-AES (inductively coupled plasma-atomic emission spectrometry) and XPS results indicated that specimens were in passive state. Metallic elements Fe and Mn preferentially dissolved in the initial immersion stage, which resulted in forming protective Cr-rich passive films on specimen surfaces. The steady release rate of metallic elements decreased in the order of Fe>Mn>Cr>Ni, but the rates were very small. An appropriate amount of Cl- had insignificant effect on the steady corrosion and release of metallic elements in the acidic food environment.
中图分类号 TG172 DOI 10.11973/fsyfh-201601003
引用该论文: HUANG Rong-fang,LI Mou-cheng. Corrosion Behavior of Type 201 Stainless Steel in Simulated Acidic Food Environment[J]. Corrosion & Protection, 2016, 37(1): 12