| Autor: |
Halambek, Jasna, Cindrić, Ines, Perić, Kristijan, Zandona, Elizabeta |
| Přispěvatelé: |
Radojčić Redovniković, Ivana, Jakovljević, Tamara, Stojaković, Renata, Erdec, Dina, Panić, Manuela, Damjanović, Anja, Radošević, Kristina, Cvjetko Bubalo, Marina |
| Jazyk: |
angličtina |
| Rok vydání: |
2022 |
| Předmět: |
|
| Popis: |
Although aluminum has good corrosion resistance to a number of aggressive environments and many food products, aluminum can corrode in the food industry, which in this case has an impact on the final food product. To stabilize the metal surface and prevent food contamination with aluminum, the most commonly used method in the food industry is the use of coatings or additives in the food product that can act as corrosion inhibitors. Instead of organic coatings, there is great interest in the use of various plant polysaccharides, i.e. biopolymers such as pectin, carrageenan, etc. as well as their use in the production of corrosion inhibitors. The potential application of plant polysaccharides as corrosion inhibitors is based not only on their chemical structure, but also on the ability to form passivation layers on the metal. In this paper, the influence of often used organic acids in the food industry (3% lactic, acetic and citric acid) on the corrosion of aluminum without and with the addition of different concentrations of carob powder was investigated. Aluminum corrosion rates were determined by gravimetric method at 4°C and 25°C after 30 days of exposure of aluminum samples in the tested solutions, while the surfaces of aluminum samples were recorded with an optical metallographic microscope. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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