Corrosion on Cu-Al alloys used in food industry

被引：0

作者：

Ghiara, G. ^{[1
]}

Spotorno, R. ^{[1
]}

Piccardo, P. ^{[1
]}

Cristiani, P. ^{[2
]}

机构：

[1] Univ Genoa, Genoa, Italy

[2] RSE, Milan, Italy

来源：

METALLURGIA ITALIANA | 2017年 / 7-8期

关键词：

aluminum bronze; corrosion; NaCl; EIS; XRD; DIFFERENTIAL IMPEDANCE ANALYSIS; ALUMINUM; PHASES; COPPER;

D O I：

暂无

中图分类号：

TF [冶金工业];

学科分类号：

0806 ;

摘要：

This study deals with the corrosion behavior of a Cu-Al alloy containing Fe used as a die for pasta extrusion (CuAl10Fe3Ni). Test was performed in a NaCI solution at different molarities (0.1M, 0.3M, 0.5M) in order to evaluate corrosion behavior under severe conservation conditions. In this study, open circuit potential (OCP) was monitored and polarization curves were used in order to evaluate the effect of concentration on the general mechanism. Electrochemical Impedance Spectroscopy (EIS) was also used in order to evaluate the effect of the exposure to environment on the corrosion resistance and the influence of single processes on the global phenomenon. Results evidenced modifications of corrosion behavior according to the type of molarity of the solution.

引用

页码：23 / 26

页数：4

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