Influence of industrial salt concentration of the liquid canned asparagus in susceptibility to corrosion of stainless steel AISI 304

Abstract

In the present work, it was studied the effect of the industrial salt concentration used in the liquids of canned asparagus (in piece, whole and green), on the susceptibility to the corrosion of stainless steel AISI 304. Our study uses electrochemical methods, for each type asparagus draw up potentiodynamics curves of polarization. With the method of Resistance of Polarization our obtain the current densities of corrosion. The final results demonstrate that the solution to package asparagus in piece is more aggressive than the solution to package asparagus whole, and this one more aggressive than the solution to package green asparagus. Finally the microphotography's show the morphology of the corrosive attack in all the cases is pitting.