Corrosion Resistance of the Stainless Steel in a Soy Sauce Brewing Process

DOI Web Site Web Site 4 References

Bibliographic Information

Other Title
  • 醤油醸造工程におけるステンレス鋼の耐食性
  • ショウユ ジョウゾウ コウテイ ニ オケル ステンレス コウ ノ タイショクセ

Search this article

Abstract

Field corrosion tests of various kinds of stainless steel were carried out for ten years, partly for three years, to select optimum construction materials in the down stream of pasteurizing unit. Resistance to localized corrosion was also evaluated by measuring anodic polarization characteristics in soy sauce and sodium chloride solution. Pitting and crevice corrosion was the most remarkable with SUS 304, followed by SUS 316L and the least remarkable with SUS 317J1. Pitting and crevice corrosion of SUS 329J1 was less remarkable than these of SUS 444. The consistency of the result of field corrosion test for long term and the result of anodic polarization characteristics was confirmed. Dissolved oxygen concentrations and natural electrode potentials in soy sauce, amino acid, sodium chloride solution suggested that initiation and growth of the localized corrosion of stainless steels would be restrained in the brewing soy sauce, because of its lower concentration of dissolved oxygen than sodium chloride solution.

Journal

  • CORROSION ENGINEERING

    CORROSION ENGINEERING 38 (9), 467-472, 1989

    Japan Society of Corrosion Engineering

References(4)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top