The corrosion properties of an AISI 304 (UNS S30400) stainless steel food-service utensil were investigated by linear polarization, Tafel plots, and cyclic polarization, performed in a sodium chloride (NaCl)/water solution at 20°C. Different surface area zones of the utensil were distinguished by differences in the amount of residual stress incorporated as a result of cold work. Large differences in corrosion current density and pit formation after cyclic polarization measurements, and as a consequence, in corrosion rates were found between zones with different degrees of deformation. In general, an increasing degree of deformation resulted in a decrease in the corrosion current density, whereas after cyclic polarization the number of pits increased. However, crevice corrosion was always observed after cyclic polarization measurements.

Subject
Pits, Scanning electron microscopy, X-ray diffraction, Materials, Deformation, Cyclic polarization, Cooking, Corrosion rate, Corrosion behavior, Crevice corrosion, Pitting, Stainless steel, Nickel
Keywords:
crevice corrosion, cooking utensils, cyclic polarization, linear polarization, pitting corrosion, plastic deformation, Tafel plots
NACE International
2001
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