Weight Loss and Microstructural Studies of Stressed Mild Steel in Apple Juice

• Published in: International journal of electrochemical science 2014-11, Vol.9 (11), p.5895-5906
• Main Authors: Afolabi, A.S., Muhirwa, A.C., Abdulkareem, A.S., Muzenda, E.
• Format: Article
• Language: English
• Subjects: apple juice; corrosion; heat treatment; kinetics; microstructures; mild steel
• ISSN: 1452-3981; 1452-3981
• DOI: 10.1016/S1452-3981(23)10857-1

This study investigated the effect of internal stress of mild steel on its corrosion behaviour in apple juice by weight loss and microstructural analyses. The stress in the mild steel samples was induced by heat treatment at three different austenitic temperatures of 800, 850 and 900oC, followed by rapid quenching in cold water. The analyses of the results obtained showed that the heat treatment of mild steel at different temperatures followed by cold water quenching, changed the microstructure of the mild steel. The weight loss measurements obtained were at the highest of 0.009894 g/cm2 for the nonheat treated mild steel, 0.007831 g/cm2 for 900oC heat treated mild steel, 0.006394 g/cm2 for the sample heat treated at 850oC, and 0.005287 g/cm2 for the sample heat treated at 800oC. The analyses of these results showed that the sample heat treated at 800oC was more resistant in apple juice having the lowest average corrosion rate of 53.23 pm/y. The resistance of mild steel to corrosion in this medium decreased with the increase in austenitic temperature, which is observed from corrosion rate of 53.23 pm/y for sample heat treated at 800oC, 65.05 pm/y for sample heat treated at 850oC, and 80.630 pm/y for sample heat treated at 900oC, while 99.83 pm/y is recorded for the control sample. Intergranular corrosion with traces of pitting was observed in the heat treated samples immersed in the apple juice and the acidity of the medium increased with increase in exposure time.