engleski

Corrosion of iron, tin and aluminium in fruit juices

The corrosion behaviour of iron, tin and aluminium, in different fruit juices (apple, cherry, lemon, orange, grapefruit, pineapple and maracuja) was investigated. Potentiostatic polarization and Tafel extrapolation methods were used to determine corrosion parameters. Weight loss method was used in order to determine the corrosion rate. Tin, iron and aluminium contents in fruit juices after exposure of samples for juice action were determined by atomic absorption spectrophotometry. For comparison with literature data, the same metals well also analyzed in canned fruit juices after 12 and 18 months of storage. The results obtained gave an insight into the aggressiveness of certain fruit juices, which depends not only on the composition but also on the storage conditions.

aluminum; iron; tin; corrosion; electrochemical methods; fruit juices

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